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Mom's Paprika Chicken with Potatoes


"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. "
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50 m servings 635 cals
Original recipe yields 4 servings


  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 51.2 g
  • 102%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. 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.
  2. 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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Read all reviews 98
  1. 121 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 t...

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 do...

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 o...

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 be...

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! ...

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

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 l...

This dish has become one of our favorites. The important thing is to let the moisture cook off so the carrots and potatoes caramelize in the chicken drippings and butter. Yum!

This is QED: quick, easy, and delicious--just what I need on a busy (or lazy) day. NOTE TO PANCAKE 1017: Potatoes will cook in plenty of time if you start them in the microwave at full power f...