Mom's Paprika Chicken with Potatoes

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. "

Ingredients 50 m {{adjustedServings}} servings 635 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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

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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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Reviews 74

  1. 96 Ratings


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.


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.

Eleanor K.

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.