Skillet Smoky Paprika Chicken Thighs

• 4 bone-in, skin-on chicken thighs
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1/2 cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon honey

Steps

1. 1 Pat the chicken thighs dry and season with smoked paprika, garlic powder, oregano, salt, and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add chicken skin-side down and cook for 5-6 minutes until golden.
3. 3 Flip the thighs and cook for another 5 minutes.
4. 4 Remove chicken and set aside. Add onions to the skillet and cook until softened.
5. 5 Stir in garlic and red bell pepper, cooking for another 2-3 minutes.
6. 6 Whisk together chicken broth, tomato paste, and honey, then pour into the skillet.
7. 7 Return the chicken to the skillet, reduce heat to medium-low, cover, and cook for 15 minutes.
8. 8 Uncover and cook for an additional 5 minutes until sauce thickens and chicken is fully cooked.

Nutrition

Tips

• For extra flavor, marinate the chicken in the spice mix for 30 minutes before cooking.
• Serve with a side of rice or a fresh green salad for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through.

Serving Suggestions

• Pairs perfectly with roasted vegetables or a simple grain pilaf.
• A squeeze of fresh lime juice brightens up the smoky flavors.

FAQ