Easy Paprika Chicken with Tomatoes

Easy Paprika Chicken with Tomatoes_Hero


This easy paprika chicken with tomatoes will be your dinner go-to. Crispy chicken is served with arugula, rice, and is topped with smoky paprika butter.

Easy Paprika Chicken with Tomatoes_Hero

Easy Paprika Chicken with Tomatoes

This easy paprika chicken with tomatoes will be your dinner go-to. Crispy chicken is served with arugula, rice, and is topped with a smoky paprika butter.
5 from 1 vote
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Cook Time: 1 hour 25 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Calories: 461kcal

Equipment

  • Oven-proof skillet
  • Saucepan

Ingredients

Paprika Chicken:

  • 1 tablespoon neutral cooking oil
  • 4 skin-on bone-in chicken thighs
  • 4 tablespoons butter
  • 1 tablespoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Tomatoes and Arugula:

  • 1 yellow onion peeled and minced
  • 1 Yukon gold potato small-diced
  • 1 pint cherry tomatoes Campari tomatoes, or a mix, halved
  • 4 ounces baby arugula
  • Salt and pepper to taste

For Serving:

  • Cooked white rice optional

Instructions

Prepare the Chicken:

  • Preheat oven to 425ºF. Pat the chicken dry and season all over with salt and pepper. In an ovenproof skillet, heat the neutral cooking oil over medium-high until very hot. Add the chicken, skin-side down, and cook for 5-6 minutes until golden brown and very crispy. Flip and cook an additional 2-3 minutes. Transfer to a plate.
  • Drain and discard all but 1 tablespoon of fat in the skillet.

Prepare the Paprika Butter:

  • Add the butter to a small sauce pan. Turn the heat to medium. Cook, stirring occasionally, until the butter begins to deepen in color and has a nutty, aromatic smell. Once the butter browns, turn off the heat and pour the butter into a heatproof bowl. Allow the butter to cool for about 5-10 minutes while the chicken cooks.
  • After 10 minutes, add the paprikas, crushed red pepper, and garlic powder and stir to combine. Set aside.

Cook the Aromatics:

  • Turn the skillet to medium heat. Add the diced onion and diced potato and cook for 6-7 minutes until the potato turns golden-brown.
  • Add the tomatoes and season with salt and pepper. Cook for 4-5 minutes or until they begin to soften slightly. Turn off the heat.

Bake the Paprika Chicken:

  • Nestle the chicken thighs into the tomatoes. Pour the paprika butter over the entire dish, ensuring that the chicken is well coated with the butter.
  • Transfer to the oven and bake for 20-25 minutes or until an instant-read thermometer reaches 165ºF.

Finish the Paprika Chicken:

  • Remove the skillet from the oven and transfer to the stove. Transfer the chicken thighs to a plate.
  • Turn the heat on the skillet to medium. Once bubbly, add the arugula and a sprinkle of salt and pepper, if needed. Stir to incorporate and cook for about 5 minutes or until the arugula is wilted. Turn off the heat.

To Serve:

  • Divide the tomatoes and arugula over cooked rice, if desired, and serve with the chicken thighs on top. Enjoy!

Nutrition

Calories: 461kcal | Carbohydrates: 45g | Protein: 20g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 214mg | Potassium: 854mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2894IU | Vitamin C: 42mg | Calcium: 98mg | Iron: 3mg

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