One-Pot Paprika Chicken Thighs: A Flavorful and Easy Dinner

One-Pot Paprika Chicken Thighs is a simple, bold, and comforting dish that delivers juicy, crispy-skinned chicken in a rich, smoky sauce—all made in just one pan! This dish is packed with flavorful spices, tender chicken thighs, and a savory, aromatic sauce, making it perfect for a weeknight dinner or meal prep.

With minimal ingredients and maximum flavor, this Hungarian-inspired recipe balances the deep, smoky warmth of paprika with garlic, onions, and a luscious, creamy sauce. Whether served with mashed potatoes, rice, or crusty bread, this one-pot wonder is bound to become a family favorite!

One-pot paprika chicken thighs are the perfect flavorful and easy meal, ideal for a weeknight dinner or a busy day. The tender chicken thighs, seasoned with paprika and other savory spices, cook in a single pot, making cleanup a breeze. This one-pot dish is both hearty and satisfying, perfect for pairing with rice, potatoes, or a side of vegetables. Let’s dive into how to make these delicious one-pot paprika chicken thighs that will become a go-to meal in your kitchen.

1. Why You’ll Love This One-Pot Paprika Chicken Thighs Recipe

✔ One-pan meal – Less cleanup, more flavor!
✔ Crispy and juicy – Golden-browned skin with tender, flavorful meat.
✔ Bold paprika flavor – Smoky, slightly sweet, and deeply savory.
✔ Creamy, rich sauce – A velvety tomato-paprika sauce ties everything together.
✔ Versatile and customizable – Works with different sides and spice levels.

If you love rich, smoky, and comforting meals, this One-Pot Paprika Chicken Thighs recipe is a must-try!

2. Ingredients You’ll Need

For the Chicken Thighs:

• 6 bone-in, skin-on chicken thighs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon smoked paprika (or sweet paprika)
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Paprika Sauce:

• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon smoked paprika (for extra flavor in the sauce)
• ½ teaspoon red pepper flakes (optional, for a spicy kick)
• 1 cup chicken broth
• ½ cup tomato sauce (or crushed tomatoes)
• ½ cup heavy cream (or Greek yogurt for a lighter version)
• 1 tablespoon Dijon mustard (for tangy depth)
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped (for garnish)

3. Step-by-Step Instructions

Step 1: Season and Sear the Chicken

1. Pat the chicken thighs dry with a paper towel.
2. In a small bowl, mix salt, black pepper, garlic powder, and smoked paprika.
3. Rub the seasoning all over the chicken thighs for even coverage.
4. Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
5. Sear the chicken skin-side down for 5–7 minutes until golden brown.
6. Flip and cook for 2 more minutes. Remove the chicken and set aside.

Step 2: Sauté the Aromatics

1. In the same pan, add onions and sauté for 3 minutes, scraping up any browned bits.
2. Stir in garlic, thyme, and red pepper flakes, cooking for 30 seconds.

Step 3: Build the Paprika Sauce

1. Stir in smoked paprika, chicken broth, tomato sauce, and Dijon mustard.
2. Bring to a gentle simmer, letting the flavors meld for 3 minutes.

Step 4: Simmer the Chicken

1. Return the seared chicken thighs to the pan, nestling them into the sauce.
2. Cover and reduce heat to low, simmering for 25–30 minutes, until the chicken is cooked through (internal temp: 165°F/74°C).

Step 5: Finish the Sauce

1. Stir in heavy cream (or Greek yogurt) and lemon juice, mixing until smooth.
2. Simmer uncovered for 5 minutes to thicken the sauce.

Step 6: Serve and Enjoy!

1. Garnish with fresh parsley.
2. Serve over mashed potatoes, rice, egg noodles, or crusty bread.

4. Tips for the Best Paprika Chicken Thighs

✔ Use bone-in, skin-on chicken thighs – They stay juicy and flavorful while crisping up beautifully.
✔ Sear the chicken properly – Get that deep golden crust for extra flavor!
✔ Balance the sauce – The smoky paprika, creamy sauce, and lemon juice create the perfect balance.
✔ Use high-quality paprika – Hungarian paprika delivers the richest taste!
✔ Let the sauce simmer – This helps develop deep, well-rounded flavors.

5. Variations and Substitutions

Want to customize your dish? Try these variations:

• Spicy Version – Add extra red pepper flakes or a dash of cayenne.
• Tomato-Free Version – Skip tomato sauce and use extra chicken broth.
• Herby Twist – Add fresh rosemary or oregano for an herbal depth.
• Dairy-Free – Swap heavy cream for coconut milk or cashew cream.
• Boneless Chicken – Use boneless thighs or chicken breasts, reducing the cooking time to 20 minutes.

6. What to Serve with One-Pot Paprika Chicken Thighs

This rich, creamy chicken dish pairs beautifully with:

Carbs:

✔ Mashed potatoes (classic comfort pairing!)
✔ Steamed rice or quinoa
✔ Butter-toasted egg noodles
✔ Crusty French bread (for soaking up the sauce)

Vegetables & Sides:

✔ Roasted Brussels sprouts
✔ Garlic green beans
✔ Steamed broccoli
✔ Simple arugula salad with balsamic dressing

Wine Pairing:

🍷 White Wine: A Chardonnay or Sauvignon Blanc complements the creamy sauce.
🍷 Red Wine: A Pinot Noir or Merlot pairs beautifully with the smoky paprika.

7. Storing and Reheating

Refrigerating:

• Store leftovers in an airtight container for up to 4 days.

Freezing:

• Freeze in a sealed container for up to 2 months.
• Thaw overnight in the fridge before reheating.

Reheating:

• Stovetop: Heat in a skillet over low heat, adding a splash of broth if needed.
• Microwave: Heat in 30-second intervals, stirring between each.

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FAQs

1. Can I use boneless, skinless chicken thighs instead of bone-in?

Yes! Boneless chicken thighs cook faster, so reduce the simmering time to about 20 minutes instead of 30. However, bone-in thighs provide more flavor and stay juicier during cooking.

2. What’s the best type of paprika to use?

The best choice is Hungarian paprika, which has a rich, deep flavor. Smoked paprika adds an extra layer of warmth and complexity, while sweet paprika gives a milder taste. Avoid using low-quality paprika, as it can taste bland.

3. Can I make this dish dairy-free?

Absolutely! Substitute coconut milk or cashew cream for the heavy cream to maintain a creamy texture without dairy. You can also skip the cream altogether and add an extra splash of broth for a lighter version.

4. How do I make the sauce thicker?

If the sauce is too thin, let it simmer uncovered for an extra 5 minutes to reduce. You can also mix ½ teaspoon of cornstarch with 1 tablespoon of water and stir it in for a slightly thicker consistency.

5. Can I make this dish spicy?

Yes! Increase the red pepper flakes or add ½ teaspoon of cayenne pepper to give it a spicy kick. For an extra fiery version, stir in a teaspoon of hot sauce or chili paste.

6. What sides go best with One-Pot Paprika Chicken Thighs?

This dish pairs well with:

• Mashed potatoes (to soak up the sauce)
• Steamed rice or quinoa
• Crusty bread (for dipping into the creamy sauce)
• Garlic roasted Brussels sprouts or green beans
• Egg noodles or pasta

7. Can I make this dish in a slow cooker?

Yes! Sear the chicken thighs first for extra flavor, then place everything (except the cream) into a slow cooker. Cook on LOW for 6 hours or HIGH for 3 hours. Stir in the cream during the last 15 minutes before serving.

8. What if I don’t have tomato sauce?

No worries! You can substitute crushed tomatoes, tomato paste mixed with water, or even a splash of white wine for a slightly different flavor profile.

9. Can I freeze this dish?

Yes! Let the dish cool completely, then store it in an airtight container in the freezer for up to 2 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop, adding a splash of broth or cream if needed.

10. Can I use chicken breasts instead of thighs?

Yes, but be careful not to overcook them! Chicken breasts cook faster, so reduce the simmering time to 15–20 minutes. Since breasts are leaner, they won’t be as juicy as thighs but will still absorb the delicious paprika sauce.