Paprika Chicken Thighs Recipe
Paprika Chicken Thighs Recipe photo by Taste of Home
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Paprika Chicken Thighs Recipe

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3.5 16 17
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This is one of my favorite family meals, and the gravy is perfect over rice, grits or mashed potatoes. —Judy Armstrong, Prairieville, Louisiana
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 8 servings


  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 2 tablespoons paprika
  • 1 teaspoon poultry seasoning
  • 8 bone-in chicken thighs, skin removed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup 2% milk
  • 8 ounces sliced fresh mushrooms
  • 2 tablespoons minced fresh parsley
  • Hot cooked rice, optional

Nutritional Facts

1 serving (calculated without rice): 309 calories, 18g fat (7g saturated fat), 106mg cholesterol, 554mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 27g protein.


  1. In a small saucepan, melt butter over medium heat. Remove from the heat; stir in the flour, paprika and poultry seasoning. Sprinkle chicken with salt and pepper; place in an ungreased 13-in. x 9-in. baking dish. Spread butter mixture over chicken.
  2. In a bowl, whisk soup and milk; stir in mushrooms. Pour over chicken. Bake, covered, at 350° for 35 minutes. Uncover; bake 15-20 minutes longer or until a thermometer inserted in chicken reads 180°. Sprinkle with parsley. If desired, serve with rice. Yield: 8 servings.
Originally published as Paprika Chicken Thighs in Taste of Home February/March 2013

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jedries User ID: 3362216 239429
Reviewed Dec. 14, 2015

"yummy for all. great with mashed potatoes"

KansasFoodie User ID: 7131653 229231
Reviewed Jul. 9, 2015

"A recipe with potential, but falls short with the use of canned mushroom soup. There is just too much salt, preservatives like MSG, and of course BPA in canned soup to even consider it. I made the following substitutions/adjustments: smoked paprika instead of plain, added minced garlic (1.5 tsp) and poultry seasoning (1/2 tsp), replaced the canned mushroom soup with scratch-made cream of mushroom soup (I freeze some for use in recipes). With those adjustments, this recipe deserves 4-5 stars, without it I would pass altogether."

judyharmstrong User ID: 1139380 152943
Reviewed Jul. 4, 2014

"Great recipe!"

vewebber58 User ID: 998755 123480
Reviewed Apr. 26, 2014

"This seems to have the potential to be a five star recipe for me, but there were a couple of things that I thought could be improved. I didn't really taste much flavor from the paprika, although it did give a pretty appearance. I could taste the poultry seasoning faintly, but that was all right....just a bit is all that's needed. I think the seasoning could be adjusted to taste better to me, like maybe add some minced fresh garlic. I just used regular paprika....maybe a smoked kind or Hungarian paprika would give it more flavor. Another issue was the baking time. My oven needs to be adjusted twenty five degrees higher, so at 375 degrees, for instance....normally 350... I have complete success with anything that needs to be baked at that temperature. I baked this at 375 ( which would be 350 in most ovens)....I baked it for about an hour, and it still didn't look done, wasn't bubbling, etc., so I adjusted the oven temp to 400, (375 normally), and baked it for almost another half hour. We ate some of it, but the meat had a slight pink tinge to it and wasn't coming off the bone as easily as I thought it should. I saw it sitting there later, and decided to put it back in the oven....I baked it at what would be 375 in most peoples' ovens for slightly over half an hour....then it was done! (That puts the total baking time at two hours, one hour of that was at 350, and it was covered for 35 minutes.) The mushrooms had cooked too, so it wasn't like biting into a raw or semi-raw mushroom. Much more palatable this time, and I'd like to try it again with some adjustments to suit my own tastes. I would think it would need at least a 375 degree oven, and after uncovering it, I'd bake it some more, then test it to see what amount of time it needs in the oven to be done. Basically, I think it's a good recipe, and maybe could be a great one."

bjsilve0 User ID: 172187 123457
Reviewed Apr. 3, 2014

"Very good but I would leave out the mushrooms next time. It was just too much with the mushroom soup."

linden93 User ID: 1372854 198416
Reviewed Oct. 1, 2013

"I have made this recipe so many times. It is one of my kids favorite recipes. My daughter asks for it every time I ask her what she wants for dinner. I don't understand the negative reviews. We think it absolutely delicious!!"

dlgschultz User ID: 143503 190007
Reviewed Sep. 26, 2013

"What is wrong with this recipe? The sauce came out almost as thin as it went in. The taste was okay but is there something wrong with the ingredients?"

elaineae User ID: 3082225 200423
Reviewed May. 19, 2013

"It was good but not really, really good. I might try it again."

CMoore78 User ID: 4688861 119495
Reviewed Mar. 31, 2013

"easy to make, but found out that we don't really like paprika that much (we even cut it in half)."

glitterchatter User ID: 2651232 127468
Reviewed Mar. 13, 2013

"I made this contest winner knowing that reviewers either loved it or hated it. We like paprika, but this was not a winner for us. This is one of the very few recipes from Taste of Home that has been disappointing in taste and presentation."

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