This creamy paprika chicken is an easy one pan chicken dinner made with skin-on, bone-in chicken thighs, smoked paprika, red peppers, onions and a rich crème fraîche sauce. It’s a simple chicken thigh recipe that brings together the comfort of a hearty dinner with the lighter flavours I love through the warmer months — making this an ideal easy chicken dinner for those changing seasons.
As the seasons start to change, I always find myself caught between the two. I’m not quite ready for what I class as proper winter food — you certainly wouldn’t catch me cooking a Sunday roast when the weather is warm — and I’d much rather be outside cooking on the BBQ or making Mediterranean food.
But when those evenings start getting a little colder, this is exactly the sort of recipe I turn to.
This one pan paprika chicken is a great crossover dinner. You’ve got beautifully browned, skin-on chicken thighs, sweet red peppers and onions, plenty of smoky paprika and a creamy sauce, but it still has that lighter feel that makes it perfect for the change of season.
And, as the name suggests, it’s all cooked in one pan.
⏱️ TIMESTAMPS:
0:00 – Intro
1:35 – Coating & Cooking Chicken Thighs
3:47 – Prepping & Adding The Veg
6:23 – Returning Chicken To Pan
7:00 – Finishing Touches
8:53 – Tasting
Why You’ll Love This:
The chicken thighs are coated in seasoned flour before being browned in olive oil and butter, giving you loads of flavour right from the start.
The onions and red peppers then cook in all those lovely chicken juices before the smoked paprika is added. I also use a little smoked hot paprika for some extra warmth, although that’s completely optional.
Chicken stock goes into the pan and, importantly, I scrape up all those caramelised bits from the bottom — because that’s where a lot of the flavour is.
The chicken then cooks gently in the smoky pepper and onion sauce before being finished with crème fraîche and fresh parsley.
Simple ingredients, one pan and plenty of flavour.
Ingredients:
Bone-in, skin-on chicken thighs
Seasoned flour
Olive oil
Butter
1 large white or red onion
3 red peppers
2 tbsp smoked paprika
½ tsp smoked hot paprika (optional)
500ml chicken stock (vegetable stock can be used)
2–3 tbsp crème fraîche or sour cream
Fresh parsley
Salt & black pepper
How To Make Paprika Chicken:
Coat the skin-on, bone-in chicken thighs in seasoned flour.
Heat olive oil and a good knob of butter in a large pan.
Place the chicken thighs skin-side down and cook until golden. Turn and brown the other side, then remove the chicken and set aside.
Add the sliced onion and red peppers to the same pan and cook until softened.
Add the smoked paprika and optional smoked hot paprika. Stir well and cook for a minute or two to take the rawness out of the paprika.
Season with salt and pepper, then pour in the chicken stock.
Stir well, scraping the bottom of the pan to lift all those delicious caramelised bits into the sauce.
Bring to a simmer, then place the chicken thighs back into the pan skin-side up, with the flesh submerged in the sauce.
Cook for around 15 minutes, or until the chicken is completely cooked through.
Remove the chicken and place onto a warmed plate. Stir the crème fraîche or sour cream through the sauce.
Return the chicken to the pan and finish with freshly chopped parsley.
What To Serve With Paprika Chicken
I like this served with creamy mashed potato, rice or noodles — all three work brilliantly with that smoky, creamy paprika sauce.
If you’re looking for easy chicken recipes, one pan dinners, chicken thigh recipes or simple family dinner ideas, this is a great one to have in your repertoire.
If you enjoyed the recipe, please give the video a like, leave me a comment and subscribe to the channel for more straightforward, flavour-packed home cooking.
Thanks for watching,
Shane
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