Paleo Paprika Chicken Thighs

These paleo paprika chicken thighs are flavorful, juicy and easy to make. They are seasoned with paprika, garlic and salt and cooked in a honey-lemon sauce. This easy pan-cooked chicken thigh recipe is paleo, gluten free and dairy free.

I keep telling myself that I need to make more savory recipes for the blog. As, I do a ton of healthy cooking at home... Yes, despite my love for baking, my family doesn't sit around eating paleo breads, cookies and chocolates all day long!

So here I am with these AMAZING paleo paprika chicken thighs. They're easy to make, flavorful and cooked on the stove top.

They've become a weekly dinner option over the past few months...sometimes I switch up the seasonings a bit, but I follow the same basic concept.

Ingredients in Paprika Chicken Thighs

Here's a list of what you need to make this paprika chicken thighs recipe:

• boneless chicken thighs
• cassava flour (or you favorite gluten free blend)
• paprika
• garlic powder
• salt
• turmeric (optional)
• olive oil (or avocado oil)
• lemon juice (I use fresh squeeze)
• honey

How to Cook Paleo Paprika Chicken Thighs

These chicken thighs are cooked on the stove top, in a skillet or cast iron pan.

First, pour the olive oil on the cooking pan and preheat the skillet to medium heat.

In a small bowl, combine the cassava flour, paprika, garlic, salt and turmeric. Bread the chicken thighs with this mixture and place the breaded chicken on the hot pan.

Cook the chicken thighs for 4 minutes (medium heat) on each side.

Then, combine the lemon juice, honey and salt in a small dish. Drizzle the mixture over the chicken thighs.

Cover the skillet with a lid and cook an additional 15-20 minutes on medium heat, flipping the chicken thighs after about 10 minutes.

Check that the chicken thighs are cooked through and then serve immediately with your favorite sides. I served these paprika chicken thighs with cauliflower rice and steamed broccoli.

Storage

Store leftover in an air-tight glass container in the fridge. The chicken will last well for 4-5 days.

When you're ready to eat the chicken it can be eaten cold, warmed in the microwave or re-heated on a frying pan at a low temperature.

Frequently Asked Questions

How to keep chicken thighs from drying out?

The great thing about chicken thighs is that they're hard to dry out, unlike chicken breast. Because they have a higher fat content they don't get as dry when cooking. These lemon paprika chicken thighs are moist and tender - just they way chicken should be!

Can I use any type of paprika?

Yes! I used a basic paprika, but you may use smoked, sweet or hot depending on your preference.

Do I have to use cassava flour?

I have only used cassava flour when making this recipe, but any gluten free flour blend should work in it's place. (All purpose flour will work too if you aren't gluten free).

More Paleo Dinner Ideas

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