One-Pot Paprika Chicken Thighs with Vegetables
A hearty one-pot meal featuring tender chicken thighs seasoned with smoky paprika and simmered with carrots, potatoes, and mushrooms in a wine-enriched broth. The paprika coating creates a rich, earthy flavor while the vegetables become perfectly tender. This comforting dish works beautifully for family dinners or meal prep, offering complete nutrition in a single pan. The combination of white wine and fresh thyme adds brightness to balance the deep paprika flavors.
Ingredients
- 3 lb skinless boneless chicken thighs, fat trimmed
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 2 Tbsp McCormick Smoked Paprika
- 2 Tbsp olive oil
- pressed garlic
- 1 medium onion, finely chopped
- 2 cups sliced mushrooms
- 1 lb red and white small potatoes, in 1-inch chunks
- 2 cups baby carrots
- 2 Tbsp flour
- 1 ⅓ cups chicken broth
- ¾ cup white wine
- 1 ½ Tbsp fresh thyme, finely chopped
Instructions
- 1
Combine paprika, salt, and pepper in a bag and coat chicken pieces in batches
- 2
Heat oil in large heavy frying pan over medium-high heat and brown chicken 2 minutes per side, transfer to plate
- 3
Add garlic and onion to pan, stir 2 minutes, then add mushrooms and stir 2 minutes more
- 4
Add potatoes and carrots, season with salt and pepper, saute 5 minutes
- 5
Whisk flour into wine and gradually pour into vegetable mixture, bring to boil while stirring
- 6
Add chicken stock and return chicken to pan, bring to boil
- 7
Cover, reduce heat to medium-low and simmer until chicken and vegetables are cooked, about 30 minutes
- 8
Stir in thyme just before serving and adjust seasoning
Tips
Regular paprika can substitute for smoked paprika if unavailable, though the smoky depth will be reduced
Brown chicken in batches to avoid overcrowding and ensure proper searing
White grape juice can replace wine for alcohol-free version
Good to Know
Refrigerate up to 3 days in covered container
Can be made 1 day ahead and reheated gently
Serve over farro, rice, or quinoa as suggested
Common Mistakes
Brown chicken in batches to avoid steaming
Don't skip flour-wine mixture whisking to prevent lumps
Substitutions
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time to 20-25 minutes as breasts cook faster and can become dry if overcooked.
What if I don't have white wine?
White grape juice works perfectly as a substitute, or you can use additional chicken broth for the liquid component.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently on stovetop, adding a splash of broth if needed to loosen.