Hearty Paprika Chicken with Potatoes in Spiced Sauce – One-Pan Rustic Comfort

This Paprika Chicken with Potatoes in Spiced Sauce is a rustic, all-in-one comfort meal that brings together tender chicken, golden potatoes, and sweet bell peppers in a rich, flavorful sauce.

Rooted in Central and Eastern European cuisine — especially Hungarian influences — this dish is the definition of cozy, home-cooked goodness. With its smoky paprika notes, garlicky depth, and silky tomato-based sauce, it’s ideal for weeknight dinners or a satisfying Sunday meal.

Best of all? It’s made in just one pan, which means minimal cleanup and maximum flavor.

Ingredients Overview

Chicken

Bone-in, skin-on chicken thighs or drumsticks are ideal. They’re juicy, flavorful, and hold up well during braising.

Alternative: Boneless, skinless chicken breasts can be used, but reduce the cook time to prevent drying out.

Tip: Searing the chicken skin side down first renders fat and adds tons of flavor to the dish.

Potatoes

Waxy or all-purpose potatoes (like Yukon Gold or red potatoes) are best — they hold their shape but turn creamy inside as they cook.

Substitute: Baby potatoes or pre-boiled diced potatoes for quicker cooking.

Bell Peppers

Red and yellow bell peppers add sweetness and vibrant color. When sautéed, they develop a slightly smoky caramelized flavor.

Tip: Cut into thick strips or chunks to avoid overcooking.

Onion & Garlic

These aromatics are the base of the sauce, bringing sweetness and depth. Sautéed slowly, they build a savory foundation for the dish.

Tomato Paste & Paprika

Tomato paste adds umami and thickness. Use sweet or smoked paprika for that signature warm flavor.

Caution: Don’t overcook paprika—it can become bitter if scorched.

Broth & Cream (Optional)

Chicken or vegetable broth creates a savory, simmering sauce. A splash of cream or crème fraîche can be stirred in for added richness and silkiness.

Herbs & Seasonings

• Salt & black pepper

• Fresh or dried thyme, rosemary, or bay leaves

• Optional: red pepper flakes for heat

Step-by-Step Instructions

1. Sear the Chicken

• Pat chicken dry, season with salt and pepper.

• In a large oven-safe skillet or Dutch oven, heat oil over medium-high heat.

• Place chicken skin-side down and sear until golden brown (5–7 minutes).

• Flip and cook another 2–3 minutes. Remove and set aside.

2. Prep the Vegetables

• Dice potatoes into bite-sized pieces.

• Cut bell peppers into thick slices.

• Finely dice onion and mince garlic.

3. Sauté the Base

• In the same pan, lower heat and add onions. Cook until soft.

• Stir in garlic, tomato paste, and paprika. Cook for 30 seconds to 1 minute.

• Add potatoes and peppers. Sauté for 4–5 minutes to start browning.

4. Add Liquid

• Pour in 1 ½ cups of broth (add a splash of cream if using).

• Season with salt, pepper, herbs, and a pinch of chili flakes (optional).

• Stir everything well and nestle the chicken back into the pan.

5. Simmer or Bake

• Option A – Oven: Cover the pan and bake at 350°F (175°C) for 35–40 minutes.

• Option B – Stovetop: Cover and simmer on low for 35–45 minutes, until the potatoes are tender and chicken is fully cooked.

6. Finish and Serve

• Uncover and broil for 5–10 minutes at the end (if using the oven) to crisp the chicken.

• Garnish with chopped parsley or thyme before serving.

Tips, Variations & Substitutions

Cooking Tips

• Let the seared chicken rest while the veggies sauté — it keeps juices in and prevents overcooking.

• If the sauce reduces too much, add a splash of broth near the end.

Variations

• Smoky Version: Use smoked paprika and a bit of diced chorizo.

• Mediterranean Twist: Add olives, artichokes, or sun-dried tomatoes.

• Creamy Style: Finish with ¼ cup of heavy cream or a dollop of crème fraîche.

Dietary Swaps

• Use skinless chicken for a lower-fat version.

• Replace cream with coconut cream for a dairy-free option.

• Gluten-free by default — just double-check your broth brand.

Serving Ideas & Occasions

What to Serve With It

• Crusty Bread: Perfect for sopping up the sauce.

• Green Salad: A lemony arugula or cucumber salad adds balance.

• Rice or Couscous: For a more filling meal, serve over grains.

Perfect For:

• Family dinners

• Cozy winter meals

• Weeknight cooking (easy cleanup!)

• Meal prep — it reheats beautifully

Nutritional & Health Notes

This dish is naturally balanced — combining lean protein, vegetables, and satisfying starches.

• Chicken provides high-quality protein and B vitamins.

• Potatoes offer fiber and potassium — especially with the skin on.

• Bell Peppers bring vitamin C and antioxidants.

• Paprika adds not just flavor but anti-inflammatory benefits too.

To make it lighter:

• Trim excess skin or fat from chicken.

• Use low-sodium broth.

• Skip cream or replace it with a lighter dairy option.

Portions are generous and filling without feeling heavy, and it’s naturally gluten-free.

FAQs

Q1: Can I use boneless chicken?

A1: Yes, boneless thighs or breasts work, but reduce the cooking time by about 10 minutes. Keep an eye to avoid overcooking.

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Q2: Can I make this in advance?

A2: Definitely. The flavors deepen as it sits. Store in the fridge for up to 3 days or freeze for up to 2 months.

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Q3: What’s the best type of paprika?

A3: Sweet paprika gives the classic flavor. For smokiness, use smoked paprika. Avoid hot unless you like it spicy.

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Q4: Can I add vegetables?

A4: Yes! Mushrooms, zucchini, or carrots work well. Add them with the potatoes and peppers.

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Q5: Can I skip the cream?

A5: Absolutely. The dish is still flavorful without it. For richness, consider a dairy-free alt like cashew cream.

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Q6: Does it work in a slow cooker?

A6: Yes — brown the chicken first, then add everything to the slow cooker and cook on low for 6–7 hours.

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Q7: What kind of pan should I use?

A7: A large cast iron skillet or Dutch oven works best. Make sure it’s oven-safe if you plan to finish it in the oven.

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