Description
A comforting one-pan meal featuring tender chicken thighs simmered in a rich, smoky paprika cream sauce, served with roasted baby potatoes and crisp-tender green beans.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 8 oz fresh green beans, trimmed
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp sweet paprika
- 1 tsp smoked paprika
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Season chicken thighs with salt, pepper, and 1 tbsp sweet paprika.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden. Flip and cook 3 minutes more. Remove chicken and set aside.
- In the same skillet, add potatoes and onions. Cook for 5 minutes until onions soften. Stir in garlic, remaining paprika, smoked paprika, and thyme; cook 1 minute until fragrant.
- Pour in chicken broth to deglaze, scraping up browned bits. Stir in heavy cream and bring to a simmer. Return chicken to skillet, skin-side up.
- Arrange green beans around chicken. Transfer skillet to oven and bake for 20-25 minutes until chicken is cooked through and potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.