As the snowy cold air makes its way to Indiana, a spicy dinner dish sounded like the perfect warm-me-up! This one-pan paprika roasted chicken with roasted carrots, mushrooms and red potatoes is super healthy yet full of flavor! It’s even good enough (& fail-proof enough) for company! So go ahead, throw a dinner party. All your friends will be raving about your cooking!
My husband, Griffen, is not a big fan of spicy foods (he likes his burrito spicy but not like ewww spicy). To make this dish more mild for him, I served his chicken & vegetables over brown & wild rice (purchased in bulk from our new & amazing Kroger organic section). I ate the chicken & veggies plain (well, nothing about this recipe is plain. it’s packed full of flavor!)- and it was the perfect amount of kick!
For you Whole30ers out there, I know how hard it can be to cook dinner for a group where some are Whole30-ing it up and some aren’t. Tonight you won’t have to wear yourself out trying to get two meals on the table by dinnertime. This recipe will make everyone happy! (Whole30ers, just skip the rice and you’ll still have yourself a delicious filling meal).
This recipe was the perfect amount for the two of us. I even had some left over that I saved and ate the next day for lunch! Easily double or triple the recipe to feed more hungry mouths!
- 1lb skinless, boneless Chicken Tenders or Breasts (if breasts, cut in half)
- ¼ tsp. Kosher Salt
- ¼ tsp. Ground Black Pepper
- 2 tsp. Smokey Paprika
- 2 tsp. Olive Oil (Avocado Oil, Coconut Oil)
- 2 Garlic cloves, minced (large cloves)
- ½ medium Yellow Onion, diced
- 1 Cup Bella Mushrooms, sliced thickly (they will shrink)
- 1 Cup Red Potatoes, cut in 1-inch chunks (Substitute any type of Potato)
- 1 Cup Baby Carrots
- ½ Cup Chicken Broth
- ½ Cup White Wine
- 1 Tbsp. Fresh Thyme (1-2 tsp. if dried)
- In a large bowl, combine the Paprika,Salt and Pepper. Add the chicken pieces and mix together until fully coated with the spice blend. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
- In a large skillet, heat the oil over medium-high heat. Add Chicken and cook until brown, about 2 minutes on each side. Transfer Chicken to a plate. Repeat the process until all Chicken has been lightly cooked.
- Add the garlic and onion to the same skillet that you just used to cook the chicken, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. (If the pan is dry, add in a few dashes of chicken stock to help sauté). Add the Potatoes and Carrots. Sprinkle with more salt and pepper and sauté for about 5 minutes. While sauteing, use a spatula or spoon to scrap the pan, lifting up all of the flavors cooked into it.
- Gradually pour the wine into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
- Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes (or until carrots are soft). Right before serving, add in the thyme.
- Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.