Creamy Paprika Chicken Thighs

Name: Creamy Paprika Chicken Thighs (One-Pan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 large boneless, skinless chicken thighs (about 1.5 lbs); 1 tbsp paprika; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 1/2 small red onion, finely chopped; 2 cloves garlic, minced; 1/3 cup sun-dried tomatoes, chopped; 1 tsp smoked paprika; 1 cup chicken stock; 1/2 cup heavy cream; 1 tsp Dijon mustard; 1 tbsp butter; 1 tbsp fresh parsley, chopped, for garnish

Creamy paprika chicken thighs are a quick, one-pan weeknight dinner featuring juicy pan-seared chicken simmered in a rich, smoky cream sauce made with sun-dried tomatoes and Dijon mustard. The dish delivers restaurant-quality depth in under 30 minutes.

🌍American 🏷️Creamy chicken 🏷️Chicken thighs 🏷️Paprika chicken 🏷️One-pan meal Sun-dried tomato

🏷️

🏷️Comfort food

-0:00

dontgobaconmyheart_onTikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by dontgobaconmyheart_

-0:00

dontgobaconmyheart_onTikTok

Ingredients

4 large boneless, skinless chicken thighs (about 1.5 lbs)
1 tbsp paprika
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1/2 small red onion, finely chopped
2 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
1 tsp smoked paprika
1 cup chicken stock
1/2 cup heavy cream
1 tsp Dijon mustard
1 tbsp butter
1 tbsp fresh parsley, chopped, for garnishoptional

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Instructions

1
Slice and gently pound the chicken thighs to an even thickness to ensure even cooking.
2
Season both sides of the chicken thighs generously with paprika, salt, and pepper.
3
In a large pan over medium-high heat, add olive oil. Once hot, add the chicken thighs and fry on both sides until lightly charred and cooked through.
4
Remove the cooked chicken from the pan and set aside on a plate.
5
In the same pan, add the finely chopped red onion and sauté until softened.
6
Add the minced garlic, chopped sun-dried tomatoes, and smoked paprika. Fry for another minute until fragrant.
7
Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom. Then, stir in the heavy cream and Dijon mustard.
8
Bring the sauce to a simmer and let it thicken slightly.
9
Return the chicken and any of its resting juices to the pan.
10
Stir in the butter until it melts and the sauce becomes glossy.
11
Spoon the sauce over the chicken. Serve immediately, garnished with fresh parsley if desired.

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Tips & Notes

Pro tips

Pat chicken thighs dry before searing to develop a golden crust and lock in juices.
Don't skip the smoked paprika—it's essential to the dish's signature flavor; regular paprika alone will taste flat.
Simmer uncovered for the last 3–5 minutes to reduce sauce slightly and intensify flavors.
Let the seared chicken rest on a plate for 2 minutes before adding stock to prevent temperature shock and steam loss.

Substitutions

Sun-dried tomatoes → roasted red peppers (same quantity, milder sweetness)
Chicken stock → vegetable stock or white wine + water (maintains richness)
Smoked paprika → sweet paprika + pinch of liquid smoke (adjusts smokiness level)
Dijon mustard → whole-grain mustard or omit entirely (slightly less tang)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of stock to restore sauce consistency.