Paprika Chicken
Indulge in the smoky, savory goodness of Paprika Chicken—a comforting one-skillet dish that's brimming with bold flavors. Bone-in, skin-on chicken thighs are perfectly seasoned with a harmonious blend of sweet paprika, smoked paprika, garlic powder, and onion powder, then seared to crispy perfection. A rich and creamy sauce combines minced garlic, chicken broth, and heavy cream, infusing the chicken with irresistible depth. Finished in the oven and garnished with fresh parsley, this dish is easy to prepare yet worthy of a special occasion. Perfect for weeknight dinners or entertaining guests, Paprika Chicken pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread. Keywords: paprika chicken recipe, smoky chicken, creamy garlic sauce, chicken skillet recipe, easy dinner ideas.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs, bone-in and skin-on
- 2 tablespoons Sweet paprika
- 1 tablespoon Smoked paprika
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 4 cloves Garlic, minced
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together sweet paprika, smoked paprika, salt, black pepper, garlic powder, and onion powder.
Pat the chicken thighs dry with paper towels. Rub the spices all over the chicken thighs, ensuring they are well coated.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5-6 minutes until the skin is crispy. Flip and cook on the other side for an additional 3-4 minutes.
Remove the chicken thighs from the skillet and set aside.
In the same skillet, reduce the heat to medium and add butter. Once melted, add the minced garlic and sauté for about 30 seconds, until fragrant.
Pour in the chicken broth, scraping any browned bits from the bottom of the pan.
Stir in the heavy cream and bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over them.
Transfer the skillet to the preheated oven and bake for 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the skillet from the oven and garnish the chicken with chopped fresh parsley.
Serve the paprika chicken hot, with your choice of sides.
Nutrition Facts
Calories |
3040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.4 g | 299% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 5044 mg | 219% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 3.1 g | ||
| Protein | 208.3 g | 417% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3027 mg | 64% | |
*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.
