This Paprika Chicken Thighs recipe is a weeknight lifesaver! You’ll get incredibly tender, flavorful chicken with crispy skin, all with minimal effort. It’s perfect for busy evenings and always a family favorite.
Key Ingredients & Substitutions:
- Chicken Thighs (bone-in, skin-on): For the best flavor and juiciness. Boneless, skinless thighs work too, but reduce cooking time.
- Smoked Paprika: Essential for that signature smoky flavor. Sweet paprika can be used, but the smoky depth will be less.
- Onion & Garlic Powder: Convenient and consistent flavor. Fresh diced onion and minced garlic can be used, sautéing them briefly before adding chicken.
- Chicken Broth or Water: Adds moisture and helps create a sauce. Water works just fine if you don’t have broth.
- Olive Oil: For searing. Any neutral cooking oil works.
Ingredients:
- 6 bone-in, skin-on chicken thighs (about 2-2.5 lbs)
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¾ teaspoon salt (or to taste)
- ½ cup chicken broth or water
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Large oven-safe skillet (cast iron or stainless steel recommended), tongs.
Step-by-Step Instructions:
1. Preheat and Season Your Paprika Chicken Thighs
Preheat your oven to 400°F (200°C). Pat your chicken thighs very dry with paper towels – this is key for crispy skin! In a small bowl, mix together the smoked paprika, onion powder, garlic powder, salt, and pepper. Sprinkle this seasoning mixture all over both sides of the chicken thighs.
2. Sear the Chicken
Heat the olive oil in your large oven-safe skillet over medium-high heat until shimmering. Carefully place the chicken thighs skin-side down in the hot skillet. Sear for 6-8 minutes without moving them, until the skin is deeply golden brown and crispy.
3. Flip and Add Liquid
Flip the chicken thighs so they are skin-side up. Pour the chicken broth or water into the skillet around the chicken, being careful not to pour directly over the crispy skin.
4. Bake to Perfection
Transfer the skillet directly to your preheated oven. Bake for 20-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 175°F (80°C). The juices should run clear.
5. Rest and Serve
Once cooked, carefully remove the skillet from the oven. Let the Paprika Chicken Thighs rest in the skillet for 5 minutes before serving. This helps them retain their juices. Garnish with fresh parsley if desired.
Storage Instructions:
Leftover Paprika Chicken Thighs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave, but for crispier skin, warm them in a skillet on the stovetop or in the oven at 350°F (175°C) until heated through.
Frequently Asked Questions (FAQ):
-
Can I use boneless, skinless chicken thighs?
Yes, but reduce the baking time to 15-20 minutes, or until cooked through. The skin-on variety offers the best flavor and texture. -
Why is patting the chicken dry important?
It removes excess moisture, which is crucial for achieving super crispy skin during searing. -
What can I serve with Paprika Chicken Thighs?
They go wonderfully with rice, mashed potatoes, roasted vegetables like broccoli or asparagus, or a simple green salad. -
Can I make this recipe in a regular baking dish?
You can, but you’ll need to sear the chicken in a separate pan on the stovetop first, then transfer it to a baking dish to finish in the oven. An oven-safe skillet makes cleanup easier. -
My paprika chicken thighs aren’t crispy enough, what went wrong?
Ensure your pan is hot enough when searing, don’t overcrowd the skillet, and pat the chicken very dry before seasoning. -
What if I don’t have smoked paprika?
While smoked paprika gives a distinct flavor, you can use regular sweet paprika, but the dish will be less smoky.