Crispy Parmesan Pasta Chips Recipe

If you crave bold, smoky flavors and juicy chicken with minimal fuss, Smoked Paprika Chicken is about to become your new favorite weeknight meal! This aromatic recipe features tender chicken thighs coated in a vibrant, paprika-rich spice blend, all roasted until golden and irresistible.

Ingredients You’ll Need

When it comes to Smoked Paprika Chicken, the secret truly lies in simple pantry staples coming together to create magic! Each ingredient builds on the next, adding depth, color, and a hint of heat that makes every bite positively captivating.

• Chicken Thighs (500 grams, skinless): Juicy and more flavorful than breast, these hold up beautifully to baking and absorb the smoky spices.
• Smoked Paprika (3 teaspoons): The heart of this dish, bringing that irresistible earthy smokiness you crave.
• Hot Paprika (½ teaspoon): For a gentle, peppery kick—feel free to adjust up or down for more or less heat.
• Sweet Paprika (1 teaspoon): Adds vibrancy and a subtle warm sweetness to balance the other paprika types.
• Onion Salt (¾ teaspoon): Lends savory undertones and a bit of punch, making the chicken extra flavorful.
• Garlic Salt (1 teaspoon): A double-duty ingredient that seasons and infuses the coating with irresistible garlicky notes.
• Dried Thyme (½ teaspoon): Offers a rustic, herbal aroma—perfectly at home with smoky flavors.
• Dried Oregano (½ teaspoon): Gives a Mediterranean flair and layers in another savory dimension.
• Breadcrumbs (2 tablespoons): Ensures a crisp coating that clings to every curve of the chicken thighs.
• Eggs (2 medium): Essential for binding—these make sure your spice blend sticks to the chicken.
• Milk (2 tablespoons): Loosens the egg wash for a lighter, more even coating.

Variations

One of my absolute favorite things about Smoked Paprika Chicken is just how easy it is to put your own spin on it. Whether you’re cooking for a crowd with allergies, looking to shake up the heat, or just using what you have on hand, these tweaks have you covered!

• Lower the Heat: Substitute smoked paprika for the hot paprika if you want all the flavor with hardly any spice—perfect for kiddos or heat-shy friends!
• Make It Gluten-Free: Swap regular breadcrumbs for your favorite gluten-free version or even crushed rice crackers for the same crunch.
• Try Different Herbs: Experiment with dried parsley, basil, or even a sprinkle of rosemary for a whole new herbal vibe.
• Swap the Protein: This spice blend is delicious on chicken breast, boneless pork chops, or even thick slabs of roasted cauliflower for a vegetarian twist.

How to Make Smoked Paprika Chicken

Step 1: Preheat and Prepare

Begin by heating your oven to 180°C (350°F). This is the ideal temperature to ensure the chicken cooks through but doesn’t dry out, leaving you with moist, flavorful meat and a crisp crust. Grab your favorite baking tray and give it a light spritz with canola oil so nothing sticks later on.

Step 2: Mix the Spice Blend

In a large bowl, combine the smoked paprika, hot paprika, sweet paprika, onion salt, garlic salt, dried thyme, dried oregano, and breadcrumbs. Use a fork or whisk to evenly disperse the spices—this mix not only brings an explosion of flavor but will also form the chicken’s gloriously colorful coating.

Step 3: Make the Egg Wash

Whisk together two eggs and the milk in a shallow bowl until fully combined. Don’t skimp on the whisking—this simple step helps the spices adhere evenly, so every bite is packed with savory, smoky goodness.

Step 4: Coat the Chicken

Dip each chicken thigh first into the egg wash, making sure it’s coated on all sides. Next, press the smooth side of each thigh firmly into the spice mixture. Use the palm of your hand to get the best coverage—a thick layer ensures the smoked paprika chicken bakes up with a signature crust.

Step 5: Bake

Arrange the coated thighs on your prepared tray, spice side up. Pop the tray in the hot oven and bake for 30–40 minutes, depending on the size of your pieces. You’ll know they’re ready when the coating looks deep red and the chicken is cooked through and succulent.

How to Serve Smoked Paprika Chicken

Garnishes

Once the chicken hits the table, a sprinkle of chopped fresh parsley or coriander adds a burst of color and a fresh edge that contrasts beautifully with the deep smoky richness. If you want to really highlight the flavor, a dusting of extra smoked paprika on top is pure magic.

Side Dishes

This chicken is a total dream with fluffy mashed potatoes, buttery rice, or a tangy couscous salad. I also adore it alongside roasted peppers or a simple green salad with lemon vinaigrette—anything bright and herby will balance the bold spices.

Creative Ways to Present

Feeling playful? Slice leftover Smoked Paprika Chicken and tuck it into wraps with crunchy veggies, shred it for smoky tacos, or lay pieces atop a bed of grain salad for a colorful, flavor-packed bowl. For a rustic dinner party, serve the thighs whole on a platter with charred lemon wedges—it looks as irresistible as it tastes.

Make Ahead and Storage

Storing Leftovers

Once cooled, pop any leftover chicken into an airtight container and refrigerate. It will keep beautifully for up to three days, so you can use it for speedy lunches or to top salads throughout the week.

Freezing

Smoked Paprika Chicken freezes well! Wrap cooled pieces tightly in foil or plastic and place in a freezer bag. Freeze for up to two months—just thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, pop the chicken in a preheated oven at 160°C (320°F) for about 10 minutes or until hot and crisp on the outside. For a quick lunch, you can microwave it, but the crust stays crunchiest using the oven!

FAQs

Final Thoughts

If you’re ready for a simple dinner that feels a little special (with minimal work!), you need this Smoked Paprika Chicken in your recipe rotation. Give it a try tonight, and I guarantee it’ll be an instant favorite for any occasion—happy cooking!

Print