This Paprika Sweet Potato Chicken Thighs recipe is a delicious one-pot meal served in bread bowls, or served with a side of rice, quinoa, or farro. So good, this may become your new “go-to” favorite recipe!

Paprika Sweet Potato Chicken Thighs

I love to feed people. Which is why I’m sharing this delicious Paprika Sweet Potato Chicken Thighs today!

Paprika Sweet Potato Chicken Thighs

Feeding people is what I learned from my parents, fifty years ago, as they effortlessly had people into their home for a meal. It was usually Sundays when mom set a pretty table, cooked a traditional Sunday supper, and dad turned the music on before the guests arrived.

I remember mom and dad both greeting guests at the front door. It was easy, super simple, and I have so many fond memories of people gathered around our table! And … the aroma of roast beef filling the air, the sound of the pressure cooker hissing with potatoes, the clinking of dishes and silverware being set on the table, and later the visual memories of mom and her sisters or friends in the kitchen with their aprons on, washing and drying pots and pans, Fosteria water goblets, “good” silverware, and the miscellaneous entertaining items. {Below, my hutch is ready for entertaining!}

Easy Dinner Tonight: Paprika Sweet Potato Chicken Thighs

Entertaining and hospitality

The reason why I say miscellaneous “entertaining” items, is because you don’t say “hospitality stuff.” Yes, my mom “entertained.” But her heart was full of love and joy, and she had a mission to serve others, which was pure hospitality.

I have such fond memories of delicious food and her beautiful entertaining pieces on a simple white tablecloth, wrapped up in beautiful hospitality and love. She made others feel warm and welcome (whether she knew them well or not), and turned every one of those meals into a meaningful time with family and friends. God and Christianity were always the topics of discussion–I remember it well.

It’s not about me

I overheard a few ladies talking about how “entertaining” is “all about you,” the other day. I guess whether you’re using the term “hospitality” or “entertaining,” either word for me centers on the people in my home (or wherever I am), making them feel warm and welcome. For me, it is not about me! Quite honestly, I can’t remember a whole lot about myself when people are over, because I’m so busy serving others. :) That’s the way it should be, right?

Some of our parties are a bigger production with lots of people, a beautifully set table, a spread of food (by the way, I always have people bring a dish!), and some have been quick invites, maybe one or more guests, some very last-minute gatherings.

It is good

When we open our homes (whether you want to call it “entertaining” or “hospitality”), and our hearts are in the right place, and you invite people in (even though you’re scared to death, but you do it anyway), that is so good.

Bottom line,  lots of things come up to get our focus off of hospitality, especially since we live in such a busy world. We also get sidetracked with so many different ways to entertain (Pinterest makes it look a-maz-ing!), or we want to make it look perfect, and friends tell me they actually freeze up, because they feel like they just can’t pull it off.

So then … they do nothing.

Paprika Sweet Potato Chicken Thighs

Paprika Chicken Thighs

Today I’m sharing my delicious Paprika Sweet Potato Chicken Thighs, a spin on this popular One-Pot Chicken Paprika Thighs recipe (this time made with regular potatoes, white wine, different herbs and spices), that is so well loved, which is a recipe that I guarantee your family will love.

Easy Dinner Tonight: Paprika Sweet Potato Chicken Thighs

Our family soooo enjoyed it last week when I made it with these sweet potatoes. In fact, if you have 2 pots, double up on the effort and you’ll have leftovers for a night or two for the week ahead.

Again, it’s a great Sunday supper.

Simple for casual entertaining.

Delicious served with crunchy bread and a side salad.

Great to share with the people around your table!

Just do it

Back to entertaining. Whether you want to call it “hospitality” or “entertaining,” the most important thing is to just do it.

Do you get hung up on how to entertain? What kind of posts would you like to see on RE that could help you get over your insecurities?

More Chicken Thigh Recipes:

Greek Chicken Thighs {RE}

Honey Mustard Chicken Thighs {Foodie Crush}

Honey Soy Baked Chicken Thighs {She Wears Many Hats}

Coconut Milk Chicken Thighs {RE}

Honey Baked Chicken Over Lemon Rice {The Weary Chef}

Paprika Sweet Potato Chicken Thighs
Print Recipe Pin Recipe
0 from 0 votes
Leave a Review »

Paprika Sweet Potato Chicken Thighs

Paprika Sweet Potato Chicken Thighs is flavorful, healthy, and good enough for company! Try it served with rice, quinoa, or farro. You can use white wine in place of apple juice.


  • 3 lb skinless, boneless chicken thighs, fat trimmed
  • 1 tsp. each Kosher salt and freshly ground pepper
  • 2 Tbsp. paprika, I use McCormick Smoked Paprika
  • 2 Tbsp. olive oil
  • 3-4 cloves pressed garlic
  • 1 medium onion, finely chopped
  • 2 lbs. sweet potatoes, in 1-inch chunks
  • 2 cups baby carrots
  • 2 Tbsp. flour
  • 1 1/2 cups chicken broth
  • 1 cup apple juice
  • 1 1/2 Tbsp. fresh rosemary, finely chopped


  • In a Ziploc bag, combine about 2 T. smokey paprika, and 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 potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5-6 minutes.
  • Gently whisk the flour into the apple juice. 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 35 minutes. Right before serving, stir the chicken and vegetables; add in the rosemary. Taste and adjust the seasoning with more salt and pepper. Serve alone, or on farro, rice, or quinoa.


Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to