One-Pan Smoked Paprika Chicken with Roasted Sweet Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A simple weeknight dinner with tender chicken and caramelized vegetables, ready in under 30 minutes. The smoky paprika adds depth without overpowering. This american-inspired one pot ready in about 35 minutes pairs pounds boneless skinless chicken thighs, sliced into thin strips red bell pepper, small, sliced into thin rings red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (15 ratings) Prep: 10 min Cook: 25 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon smoked paprika, and 1/2 teaspoon dried oregano.
  2. Step 2: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add sweet potatoes and red bell pepper, season with a pinch of salt, and cook for 5 minutes, stirring occasionally, until edges begin to crisp.
  3. Step 3: Push vegetables to the skillet edges, add chicken thighs skin-side down, and cook for 5 minutes until golden brown. Add minced garlic and cook for 1 minute until fragrant.
  4. Step 4: Sprinkle remaining 1 tablespoon smoked paprika and 1/2 teaspoon dried oregano over chicken and vegetables, then pour in chicken broth. Bring to a simmer, cover with a lid, and transfer to oven.
  5. Step 5: Bake for 20-25 minutes, or until chicken reaches 165°F (74°C) internally and vegetables are tender. Rest 5 minutes before serving.

Frequently asked questions

How long does One-Pan Smoked Paprika Chicken with Roasted Sweet Potatoes take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Smoked Paprika Chicken with Roasted Sweet Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons smoked paprika from drying out.

Can I substitute ingredients in One-Pan Smoked Paprika Chicken with Roasted Sweet Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Smoked Paprika Chicken with Roasted Sweet Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Smoked Paprika Chicken with Roasted Sweet Potatoes?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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