This chicken paprika recipe (sometimes called chicken paprikash in Hungary) has base ingredients similar to chicken fajitas or even salsa chicken, but adds a smoky and peppery bite from paprika and cayenne. With big flavor from just a few pantry staples, this one pan meal makes an exciting weeknight dinner!
Ingredients & Substitutions
Here I explain the best ingredients for the best chicken paprika recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Bone-In Chicken Thighs – I recommend bone-in thighs for the juiciest chicken paprika, but you could also use chicken breasts or boneless skinless chicken thighs. (Cook time will vary.) Olive Oil – For searing. Avocado oil or ghee also works. Veggies – You will need a red bell pepper, yellow onion, and fresh minced garlic (or 1 1/2 teaspoons of jarred minced garlic for convenience). Paprika – To get plenty of flavor in this paprika chicken recipe, you will need both regular paprika and smoked paprika. For a more authentic dish, substitute both with equal amounts of Hungarian paprika. Cayenne Pepper – Adds a subtle spice. For extra kick, add more (or consider red pepper flakes, chili peppers and/or hot paprika). Sea Salt & Black Pepper Chicken Broth – I prefer reduced sodium but use your preferred type. (Adjust the amount of salt as needed.) You can also make your own chicken broth, use chicken stock or bone broth if you want a richer flavor.
How To Make Paprika Chicken
This section shows how to make chicken paprika, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Keep cooked paprika chicken in an airtight container in the refrigerator for up to 4 days. Make ahead: Slice the peppers and onions ahead, and store in the fridge until ready to cook. You could also make all of the sauce ahead of time by sauteing the veggies in olive oil instead of chicken grease. Reheat: You can reheat garlic paprika chicken thighs in the microwave, in the oven at 350 degrees F, or on the stovetop over medium-low heat, stirring occasionally and adding more liquid as necessary to prevent burning. Freeze: After cooling completely, transfer the chicken and sauce to an airtight container or freezer-safe bag, and store in the freezer for up to 4 months. Thaw overnight in the refrigerator before reheating on the stovetop, or reheat from frozen in the oven at 350 degrees F.
What To Serve With Paprika Chicken
Paprika chicken makes an easy meal that pairs with a variety of sides. Here are some options:
Rice – Chicken and rice always work together. Try cauliflower rice for a lighter option. Potatoes – Serve it in a bowl over roasted potatoes or creamy mashed potatoes (or lighter mashed cauliflower), or with Instant Pot baked potatoes on the side. For extra veggies, try roasted rutabaga instead. Don’t forget a dollop of sour cream! Veggies – Serve this easy paprika chicken recipe alongside vegetables like Instant Pot broccoli, garlic parmesan whole roasted cauliflower, or tender sauteed asparagus for a light and healthy meal.
More Easy Chicken Thigh Recipes
Chicken thighs are a delicious and budget-friendly cut of meat. Pan fried chicken thighs are my favorite, but there are so many other tasty ways to cook them. Try out these ideas for your next meal: Please enter your first name for your account. Your saved recipe will also be sent to your email.
