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READY IN 50 mins

Mom's Paprika Chicken with Potatoes

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"This is a great dish my mom made for us, and now I make it for my kids. One pot, add a salad, and you're done. " — MICKE

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1/4 cup butter
4 bone-in chicken breast halves
5 potatoes, peeled and cut in half
4 large carrots, peeled and cut into large chunks

1/2 teaspoon paprika
1/4 teaspoon garlic powder
salt and pepper to taste

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Directions

Melt the butter in a large skillet with a lid over medium heat, and sear the chicken breasts, skin side down, for 5 minutes, until the chicken starts to brown.
Turn the chicken breasts over, add the potatoes and carrots, and sprinkle with paprika, garlic powder, salt, and pepper. Cover and cook over medium heat for 35 to 45 minutes, stirring occasionally, until the potatoes are tender, the chicken is no longer pink inside, and the chicken and vegetables have brown, crisp spots on the bottom.

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PREP 10 mins
COOK 40 mins
READY IN 50 mins

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Great recipe - took some advice from other posters and put the potatoes in the microwave for 4 minutes. Used boneless skin less chicken breast, a bit more butter (1 tbsp) and a small amount of olive oil. I cut a large onion and put that in the pan, the onion got very sweet and added a great flavor. I also doubled the paprika and garlic. Very easy and very tasty - nothing bland about it.

—TORRANGE

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Most Helpful Critical Review

May 04, 2009

This was OK, but very bland. If I were to make it again, I'd double or triple the seasonings.

—sbrylander

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79 Ratings

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Oct 13, 2010

Hi, I'm the writer of this recipe. I use 1 to 1 1/2 tablespoons of paprika, not the 1/2 teaspoon that was published here. Try it with more paprika, trust me there's plenty of flavour in both the chicken and the veggies.

—MICKE

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Mar 02, 2010

This is very similar to my grandmother's recipe. My mother made this and now I have for 30 years - this is one my husbands favorite meals. I most often use thighs (with or without bone) and I don't usually brown the meat, but if I do the chicken is seasoned first and browned in a bit of olive oil. I do use more seasoning on the meat, especially the paprika and I also add seasonings to potatoes. I often add onion and always put the potatoes (cut fairly small, so they cook faster) under the chicken (they cook better in some liquid and soak up the chicken flavor too) and add a bit of water 3 to 4 Tbsp. ( more if it dries out) Then cover and cook on low to med low. Can't be too high a heat, just a simmer.

—Eleanor K.

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Apr 14, 2009

It was a really good recipe. The potatoes weren't cooked long enough though and cause of that the chick was cooked too long and was a bit dry. So i suggest that you start cooking the potatoes before the Chicken. I will definitely make this one again!

—pancake1017

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Jan 10, 2011

Very tasty!! I followed the recipe as directed as I believe in doing it the cooks way the first time and see if I need to tweak it after that. To my family and I this needed no tweaking at all! The potatoes were SO yummy as they were flavored by the chicken and the carrots were so sweet! The chicken of course was super tender. My kids were asking for more veggies. I did have to use thighs though as that was the only chicken I had and of course they worked perfect! Some are saying this didn't have enough flavor for them, I feel that it is a simple yet flavorful meal. I grew up in the country and I prefer a meal that is allowed to flavor itself with a "little" help from spices. Oh and a added bonus for this dish? 1 skillet cleanup! !:)

—kateandnatesmom

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Apr 02, 2009

This was a very good, complete, one skillet meal. I substituted olive oil for the butter. I will definetly be making it again.

—Dan

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Jul 23, 2010

My whole family loved this. I did change it up a little, but it's a great base recipe. I sauteed onions and garlic along with the chicken that I couldn't help but sprinkle with a little bit of lemon pepper. I also took some of the other reviewers advice and cooked the potatoes in the microwave for 4 minutes before throwing them into the chicken pan. I them let all of them cook together with the rest if the ingredients for about 5-10 minutes, and noticed it was looking a little dry, so I added some chicken broth and white wine. I then let it simmer for about 20 more minutes, when it came out it was perfect, and very tasty!!

—montanagirl1982

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Nutrition

Calories
635 kcal
32%

Carbohydrates
53.7 g
17%

Cholesterol
157 mg
52%

Fat
23.6 g
36%

Fiber
8 g
32%

Protein
51.2 g
102%

Sodium
326 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mom's Paprika Chicken with Potatoes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 635
Calories from Fat: 213

% Daily Value *
Total Fat 23.6g 36 %
Saturated Fat 10.7g 53 %
Cholesterol 157mg 52 %
Sodium 326mg 13 %
Potassium 1723mg 48 %
Total Carbohydrates 53.7g 17 %
Dietary Fiber 8g 32 %
Protein 51.2g 102 %
Sugars 6.7g
Vitamin A 359 %
Vitamin C 96 %
Calcium 9 %
Iron 41 %
** Thiamin 34 %
Niacin 252 %
Vitamin B6 109 %
Magnesium 40 %
Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.