Creamy Chicken and Potatoes with Smoked Paprika Sauce
This Creamy Chicken and Potatoes is an easy one-pan dinner with tender chicken thighs, soft potatoes, and a rich, savory cream sauce. Everything cooks together in the same skillet for a cozy, filling meal that’s easy enough for a weeknight.
It’s one of those simple, no-fuss meals that feels a little special without extra effort. The potatoes cook right alongside the chicken and soak up the smoky cream sauce, turning everything into a hearty one-pan dinner. For more cozy skillet meals, browse my creamy chicken recipes.
If creamy chicken dinners are your thing, you might also enjoy my Creamy Paprika Chicken, Creamy Parmesan Chicken, and Creamy Mushroom Chicken Skillet. These are some of my favorite easy skillet meals for busy weeknights.
Why You’ll Love This Recipe
What I love most about this creamy chicken and potatoes is how complete the meal feels without much extra work. The chicken stays tender and juicy, while the potatoes cook right in the same skillet and soak up plenty of the smoky cream sauce.
Smoked paprika gives the sauce a warm, savory depth without making it too strong, and the whole dish comes together in about 35 minutes. It’s the kind of cozy one-pan dinner that works especially well on busy weeknights.
Quick Look at the Ingredients
- Chicken Thighs gives this dish a hearty and satisfying base.
- Potatoes make it extra cozy and help turn it into a full one-pan meal.
- Smoked paprika adds the deep, warm flavor that makes this sauce so special.
- Heavy cream makes the sauce rich, smooth, and comforting.
- Tarragon adds a subtle herby note that works beautifully with the smoky sauce.
- Parsley adds freshness and a little color right before serving.
Tips for the Best Flavor
- Use smoked paprika, not regular paprika, for that deep, smoky flavor.
- Sear the chicken just until golden to keep it juicy.
- Heavy cream gives the sauce its rich texture. Low-fat substitutes will change the result.
- A sprinkle of fresh parsley or chives adds freshness and color before serving.
If you enjoy simple meals like this one, you can also browse more chicken recipes and comforting skillet dinners for easy family meals.
How to Make It
Brown the chicken and potatoes. Heat the oil and butter in a large skillet over medium-high heat. Add the chicken thighs and cook for about 4 minutes per side, until lightly golden. Add the chopped potatoes and cook for about 8 minutes, stirring occasionally, until they begin to soften and pick up a little color.
Season and build the sauce base. Add the salt, black pepper, tarragon, smoked paprika, and flour. Stir everything together and cook for 1 to 2 minutes, until the flour coats the chicken and potatoes and the spices become fragrant.
Add the cream and simmer. Pour in the heavy cream and water, then stir well and bring the sauce to a gentle simmer. Reduce the heat and cook for about 10 minutes, until the potatoes are tender and the sauce is smooth, creamy, and lightly thickened.
Finish and serve. Once the potatoes are tender and the sauce has thickened, remove the skillet from the heat. Sprinkle with fresh parsley and serve the creamy chicken and potatoes while warm.
What to Serve with Creamy Chicken and Potatoes
This creamy chicken and potatoes is already a hearty one-pan dinner, so I usually keep the sides simple. A crisp green salad, steamed green beans, or crusty bread all work well without making the meal feel too heavy.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or water if the sauce thickens too much. This dish is not ideal for freezing due to the dairy-based sauce.
Creamy Chicken and Potatoes with Smoked Paprika Sauce
Ingredients
- 1 1/2 lb. / 700g. Chicken thighs
- 2 lb. / 900g. Potatoes
- 2 tbsp. / 40g Butter
- 1 tsp. Salt
- 1/3 tsp. Black pepper
- 1 tsp. Tarragon
- 2 tsp. Smoked Paprika
- 2 tbsp. Flour
- 1 cup Heavy cream
- 2 cups Water
- 1.5 oz. / 40g Parsley
Instructions
- Heat oil and butter a large pan over high heat and cook chicken (about 4 minutes each side, depending on thickness)
- Chop potatoes and add to chicken and cook for 8 minutes, stirring over medium heat.
- Add salt, black pepper, tarragon, smoked paprika, and flour. Cook, stirring, for 1–2 minutes.
- Pour in heavy cream and water, mix through and bring to a simmer. Reduce heat and cook 10 min.
- Sprinkle with fresh parsley and serve.
Video
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