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Skillet Paprika Chicken with Roasted Potatoes and Tomatoes

Prep 15 min Cook 30 min Difficulty 2/5

One-pan skillet paprika chicken with roasted potatoes and tomatoes—crispy skin, tender meat, and bright tomatoes in 45 minutes.

Why this recipe works

This one-pan paprika chicken dinner pairs crispy-skinned thighs with roast potatoes and juicy tomatoes. It suits weeknights and cooks with pantry-friendly spices.

Search intent: How to make a quick one-pan paprika chicken with potatoes and tomatoes
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Key takeaways

One-pan dinner reduces cleanup.
Crispy chicken skin with tender potatoes.
Balanced meal with protein, starch, and veg.

Recipe guide

This one-pan paprika chicken dinner pairs crispy-skinned thighs with roast potatoes and juicy tomatoes. It suits weeknights and cooks with pantry-friendly spices.

A simple, one-pan dinner that crisps chicken and roasts veggies together.

  • One-pan dinner reduces cleanup.
  • Crispy chicken skin with tender potatoes.
  • Balanced meal with protein, starch, and veg.

Prep and season

Season chicken thighs with salt, pepper, and smoked paprika. Cut potatoes into 1/2-inch cubes and halve or quarter tomatoes. Toss potatoes with half the olive oil, salt, and pepper.

Sear and nestle

Roast potatoes on a sheet pan for 15 minutes. Heat remaining oil in an ovenproof skillet; sear chicken skin-side down 5–7 minutes until golden. Nestle the thighs with the potatoes in the skillet or on the sheet with the chicken on top. Scatter tomatoes around.

Finish and rest

Roast in a hot oven (425°F / 220°C) until chicken reaches 165°F (74°C) and potatoes are tender, about 20–25 minutes. Rest 5 minutes before serving.

Ingredients

  • 2 whole chicken thighs bone-in
  • 2 medium tomatoes
  • 1 large potato
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • salt to taste
  • black pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Season chicken thighs with salt, pepper, and smoked paprika on both sides.
  3. Cut potatoes into 1/2-inch cubes and halve or quarter tomatoes depending on size.
  4. Toss potatoes with half the olive oil, salt, and pepper on a baking sheet.
  5. Roast potatoes in the oven for 15 minutes.
  6. Heat remaining olive oil in an ovenproof skillet over medium-high heat.
  7. Place chicken skin-side down in skillet and sear until skin is golden brown, about 5–7 minutes.
  8. Flip chicken and nestle seared thighs among partially roasted potatoes in the skillet or transfer potatoes to the baking sheet and arrange chicken on top.
  9. Scatter tomatoes around the chicken and potatoes.
  10. Roast everything in the oven until chicken reaches 165°F (74°C) and potatoes are tender, about 20–25 minutes.
  11. Let chicken rest 5 minutes before serving.

FAQs

Can I use different chicken cuts? Yes. Any bone-in thigh works, just keep portions even for even cooking.
Can I swap potato size? If squarer potatoes are preferred, cut into evenly sized chunks and adjust roasting time as needed.
Can I add herbs? Yes. You can add a handful of chopped herbs at the end for brightness.