ingredients
  • skinless, boneless chicken thighs 3 pounds
  • Freshly ground pepper 2 tsp
  • Kosher Salt 1 1/2 tp
  • smoked paprika 3 tbsp
  • Extra virgin olive oil 2 tbsp
  • pressed garlic
  • medium onion, finely chopped 1
  • Sliced mushrooms 2 cups
  • red potatoes, cut in 1-inch chunks 1/2 pound
  • white potatoes, cut in 1-inch chunks 1/2 pound
  • baby carrots 2 cups
  • All-purpose flour 2 tbsp
  • Chicken broth 1 1/3 cups
  • White wine 3/4 cup
  • fresh thyme, finely chopped 2 tbsp

One-pot meals like this incredibly rich, hearty paprika chicken thigh recipe make cooking so much simpler. Less mess, less fuss, and yet you'll get a phenomenally flavorful dish that your family will love. Paprika chicken is healthy and delicious, with a sweet, smoky flavor thanks to the paprika, with beautifully crispy, tender chicken thighs and perfectly cooked carrots, mushrooms, and potatoes. It's so good, you can even serve it to dinner guests! Paprika chicken is a perfect weeknight dinner to make when you want something easy that's also healthy and will have people lining up for seconds.

How to Make Paprika Chicken Thighs

A great dish starts off with proper seasoning. Start by tossing your chicken thighs in paprika, salt, and pepper, making sure to coat them well. Heat the oil and fry the chicken until it browns, about 2 to 3 minutes on each side. Remove the chicken thighs from the pot and set them on a plate while you cookie the veggies. Add the garlic and onions and fry them for 2 minutes. Stir in the mushrooms, cooking for another 2 minutes, followed by the potatoes and carrots. Let them saute for 5 minutes.

As the carrots and potatoes are cooking, whisk the flour into the wine – it'll help create a thick, rich sauce. Pour the wine mixture into the pot, then stir in the chicken stock. Put the chicken back into the pot and bring everything to a boil. Once boiled, cover the pot and reduce the heat to a gentle simmer. Cook for about half an hour or until the vegetables are tender and the chicken has completely cooked through. Just before you're ready to plate your paprika chicken, garnish it with fresh thyme and a little extra pepper.

Tips for Making the Best Homemade Paprika Chicken

– Use skinless, boneless chicken thighs to make your paprika chicken the healthiest option. You can use bone-in chicken if you prefer, but it will take a little longer to cook.

– When frying the chicken, work in batches to ensure it all cooks evenly.

– If you don't want to use wine, you can substitute in white grape juice and a tablespoon or so of lemon juice or vinegar.

– To make this recipe gluten-free, you can use cornstarch instead of all-purpose flour.

– If you're on the keto diet, you can substitute keto-approved vegetables like broccoli and squash for carrots and potatoes.

– For a less smoky flavor, use regular paprika instead of smoked paprika.

– Want to make this recipe even easier? Use your slow cooker to make homemade paprika chicken. Cook it for 3 hours on low. You can use a Dutch oven to cook your chicken. Follow the same steps for the stovetop then transfer the pot to your oven and bake at 350°F for 30 minutes.

What to Serve with Paprika Chicken Thighs

This wonderfully flavorful paprika chicken tastes best served over rice. You can also enjoy it with brown rice, quinoa, or mashed potatoes, or on its own with some crusty bread slathered in butter.

How to Store Paprika Chicken

Keep leftover paprika chicken in an airtight container and store it in the fridge for up to 3 days. You can also freeze it for up to 4 months. To reheat frozen paprika chicken, let it thaw overnight in the fridge then reheat on the stovetop until the chicken reaches an internal temperature of 165°F.

Instructions

Pour paprika, salt, and pepper into a large bowl. Place the chicken in the bowl and toss to coat, adding more seasonings if necessary.

Heat oil over medium-high heat. Cook the chicken for 2 to 3 minutes on each side, or until browned. Place on a plate and set aside.

Stir in the garlic and onions and cook for 2 to 3 minutes. Add in the mushrooms and cook for another 2 minutes, then stir in the carrots and potatoes and fry for 5 minutes. Season with pepper.

In a measuring cup, whisk flour and wine together. Pour into the pan and bring to a boil. Pour in the chicken stock then place the chicken back in the pan. Let the mixture come to a boil then cover with a lid and reduce to a simmer for about 30 minutes.

Stir in the thyme and serve.

Notes

Trim excess fat off the chicken thighs before cooking them.