Step 1: Sauté the Chicken
Heat olive oil or butter in a large skillet or Dutch oven over medium heat.
Season chicken with salt, pepper, and half of the smoked paprika.
Cook chicken until golden brown on all sides, about 5–7 minutes. Chicken doesn’t need to be fully cooked. Remove from the skillet and set aside.
Step 2: Cook the Veggies
In the same pan, add diced onion and sauté 3–4 minutes until translucent.
Stir in minced garlic and cook 1 more minute until fragrant.
Step 3: Add Potatoes and Broth
Add cubed potatoes to the pan and coat them in the onion-garlic mixture.
Sprinkle with remaining smoked paprika, dried thyme, black pepper, and salt.
Pour in chicken broth, scraping up any browned bits from the pan. Bring to a simmer.
Step 4: Simmer Everything Together
Return browned chicken to the pan, nestling it into the potatoes and broth.
Add optional sliced carrots if using.
Cover and reduce heat to medium-low. Simmer 20–25 minutes, stirring occasionally, until potatoes are tender and chicken reaches 165°F (75°C).
If using frozen peas, stir them in during the last 5 minutes.
Step 5: Finish and Serve
Optional: Stir in ¼–½ cup heavy cream for a creamier finish during the last 5 minutes.
Taste and adjust seasoning with more salt, pepper, or herbs.
Serve hot, garnished with fresh parsley if desired.
