Braised to Be Praised Paprika Chicken
Get ready to impress with "Braised to Be Praised Paprika Chicken," a one-pan wonder that delivers bold, comforting flavors in every bite. This dish features succulent bone-in, skin-on chicken thighs seared to golden perfection before being slow-braised in a luscious paprika-infused sauce. The rich combination of sweet and smoked paprika, a hint of cayenne pepper, and creamy tomatoes creates a smoky, velvety base that’s simply irresistible. Enhanced with hearty onion, garlic, and a splash of heavy cream, this recipe is a perfect balance of savory and spice. Ideal for a cozy dinner, it pairs beautifully with crusty bread, fluffy rice, or buttery mashed potatoes. Ready in just an hour, this paprika chicken recipe will quickly become a family favorite for its easy preparation and unforgettable taste. Perfect for fans of bold chicken recipes, creamy braised dishes, and crowd-pleasing comfort food!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion
- 4 cloves garlic cloves
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1.5 cups chicken broth
- 1 cup diced tomatoes (canned)
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and sear the other side for 2 minutes. Remove chicken from the skillet and set aside.
Lower the heat to medium. Dice the yellow onion finely and add it to the skillet, sautéing for 5-6 minutes until softened. Mince the garlic cloves and cook for an additional 1 minute until fragrant.
Stir in the sweet paprika, smoked paprika, and cayenne pepper, coating the onions and garlic evenly.
Pour in the chicken broth and diced tomatoes. Stir well to combine, scraping up any browned bits at the bottom of the skillet for extra flavor.
Return the chicken thighs to the skillet, nestling them into the sauce. Lower the heat to a simmer, cover the skillet, and cook for 25 minutes.
After 25 minutes, uncover the skillet and stir in the heavy cream. Allow to cook uncovered for an additional 10 minutes, letting the sauce thicken slightly.
Taste and adjust seasoning if needed. Sprinkle fresh parsley on top just before serving.
Serve hot with crusty bread, rice, or mashed potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.6 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 539 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
