One-Pot Paprika Chicken Thighs

Tender chicken thighs, smoky paprika, and hearty vegetables come together in one pan for a meal that’s both comforting and elegant. Ready in just 55 minutes, these Paprika Chicken Thighs are weeknight-easy but special enough for guests.

Boneless, skinless chicken thighs stay juicy and flavorful in this Paprika Chicken Thighs recipe, while smoked paprika infuses every bite with warmth and depth. The potatoes and carrots soak up the rich sauce, making each spoonful utterly satisfying. Plus, with just one pan to clean, you’ll spend less time washing up and more time enjoying dinner.

Whether you’re cooking for family or impressing friends, this boneless chicken thighs recipe delivers big flavor with minimal effort. Love chicken thighs? Try this One Pot Chicken Thighs with Sweet Potatoes (no paprika), or a different spin–Paprika Sweet Potato Chicken Thighs.

What are Paprika Chicken Thighs?

Smoked paprika chicken thighs are the ultimate fuss-free, one-pan wonder consisting of tender, juicy chicken simmered in a rich, smoky sauce with caramelized onions and hearty potatoes. 

This dish lets pantry-staple ingredients shine, with smoked paprika stealing the show and delivering deep, complex flavor. This dish is perfect for busy weeknights, coming together quickly without you having to spend hours cooking. 

These boneless, skinless thighs cook evenly while absorbing the paprika’s warmth, and the onions melt into a sweet, savory base for the sauce. Clean-up is a total breeze since everything cooks in one pan, leaving you more time for other things. Whether you’re keto, low-carb, or just craving something comforting, this paprika chicken recipe delivers big flavor with minimal effort.

Ingredients needed to make Paprika Chicken Thighs

• Chicken thighs: Boneless and skinless for maximum juiciness and flavor, like I’ve used in these Honey Lime Boneless Chicken Thighs and Hawaiian Teriyaki Chicken. Chicken breasts can be substituted but may require adjusted cooking time.
• Kosher salt and freshly ground pepper: Essential for seasoning and enhancing the natural flavors of the dish.
• Smoked Paprika: Delivers a rich, smoky depth. Sweet or regular paprika can be used for a milder taste.
• Olive oil: High-quality extra virgin olive oil is ideal, but avocado oil works as a substitute.
• Garlic: Adds aromatic depth and savory richness. 
• Vegetables: Onion, mushrooms, small potatoes, and baby carrots form the base. Bell peppers or zucchini would add extra color and texture.
• Flour: Helps thicken the sauce for a velvety finish. 
• Chicken broth: Store-bought or homemade broth or stock, or vegetable broth as an alternative.
• White wine: A dry variety like Sauvignon Blanc or Pinot Grigio adds brightness. White grape juice can replace it if needed. 
• Fresh thyme: Provides an herby freshness. Cilantro, parsley, or chives make great alternatives.

How do you make One Pot Chicken Thighs? 

Season the chicken:

1. In a ziplock bag or large bowl, mix smoked paprika, salt, and pepper.
2. Add chicken thighs in batches, shaking or tossing to coat evenly. Transfer to a plate and repeat until all chicken is seasoned.

Sear the chicken:

1. Heat oil in a large heavy skillet over medium-high heat.
2. Working in batches, brown chicken on both sides until golden (about 3–4 minutes per side). Transfer to a clean plate.

Sauté the Vegetables:

1. In the same skillet, sauté garlic and onion until fragrant.
2. Add mushrooms, potatoes, and carrots. Season with salt and pepper, and cook until slightly softened.

Make the sauce:

1. Whisk the flour into the wine (or grape juice) until smooth.
2. Pour into the skillet with vegetables, stirring constantly.
3. Add chicken broth, scraping up any browned bits, and bring to a gentle boil.

Simmer and serve:

1.  Return chicken to the skillet, nestling it into the sauce and vegetables.
2. Cover and simmer until chicken is cooked through and vegetables are tender.
3. Garnish with fresh thyme and serve over farro, rice, or quinoa.

Serving

When your stove top chicken thighs are nearly ready, add a final sprinkle of fresh thyme for a vibrant herbal lift, and don’t forget to taste and adjust the seasoning first. Enjoy this versatile dish over hearty grains like farro or this stick of butter rice.

For low-carb options, try it with cauliflower rice, or pair it with crispy roasted Brussels sprouts to contrast the rich sauce.

The real star is that smoky paprika sauce. It’s so flavorful you’ll want to mop up every drop with crusty bread or buttermilk biscuits. Keep things fresh with a simple garden salad or sautéed greens, or go all-in on comfort with creamy mashed potatoes. 

Have leftovers? Pile the chicken on buns with pickles and slaw for next-day sandwiches. 

Sandy’s tips and substitutions:

• Storage: Leftovers keep well in an airtight container in the refrigerator for up to 5 days.
• Freeze: Once cooled, portion into airtight containers and freeze for up to 2–3 months.
• Reheat: Warm in the microwave or in a skillet with a splash of water to loosen the sauce.
• Make ahead: Marinate the chicken in the fridge for up to 2 days.
• Prepare your sides: Prep sides like rice or pasta in advance. Microwave rice packets save a lot of time!
• Different cuts of chicken: Substitute with chicken breasts or tenderloins. For bone-in thighs, increase initial cooking time.
• Double the recipe: Freeze extra portions for easy future meals.
• Alternate cooking method: Slow cook on LOW for 5–6 hours.
• Carb twist: Swap potatoes or rice for chickpeas. The starchiness compliments smoked paprika beautifully.
• Spices: Experiment with cumin, coriander, cinnamon, or chili flakes for extra depth or heat.
• Creamy sauce: Stir in sour cream or heavy cream for a silky texture.
• Thickening agent: Tomato purée adds tang and thickens while enhancing the paprika’s smokiness.
• Don’t cook the chicken through: Sear just until golden (not fully cooked) to avoid dryness during simmering. For a browned outer crust, fry thighs before onions since the onions release moisture that prevents browning.
• Use a large frying pan: Ensures even cooking for the chicken, veggies, and sauce.
• Sweetness: Balance flavors with a pinch of sugar or date syrup.
• Pat dry: Remove excess moisture from chicken before seasoning for better browning.
• Test for doneness: Chicken is safe to eat when a meat thermometer reads 165°F.
• 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?

More juicy chicken recipes you may want to try:

• Apricot Greek Yogurt Chicken Thighs
• Grilled BBQ Marinated Chicken
• Hawaiian Teriyaki Chicken
• Honey Garlic Lemon Pepper Chicken Thighs
• Kung Pap Chicken

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Paprika Chicken Thighs

Sandy Coughlin

Smoky paprika chicken thighs and veggies cook together in one pan for a comforting yet elegant meal. Ready in just 55 minutes with minimal supervision.

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Yield: 8

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Ingredients

 

1x2x3x

• 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
• ¾ cup white wine, or white grape juice
• 1 ½ Tbs. fresh thyme, finely chopped

Equipment

• Large frying 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

Originally posted on RE September 2016.

Cuisine: American

Course: Main Course

Calories: 282kcal, Carbohydrates: 16g, Protein: 35g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 162mg, Sodium: 367mg, Potassium: 874mg, Fiber: 3g, Sugar: 3g, Vitamin A: 4529IU, Vitamin C: 9mg, Calcium: 45mg, Iron: 3mg

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