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Paprika Chicken Thighs

 Paprika Chicken Thighs
This is one of my favorite family meals, and the gravy is perfect over rice, grits or mashed potatoes. —Judy Armstrong, Prairieville, Louisiana
8 ServingsPrep: 15 min. Bake: 50 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.

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Paprika Chicken Thighs (continued)

Nutritional Facts: 1 serving equals 309 calories, 18 g fat (7 g saturated fat), 106 mg cholesterol, 554 mg sodium, 9 g carbohydrate, 2 g fiber, 27 g protein.