One-Pot Spiced Chicken Thighs with Cumin and Paprika

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender chicken thighs cooked in one pot with a smoky paprika and cumin spice blend and aromatic onions for an easy, flavorful weeknight dinner. This American one-pot recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, olive oil, and onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 2 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1 tsp kosher salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat until shimmering. Add 6 bone-in, skin-on chicken thighs skin-side down, and sear for 5-6 minutes until the skin is golden brown and crisp.
2. Step 2: Flip the chicken thighs and add 1 large thinly sliced onion, 3 minced garlic cloves, 2 tsp paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir onions and spices around the chicken, cooking for 2 minutes until fragrant.
3. Step 3: Pour in 1 cup chicken broth, reduce heat to medium-low, cover the skillet, and simmer for 20 minutes until the chicken is cooked through and tender, and the sauce thickens slightly.