One-Pot Paprika Chicken Thighs
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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
- 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One tip for this recipe, make sure you are using fresh paprika (and not outdated paprika, you know, a bottle that’s been in your pantry for 5 years!)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!
More one pot meals:
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!
One-Pot Paprika Chicken Thighs
- 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
- 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.
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