One-Pot Paprika Chicken Thighs

This One-Pot Paprika Chicken Thighs recipe, with potatoes and carrots, is healthy and delicious, and good enough for company!

Friends, enjoy One-Pot Paprika Chicken Thighs for dinner tonight or this week!

How do you cook chicken thighs in a Dutch oven?

This recipe is great for leftovers, and super easy to put on your weekly menu rotation! If you’re a sweet potato lover, then you’ll really like Paprika Sweet Potatoes Chicken Thighs

Pull out your favorite dutch oven and get ready to make your family happy!

I came up with this recipe a couple years ago, and it’s now one of our family-favorites. We used fresh garden potatoes, but now that we don’t have a garden, it’s just as tasty to buy them!

Is Paprika good on chicken?

Paprika is delicious on chicken! You can use hungarian paprika, or regular. It’s so easy to make a one-pot meal, and the flavor is delish!

I love a “one-pot” meal, a recipe where you put everything into one pot!  If you’re a one-pot cook, then you may also want to try The Pioneer Woman’s Perfect Pot Roast Turned into Soup or this One-Pot Sausage Spaghettini Dinner – both so good!

One tip for this recipe, make sure you are using fresh paprika (and not outdated paprika, you know, a bottle that’s been in your pantry for 5 years!)

From our kitchen to hers

I took one bite and thought to myself, Yum, this is fantastic!

So I called one of my friends, who I know works out of the house, and asked if she wanted to swing by to “pick up dinner” from our house!

She was elated, I was more than happy to practice a “random act of kindness,” and to think of how I could bless someone else.

We enjoyed the dish for dinner, knowing our friends did as well.

One-Pot Paprika Chicken Thighs

Shake the chicken in paprika, salt and pepper. Cook for a few minutes on each side.

Then get going on all the veggies, adding the chicken again, white wine, stock, cooking to perfection.

Then … fresh thyme at the very end.

Serve it on rice, quinoa, farro, or even pasta – if you want more carbs! The sauce is that good!

Readers have asked about what smoked paprika, but you can also use regular paprika in the recipe.

We enjoyed it plain … well, not really plain. The juices and flavors explode in your mouth, so you really don’t need anything paired with it, except maybe a nice glass of wine.

It’s more than flavor.

For me, cooking and sharing are more than flavor—they’re about people, community, faith, life, feeding, leading—even though wholesome ingredients are important!

This recipe, served in my beautiful Le Creuset Braiser, is great to take straight to the table for serving.

One-Pot Paprika Chicken Thighs

Double the recipe and share

I’d like to challenge you to think differently the next time you make a large meal (maybe you’ll double the recipe, or you’ll make extra so you have leftovers) to think outside your “little box” of who could benefit from a serving or two, of the exact meal that your family will be enjoying?

I’d love to hear about how YOU do it, what surprises or significant things happen when you share love+food?

One-Pot Paprika Chicken Thighs
Print Recipe
0 from 0 votes

One-Pot Paprika Chicken Thighs

One-Pot Paprika Chicken Thighs, with potatoes and carrots, is flavorful, healthy, and good enough for company! Try it on served in rice, quinoa, or farro. You can use white grape juice in place of the white wine.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8

Ingredients

  • 3 lb skinless boneless chicken thighs, fat trimmed
  • 1 tsp. each Kosher salt and freshly ground pepper
  • 2 Tbsp. McCormick Smoked Paprika you can also use regular paprika
  • 2 Tbs. olive oil
  • Pressed garlic
  • 1 medium onion finely chopped
  • 2 cups sliced mushrooms
  • 1 lb. red and white small potatoes in 1-inch chunks
  • 2 cups baby carrots
  • 2 Tbs. flour
  • 1 1/3 cups chicken broth
  • 3/4 cup white wine or white grape juice
  • 1 1/2 Tbs. fresh thyme finely chopped

Instructions

  • In a Ziploc bag, combine about 2 T. smoked paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
  • In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
  • Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
  • Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
  • Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.

Video

Notes

One-Pot Paprika Chicken Thighs, with potatoes and carrots, is flavorful, healthy, and good enough for company! Try it on served in rice, quinoa, or farro. You can use white grape juice in place of the white wine.
Originally posted on RE September 2016.

I am also a huge fan of my KitchenAid multi-cooker and Instant Pot for these types of recipes!

Here are  some ideas how you can share meals with others:

It doesn’t have to be gourmet.

Here’s a cool concept how to eat with people from around the world.

Here’s a cool Pinterest board – Make Ahead Meals for Family & Hospitality.

Great concept here on simple hospitality meals – with Coconut Brownies? Yes!

And I wrote this one year ago! Embracing the company, within your own little family, over at The Art of Simple.

Are you interested in learning more about my 3 1/2 quart Le Creuset Braiser?

3.5 QT LeCreuset Braiser

I LOVE this beautiful piece in my kitchen … it’s the BEST size for most family dishes, and not too heavy for me to lift! (This post is not sponsored by Le Cresuet.)

This post has affiliate links. Every purchase from these links supports RE at no extra cost to you. Thank you!

146 comments on “One-Pot Paprika Chicken Thighs”

  1. Ooooh…yum.

  2. How much smoked paprika?  Can you use chicken breasts?

  3. Could I finish it in the oven? My gas burners do not seem burn strong. 

  4. This was delish!! I followed the recipe, except used bone in skinless thighs and threw in a boneless skinless chicken breast. I’ve made it twice and its a real keeper. Husband loves it!

  5. I know what I am going to cook this week-end, it simply looks delicious!

    Thanks a lot for sharing the recipe

  6. Do you think this recipe would freeze well?  I have started to make big batches to freeze and use over winter (I’m in Australia)  I think this looks like a perfect meal for a cold winters night!

  7. Sandy, I asked a question few minutes ago but of course thought of 1 more. I’m going to make this tomorrow but have to put in the crockpot. I asked Amy how hers turned out cooking it that way. I thought I might need to wait till last couple of hours to add mushrooms then got to thinking about the rice. Would you put it in from the beginning or wait? If you think you’d wait, when would you add it? Thanks again for what looks like not only a delicious recipe but one that can be made several different ways…my favorites!! 

    • I’m sorry I was looking at 3 different recipes (1 had rice)  & doing 2 other things at the same time. Of course being blonde that’s doing about 3 things to many at one time…lol. Since your recipe is the one I’m making & it does NOT call for rice… I think I’ll leave it out. Thanks & sorry about the confusion. 

  8. Sandy, how many cloves of garlic did you use?

  9. Uh, yum!  I made this tonight. I’ve never used smoky paprika before, but someone recently gave me some. So, why not! The second this chicken hit the pan, the aroma cloud that filled my kitchen sent me into a nasal overload. Amazing! Why have I never used this stuff before? This was a hearty meal, and oh so delicious. My husband and I were licking our plates. I’ll definitely make this again. Thank you for this delightful recipe.

  10. Im cooking this tonight. Gonna take out the mushrooms but add brussel sprouts to fit my family’s taste buds. Defently excited about this one. Yummy!

  11. I made this for the family and it was a big hit.  I had used a large pack of chicken thighs so they didn’t all fit into my pot.  I ended up putting the extra pan fried thighs in my toaster oven and baked them for 25 minutes at 425 degrees.  They were really good this way as well. The kids are already asking me to make this again. :D

  12. Just made.this dish for.the  second time.  So easy,,,, and delicious!

  13. I cooked this tonight for Thanksgiving dinner and it was a rousing success.  I used the cheap dollar paprika I had on hand and added more chicken broth so it came out kinda like a stew.  It was very good though a little spicy.  Thanks for the recipe!

  14. HI! I am excited to try this recipe! What are your thoughts/pointers on making this in a crockpot?

    • Amy, just make sure and brown your meat first (use the ziploc bag for the seasoning), then add all the ingredients with plenty of liquid. I’ve never tried this though, but it looks like others have!

    • Amy, how did it turn out in the crockpot? I was going to fix it following the recipe but it’s gonna have to go in the crockpot…did you do anything different? I’m thinking cooking on low about 8 hrs and putting the mushrooms in about 2 hrs before its done. When did you put the mushrooms in? Any other suggestions for making it in the crockpot. Thanks for the help. Also Sandy thanks for the recipe. Can’t wait to make it the way you wrote.

  15. Made this tonight, awesome delicious! Did not have any wine or white grape juice so substituted more chicken broth, also used regular paprika, did not have smoked paprika (first I have heard of it.) This is a dish I would make for company not just family, it’s that good. Also very easy to make, prep did not take long at all and cleanup easy. Thanks for sharing this.

  16. I finally made this dish tonight and it was wonderful! Full of flavor and so easy to make. Love it being a one dish meal; made clean-up a breeze!

  17. This was delicious and a hit with my whole family, even my very picky 3 year old. THANK YOU!!!

  18. I saw this on Pinterest and told my husband, “This is tomorrow night’s dinner!” Looking forward to trying it.

  19. This recipe was so amazing! I added a teaspoon of cayenne to the paprika mixture and I threw in 1 1/2 Tbls. oregano in with the thyme. I will definitely save this recipe to cook for my friends

  20. Made this with chicken breast strips and plum wine….hoorah…it is good. Have to go chase down my two bachelor neighbors and son in law to share the joy! Thanks for idea!

  21. made this yesterday for Sunday dinner… My husband had 2 servings last night, and another 2 for lunch today…loved it!! I did too! Thanks for sharing!

  22. I love making this dinner for my family. EVERYONE LOVES IT, including my picky toddler and squeamish seven year old. We are undergoing a MAJOR kitchen renovation and I’ve been craving real home cooked food but I have no stovetop to work with. Have you tried making this in an electric skillet? Any tips or suggestions would be appreciated! Thanks in advance!

  23. I made this for dinner after work today and it was perfect. Thanks! The one pot put it over the top!

  24. Going to try this one today!! Yum

  25. Made this tonight and just had to post how delicious it was! I even forgot the thyme by accident and it was sooooooo good! Perfect that I didn’t need to put the oven on in the hot weather too :)

Leave a Reply

Your email address will not be published. Required fields are marked *