Paprika Chicken

Why You’ll Love Paprika Chicken Recipe

I keep coming back to this recipe because it’s easy to prepare, doesn’t require fancy ingredients, and delivers consistently delicious results. The paprika adds a warm, smoky flavor that pairs beautifully with chicken, and the pan sauce that develops is great to spoon over rice, potatoes, or pasta. It’s a recipe I rely on when I want comfort food that’s both hearty and straightforward.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 4 chicken legs (or about 8 small pieces)

• 2 teaspoons smoked paprika

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried oregano

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon olive oil

• ½ cup chicken broth

• Optional: lemon wedges and fresh parsley for serving

Directions

I start by mixing the smoked paprika, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper in a small bowl. I rub this spice blend all over the chicken pieces, making sure every part gets coated evenly.

Next, I heat the olive oil in a large skillet over medium-high heat. When the oil is hot, I add the chicken, skin side down if using pieces with skin, and sear until golden brown, about 3–4 minutes per side. Once both sides are nicely browned, I pour in the chicken broth and scrape any browned bits from the bottom of the pan — that’s where a lot of the flavor lives.

I reduce the heat to medium-low, cover the skillet, and let the chicken simmer until it’s cooked through and juicy, about 20–25 minutes. I occasionally spoon the pan juices over the chicken so it stays moist and flavorful.

Servings and Timing

This recipe serves about 4 people. I usually spend about 10 minutes on prep and about 30–35 minutes cooking, so the total time is roughly 45 minutes from start to finish.

Variations

Sometimes I add a splash of lemon juice or white wine toward the end of cooking for extra brightness. When I want a creamier sauce, I stir in a bit of sour cream or Greek yogurt off the heat. I also enjoy adding sliced bell peppers or onions to the pan for extra texture and flavor.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over medium heat, adding a splash of broth to loosen the sauce if needed. This chicken also freezes well for up to 2 months; I thaw it in the refrigerator before reheating.

FAQs

What cut of chicken works best?

I like using bone-in chicken legs or thighs because they stay juicy, but breasts work fine if I adjust the cooking time.

Can I use sweet paprika instead of smoked paprika?

Yes — sweet paprika gives a milder flavor, and I adjust based on what I have on hand.

Is this recipe spicy?

No, it’s mild, but I add a pinch of cayenne if I want heat.

Can I make this in the oven?

Yes — I sear the chicken on the stovetop then bake at 200°C (400°F) for about 25–30 minutes.

What should I serve with Paprika Chicken?

I love it with rice, mashed potatoes, roasted vegetables, or a simple green salad.

Can I make this ahead of time?

Yes — I cook it ahead and store it in the fridge, then reheat before serving.

How do I make the sauce thicker?

I simmer the sauce uncovered at the end or stir in a small cornstarch slurry.

Can I add vegetables?

Absolutely — bell peppers, onions, or mushrooms are great additions.

How do I prevent the chicken from drying out?

I keep the heat moderate and baste the chicken with the pan juices while cooking.

Can I make this gluten-free?

Yes — all seasonings and broth are naturally gluten-free.

Conclusion

I love how Paprika Chicken turns a few simple pantry spices into a delicious, satisfying meal. With its rich flavor and tender chicken, it’s a recipe I go back to again and again when I want something comforting and easy to prepare.