Paprika Chicken Thighs

These easy-to-prepare Paprika Chicken Thighs are incredibly tender and juicy with a deep smoky flavor and a hint of heat. It’s a flavorful chicken dinner you can have on the table in 30 minutes.

Paprika Chicken Thighs in skillet with lime slices and chopped cilantro

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❤️ Why You’ll Love This Recipe for Paprika Chicken

  • Super easy and flavorful way to bake chicken thighs
  • Deep smoky flavor with a slight kick of heat
  • Crispy chicken skin on the outside, tender and juicy inside
  • Quick and easy made in under 30 minutes
  • Perfect low carb weeknight dinner
Paprika Chicken Thigh on white plate with cilantro cauliflower rice cilantro and lime slices on side

If you’re tired of the same old chicken recipes and looking to spice things up in the kitchen, you’re in for a real treat. These Paprika thighs are seasoned with a sweet-heat dry rub blend of savory spices and a brown sugar substitute.

They’re quickly seared in a skillet and finished off in the oven. The result is super flavorful, tender, and juicy chicken with irresistibly crispy skin. And the great thing about this recipe is that they are done in just 30 minutes from prep to plate, perfect for busy weeknights.

closeup of Paprika Chicken Thigh in skillet with lime half slices

Whether it’s a family dinner or for a special occasion, you just can’t go wrong with this easy paprika chicken recipe.

If you love one-skillet chicken dishes, be sure and check out this Chicken Florentine and this Creamy Tuscan Chicken Skillet.

🛒 What’s in Paprika Chicken

*Exact measurements are listed in the recipe card below.

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🔪 How to Make Paprika Baked Chicken Thighs

Preheat oven to 400°F.

spices and brown sweetener in glass bowl unmixed

Add the smoked paprika, brown sweetener, garlic salt, cayenne pepper and onion powder in a small mixing bowl and whisk to combine.

6 chicken thighs on white plate with paprika seasoning all over

Sprinkle the mixture on all sides of the chicken thighs. Heat an oven safe skillet to medium and add in the olive oil and butter.  

Tip: The butter helps add flavor to the chicken, while the olive oil keeps the butter from burning.

6 chicken thighs in skillet raw

Place the seasoned chicken thighs in the hot skillet, skin side down.  Sear the chicken for a few minutes and don’t flip them over until you have a good sear on the skin.

Tip: Keep a close eye on it though, since the spice rub has sweetener in it, it can burn pretty quickly.

6 seared chicken thighs in skillet with paprika seasoning

Flip the chicken over and bake in the oven for 20 minutes or until they reach an internal temperature of at least 165°F when checking with a meat thermometer.

Tip: Cooking time will vary greatly, depending on the size of your chicken thighs.

closeup of Paprika Chicken Thighs in skillet with chopped cilantro

Sprinkle the chopped fresh cilantro and a squeeze of (optional) fresh lime juice over the tops and serve with your favorite low carb side, like this Lime Cilantro Cauliflower Rice.

Paprika Chicken Thigh on white plate with cilantro cauliflower rice cilantro and lime slices on side

How to Store Leftover Smoke Paprika Chicken Thighs

Allow the chicken thighs to cool down to room temperature before storing them in an airtight container. Place the container in the refrigerator for up to 3-4 days.

When reheating the chicken thighs, you can choose to do so in the microwave, oven, or on the stovetop. Keep in mind, when reheated, chicken skin will lose some of the crispness, but the flavors will still be amazing. For that reason, I actually prefer to reheat mine in the air fryer. The skin crisps up perfectly and the inside is still juicy.

Can I Freeze Leftovers?

While you can, for best results it’s best to eat this chicken when freshly made. However, if you have leftovers, you pull the chicken off the bone and add it to a freezer bag, squeezing out as much excess air as possible.

Stick it in the freezer for up to 3 months and you’ll have it on hand to thaw and add to your favorite salad, casseroles or quiche recipe.

closeup of lime cilantro cauliflower rice on white plate with chicken thigh and lime slices in back

Can I Use Boneless Chicken Thighs Instead?

Yes, you can use boneless chicken thighs in place of bone-in. You’ll want to adjust the cooking time, since boneless thighs cook slightly faster.

Can I Substitute Regular Paprika for Smoked Paprika?

While it won’t have the same smoky flavor, you can use regular paprika as a substitute if needed. Though the taste will be different, it will still add a nice color and mild flavor.

closeup of Paprika Chicken Thigh in skillet with lime half slices

Baked Paprika Chicken Variations and Add-ins

  • Sugar-free honey glaze: Brush the chicken thighs with this sweet honey substitute during the last few minutes of cooking.
  • Citrus zest: To add an extra pop of bright and refreshing flavor, grate some lemon or lime zest over the chicken thighs before baking.
  • Spicy Cajun: Instead of paprika and cayenne, you can use some of this Cajun seasoning for milder flavored chicken.
  • Pesto topping: Spread a little of this Homemade Pesto over the top. The refreshing flavor of the pesto works great with the spicy flavors of the rub.
  • Balsamic reduction: Drizzle the thighs with some of this balsamic glaze over the cooked chicken thighs for a tangy and slightly sweet glaze.

What to Serve with this Baked Paprika Chicken Recipe

If you’re on Keto, here are some popular low carb recipes that will go great with this chicken recipe:

Paprika Chicken Thigh on white plate with cilantro cauliflower rice cilantro and lime slices on side

How Do I Get Crispy Skin on Baked Chicken?

For best results, you’ll always want to start baked paprika chicken thighs out on the stove top in a cast iron or heavy bottom skillet, just until the skin if crispy and golden brown.

Another way is to place the baked chicken thighs under the broiler for a few minutes right before taking them out of the oven. This will help crisp up the skin, but it does take a bit more babysitting than when you sear it on the stove.

Can I Adjust the Level of Spiciness in Smoked Paprika Chicken Thighs?

Certainly! Adjust the amount of cayenne pepper or omit it altogether if you prefer a milder version.

If you love that deep smoky flavor, try this smoked whole chicken, it takes only 10 minutes to prep and tastes incredible!

Paprika Chicken Thighs in skillet with small limes half slices

Other Great Chicken Thigh Recipes

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Paprika Chicken Thighs in skillet with small limes half slices

Paprika Chicken Thighs

These easy-to-prepare Paprika Chicken Thighs are incredibly tender and juicy with a deep smoky flavor and a hint of heat.
4.98 from 43 votes
Author: Julianne
Servings 6
PREP 5 minutes
COOK 25 minutes
TOTAL 30 minutes

Ingredients
 

Instructions
 

  • Preheat oven to 400°F.
  • Add the smoked paprika, brown sweetener, garlic salt, cayenne pepper and onion powder in a small mixing bowl and whisk to combine.
  • Sprinkle the mixture on all sides of the chicken thighs.
  • Heat an oven safe skillet to medium and add in the olive oil and butter.
  • Place the chicken thighs in the hot skillet, skin side down. Sear the chicken for a few minutes and don’t flip them over until you have a good sear on the skin. Keep a close eye on it though, since the spice rub has sweetener in it, it can burn pretty quickly.
  • Flip the chicken over and bake in the oven for 20 minutes or until they reach an internal temperature of at least 165°F when checked with a meat thermometer.
  • Sprinkle the chopped fresh cilantro and a squeeze of (optional) fresh lime juice over the tops and serve with your favorite low carb side.

Recipe Notes

Cooking time will vary greatly depending on the size of your chicken thighs.  It’s best to always use a meat thermometer to ensure your chicken is completely cooked through.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Main Course
Cuisine American
Calories 326kcal
Nutrition Facts
Paprika Chicken Thighs
Amount per Serving
Calories
326
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
6
g
38
%
Carbohydrates
 
1
g
0
%
Protein
 
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

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4.98 from 43 votes (38 ratings without comment)

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Recipe Rating




10 Comments

  1. 4 stars
    Full of flavor and the skin was crispy. I was concerned that the cayenne pepper would make it too hot but I nearly tasted any heat.

  2. 5 stars
    My neighbor made this chicken for dinner on a very busy weeknight and they LOVED it. She said it wasn’t too spicy like she thought it might be. It was the perfect level of tang and spice. Even her son, who is a picky eater, loved this chicken dinner.

  3. 5 stars
    The whole family loved this chicken. The spice rub was great but I really loved all the flavors with the lime and cilantro! Perfect finish

  4. 5 stars
    My grandparents visited us yesterday and we had these paprika chicken thighs. I’m so glad they loved them! I had to send this recipe to my grandma, she’s planning to make it again!

    1. Thanks a bunch for taking the time to leave such a sweet review. Knowing its grandma approved makes my day.

  5. 5 stars
    Smoked paprika is a game changer flavor wise! These chicken thighs make for a great weeknight meal and meal prep!

    1. Thanks so much! I am all about an easy weeknight meal too. I’m so happy you enjoyed the flavors.