Smoked Paprika Chicken Bake

Featured in: Hearty and Delicious Meals

Enjoy juicy chicken thighs seasoned with layers of smoked, hot, and sweet paprika, balanced by dried thyme, oregano, onion salt, and garlic salt. The coating—made crisp with breadcrumbs—locks in flavor and moisture while baking. An egg wash keeps the crust full and satisfying. Serve fresh from the oven with your favorite accompaniments for bold color and a smoky, aromatic finish.

sana kitchen chef
By Sana Sana
Updated on Fri, 16 May 2025 13:56:04 GMT
A plate of chicken with rice and vegetables. Pin it
A plate of chicken with rice and vegetables. | recipebyme.com

Smoked paprika chicken is the perfect dish for anyone craving bold flavors without fuss. The spice blend wraps each tender piece of chicken in warmth and smokiness, all while keeping prep simple. This was the dish I trusted to impress when neighbors came over last minute… and now it is often the centerpiece of our Sunday table.

I made this for a friend’s potluck and people were hovering by the kitchen for extra pieces. It is always one of the first dishes gone.

Ingredients

  • Chicken thigh: The juiciest cut for baking and excellent for soaking up spices. Look for fresh, skinless thighs with even thickness.
  • Smoked paprika: The star of the show. Go for a fresh tin with deep coloring for maximum flavor.
  • Hot paprika: Adds a background heat. Pick Hungarian if possible as it provides depth without overpowering.
  • Sweet paprika: Balances out the smokiness and gives the chicken a subtle sweetness. Choose a high-quality brand for the best color.
  • Onion salt: Gives rounded savory flavor and helps season throughout.
  • Garlic salt: Brings out the earthy undertones and adds aroma.
  • Dried thyme: Lends a gentle herbal note. Check that it is still fragrant if possible.
  • Dried oregano: Brightens the recipe with a hint of sharpness. Choose whole leaves for the most intense flavor.
  • Breadcrumbs: Create the crispy crust. Opt for fine, fresh breadcrumbs for even coverage.
  • Eggs: Help the coating stick and lock in moisture.
  • Milk: Loosens the egg wash so the spices adhere evenly. Use whole milk for the richest results.

Step-by-Step Instructions

Prepare the Spice Mix:
In a large bowl, combine the smoked paprika, hot paprika, sweet paprika, onion salt, garlic salt, dried thyme, dried oregano, and breadcrumbs. Use your hands or a fork to break up any clumps and make sure the spices are evenly distributed through the mix.
Make the Egg Wash:
In a medium bowl, whisk together the eggs and milk until the mixture is completely smooth and pale yellow. This creates the glue that will hold your spice crust on the chicken.
Dip the Chicken:
Pat each chicken thigh dry with a paper towel, then dip it into the egg wash, ensuring the entire piece is coated. Let any excess drip off.
Coat in Spice Mixture:
Press the smooth side of each chicken thigh into the spice and breadcrumb mixture. Press down firmly so the crust sticks and makes a thick coating. Turn the thigh over and gently shake off any loose crust.
Prepare for Baking:
Place the coated chicken thighs, spice side up, on a lightly oiled baking tray. Arrange the pieces so there is space between each one for even crispiness.
Bake to Perfection:
Bake in a preheated oven at 180 degrees C for 30 to 40 minutes. The exact time depends on the thickness of your chicken thighs. Check they are done by making sure the juices run clear and the crust is sizzling.
A plate of chicken with rice and herbs.
A plate of chicken with rice and herbs. | recipebyme.com

My favorite part of this recipe is the smoky kitchen aroma as it bakes. The scent fills the house and always brings my family wandering in for a taste test before dinner.

Storage Tips

Leftovers store beautifully. Place cooled cooked chicken in an airtight container and refrigerate for up to three days. The crust will soften but reheats well in a toaster oven. If you want to freeze it, lay the pieces out on a tray to freeze so they do not stick together and then store in a freezer-safe bag for up to two months. Reheat from frozen at a lower oven temperature to avoid drying out.

Ingredient Substitutions

If you are out of smoked paprika, you can try a mix of regular paprika and a pinch of ground cumin for smokiness. For gluten-free needs, use gluten-free breadcrumbs or a coarse cornmeal blend. You can swap chicken thighs for chicken breasts, but watch the cooking time — they can dry out if left too long.

Serving Suggestions

This chicken is fantastic with fluffy rice, crisp green salads, or tucked into a toasted bun. I often serve it with simple buttered peas and lemon wedges for a fresh finish. It also pairs incredibly well with herbed yogurt or a drizzle of spicy honey.

A plate of chicken with rice and tomatoes.
A plate of chicken with rice and tomatoes. | recipebyme.com

This smoked paprika chicken recipe transforms a staple protein into something special with effortless steps perfect for weeknight dinners or gatherings alike.

Recipe FAQs

→ How do you get a crisp coating on the chicken?

Press the egg-washed chicken thighs firmly into the seasoned breadcrumb and spice mix before baking to ensure a crunchy, flavorful crust.

→ Can I use chicken breasts instead of thighs?

Yes, but be mindful of cooking time as breasts may be less juicy. Adjust baking time to avoid drying out the meat.

→ Is smoked paprika necessary?

Smoked paprika provides a distinct smoky depth. You can substitute regular paprika, but the final flavor will be milder and less aromatic.

→ Can I make this dish ahead of time?

Yes, coat the chicken and arrange it on a tray in advance. Bake when ready to serve for the freshest texture.

→ What are good side dishes for this chicken?

Steamed rice, roasted potatoes, or a simple green salad pair well, balancing the bold spices with mild flavors.

Smoked Paprika Chicken Bake

Tender chicken baked with smoked paprika, herbs, and crunchy breadcrumbs. Full of bold, aromatic flavors in every bite.

Prep Time
15 min
Cook Time
35 min
Total Time
50 min
By Sana: Sana

Category: Main Dishes

Skill Level: Easy

Cuisine: Modern European

Yield: 4 Servings (4 portions)

Dietary Categories: ~

Ingredients

→ Chicken Base

01 500 grams skinless chicken thigh

→ Spice Mixture

02 3 teaspoons smoked paprika
03 0.5 teaspoon hot paprika
04 1 teaspoon sweet paprika
05 0.75 teaspoon onion salt
06 1 teaspoon garlic salt
07 0.5 teaspoon dried thyme
08 0.5 teaspoon dried oregano
09 2 tablespoons breadcrumbs

→ Egg Wash

10 2 medium eggs
11 2 tablespoons milk

Steps

Step 01

Preheat the oven to 180°C (350°F) to prepare for baking.

Step 02

Combine smoked paprika, hot paprika, sweet paprika, onion salt, garlic salt, dried thyme, dried oregano, and breadcrumbs in a large mixing bowl. Mix thoroughly to ensure even distribution.

Step 03

In a separate bowl, whisk the eggs and milk together until fully blended and homogenous.

Step 04

Dip each chicken thigh into the egg wash, ensuring all sides are coated evenly.

Step 05

Press the smooth side of each chicken thigh firmly into the spice mixture, coating thoroughly for optimal flavor.

Step 06

Lightly spray a baking tray with canola oil. Arrange chicken thighs on the tray, spice-coated side facing up.

Step 07

Bake the chicken at 180°C for 30 to 40 minutes, adjusting time based on the thickness of the thighs, until fully cooked and aromatic.

Notes

  1. For extra crispiness, use a wire rack on the tray to allow air circulation under the chicken.

Required Equipment

  • Baking tray
  • Mixing bowls
  • Whisk

Allergen Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Contains eggs.
  • Contains milk.
  • Contains gluten from breadcrumbs.

Nutritional Info (per serving)

This data is provided as a guide and doesn't replace medical advice.
  • Calories: 375
  • Fats: 19.5 g
  • Carbohydrates: 9.5 g
  • Proteins: 38 g