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!
Enjoy One-Pot Paprika Chicken Thighs for dinner tonight or this week! This one-pan chicken dinner I came up with years ago, and now it’s one of our family favorite’s. It’s make with boneless skinless chicken thighs, garlic, onions, carrots and potatoes. Easy!
It only takes 55 minutes, from start to finish. If you love chicken and sweet potatoes, then try this One Pot Chicken Thighs with Sweet Potatoes (no paprika), or a different spin–Paprika Sweet Potato Chicken Thighs.
One-Pot Paprika Chicken Thighs
When we had our 12 garden beds, I created this recipe with fresh garden potatoes. You know, the kind of small potatoes that you turn over in the dirt, and bring them inside (while still warm), wash, and then add to a recipe? The best.
But don’t worry, now that we don’t have a garden, it’s just as tasty to buy them in the store. This is a great recipe with so much flavor!
Ingredients for paprika chicken thighs:
- Skinless, boneless chicken thighs
- Kosher salt and freshly ground pepper
- Smoked Paprika (you can also use regular paprika)
- Olive oil + garlic
- Onion + mushrooms
- Red and white small potatoes
- Baby carrots
- Flour
- Chicken broth
- White wine, or white grape juice
- Fresh thyme
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!
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One tip for this recipe, make sure you are using fresh paprika (and not outdated paprika, you know, a bottle that’s been in your pantry for 5 years!)
How to make chicken and potatoes
- In a Ziploc bag, combine smoked paprika, salt and pepper. You can also use a large bowl (if you don’t want to use a Ziploc bag.
- 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 and add chicken and cook until brown. 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. Add the mushrooms and potatoes and carrots. Sprinkle with salt and pepper and sauté.
- Gently whisk the flour into the wine (or white grape juice). Gradually pour into the vegetable mixture. Bring to a boil and then add the chicken stock; stir.
- Cover the pan, and simmer until the chicken and vegetables are cooked.
How do you serve saucy Paprika Chicken Thighs?
At the very end of the cooking time, when you’re ready to serve, add fresh thyme. This gives a whole other fresh flavor to the chicken if you love fresh herbs.
Taste and adjust the seasoning with more salt and pepper.
Serve on farro, rice, or quinoa. You can also serve this recipe as a “stew” or by itself, in bowls (like you would serve soup), if you want to cut the carbs. Since there are already carbs in the potatoes and carrots.
Chicken Paprika substitutions
- Serve this dish on rice, quinoa, farro, or even pasta – if you want more carbs! The sauce is that good! Otherwise, just enjoy the potatoes.
- Readers have asked about “smoked paprika,” but if you can’t find it in the store, you can also use regular paprika in this recipe.
- You don’t cook with wine? Don’t worry, you can use white grape juice in place of white wine.
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.
This recipe, served in my beautiful Le Creuset Braiser, is great to take straight to the table for serving. [affiliate link]
Storing & Reheating Leftovers
If you have leftovers, they will keep up to 5 days and can be reheated in the microwave. If you don’t have a microwave, reheat in the oven on low heat.
Double the recipe and share
I’d like to challenge you, next time you make a large meal to double the recipe. Make extra so you have leftovers, or think outside your “little box” of who could benefit from a serving or two, of the exact meal that your family will be enjoying?
It’s so lovely to share!
ENJOY!
More one pot meals:
Creamy Chicken and Vegetable Pasta
I am also a huge fan of my KitchenAid multi-cooker and Instant Pot for these types of recipes!
Are you interested in learning more about my 3 1/2 quart Le Creuset 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!
ENJOY!
Get the Recipe:
One-Pot Paprika Chicken Thighs
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 ⅓ cups chicken broth
- 3/4 cup white wine, or white grape juice
- 1 ½ Tbs. fresh thyme, finely chopped
Equipment
- Large frying pan (I like this enameled cast iron pan)
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.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Could I finish it in the oven? My gas burners do not seem burn strong.
Yes you could, Melissa!
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!
I know what I am going to cook this week-end, it simply looks delicious!
Thanks a lot for sharing the recipe
Enjoy, Valerie!
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!
I do think this would freeze, Cara!
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.
Sandy, how many cloves of garlic did you use?
Use 3-4 garlic, or more!
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.
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!
This sounds delicious! Do you think it would work as a freezer meal? (I live far from my parents, so when I’m there, I fill up their freezer with meals they can eat for the next couple months.) Thanks so much!
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
Just made.this dish for.the second time. So easy,,,, and delicious!
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!
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.
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.
Awesome, thanks for sharing Luci!
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!
This was delicious and a hit with my whole family, even my very picky 3 year old. THANK YOU!!!
This was so delicious and so easy! I used red wine instead of white (it’s what we had at the moment) and left out the potatoes because I served it over spaghetti squash (I thought the potatoes and squash would have been too much together). Thank you so much for the inspiration!
I saw this on Pinterest and told my husband, “This is tomorrow night’s dinner!” Looking forward to trying it.
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
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!
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!
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!
I would think it would work in the electric skillet, Melissa, although I have not tried it. Good luck!
I made this for dinner after work today and it was perfect. Thanks! The one pot put it over the top!
Going to try this one today!! Yum
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 :)