Paprika Chicken

This easy paprika chicken recipe uses simple ingredients and bold seasoning for big flavor. Make it in one skillet for quick cleanup.

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This easy paprika chicken turns juicy and flavorful with every bite. You only need a few pantry staples to make it. Everything cooks in one skillet, so cleanup stays quick and simple. Serve it with rice or mashed potatoes for a weeknight dinner that hits the spot.

This recipe is quick to make and easy to follow, even on a busy night. Scroll down for step-by-step photos and clear directions. We’ve also added helpful pro tips and answered the most common recipe questions so you feel confident in the kitchen. 

You can make this paprika chicken recipe in just fifty minutes using one skillet and simple pantry ingredients. It’s packed with bold flavor and perfect for an easy weeknight dinner or casual get-together.

The rich seasoning and tender chicken make this recipe stand out fast. Serve it with mashed potatoes or rice for a full meal everyone loves.

What you'll need to make this recipe for paprika chicken:

• ⅓ cup of olive oil
• 2 tablespoons of dark brown sugar
• 1 tablespoon of sweet paprika
• 1½ teaspoon of chipotle chili powder
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of salt
• ½ teaspoon of ground black pepper
• 8 medium-sized chicken thighs, skinless, bone-in (about 2 pounds total)
• Fresh chopped parsley for garnish

Chicken thighs: Swap in drumsticks if you don’t have chicken thighs. They work great in this easy recipe.

Sweet paprika: You can use smoked paprika instead. If you do, also use ½ teaspoon cayenne pepper instead of chipotle chili powder.

Follow along with our step-by-step pictures to make this easy paprika chicken recipe. Use the tips and tricks below to get it just right. Let’s get started and cook it together!

FIRST STEP: Preheat your oven to 400°F.

SECOND STEP: Grab a small bowl and mix together the olive oil, brown sugar, sweet paprika, garlic powder, onion powder, salt, and black pepper. Then set it aside.

THIRD STEP: Remove any excess fat from the chicken thighs and pat them dry with a paper towel.

FOURTH STEP: Place them in a large bowl and pour the olive oil mixture over the chicken. Toss the chicken to coat them, making sure to completely cover each chicken piece with the spice mixture.

FIFTH STEP: Place the chicken thighs in a single layer 9×9-inch baking dish and cook them for 40 minutes. The chicken should be cooked through when the juices run clear and a meat thermometer inserted into the thickest part of the chicken reads 165°F. 

SIXTH STEP: Let chicken rest for 5 minutes before garnishing with fresh chopped parsley and serving.

Chicken with paprika works for all kinds of meals, whether you're feeding your family or making dinner for friends. It’s quick, easy, and loaded with flavor that both kids and adults enjoy.

• Weeknight family dinners: Everyone loves this juicy chicken with bold spices, and it cooks in one pan. Serve it with baked pumpkin mac and cheese or cheesy corn casserole to make it even better.
• Potlucks and casual parties: This recipe holds up well in a warm dish and feeds a crowd fast. Add apple pie baked beans or funeral potatoes to complete your spread.
• Cold weather comfort meals: The warm spices make this a great choice for fall or winter. Pair it with loaded scalloped potatoes or easy creamed corn for a cozy plate.

Paprika on chicken is a go-to dinner because it checks every box—fast, easy, and full of bold flavor. Readers come back to it again and again because it makes dinner simple without skimping on taste.

Chicken in paprika is easy to make with just one skillet and a few pantry spices, so you won’t need anything fancy. The bold mix of paprika and garlic gives the chicken a rich, smoky flavor that really stands out. Kids enjoy how tender the chicken turns out, while adults love the extra kick from the warm seasoning. This simple recipe uses clear steps that work every time, which makes it a reliable go-to for any weeknight meal.

Paprika chicken keeps things simple but still brings big flavor, and that’s why our readers keep making it!

Can I use boneless chicken thighs for paprika chicken?
Yes, you can use boneless chicken thighs. They cook quickly and soak up all the seasoning.

Should I marinate the chicken before making paprika chicken?
No, you don’t need to marinate the chicken. The spices coat the chicken well and bring flavor as it cooks.

How do I keep paprika chicken from drying out?
To keep paprika chicken juicy, don’t overcook it. Use a meat thermometer and pull it once it reaches 165°F.

How do I know when the chicken is done cooking?
Check that the chicken hits 165°F inside. The juices should also run clear, and the meat should look cooked through.

Can I add onions or other veggies to paprika chicken?
Yes, you can add onions or peppers. Toss them in the pan after searing the chicken so everything cooks together.

Should I serve paprika chicken straight from the skillet?
Yes, serve chicken right from the skillet to keep it hot and juicy while keeping cleanup simple.

Can I serve paprika chicken for a dinner party?
Yes, paprika chicken works great for casual dinner parties. Plate it with care, and it looks just as impressive as it tastes.

Is paprika chicken good for a family meal?
Yes, paprika chicken is perfect for family meals. The warm spices and tender chicken make everyone happy at the table. Even picky eaters enjoy paprika chicken. The flavors stay simple and familiar, without anything too spicy or unusual.

Leftover paprika chicken makes a fast and tasty lunch. Just store the extra and reheat it for a flavorful, no-fuss meal.

How should I store paprika chicken in the fridge?
Let the chicken cool, then place it in an airtight container. Keep it in the fridge for up to three days.

Will paprika chicken keep in the freezer?
Freeze the chicken in a freezer-safe container or wrap it in plastic, then place it in a freezer bag. It stays good for up to three months. Thaw it in the fridge overnight before reheating.

Paprika Chicken

This easy paprika chicken recipe uses simple ingredients and bold seasoning for big flavor. Make it in one skillet for quick cleanup.

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5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 688 kcal

Ingredients

  

1x2x3x

• 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 and bone-in (about 2 pounds total))
• fresh chopped parsley (for garnish)

DIRECTIONS

 

• Preheat oven to 400°F.
• 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 9×9 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 165°F.
• Allow the chicken to rest for 5 minutes before garnishing with fresh chopped parsley and serving.

Notes

• Spices last for a long time, but sometimes they get a bit dry and lumpy. You can still use them. Just put them in 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.
• For a bolder flavor, let the chicken marinate for 1 to 3 hours. Cover the bowl and make sure to place it in the fridge.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your chicken as the suggested cooking time approaches.

Nutrition

Calories: 688kcal | Carbohydrates: 9g | Protein: 37g | Fat: 56g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 760mg | Potassium: 529mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1040IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 2mg

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