- 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
- 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.
Reviews for Paprika Chicken Thighs
"yummy for all. great with mashed potatoes"
"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."
"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."
"Very good but I would leave out the mushrooms next time. It was just too much with the mushroom soup."