Pan-Roasted Chicken Thighs with Smoky Paprika and Tomato

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs pan-roasted with smoky paprika and simmered in a rich tomato sauce, delivering deep, authentic flavors. This Mediterranean-inspired chicken recipe, ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, smoked paprika, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Rub 6 bone-in, skin-on chicken thighs with 2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5-6 minutes until skin is golden and crispy, then flip and cook 3 minutes more.
  3. Step 3: Remove chicken from skillet. Add 1 medium finely chopped yellow onion and 3 minced garlic cloves to the skillet, sautéing for 4 minutes until translucent and fragrant.
  4. Step 4: Stir in 1 1/2 cups canned crushed tomatoes, 1/2 cup chicken broth, and 1 tsp fresh thyme leaves, simmering gently for 3 minutes until sauce thickens slightly.
  5. Step 5: Return chicken thighs to the skillet, skin-side up, spoon some sauce over them, then transfer skillet to preheated oven. Roast for 20 minutes until chicken is cooked through and juices run clear.

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