Baked Smokey Paprika Chicken in a Tomato & Red Pepper Stew is the kind of easy, hearty dish you’ll want on repeat—especially when comfort and flavour are both high on your list but time is short. This recipe is packed with garlicky goodness, sweet roasted red peppers, juicy cherry tomatoes, and tender bone-in chicken thighs that turn beautifully golden and crisp in the oven. And the best part? It’s all baked in one dish with barely any hands-on cooking time.
After just 10 minutes of prep, everything goes into the oven to bubble away while you kick back and let the magic happen. The result is a smokey, paprika-infused chicken stew that’s rich, bold, and layered with flavour thanks to sweet onions, whole garlic cloves, fresh oregano, and a touch of chilli. The addition of fresh corn gives a slight crunch and natural sweetness that works perfectly with the acidity of the tomatoes.
It’s an easy weeknight dinner that feels special enough for a slow Sunday lunch. The juices at the bottom of the pan are pure gold—perfect for mopping up with some crusty bread, or served over steamed rice or buttery pasta. This dish is also ideal for two people but can be scaled up effortlessly if you’ve got guests coming over.
And don’t forget the fresh toppings: a squeeze of lime, some spring onions, and a handful of coriander or parsley to finish it off with a bright, herby kick.
Looking for an easy vegetarian option then try my Baked Pumpkin, Chickpeas and Chorizo with Marinated Kale & Feta.
Why You’ll Love This Recipe
✔️ One-pan wonder – Minimal effort, maximum flavour and even fewer dishes.
✔️ Deep, smokey flavour – Paprika, garlic and roasted veggies bring a bold, warming taste.
✔️ Customisable and scalable – Great for two, but easy to double for more.
✔️ Versatile serving options – Pair with rice, pasta, or bread to soak up all the juices.
✔️ Minimal prep time – Just 10 minutes of chopping and mixing before the oven takes over.
FAQs – Baked Smokey Paprika Chicken in a Tomato & Red Pepper Stew
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may dry out more easily during baking. If you do, start by roasting just the vegetables for 15 minutes so they are in longer and will char a bit ate the end. Add the chicken cover the dish with foil for the first 20 minutes to retain moisture. Remove the foil and bake for another 10 minutes. Bone-in, skin-on thighs are ideal for a juicier and more flavourful result.
Can I make this dish ahead of time?
Absolutely. This dish reheats really well. Simply store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until piping hot. The flavours deepen over time, making leftovers extra tasty.
Is this recipe gluten-free?
Yes, this baked smokey paprika chicken is naturally gluten-free. Just make sure any sides you serve it with (like bread or pasta) are also gluten-free if needed.
Can I freeze this tomato and red pepper stew?
Yes! Allow the stew to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in a saucepan or oven.
What can I use instead of corn?
If you don’t have fresh corn, frozen corn kernels work well. Just scatter them in with the rest of the veg—no need to thaw first. Canned corn can be used in a pinch, but fresh or frozen gives better texture.
What herbs can I use instead of oregano?
If you don’t have fresh oregano, dried oregano works too—use about 1 teaspoon. You can also try fresh thyme or rosemary for a different flavour twist.
What sides go best with this dish?
This chicken stew pairs wonderfully with steamed rice, mashed potatoes, pasta or crusty bread. You’ll want something to soak up the rich tomato and pepper juices!
This is a recipe inspired by BBC Good Food.
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