September 5, 2023
Review RecipePaprika Chicken
To make this paprika chicken recipe, combine a savory spice blend with chicken thighs and simply bake all in one-pan.ย
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Paprika chicken is a juicy chicken dish that uses sweet paprika and chipotle chili for the perfect amount of kick! Just toss the seasonings together with the chicken and bake for a no-fuss main dish that looks, smells, and tastes wonderful!
Paprika Chicken Ingredients
This popular meal boasts a delectable blend of spices that perfectly complement the juicy and tender chicken.
The smokiness of the paprika and the slight heat it provides will tantalize your taste buds without overwhelming them.
You’ll need:
- 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
Substitutions And Additions
CHICKEN THIGHS: You can use drumsticks as a chicken thigh substitute in this great recipe.
SWEET PAPRIKA: Use smoked paprika in place of sweet paprika. If you do, I would also replace the chipotle chili pepper with ½ teaspoon of cayenne pepper.
How To Make This Paprika Chicken Recipe
First, you will whip up the easy marinade for the chicken before coating them and baking it until cooked through.
STEP ONE: Preheat your oven to 400°F.
STEP TWO: 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.
OUR RECIPE DEVELOPER SAYS
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.
STEP THREE: Remove any excess fat from the chicken thighs and pat them dry with a paper towel.
STEP FOUR: 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.
PRO TIP:
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.
STEP FIVE: 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.
PRO TIP:
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.
STEP SIX: Let chicken rest for 5 minutes before garnishing with fresh chopped parsley and serving.
How To Serve This Chicken With Paprika Recipe
Paprika chicken is a classic dish that is sure to be a hit at any dinner table! It’s flavorful, juicy, and smoky all at the same time.
To perfectly complement this delectable dish, it’s best served with vegetable sides. Roasted vegetables and baby potatoes are a delicious way to incorporate veggies into your meal.
If you want something a little heartier, opt for creamy mashed potatoes topped with melted butter and fresh parsley.
If you liked this chicken dinner, we recommend our firecracker chicken and baked bruschetta chicken too!
Storing Baked Paprika Chicken
Any leftovers would make a quick and easy lunch. Store the extra chicken and heat it up to add plenty of flavor to your meal.
IN THE FRIDGE: Allow leftovers to cool before placing them in an airtight container. Store them in the refrigerator for up to 3 days.
IN THE FREEZER: This chicken can be frozen in an airtight, freezer-safe container or wrapped tightly in plastic wrap and placed in a freezer bag. It can be kept for up to 3 months in the freezer. Thaw in the fridge overnight before reheating.
This paprika chicken thighs recipe uses a tasty combination of spices you may not have tried before, but we know you’ll love it! This perfectly seasoned dinner is baked in the oven for a no-fuss dinner that pairs well with a salad, mashed potatoes, or roasted veggies.
Frequently Asked Questions
Can I marinate the chicken thighs overnight?
If you would like your chicken to have an extra zesty flavor, you can certainly marinate it in the fridge overnight before baking.
Can I use chicken breasts in this recipe?
Since the chicken thighs in this recipe have the bones left in, this recipe is best made using bone-in cuts of chicken. That being said, you could use the marinade for any type of chicken, but you’d have to adjust the cooking time.
Can I freeze leftovers of this chicken paprika dish?
You can store leftovers in an airtight container for up to three months.
More Recipes You’ll Love
- Lemon Chicken
- Creamy Chicken Pasta
- Grilled Chicken Breast
- Slow Cooker BBQ Pulled Chicken
- Firecrackers Recipe
- Crack Chicken Chili
- KFC Copycat Coleslaw
- General Tso Chicken
- Diet Coke Chicken
- Homemade Chili Recipe
- Baked BBQ Chicken Thighs
- Beer Marinated Chicken
- Chicken Cacciatore
- Baked Chicken Thighs
- Stuffed Pepper Casserole
Paprika Chicken
To make this paprika chicken recipe, combine a savory spice blend with chicken thighs and simply bake all in one-pan.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
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 and bone-in (about 2 pounds total)
- fresh chopped parsley, for garnish
Instructions
- 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: 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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Comments
Gloria says
Super delicious and very easy to make!
Eileen Milevoj says
super easy to make I love the step-by-step recipe. I came home late from work and took no time to cook this recipe….. unfortunately it was so good that we had no leftovers for lunches.