Paprika Chicken Thighs with Creamy Bok Choy Skillet

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 15 min  ·  cook 30 min  ·  total 45 min  ·  difficulty medium

Pan-seared chicken thighs seasoned with paprika and thyme are browned on the stovetop and finished in a 350°F oven to develop a crust and cook through. Butter and garlic are used to sauté bok choy briefly before building a cream-based sauce with chicken broth, heavy cream, and cream cheese. Stirring in parmesan melts it into the sauce so it becomes smooth and spoonable. A five-minute rest after baking lets the juices redistribute and the sauce settle before serving.

Per serving

354.7 g per serving

Ingredients

• 800 g chicken thighsChicken, Thigh, boneless, skinless, raw
• 6 g saltSalt, Table
• 1 g black pepperSpices, Pepper, black
• 2 g paprikaSpices, Paprika
• 2 g thyme
• 15 ml olive oil
• 20 g butterButter, Salted
• 6 g garlicGarlic, Raw
• 360 g bok choyCabbage, Bok choy, raw
• 80 ml chicken brothSoup, Chicken broth, canned, prepared with equal volume water
• 60 ml heavy creamCream, Heavy
• 35 g cream cheeseCream cheese, Regular, plain
• 30 g parmesan cheeseCheese, Parmesan, hard

Equipment

• oven-safe skillet

Method

1. Heat the oven to 350°F.
2. Pat the chicken thighs dry, then season them with salt, black pepper, paprika, and thyme.
3. Set a large oven-safe skillet over medium-high heat and warm the olive oil. Sear the chicken for 4 minutes on the first side and 3 minutes on the second side, then transfer it to a plate.
4. Lower the heat to medium. Add the butter and garlic, stir for 30 seconds, then add the bok choy. Cook for 2 minutes, stirring once or twice so the stems start to soften.
5. Pour in the chicken broth and heavy cream, then add the cream cheese. Stir for 2 to 3 minutes until the sauce looks smooth. Stir in half of the parmesan cheese.
6. Return the chicken and any juices to the skillet. Spoon sauce over the top, scatter on the remaining parmesan cheese, and bake for 20 to 24 minutes, until the chicken is cooked through and the sauce is bubbling.
7. Let the skillet rest for 5 minutes before serving.

Tips

• Use an oven-safe skillet so the dish moves from stovetop to oven without extra pans.
• Slice the bok choy into wide strips so the stems keep a little texture after baking.
• Reheat gently over low heat with a splash of chicken broth if the sauce tightens up.

Frequently asked questions

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they will cook faster and are leaner than thighs so they need shorter bake time to avoid drying. Thighs are used here because their higher fat content tolerates the initial sear and oven finish without drying, so if using breasts reduce oven time and check doneness earlier.

What can I use instead of heavy cream?

You can replace heavy cream with extra cream cheese combined with a splash of chicken broth to reach a similar texture. Heavy cream contributes fluid richness that loosens the cream cheese and allows the sauce to bubble; using more cream cheese will thicken the sauce and may require a bit more broth to thin it to a spoonable consistency.

Can I swap the bok choy for another green like spinach or Swiss chard?

Yes—spinach and Swiss chard both work, but they behave differently when cooked. Spinach wilts very quickly and should be added at the end so it doesn’t overcook, while chard stems are thicker and need a few extra minutes of sautéing before adding the liquids, changing the timing in step 4.

Why is my sauce grainy or separated?

The sauce usually becomes grainy or separated if the cream cheese isn’t fully melted or the sauce is heated too aggressively. Fix this by lowering the heat, stirring or whisking the sauce over gentle heat until the cream cheese dissolves into the cream and broth, and finish warming rather than boiling so the dairy emulsifies smoothly.

Why didn’t the chicken develop a good crust during the sear?

A weak crust is often caused by wet skin or an insufficiently hot pan. Pat the thighs thoroughly dry before seasoning, heat the skillet and olive oil to medium-high so the chicken sizzles on contact, and avoid crowding the pan so each piece has direct contact during the three to four minute sear on each side.

Why is the bok choy still tough after step 4?

If the bok choy stems are still firm, they need more direct cooking time or finer slicing. Cook the stems a little longer in the butter and garlic before adding the liquids, or cut the stems thinner so they soften within the two-minute sauté called for in the recipe.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.