Sautéed Paprika Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Chicken thighs cooked in a fragrant paprika-infused pan sauce with roasted root vegetables for a satisfying dinner. This Hungarian-inspired chicken recipe, ready in about 50 minutes, pairs 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 420 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.

Ingredients

• 1.5 lbs, bone-in and skin-on chicken thighs
• 1.5 tsp smoked paprika
• 2 tbsp olive oil
• 1 cup diced onions
• 1.5 cups diced carrots
• 1 cup diced parsnips
• 1 cup chicken broth
• 1 tbsp dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels. Season both sides with 1.5 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook for 8-10 minutes until golden brown, then flip and cook for 5 minutes more. Remove chicken and set aside.
3. Step 3: In the same skillet, add 1 cup diced onions, 1.5 cups diced carrots, and 1 cup diced parsnips. Sauté for 5 minutes until slightly softened. Pour in 1 cup chicken broth and 1 tbsp Dijon mustard, scraping any browned bits from the pan. Return chicken to the skillet, cover, and simmer for 20 minutes until chicken is cooked through and vegetables are tender.