Easy Skillet-Braised Chicken with Peppers and Paprika
A hearty one-pan braise that fills your kitchen with smoky aroma and tender chicken.
If you’re searching for a comforting, vibrant, and fuss-free dinner, this skillet-braised chicken with peppers and paprika is the answer. Juicy chicken thighs and drumsticks are nestled amid bell peppers and onions, then gently braised in a paprika-spiked sauce until tender. All it takes is a single pan, everyday ingredients, and about an hour—rewarding you with a meal that’s both visually stunning and deeply satisfying.
Why You’ll Love This Recipe
- One-pan meal: Uses a single skillet; fewer dishes, more ease.
- Bold, cozy flavors: Sweet bell peppers, savory onions, and smoked paprika give this dish warmth and depth.
- Flexible and forgiving: Works with bone-in, skin-on chicken thighs and drums, and adapts easily for different veggies or spice levels.
- Perfect for weeknights or dinner parties: Simple to prepare, but impressive on the table.
Ingredients
- Bone-in, skin-on chicken thighs and drumsticks
- Bell peppers (red, yellow, or orange), sliced
- Yellow onion, thinly sliced
- Garlic, minced
- Sweet or smoked paprika
- Crushed tomatoes (canned)
- Olive oil
- Chicken stock
- Salt and black pepper
- Chopped parsley (for garnish)
- Optional: Red pepper flakes for heat
Recipe Overview and Inspiration
This dish is inspired by classic Central and Eastern European chicken paprikash and the Mediterranean penchant for hearty vegetable-laden braises. Paprika is the star spice here, lending not just color but an earthy and smoky aroma that pervades the whole dish. The technique of browning chicken, then gently simmering with vegetables and a tomato-rich sauce, delivers tenderness and a harmonious blend of flavors without fuss.
Step-by-Step Instructions
1. Season and Brown the Chicken
- Pat the chicken dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large, heavy skillet (12-inch recommended) over medium-high heat.
- Add chicken pieces, skin-side down, and cook until deeply golden brown (about 5-7 minutes per side). Work in batches if needed to avoid crowding.
- Transfer browned chicken to a plate.
2. Build the Base
- Lower the heat to medium. Add sliced onions and peppers. Cook, stirring occasionally, until beginning to soften (about 5 minutes).
- Add garlic and cook until fragrant, about 1 minute.
- Stir in paprika and red pepper flakes (if using) and toast for 30 seconds to bloom the spices’ aroma.
3. Deglaze and Simmer
- Pour in the crushed tomatoes and chicken stock. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Bring the mixture to a simmer and taste for seasoning, adding salt or pepper if needed.
4. Braise the Chicken
- Return the chicken pieces and any accumulated juices to the skillet, nestling them into the peppers and onions, skin-side up.
- Reduce the heat to low, cover, and simmer gently until chicken is cooked through and tender, approximately 30 minutes. (Check that the thickest part reads 175°F/80°C.)
- Uncover for the final 5-10 minutes for a more concentrated sauce, if desired.
5. Finish and Serve
- Spoon the rich sauce and vegetables over and around the chicken.
- Garnish with chopped fresh parsley for brightness.
- Serve warm with a side of crusty bread, rice, mashed potatoes, or buttered noodles to soak up the sauce.
Tips for Perfect Skillet-Braised Chicken
- Don’t rush browning: A deep golden sear creates the foundation of deep flavor for this rustic braise.
- Use fresh, vibrant paprika: Both sweet and smoked types work, but choose a high quality brand for best results.
- Let the braise gently simmer: Slow, gentle cooking yields juicy chicken and sweet, melting peppers.
- Make ahead: This dish tastes even better after a night in the fridge, making it ideal for meal prep or leftovers.
What others are reading
Ingredient Variations and Substitutions
| Ingredient | Alternative Options |
|---|---|
| Chicken Thighs/Drumsticks | Bone-in breasts or whole chicken cut into pieces |
| Bell Peppers | Poblano, banana, or Anaheim peppers for a twist |
| Yellow Onion | Leeks or shallots for a milder flavor |
| Crushed Tomatoes | Diced fresh tomatoes, tomato passata, or even a bit of broth for a lighter sauce |
| Parsley | Dill or cilantro for added character |
Serving Suggestions
- Crusty bread: For sopping up the rich tomato-paprika sauce.
- Steamed rice or quinoa: For a gluten-free accompaniment.
- Mashed potatoes or buttered noodles: For a classic, comforting touch.
- Green salad: To add freshness and contrast the warm, savory chicken.
Storage and Make-Ahead
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze cooled portions for up to 2 months. Thaw overnight in the fridge and reheat gently.
- Flavor improves: The dish deepens in flavor a day after cooking. Rewarm gently before serving.
Nutritional Information
While actual values will vary, a serving (one chicken thigh plus sauce and peppers) is approximately:
- Calories: 350-400 kcal
- Fat: 19-21g
- Protein: 28-30g
- Carbohydrates: 10-13g
This dish is naturally gluten-free when served without bread or with gluten-free sides.
Frequently Asked Questions
Q: Can I use boneless, skinless chicken?
A: While possible, bone-in, skin-on pieces deliver richer flavor and keep the meat juicy during braising. Boneless pieces will cook more quickly—check doneness after 20-25 minutes.
Q: What’s the difference between sweet and smoked paprika?
A: Sweet paprika is mild and earthy, while smoked paprika (pimentón) offers deep, smoky complexity. Both work in this dish—choose based on your flavor preference.
Q: Can I add other vegetables?
A: Yes! Zucchini, eggplant, or mushrooms can be added with the peppers for extra texture and variety.
Q: Is this similar to chicken cacciatore?
A: The method and core ingredients are similar but this recipe highlights paprika and peppers, giving it a Central/Eastern European flavor profile versus cacciatore’s Mediterranean herbs and wine.
Q: Can I make it ahead?
A: Absolutely. The flavors deepen when made ahead. Rewarm gently on the stove, adding a splash of stock if the sauce has thickened.
Chef’s Notes and Troubleshooting
- If the sauce seems too thin after braising, uncover and simmer for a few minutes to reduce.
- If the chicken isn’t browning, raise the heat or brown in two batches to avoid crowding.
- Check seasoning before serving—add salt, pepper, or an extra sprinkle of paprika as needed.
- For extra richness, stir in a tablespoon of unsalted butter at the end, or add a dollop of sour cream when serving (for a true paprikash nod).
Summary Table: Key Tips for Best Results
| Step | Tip |
|---|---|
| Season and Brown | Deep golden color builds flavor foundation. |
| Vegetables | Cook until soft; don’t rush for best sweetness. |
| Braise | Maintain gentle simmer; low and slow ensures tenderness. |
| Rest | Allow finished dish to sit off heat a few minutes before serving so juices settle. |
Final Thoughts
This easy skillet-braised chicken with peppers and paprika is your ticket to a hearty, aromatic, and highly shareable meal—ideal for every cook, every night of the week. Let the gentle braise, the vibrant vegetables, and the smokey paprika wow your senses and bring warmth to your table. Happy cooking!
Similar Articles
Read full bio of medha deb
