Paprika Chicken One Pot
Transform weeknight dinners with this irresistible Paprika Chicken One Pot recipe, a comforting dish that's as easy as it is flavorful. Succulent bone-in, skin-on chicken thighs are seared to golden perfection before being simmered with tender baby potatoes in a rich, creamy paprika-infused sauce. The combination of sautéed onions, garlic, and sweet red bell peppers adds depth and vibrant color, while the velvety sauce, made with chicken broth and heavy cream, ties it all together beautifully. Ready in under an hour and made entirely in one pan, this dish is perfect for busy evenings or cozy family meals. Garnished with fresh parsley for a burst of freshness, it pairs wonderfully with crusty bread or fluffy rice to mop up every last drop of the savory sauce. Easy, hearty, and packed with flavor, this one-pot wonder is sure to become a new favorite!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 large red bell pepper
- 2 cups chicken broth
- 0.5 cups heavy cream
- 1 pound baby potatoes
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with 1 tablespoon of paprika, salt, and black pepper.
Heat a large, deep skillet or Dutch oven over medium-high heat. Add olive oil and butter, and let it heat until the butter is melted and bubbling.
Place the chicken thighs skin-side down in the pan and sear for about 5-7 minutes on each side, until crispy and golden brown. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the chopped onion to the pan. Sauté for 3-4 minutes until softened.
Add minced garlic and sliced red bell pepper to the pan and cook for another 2 minutes, stirring frequently.
Stir in the remaining tablespoon of paprika, coating the vegetables evenly.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
Add the baby potatoes to the pan, nestling them into the sauce. Return the chicken thighs to the pan, skin-side up, along with any juices they released.
Cover the pan with a lid and cook on medium-low heat for 25-30 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C).
Remove the pan from heat and garnish with freshly chopped parsley. Serve warm with crusty bread or a side of rice, if desired.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.1 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1125 mg | 24% | |
*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.
