This easy Smoked Paprika Chicken is incredibly juicy, packed with bold flavor, and comes together in one skillet in under 30 minutes. Tender chicken thighs are seared until golden and then finished in a rich, garlicky pan sauce that you are going to want to pour over everything!
A Simple Skillet Chicken Recipe You’ll Make on Repeat
This is one of those recipes that I make on a regular rotation in my house. It’s the kind of weeknight dinner that looks and tastes like you spent a lot of time on it — but honestly, it is so simple to make. The smoked paprika is the real star here. It gives the chicken this gorgeous deep color and a warm, slightly smoky flavor that is just absolutely delicious.
I love serving this with some mashed potatoes or rice so you can get every last drop of that pan sauce. If you are a fan of my Crock Pot Pork Chops or my Ground Beef Stroganoff, you are definitely going to love this one too. It has that same cozy, comfort food energy but it comes together even faster!
“I made this for my family last Tuesday and it was a huge hit! My husband said it was one of the best chicken dishes I’ve ever made. I served it over egg noodles and the sauce was incredible. I will definitely be cooking this again!”
– Sandra
Frequently Asked Questions
Can I use chicken breasts instead of chicken thighs?
Absolutely! Chicken breasts will work here. Just keep in mind they are a little leaner than thighs so they can dry out faster. I really do think bone-in, skin-on chicken thighs are the way to go here because the bone adds flavor and keeps them from drying out. But if you prefer boneless, skinless chicken breasts, just be careful not to overcook them. You’ll want to pound them to an even thickness so they cook evenly.
What can I serve with smoked paprika chicken?
My absolute favorite side dish with this is mashed potatoes because you can spoon all that delicious pan sauce right over the top. Rice, egg noodles, or even crusty bread are also really good options. I also like to round out the meal with some steamed broccoli or roasted green beans on the side!
Can I use regular paprika instead of smoked paprika?
You can use regular sweet paprika in a pinch but honestly, the smoked paprika is what really makes this recipe. It gives the chicken a deep, warm flavor that regular paprika just can’t replicate. I highly recommend picking up a jar of smoked paprika if you don’t already have it — it is a great spice to have on hand!
Can I make this ahead of time?
Yes! Like most chicken dishes, this reheats really well. You can cook everything, let it cool, and store it in a covered container in the refrigerator. When you are ready to eat, just gently reheat it on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened up too much.
How do I store leftovers?
Store leftovers in an airtight container and put into the refrigerator for up to 3 days. I don’t recommend freezing this one as the cream sauce can sometimes separate when reheated from frozen.
Can I make this dairy free?
Yes! You can substitute the heavy cream with full-fat coconut milk. The flavor will be slightly different but it still works really well and the sauce will still have a nice creamy consistency. You can also just leave the cream out entirely and use a little extra chicken broth instead.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- bone-in, skin-on chicken thighs – I really think this cut is the way to go for this recipe. The skin gets beautifully golden and crispy in the pan and the bone keeps the meat incredibly juicy and flavorful. If you prefer boneless, skinless thighs, those work too.
- smoked paprika – this is the hero ingredient! Do not swap it for regular paprika if you can help it. The smoky flavor is what makes this dish so incredibly good.
- garlic powder and onion powder – simple pantry seasonings that really build up that flavor.
- salt and pepper – season generously here, especially on the skin side of the chicken.
- olive oil and butter – we are using both for searing the chicken. The olive oil has a higher smoke point and the butter adds richness and that gorgeous golden color.
- garlic – this recipe works well with freshly minced garlic or the jarred garlic — whichever is easiest or whichever you prefer.
- chicken broth – if you are trying to keep the sodium down, use a low or no sodium chicken broth. I always recommend this because you can always add salt in but you can’t take it out!
- heavy cream – just a splash of this is what makes the pan sauce so silky and rich. It really pulls it all together.
- chicken broth – this forms the base of the pan sauce. Use low sodium so you can control the salt level.
- fresh parsley – totally optional but a little sprinkle of fresh parsley at the end brightens everything up nicely.
How to Make Smoked Paprika Chicken
Pat chicken thighs dry with paper towels — this is important for getting a good sear! In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning mixture all over the chicken thighs on both sides, making sure to get it under the skin if possible.
Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Once the butter is melted and the pan is hot, place chicken thighs skin-side down in the skillet. Do not move them around! Let them sear undisturbed for about 5-6 minutes until the skin is deep golden brown and crispy. Flip and sear for another 3-4 minutes on the other side.
Remove chicken from the pan and set aside on a plate. The chicken will not be fully cooked through at this point — that’s okay! We are going to finish it in the sauce.
Turn the heat down to medium. Add the minced garlic to the pan and cook for about 1 minute, stirring so it doesn’t burn. Pour in the chicken broth and use your whisk (or a wooden spoon) to scrape up all those browned bits from the bottom of the pan. Those little bits are pure flavor! Let the broth come to a simmer and cook for about 2 minutes.
Stir in the heavy cream and a little more smoked paprika. Let the sauce simmer for another 2-3 minutes until it has thickened slightly. Taste and season with more salt and pepper as needed. Nestle the chicken thighs back into the skillet, skin-side up. Cover the pan and cook on medium-low heat for about 15-18 minutes until the internal temperature of the chicken reaches 165°F. Spoon the sauce over the chicken and garnish with fresh parsley before serving!
Pro Tips for the Best Smoked Paprika Chicken
- Pat the chicken dry. I know I already said this but it really is so important! Moisture is the enemy of a good sear. A dry surface equals a crispy, golden skin. Take the extra 30 seconds to do this step!
- Don’t move the chicken while it’s searing. Just let it sit there undisturbed. If you try to move it and it sticks, it is not ready to be flipped. It will naturally release from the pan when a good crust has formed.
- Taste as you go. Keep tasting that sauce as it simmers and season it the way you like. I probably use a good teaspoon or more of salt and pepper in the sauce depending on the sodium level of my broth.
- Use an oven-safe skillet if possible. If you have a cast iron skillet or oven-safe pan, you can transfer the whole thing to a 375°F oven to finish instead of stovetop. This gives you even more even cooking and the skin stays extra crispy!
- Don’t rush the sauce. Let it really simmer and reduce before you add the chicken back in. That is what concentrates all the flavor and gives you that rich, glossy sauce rather than a thin and watery one.
What to Serve with Smoked Paprika Chicken
This is the kind of dish where you absolutely need something on the side to soak up all that amazing pan sauce. Here are some of my favorite options:
- Mashed potatoes — my absolute favorite pairing with this
- Egg noodles or pasta
- Steamed white or brown rice
- Crusty garlic bread
- Roasted or steamed broccoli
- Maple Glazed Carrots or Italian Green Beans
Smoked Paprika Chicken
Ingredients
Method
- Pat chicken thighs completely dry with paper towels. In a small bowl, combine 1½ teaspoons smoked paprika, garlic powder, onion powder, salt, and pepper. Rub seasoning all over the chicken on both sides.
- Heat olive oil and butter in a large skillet over medium-high heat. Once hot, place chicken thighs skin-side down. Sear undisturbed for 5-6 minutes until deeply golden and crispy. Flip and sear the other side for 3-4 minutes. Remove to a plate and set aside.
- Reduce heat to medium. Add minced garlic to the pan and cook for 1 minute, stirring constantly so it doesn’t burn.
- Pour in chicken broth and whisk to scrape up all the browned bits from the bottom of the pan. Let it simmer for 2 minutes.
- Stir in heavy cream, Dijon mustard, and the remaining ½ teaspoon of smoked paprika. Simmer for 2-3 minutes until the sauce begins to thicken slightly. Taste and adjust seasoning.
- Nestle the chicken thighs back into the skillet, skin-side up. Cover and cook on medium-low heat for 15-18 minutes until the internal temperature of the chicken reaches 165°F.
- Spoon the pan sauce generously over the chicken, garnish with fresh parsley, and serve immediately over mashed potatoes, rice, or egg noodles.
