This Paleo and Whole30 Creamy Paprika Chicken and Veggies One Pot Meal is the perfect recipe to throw together for a busy weeknight meal, or easy meal prep! It’s dairy free but still so creamy and filling. It’s loaded with veggies and tons of flavor, so it’s one the whole family will love.
Somedays I wish I was the type of person to enjoy spending hours on one meal but… reality is most days I’m like “what is in this refrigerator that is still edible and can I cook it in one pan?”
Case in point: this creamy paprika chicken & veggies one pot meal that is a lifesaver more times than I care to admit. It really is just tossing things into a pan, but, in like the most delicious combo ever.
Paprika on it’s own is often too much for me and it’s not my favorite flavor. But when you add it to some chicken and veggies, and mix paprika into a creamy sauce, it’s pretty magical. Just saying.
Another thing I love about one pot meals is that you can really change out any of the meat and veggies. I guess that’s what I love about all recipes though. Recipes are just templates you can use depending on what you have or what you like. Don’t want the chicken in this creamy paprika chicken skillet? No problem! Use pork chops! Use zucchini instead of potatoes if ya’ got them!
While I love this creamy paprika recipe, I also love it about a million other ways, so don’t be afraid to play around your kitchen. You might just discover a winning combo!
The recipe calls for tapioca flour, which is a cornstarch replacement. If you have arrowroot flour or coconut flour, those will work too. I always get my flours from Thrive Market, which is just a cheaper option. But they also have them at Whole Foods and some other health oriented grocery stores.
Gelatin is also a great thickener for sauces. Just remember with gelatin, the sauce has to start cooling before it thickens. It won’t thicken while it’s over heat so don’t keep just adding more to the creamy paprika chicken because it’s not getting thick!
It’s also important to add the flour you’re using in slowly while whisking with a fork. Dumping it in will lead to the liquid in the creamy paprika chicken clumping. Slow and steady wins the race!
Other posts you might be interested in:
My Thrive Market Whole30 Staples
Bacon and Veggie Breakfast Skillet
One Pan Honey Mustard Chicken Skillet
PrintPaleo Creamy Paprika Chicken and Veggies One Pot Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Entree
Ingredients
- 4 chicken breasts
- 2 cups cubed red potatoes
- 1.5 cups sliced or diced carrots
- 1/2 cup diced onion
- 1/2 cup each chicken broth
- 1/2 cup almond milk
- 2 tablespoons paprika
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon dried thyme
- 3 teaspoons tapioca flour
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Add oil and chicken to large skillet over medium heat
- Cook for 5 minutes each side and remove from pan
- Add potatoes, salt, pepper and a bit of additional oil if needed to prevent burning
- Once potatoes soften, add carrots, cook for 5 minutes and add onion
- Add chicken back in then add garlic, broth, thyme & paprika. Stir to combine
- Let cook another 10 minutes until chicken is cooked completely
- Clear a space in center of pan, and add nut milk
- Whisk in tapioca flour with a fork first to nut milk, then stir into the rest of the dish
- Bring to a simmer to thicken sauce
- Remove from heat & enjoy!
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Britt says
Delicious and so easy! Thanks to @mrsjessicadarling for sharing!
Kim Matsuo says
So good! I substituted coconut milk due to nut allergies, and arrowroot flour for the tapioca, and it worked. Such a great recipe!! Love the smoked paprika flavor.
Caitlin says
Making this tonight! And it already looks and smells amazing. Thanks for sharing Bailey!
Nikki says
hello, could you use coconut milk instead of almond milk? 🙂
paleobailey says
I think that would be fine!
Faith says
Is this easy to freeze, would I need to change up the recipe at all? Would like to use it as a meal prep idea.
paleobailey says
You could freeze it! I’d swap the potatoes for a different vegetable though, as cooked potatoes don’t always freeze/reheat the best 🙂
Jeney says
Just wondering why you’d use tapioca flour instead of corn starch? New to this and not understanding why the change.
paleobailey says
Hey there! That’s a great question 🙂 For Whole30 and/or Paleo purposes corn starch alternatives for thickeners (such as tapioca flour or arrowroot flour) are used because corn, and of course then corn starch, is a non-gluten grain and both Whole30 and paleo are grain-free. I hope that helps!
Jennifer says
Could I use almond flour to replace the tapioca?
paleobailey says
Hi there! That would be fine – additionally, you could sub tapioca flour as well for a thickener 🙂
Patricia says
It was delicious! Thanks for another wonderful recipe!!
paleobailey says
Thank you! So happy to hear it was a hit! 🙂