My picky husband loves fancy paprika (not to be confused with smoked paprika). When I make spicy enchiladas he covers them with paprika. So when I asked if he was interested in trying paprika chicken he jumped at the chance. The chicken was juicy and moist. And the sauce was delicious and flavorful. It doesn’t reheat well so plan to devour them the same night. Don’t get me wrong the reheated version doesn’t taste bad, but it isn’t as tasty as fresh from the oven. Paired with a salad it makes the perfect dinner.
Add the seasoned chicken thighs to a hot skillet skin side down.
Flip the chicken over after 6 minutes and cook the other side for 3-5 minutes.
I had some eager beavers so I didn’t capture a picture of the skillet with the sauce.
- 6-8 chicken thighs
- Salt, to taste (I did 5 rotations with a grinder)
- Pepper, to taste (my picky husband loves pepper so I am usually heavy handed with 10-15 rotations with a grinder)
- 2 tablespoons fancy paprika (not smoked)
- 2 tablespoons butter
- 1 cup chicken broth
- ½ cup heavy whipping cream
- ¼ cup Parmesan cheese, finely shredded
- Juice from one lemon
- 2 teaspoons tarragon
- Preheat oven to 400°F.
- Preheat skillet to medium-hot on stove top.
- Sprinkle both sides of chicken thighs with the salt, pepper, and paprika.
- Add butter to hot skillet and swirl around pan.
- Add chicken thighs skin side down to the hot skillet. Cook for 6 minutes or until the skin is browned and crispy.
- Flip chicken and cook for an additional 3-5 minutes.
- The chicken won’t be fully cooked, you just want them to be browned on each side.
- Remove the chicken to a plate.
- You can drain the fat from the skillet and then add an additional tablespoon of butter or keep the fat and juices that are already in the skillet. I kept the fat and juices and wished I would have discarded it. The skillet was too full and I had to use a turkey baster to remove the excess liquid. Lesson learned!
- Whether you use the melted butter or remaining juices, you’ll add the remaining ingredients to the hot skillet and stir until the Parmesan cheese is fully incorporated.
- Add the chicken back to the skillet skin side up.
- Add the skillet to the preheated oven and cook for 20-30 minutes (depends on the size of your chicken thighs). I removed the chicken after 30 minutes once the largest thigh was 165°F.