One-Pan Paprika Chicken
A simple yet deeply flavourful one-pan chicken dish featuring smoky paprika, tender chicken thighs, and a rich, savoury sauce. Perfect for busy weeknights with minimal cleanup.
Ingredients
Main Ingredients
- 6 chicken thighs, boneless and skinless
- 1 tbsp olive oil
- 1 onion, finely sliced
- 3 garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tbsp tomato purée
- 250ml chicken stock
- 100ml double cream (optional, for a creamy version)
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
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Step 1
Cooking Instructions
Brown the Chicken
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Step 2
Heat the olive oil in a large frying pan over medium-high heat.
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Step 3
Season the chicken thighs with salt and pepper.
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Step 4
Add to the pan and brown on both sides until golden.
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Step 5
Remove and set aside.
Build the Flavour Base
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Step 6
In the same pan, lower the heat and add the sliced onion.
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Step 7
Cook until soft and lightly caramelised.
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Step 8
Add the garlic and cook for 30 seconds until fragrant.
Paprika Hit
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Step 9
Stir in the smoked and sweet paprika and tomato purée.
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Step 10
Cook briefly to release the spices without burning them.
Simmer
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Step 11
Pour in the chicken stock and stir well.
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Step 12
Return the chicken to the pan and simmer gently for 20–25 minutes until cooked through and the sauce thickens.
Finish & Serve
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Step 13
Stir in the cream if using and heat gently for 2–3 minutes.
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Step 14
Taste and adjust seasoning.
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Step 15
Garnish with parsley and serve straight from the pan.
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