One Pan Paprika Chicken Thighs ! how to cook chicken ?

Ingredients

• 4 pieces Chicken Thighs (about 550 g total, bone‑in, skin‑on preferred)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 tablespoon Paprika (sweet or smoked, according to preference)
• 1 teaspoon Salt (divided, ½ tsp for seasoning chicken, ½ tsp for vegetables)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Dried Thyme
• 2 cloves Garlic (minced)
• 1 medium Red Onion (chopped)
• 2 medium Potatoes (about 200 g total, peeled and chopped into 1‑inch cubes)
• 1 large Carrot (about 100 g, peeled and sliced)
• 2 tablespoons All‑Purpose Flour (for thickening the sauce)
• 1 cup Chicken Stock (≈225 ml, low‑sodium preferred)

Instructions

1. Prepare Ingredients

   Chop the red onion, peel and cube the potatoes, peel and slice the carrot. Mince the garlic and set all measured spices aside.

   Time: PT10M

2. Season the Chicken

   In a large bowl combine the chicken thighs with olive oil, paprika, ½ tsp salt, ½ tsp pepper, thyme, and minced garlic. Toss until the thighs are evenly coated.

   Time: PT5M

3. Heat the Skillet

   Place the skillet over medium heat (about 350°F) and let it warm for 2 minutes.

   Time: PT2M

   Temperature: 350°F

4. Sear the Chicken

   Add the seasoned chicken thighs skin side down (if skin‑on) and fry 2–3 minutes per side until golden brown.

   Time: PT6M

   Temperature: medium heat

5. Add Vegetables

   Add the chopped onion, carrots, and potatoes to the pan. Stir‑fry for about 30 seconds just to coat them with the pan juices.

   Time: PT1M

   Temperature: medium heat

6. Incorporate Flour

   Sprinkle the 2 tbsp flour over the ingredients and stir for 1 minute. This will thicken the sauce later.

   Time: PT1M

   Temperature: medium heat

7. Add Stock and Simmer

   Pour in the chicken stock, stir to combine, then cover the skillet and reduce heat to low. Let it simmer for 20 minutes.

   Time: PT20M

   Temperature: low heat

8. Finish and Serve

   Uncover, taste and adjust seasoning with a pinch of salt if needed. Serve hot straight from the pan.

   Time: PT1M

Nutrition Facts

Calories

360

Protein

25 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g