Smoked Paprika Chicken – Skillet Chicken At It’s Best!

To begin with, isn’t the picture lovely? In all fairness, it’s not mind – the photo; like the recipe, is a William-Sonoma creation ( When I cooked this up the other night, my guys were far to hungry to wait for the usual “photo” section – we cooked, we ate. Boy, it was good!

This recipe is perfect for a delicious week-day meal. From the time we walked in the door until dinner was on the table, it was under an hour. Okay, so maybe it’s not speedy-quick, but it’s one of the tastiest chickens I’ve prepared in under an hour. I will admit, I did find that the cooking time was a little longer than the recipe called for, but then again I had fairly large thighs in the skillet, so it would make sense. Not only was the finished dish very tasty, it was juicy, too. Hubby and Kiddo have let me know this recipe is a real “keeper”. Now Hubby has always been a fan of dark meat, so it’s not surprise that he enjoyed it. However; Kiddo is funny when it comes to chicken – he rarely likes chicken on the bone, although I don’t have a clue as to why. And he prefers white meat over dark meat hands down. So for Kiddo to say he want this again, that’s two thumbs up. Yeah, it’s good!

As usual, I made a few changes to the original recipe. First off, as the photo shows, William-Sonoma uses legs and thighs in their recipe (3 each). I elected to go with just the thighs (7 – strange package) because it’s what I had in the freezer. As it turns out, the rub was perfect for the amount of chicken I had on hand. I did change the rub just a bit – using chopped roasted garlic rather than roasted garlic powder. (What can I say, I’m a huge fan of garlic!) The only other change I made was to lift the skin from the thigh (without removing it) and put some of the rub between the meat and the skin, thus increasing the wonderful flavor throughout the meat. Beyond that, no other changes or alternations were necessary.

Now that I’ve shared my tips and alterations, let’s get down to the real reason we’re here – to cook up a wonderful chicken recipe that is fast and tasty.

Paprika Chicken
1 tablespoon Smoked Paprika
1 teaspoon Chopped Roasted Garlic
1 teaspoon Kosher Salt
1/8 teaspoon Cayenne Pepper
1 teaspoon Brown Sugar
6 Chicken Thighs, bone-in; Skin-on
1 Tablespoon Cooking Oil

In a small bowl, stir together the paprika, garlic powder, salt, cayenne and brown sugar. Set aside.

Gently lift skin from thighs without removing the skin. Sprinkle a little rub under the skin, gently message into meat.  Rub remaining spice mixture evenly over the entire chicken pieces.

In a nonstick fry pan over medium-high heat, warm the oil. Add the chicken skin side up. Reduce the heat to medium, cover and cook about 15 minutes.  Turn chicken, cover and continue to cook until juices run clear, about 10 minutes longer.

Uncover the pan, increase the heat to medium-high and cook until the skin begins to crisp, 2 to 3 minutes. Serve immediately.

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