Baked Chicken with Potatoes in a Creamy Paprika Sauce

Tender pieces of chicken bake over a fragrant bed of potatoes and sweet onion, all coated in a creamy paprika sauce that turns beautifully golden in the oven. A one-pan family dinner with minimal dishes and maximum flavor.

Ingredients

Main

• Chicken pieces (breasts or parts) — 1 package
• Yellow onions — 3 pcs.
• Potatoes — 6–7 pcs.
• Vegetable oil — 4–5 tbsp. (for the vegetables)
• Salt, black pepper, dried thyme — to taste

For the sauce

• Tomato paste — 1 tbsp.
• Vegetable oil — 1/2 cup | 120 ml
• Milk — 1 cup | 250 ml
• Ground paprika — to taste
• Salt and black pepper — to taste
• Dried thyme — to taste

Step-by-step recipe

1. Preheat the oven to 375°F | 190°C. Lightly grease a baking dish with oil. Slice the onion into half-moons and cut the potatoes into 1/4-inch to 1/5-inch | 5–7 mm rounds.
2. Arrange the onion and potatoes in the dish. Add 4–5 tbsp. oil, a pinch of thyme, salt, and black pepper to taste. Toss well and spread everything into an even layer.
3. Place the chicken pieces on top. Season lightly with salt and pepper.
4. Mix the milk, tomato paste, paprika, a little thyme, salt, and pepper. Pour in 1/2 cup | 120 ml vegetable oil and whisk until smooth.
5. Pour the sauce evenly over the chicken and vegetables.
6. Bake at 375°F | 190°C for 45–55 minutes, until the top is golden and the chicken is cooked through. The vegetables should be tender, and the juices clear.
7. Let the dish rest for 5 minutes, then serve with a fresh salad or fluffy rice.

Tips and variations

• Chicken cuts: thighs, drumsticks, wings, or breast all work well. If using breast, start checking after 30–35 minutes to avoid drying it out.
• Lighter version: reduce the oil in the sauce to 1/4 cup | 60 ml and add 1/4–1/3 cup | 60–80 ml chicken broth.
• Extra flavor: add a pinch of smoked paprika or 2–3 finely chopped garlic cloves for a deeper aroma.
• Extra browning: switch on the top heat for the last 2–3 minutes and watch the dish closely.
• Storage: keep leftovers in the refrigerator for up to 48 hours and reheat under foil at 320°F | 160°C to preserve juiciness.

Nutritional value (per serving, approx.)

Calories	880 kcal
Protein	35 g
Fat	60 g
Carbohydrates	45 g
Fiber	5 g
Sugar	6 g
Sodium	1200 mg

FAQ

Can I use only chicken breast?

Yes. Choose larger pieces so the breast does not dry out, and start checking for doneness after 30–35 minutes. The juices in the center should run clear.

What can I use instead of milk in the sauce?

10–20% cream, a mix of broth and 1–2 tbsp. sour cream, or plain unsweetened yogurt all work well. Adjust the consistency with the amount of liquid.

Do I need to cover the dish with foil?

Not necessarily. Without foil, the sauce browns more nicely. If the top browns too quickly, cover the dish with foil halfway through and remove it 10 minutes before the end.