This paprika chicken is juicy, golden, and full of smoky flavor. Made with just a few pantry spices and crisped up in one pan, it’s the kind of simple dinner that feels a little fancy—but takes barely any effort. Serve it alongside zucchini ribbons, a garden salad, or roast potatoes for a meal that’s both grounded and gorgeous.
Why You’ll Love This Paprika Chicken
- Crispy skin, juicy inside
- Just 5 spices needed
- Cooks in one pan
- Pairs with everything from salads to rice
What You Need
(See recipe card below for exact measurements.)
- Chicken thighs – bone-in, skin-on for best results
- Paprika – smoked or sweet
- Garlic powder
- Onion powder
- Dried thyme or oregano
- Salt and pepper
- Olive oil
- Optional: lemon wedges for serving
How to Make Paprika Chicken
1. Season the chicken.
In a bowl, mix paprika, garlic powder, onion powder, dried herbs, salt, and pepper. Rub the mix all over the chicken thighs.
2. Sear.
Heat olive oil in a skillet over medium-high heat. Place chicken skin-side down and cook until golden and crispy (about 5–6 minutes). Flip and cook the other side for 3–4 minutes.
3. Finish in the oven.
Transfer the pan to a 400°F (200°C) oven and bake for 15–20 minutes, or until cooked through and juices run clear.
4. Rest and serve.
Let rest for 5 minutes. Serve with a squeeze of lemon and your favorite sides.
Serving Suggestions
- With zucchini ribbons or a garden salad
- Over herbed rice or couscous
- Next to crusty bread and grilled vegetables
How to Store
- Fridge: Store leftovers in an airtight container for up to 4 days
- Reheat: In a pan or oven until warmed through
- Freezer: Freeze cooked thighs for up to 2 months
More Recipes for the Garden Table
- Mint Tea
- Blackberry Crumble
- Plum Purée
- Zucchini Ribbons
Paprika Chicken
Ingredients
- 4 Chicken thighs – bone-in, skin-on for best results
- 2 tsp Paprika – smoked or sweet
- ½ tsp Garlic powder
- ¾ tsp Onion powder
- ½ tsp Dried thyme
- Salt and pepper to taste
- 2 tbsp Olive oil