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One tip for this recipe, make sure you are using fresh paprika (and not outdated paprika, you know, a bottle that’s been in your pantry for 5 years!)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
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
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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...
I’ve been making this recipe for years and it is always so delicious. It is one of my favorite go-to dishes when guests are coming over.
I made this dish this evening, but I used Hungarian Sweet Paprika for the first time with it instead of the smoked – totally changes the flavor and I actually ended up enjoying more than with the smoked. Totally recommend trying it some time!
Anyway, thank you for sharing this recipe!
I have made this recipe MANY times and people love it, so thank you so much for sharing! I just got an instant pot and was wondering if you knew if you could make it in that?
Thanks so much
Not yet but it’s on my list to recipe test! :)
This is my kind of dinner right here! Totally delicious!
I absolutely LOVE recipes like this that use thighs AND are cooked in one pot!
Looks great, love paprika. Any ideas on whether I would need to change the cooking time if I used skin-on, bone-in chicken thighs?
yes, less time with the bone in!
Hi, thanks for this recipe. Love one pot meals. Came out very good and will make again!
This is excellent!! Ready for my nap, now. :)
Making this right now. Tasted the sauce. Wow too hot for me so just added some honey and tomatoe paste. Will have to cut the paprika down for us next time. Smells delicious can’t wait to dish up. Thank you for the recipe!
Never had anyone say too hot. I wonder if it was your paprika? Anyway, hope you enjoyed the recipe! :)
I made this for company tonight in the crock pot and it was amazing! I served it over couscous.
Im curious as to what white wines where used. Im not much of a wine person. So not sure what would be good to use.
Dry white wine is the best!
Made the recipe exactly as it was written, except for the carrots. I used regular carrots. What can I say – absolutely delicious !!! We loved it. Also, I love one pot dishes. We did not have any white rice in the house, so I substituted Tagliatelle. something I often serve with stew. Mmmmmm.
Thanks so much for this awesome recipe! I made it this evening and my husband went absolutely nuts for it. I was a little doubtful about the smoked paprika (I prefer the flavor and smell of regular sweet paprika), but my husband just raved and raved about how delicious he thought the dish was. So bottom line, 2 thumbs up and we’ll be making this one again.
I’m glad you enjoyed it! One of our faves. :)
Can I use a crockpot for this yummy recipe? I am 80 years old & using crockpot is easier to use at my age,
Yes you can! I haven’t tried it in the slow cooker, but it will be delicious!
I saw this recipe and realized I had all of the ingredients to make it tonight! I was going to halve the recipe, then I read your post and it made me think of a friend who has been ill and has needed a little help lately. I decided to make the whole batch and deliver half of it to her and her family so that they don’t have to worry about dinner tonight. Thank you for the inspiration – your good deeds are spreading!
So awesome! Thanks for sharing!
I made this tonight, but left out the wine, and used arrowroot to keep it gluten free. Ohmygoodness. Huge hit here. My entire family loved it. And to think, I’ve only used my paprika for deviled eggs!! Thank you so much!
Awesome! Sounds fantastic!
Made this recipe. Love it.
A friend at work made this and gave me some. It is absolutely delicious. I’m sure I could figure it out on my own but what is the nutrition value of this meal? Thank you.
No, I have not figured that out Kristy. I’m glad you enjoyed it (one of our favorites!)
I came across this recipe via Facebook and tested it over the weekend. This is so delicious! I’m a big fan of any recipe that includes Smoked Paprika and try to incorporate it in many of my savory dishes. Thank you so much for sharing.
I’m glad you enjoyed, Angel! :) Thanks for sharing!
We were very unimpressed with this dish. I used a decent smoked paprika and even added a little cayenne. I felt the dish had little flavor. It tasted like chicken and vegetables cooked in chicken stock. Quite common. We have a big pot of it leftover and we’re going to try and salvage it with more ingredients.
Sorry to hear that, Joe.
Joe, how old is your paprika? I refresh my spices every other year and purchase only organic.
Made this for dinner tonight and it was delicious!
My 15 month old granddaughter had seconds! Easy recipe to follow and simple to make. Thank you for sharing the recipe.
I’m making this tomorrow…how much pressed garlic would you recommend…I’m thinking two cloves?
Yes, Judi – or more! :)
Can’t wait to try this! How big a pot should I use? Is 3.5 qt big enough?
Yes! That is the perfect size!
Love the video! How are all the bloggers making these? Is there a program?
I work outside the home and do not get home until late most evenings. So, I love to cook in my crockpot. It is just my husband and myself at home now, so I love to share my meals with my daughter and her family. Last night I cooked a roast, potatoes, carrots and onions in the crockpot and took dinner to a friend who has just had surgery. So for me, its easy, convenient and gives me an opportunity to share a meal. Crockpots are also really good for cooking soups, stews, chilis, casseroles, and just about anything and with the crockpot liners now available, clean up is easy as well!
Ooooh…yum.
How much smoked paprika? Can you use chicken breasts?
Hi, Suzan. 2 Tbsp! :)