Pan-Seared Chicken Thighs with Smoked Paprika and Roasted Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs seared with smoky paprika and finished with a rich roasted garlic sauce, perfect for a hearty meal. This mediterranean-inspired chicken ready in about 55 minutes pairs smoked paprika, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 6, 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: 45 min Serves 6 Mediterranean cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Rub 6 bone-in, skin-on chicken thighs evenly with 2 tsp smoked paprika, 1 1/2 tsp sea salt, and 1 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 deep golden and crisp, then flip and sear the other side for 3 minutes.
  3. Step 3: Place the whole head of garlic with top sliced off, wrapped in foil, into the oven and roast for 25 minutes until soft and fragrant.
  4. Step 4: Remove garlic from oven, squeeze out the softened cloves and mash them. Add mashed garlic and 1/2 cup chicken broth to the skillet with chicken thighs. Transfer skillet to oven and roast chicken for an additional 15 minutes until internal temperature reaches 165°F.
  5. Step 5: Remove from oven, sprinkle 1 tbsp chopped fresh thyme over chicken, and spoon pan juices and roasted garlic over before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Smoked Paprika and Roasted Garlic take to make?

Total time is about 55 minutes (10 min prep + 45 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 Pan-Seared Chicken Thighs with Smoked Paprika and Roasted Garlic?

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 smoked paprika from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Smoked Paprika and Roasted Garlic?

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 Pan-Seared Chicken Thighs with Smoked Paprika and Roasted Garlic for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Pan-Seared Chicken Thighs with Smoked Paprika and Roasted Garlic?

Mediterranean chicken 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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