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One-Pan Light Creamy Chicken Paprika with Vegetables

This hearty, rustic and homey skillet recipe is full of flavour and goodness. The light creamy texture makes it so comforting and delicious.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: European, Hungarian
Servings: 4
Calories: 726kcal
Author: Rose

Equipment

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1/2 tsp Himalayan salt
  • 1/4 tsp pepper
  • 1 tbsp Hungarian sweet paprika
  • 2 tbsp extra virgin olive oil/vegetable oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 8-10 mini organic red potatoes, cut in half, skins on
  • 2 carrots, peeled and sliced
  • 1/2 orange pepper, roughly chopped
  • 1/2 red pepper, roughly chopped (can replace with 1 coloured pepper)
  • 1 1/4 cup chicken broth/vegetable broth
  • 1 tsp paprika paste (can substitute 1 tsp sweet paprika)
  • 2 sprigs of thyme (or 1 tsp dried thyme)
  • 1 zucchini, cut into chunks
  • 1/4 cup organic heavy cream
  • 1 tbsp flour
  • 4 tbsp fresh parsley, chopped for garnishing

Instructions

  • Season chicken thighs with salt, pepper and paprika.   
  • In a large skillet, on medium heat, add oil. Pan fry chicken thighs leaving the pieces for about 4 minutes on each side before turning. They should be nice and crispy before turning over. Once cooked, transfer to a plate.
  • Reduce heat and sauté onions for about 3 minutes, add another tablespoon of oil if needed, then add garlic and stir for about 1 minute. Then add potatoes, carrots, and peppers and cook for about one minute. Stir in the chicken broth, paprika paste, and thyme.
  • Return the chicken thighs back into the skillet and simmer for about 20-30 minutes, long enough for the chicken to cook through and vegetables to become tender. The last 5-10 minutes add the zucchini to cook and become tender.
  • To thicken the sauce, combine the cream and flour in a small bowl. Increase heat and move the vegetables and chicken to stir in the cream mixture, once the sauce has thicken, remove the skillet from the heat.
  • Adjust the seasoning if needed. Garnish with chopped parsley. Serve and enjoy!

Nutrition

Calories: 726kcal | Carbohydrates: 81g | Protein: 30g | Fat: 33g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 511mg | Potassium: 2631mg | Fiber: 11g | Sugar: 11g | Vitamin A: 7571IU | Vitamin C: 88mg | Calcium: 98mg | Iron: 5mg