Paprika Chicken
Paprika Chicken is an easy dinner with tons of flavor. This easy Paprika Chicken recipe takes bone-in skin-on chicken thighs and seasons them with a bold mixture that has so much flavor!
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Juicy chicken is appetizing already, but what makes it a delicious meal is how it is seasoned. This Paprika Chicken has big flavor from a blend of fresh paprika, oregano, salt, pepper, garlic powder, onion powder, and you can even add a pinch of cayenne or red pepper flakes to give it a spicy kick.
We’ve found it best to use bone-in chicken with the skin on as it allows the skin to get a crispy golden brown. If you don’t like bone-in, you can always use chicken breasts, or just boneless skinless chicken thighs. You won’t get the crispy skin, but you’ll still have a perfectly seasoned, tender chicken!
You can serve Paprika Chicken with a fresh salad, cauliflower rice, or your favorite veggies like broccoli, green beans, or brussels sprouts. No matter what you pair this with to make a complete meal, you are sure to have good smoked paprika flavor in every bite!
Why You’ll Love this Recipe:
Simple Ingredients: It uses a minimal list of pantry staples—paprika, garlic powder, onion powder, salt, pepper, olive oil, and butter—which makes it easy to put together without needing to run out for special ingredients.
Bold Flavor: The combination of paprika, garlic powder, and onion powder creates a savory, smoky flavor that’s rich without being overwhelming.
One-Pan Convenience: Baking the chicken on a sheet pan with just a drizzle of olive oil and butter makes cleanup a breeze, with no need to dirty extra pots or pans.
Tender & Juicy: Baking the chicken in the oven ensures it cooks evenly and stays juicy, especially with the butter adding a bit of extra richness.
Versatile: While you’re keeping it simple here, you can easily add your favorite sides or veggies to the sheet pan, making it a flexible and customizable meal.
Ingredients to Make Paprika Chicken:
- bone-in skin-on chicken thighs. The skin helps lock in moisture, resulting in a crispy, flavorful exterior while keeping the meat juicy inside.
- paprika. This spice adds a smoky, slightly sweet flavor. If you prefer a bit of heat, you can use smoked paprika or hot paprika.
- cayenne pepper. Adding a pinch of cayenne pepper will give your paprika chicken a subtle, spicy kick. Adjust the amount based on your heat tolerance—start with a small sprinkle and add more if you prefer a spicier flavor.
- olive oil. Olive oil helps with browning and crisping the chicken while keeping it tender. If you prefer, you can substitute with other oils like avocado oil or vegetable oil, but olive oil will give it the best flavor.
How to Make Paprika Chicken:
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil.
- Pat chicken thighs dry with a paper towel.
- In a small bowl, mix paprika, garlic powder, onion powder, salt, black pepper, oregano, and cayenne (if using).
- Drizzle olive oil over the chicken and rub the spice mixture evenly on all sides.
- Place chicken thighs skin-side up on the baking sheet.
- Bake for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 175°F.
Recipe Notes & Tips:
- Even Seasoning: Make sure to rub the seasoning mixture evenly on all sides of the chicken for consistent flavor. You can even let the chicken sit with the seasoning for 15-20 minutes before baking to allow the flavors to meld.
- Crispy Skin: Avoid covering the chicken with foil, as this can prevent the skin from getting crispy.
- Flavor Variations: Add a pinch of cayenne pepper for extra heat or a bit of lemon zest to brighten up the flavor. If you like garlic, you can increase the amount of garlic powder for a stronger taste.
- Resting Time: After baking, let the chicken rest for a few minutes before serving. This helps the juices redistribute, keeping the chicken moist and tender.
- One-Pan Meal: Add your favorite veggies to the sheet pan to make this a complete one-pan meal. Toss the veggies with olive oil and seasoning before baking alongside the chicken.
Serving Suggestions:
- Stuffed Sweet Potatoes
- Honey Garlic Carrots
- Healthy Creamed Spinach
- Garlic Roasted Potatoes
- Avocado Tomato Cucumber Salad
How to Store:
Refrigeration: Place the cooked chicken in an airtight container or wrap it tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
Freezing: If you want to store the chicken for longer, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. Frozen chicken will maintain its best quality for about 2-3 months.
Reheating: To reheat, you can place the chicken in the oven at 350°F for about 10-15 minutes or heat it in the microwave. If reheating from frozen, it’s best to thaw the chicken in the fridge overnight before reheating.
FAQs:
The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 165°F. If you don’t have one, ensure the juices run clear when pierced with a knife and the chicken is no longer pink in the center.
Absolutely! If you prefer skinless chicken thighs, you can use them instead. They will cook a bit faster, around 20-25 minutes, depending on their thickness.
While this recipe is designed for the oven, you can adapt it for a slow cooker or Instant Pot. In a slow cooker, cook on low for 4-6 hours. In an Instant Pot, cook on high pressure for 8-10 minutes, then use the quick-release method.
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Paprika Chicken
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil.
- Pat chicken thighs dry with a paper towel.
- In a small bowl, mix paprika, garlic powder, onion powder, salt, black pepper, oregano, and cayenne (if using).
- Drizzle olive oil over the chicken and rub the spice mixture evenly on all sides.
- Place chicken thighs skin-side up on the baking sheet.
- Bake for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 175°F.
Nutrition
Notes
-
- Even Seasoning: Make sure to rub the seasoning mixture evenly on all sides of the chicken for consistent flavor. You can even let the chicken sit with the seasoning for 15-20 minutes before baking to allow the flavors to meld.
- Crispy Skin: Avoid covering the chicken with foil, as this can prevent the skin from getting crispy.
- Flavor Variations: Add a pinch of cayenne pepper for extra heat or a bit of lemon zest to brighten up the flavor. If you like garlic, you can increase the amount of garlic powder for a stronger taste.
- Resting Time: After baking, let the chicken rest for a few minutes before serving. This helps the juices redistribute, keeping the chicken moist and tender.
- One-Pan Meal: Add your favorite veggies to the sheet pan to make this a complete one-pan meal. Toss the veggies with olive oil and seasoning before baking alongside the chicken.
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One of my new go-to recipes for lunch! Thank you for sharing