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Paprika Chicken
Savory paprika chicken is packed with just the right amount of spice. Warm and comforting, this no-fuss weeknight meal can be on the table in less than an hour.
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Packed with flavor, this simple chicken recipe will soon be a new family favorite. Baked in one pan, this savory dish is perfect for busy weeknights.
Paprika Chicken
With bold flavors from chipotle chili pepper, garlic, onion, and of course, paprika, this chicken dish boasts a big flavor from just a few ingredients. This no-fuss weeknight meal can be on the table in less than an hour.
Aromatic paprika chicken is both warm and comforting. With just the right amount of spice, paprika chicken kicks up your standard chicken dinner.
Serve your flavorful paprika chicken alongside rice or mashed potatoes. Roasted vegetables or a fresh salad make splendid sides for the seasoned chicken dish.
Paprika Chicken Ingredients
- Oil - olive oil
- Sugar - dark brown sugar
- Paprika - sweet paprika
- Chili pepper - chipotle chili pepper
- Garlic powder
- Onion powder
- Salt
- Pepper - ground black pepper
- Chicken - medium-sized chicken thighs, skinless, bone-in
- Parsley - fresh chopped parsley for garnish
Paprika chicken doesn’t require the chicken to marinate, but for a bolder flavor, you can let the chicken marinate for 1 to 3 hours. Simply cover the bowl and place it in the fridge before placing it in the pan to cook.
Depending on the size of your chicken thighs the cooking time may vary. To ensure that the chicken is properly cooked be sure that a meat thermometer reads 165F and that the juices run clear when the chicken is pierced.
This recipe uses bone-in chicken thighs but you can also use boneless thighs or drumsticks. Smaller pieces of chicken, or boneless chicken, will likely need to be cooked for less time. Just remember to check that they have an internal temperature of 165F to ensure that they are fully cooked.
How to Make Paprika Chicken
FIRST STEP: Preheat oven to 400F.
SECOND STEP: In a small bowl, mix together the olive oil, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Set aside.
THIRD STEP: Remove any excess fat from the chicken thighs, pat them dry with a paper towel, and place them in a large bowl. Pour the olive oil mixture over the chicken and toss to coat making sure to completely cover each chicken piece in the spice mixture.
FOURTH STEP: Place the chicken thighs in a single layer in a 9x9 baking dish. Cook for 40 minutes until the chicken is cooked through, juices run clear and a meat thermometer inserted into the thickest part of the chicken reads 165F. FIFTH STEP: Allow the chicken to rest for 5 minutes before garnishing with fresh chopped parsley and serving.
Can I freeze paprika chicken?
Paprika chicken can be frozen in an airtight freezer-safe container or wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months.
Can I use smoked paprika?
Yes, you can use smoked paprika in place of the sweet paprika. If you use smoked paprika you might also replace the chipotle chili pepper with ½ teaspoon cayenne pepper.
What if my spices get lumpy?
While spices typically last for a long time they can sometimes get dry and lumpy. If this happens just pour the spice into a bowl or use a mortar and pestle to break up the lumps before using them. A little bit of oil sometimes helps with the process.
How to Store Paprika Chicken
IN THE FRIDGE: Allow leftover paprika chicken to cool completely before storing it in an airtight container. Chicken can be kept in the refrigerator for up to 3 days.
IN THE FREEZER: Chicken can be frozen in an airtight, freezer-safe container or wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
Paprika Chicken
Savory paprika chicken is packed with just the right amount of spice. Warm and comforting, this no-fuss weeknight meal can be on the table in less than an hour.
Ingredients
- ⅓ cup olive oil
- 2 tablespoons dark brown sugar
- 1 tablespoon sweet paprika
- 1½ teaspoons chipotle chili pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 8 medium-sized chicken thighs, , skinless, bone-in (about 2 pounds total)
- Fresh chopped parsley for garnish
DIRECTIONS
- Preheat oven to 400F.
- In a small bowl, mix together the olive oil, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Set aside.
- Remove any excess fat from the chicken thighs, pat them dry with a paper towel, and place them in a large bowl. Pour the olive oil mixture over the chicken and toss to coat making sure to completely cover each chicken piece in the spice mixture.
- Place the chicken thighs in a single layer in a 9x9 baking dish. Cook for 40 minutes until the chicken is cooked through, juices run clear and a meat thermometer inserted into the thickest part of the chicken reads 165F.
- Allow the chicken to rest for 5 minutes before garnishing with fresh chopped parsley and serving.
Nutrition
Calories: 688kcal | Carbohydrates: 9g | Protein: 37g | Fat: 56g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 783mg | Potassium: 529mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1133IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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