Smoky Paprika Chicken with Mushrooms & Roasted Peppers
An easy sheet-pan dinner featuring smoky, sweet, and savory flavors, cooked on one pan for easy cleanup.
Ingredients
For the Chicken
- 6 pieces boneless, skinless chicken thighs (about 25 oz), trimmed of fat and halved
- 1 tablespoon olive oil
- 1 cup chicken broth (240 ml)
- 1 tablespoon apple cider vinegar (or lemon juice)
For the Vegetables
- 1 yellow onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- 1.5 cups sliced mushrooms (white or cremini)
For the Seasoning Mix
- 1 tablespoon smoked paprika
- 1 tablespoon sweet paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic
For Garnish
- 0.25 cup chopped fresh parsley
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Slice the chicken thighs in half. Toss chicken with smoked paprika, sweet paprika, salt, pepper, and red pepper flakes. Set aside.
- In a bowl, combine onion, bell peppers, mushrooms, and garlic. Add olive oil, tomato paste, chicken broth, and apple cider vinegar. Toss to coat.
Cooking
- Spread the vegetable mixture evenly on the sheet pan. Nestle the seasoned chicken among the vegetables without overcrowding.
- Roast for 25–30 minutes, turning once halfway, until chicken is golden and reaches 165°F (74°C) and vegetables are tender.
- Remove from oven and let rest for 5 minutes. Sprinkle chopped parsley before serving.
Notes
Serve warm to enjoy the pan juices. Best with crusty bread or over rice to soak up the sauce.