One Pan Paprika Chicken - A Must-Try Recipe for Busy Cooks

Ingredients

• 6 pieces Skinless Chicken Thighs (about 1.5 lb, trimmed)
• 2 tablespoons Olive Oil (extra‑virgin preferred for marinating)
• 1 tablespoon Smoked Paprika (adds deep smoky flavor)
• 1 tablespoon Minced Garlic (freshly minced or jarred)
• 2 teaspoons Ground Black Pepper (freshly ground for best flavor)
• 2 sprigs Fresh Thyme (plus extra for garnish)
• 1 teaspoon Salt (kosher or sea salt)
• 1 tablespoon Olive Oil (for pan) (for searing)
• 1 piece Small Onion (peeled and finely chopped)
• 10 pieces Baby Carrots (halved lengthwise; multicolored optional)
• 2 tablespoons All‑Purpose Flour (for light coating and thickening)
• 1 cup Chicken Stock (low‑sodium preferred)
• 2 pieces Medium Potatoes (peeled and cubed for side)

Instructions

1. Marinate the Chicken

   Place the 6 skinless chicken thighs in a Ziploc bag (or mixing bowl). Add 2 Tbsp olive oil, 1 Tbsp smoked paprika, 1 Tbsp minced garlic, 2 tsp ground black pepper, 2 sprigs fresh thyme, and 1 tsp salt. Seal and massage the bag until the thighs are evenly coated.

   Time: PT5M

2. Sear the Chicken

   Heat the skillet over medium‑high heat and add 1 Tbsp olive oil. When shimmering, add the marinated chicken thighs in a single layer. Cook 4‑5 minutes per side until a deep golden‑brown crust forms.

   Time: PT10M

   Temperature: Medium‑high

3. Add Aromatics

   Reduce heat to medium. Add the chopped onion and halved baby carrots to the pan. Sauté 3 minutes, stirring occasionally, until the onion becomes translucent.

   Time: PT3M

   Temperature: Medium

4. Coat with Flour

   Sprinkle 2 Tbsp all‑purpose flour over the chicken and vegetables. Toss gently to coat everything evenly. Cook 2 minutes, stirring, to remove the raw flour taste.

   Time: PT2M

   Temperature: Medium

5. Simmer in Stock

   Pour in 1 cup chicken stock, stirring to deglaze the pan. Bring to a gentle simmer, then lower the heat to low‑medium, cover with a lid, and let cook for 20 minutes until the chicken is tender and the sauce has thickened.

   Time: PT20M

   Temperature: Low‑medium

6. Prepare the Potato Side

   While the chicken simmers, boil the cubed potatoes in salted water for 8‑10 minutes until fork‑tender. Drain and set aside.

   Time: PT10M

   Temperature: Boiling

7. Plate and Garnish

   Arrange the chicken thighs on a serving plate, spoon the paprika‑infused sauce over them, and add the boiled potatoes and remaining carrots on the side. Garnish with a few fresh thyme leaves.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Skinless Chicken Thighs: Boneless chicken breast, Bone‑in chicken thighs
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Smoked Paprika: Regular paprika, chipotle powder (use less)
• Instead of Minced Garlic: Garlic powder (½ tsp)
• Instead of Ground Black Pepper: White pepper
• Instead of Fresh Thyme: Dried thyme (½ tsp)
• Instead of Salt: Garlic salt (reduce extra salt)
• Instead of Olive Oil (for pan): Canola oil
• Instead of Small Onion: Shallot, ½ cup diced yellow onion
• Instead of Baby Carrots: Regular carrots, sliced
• Instead of All‑Purpose Flour: Gluten‑free flour blend, Cornstarch (1 tbsp)
• Instead of Chicken Stock: Vegetable stock, Water + bouillon cube
• Instead of Medium Potatoes: Sweet potatoes, Yukon Gold potatoes

Equipment Needed

• Ziploc Bag (optional)
• Mixing Bowl
• Skillet or Large Frying Pan
• Tongs or Spatula
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Ladle or Spoon (optional)
• Plate for Serving

Critical Steps — Do Not Skip

• Massage the seasoning into the chicken to ensure even flavor distribution.
• Achieve a deep brown sear on each side before adding liquids.
• Coat the chicken and vegetables with flour before simmering to thicken the sauce.

Chef Tips from the Video

• Use smoked paprika for a richer, smoky depth; regular paprika works but will be milder.
• A quick splash of lemon juice at the end brightens the sauce.
• For extra crisp potatoes, toss them with a little oil and roast at 425°F (220°C) for 20 minutes.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken and sauce in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 24 hours ahead for deeper flavor.
• The sauce can be prepared a day in advance; reheat gently before serving.
• Cooked potatoes can be reheated in the microwave or sautéed quickly.

Frequently Asked Questions