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Lemon Paprika Chicken Thighs

This Lemon Paprika Chicken Thighs recipe is so quick and easy to make! Chicken thighs marinated in a lemon and paprika mixture with garlic and thyme. A perfect weeknight dinner idea!

Lemon paprika chicken thighs topped with parsley.

Easy Lemon Paprika Chicken Recipe

Simple is the name of the game today with Lemon Paprika Chicken. All you need to make this easy chicken dinner is some chicken thighs, lemon zest/juice, olive oil, white wine, and a few different spices. But, while the ingredients are very straightforward, the flavors are bold and delicious!

This paprika chicken recipe is spicy, a little bit sweet, and just the right amount of tangy. To make it, you just rub the spices into the chicken, let the chicken rest for a couple of hours, and then cook it in a skillet. The result is tender, juicy chicken thighs that you’ll want to eat right out of the pan!

Lemon paprika chicken is great for a weeknight dinner, but it will wow your guests too, if you decide to make it for a dinner party! You can also serve it with anything – rice, roasted potatoes, vegetables, a salad, you name it. Whatever feels right!

Looking for more easy chicken thigh recipes that the whole family will love? Try Juicy Stove Top Chicken Thighs, Chicken Paprikash, or these Crispy Air Fryer Chicken Thighs!

Why You’ll Love These Paprika Chicken Thighs

I’m obsessed with these spicy chicken thighs, and they’ll definitely be frequent visitors on my meal plan. Here’s why I think you’ll love them too:

  • Super bold flavor. The sweet, satisfying bite of that tender, tangy, spicy, and garlicky chicken thigh is going to send you over the moon!
  • Perfect texture. These chicken thighs are so juicy on the inside, with a bit of crispiness to the seasoned skin.
  • Straightforward ingredients. As mentioned above, the ingredients for this chicken dinner are quite simple. In fact, most of them are probably already in your kitchen somewhere!
Cooked chicken thighs in a pan topped with parsley.

What You’ll Need

Only a few simple ingredients are required to make this paprika chicken recipe! The exact amounts for each one can be found in the recipe card below.

  • Chicken Thighs: I like to use bone-in chicken thighs, but you could use chicken breasts instead if you want.
  • Olive Oil: You could also use canola oil.
  • Seasoning: This recipe mixes salt, fresh ground pepper, paprika, dried thyme, and chopped fresh parsley.
  • Lemon: You’ll need both fresh lemon juice and lemon zest.
  • Garlic: Freshly-minced garlic works best, but store-bought minced garlic is fine, too.
  • White Wine: Use something like pinot grigio or sauvignon blanc.

How to Make Lemon Paprika Chicken

Here is the step-by-step guide to making these spicy, tangy chicken thighs. If you’re looking for the full set of directions, check out the recipe card below.

  • Season the chicken thighs. Place the chicken thighs on a cutting board or on a large plate. Then, pour some of the olive oil over them. Rub a mixture of salt, pepper, paprika, thyme, lemon zest, lemon juice, and some garlic into the chicken thighs.
  • Let the chicken rest. Place the seasoned chicken in a large bowl or ziplock bag and refrigerate it for about 2 hours.
  • Brown the chicken. Heat the rest of the olive oil in a large non-stick skillet. Next, add the chicken and, cooking over medium heat, brown it on both sides (about 6 minutes per side). Remove your chicken from the skillet once it has finished browning and set it aside.
  • Cook the garlic. Add the remaining minced garlic to the skillet and cook it, stirring frequently, for 1 minute. Then, carefully add the wine to the skillet and stir in the parsley.
  • Cook the chicken. Transfer your chicken back to the skillet and bring it to a boil. Cover the pan with a lid and continue to cook it over medium-low heat for 20 to 22 minutes, or until done, turning the chicken over halfway through.
  • Serve. Remove the chicken thighs from the heat, transfer them to a serving dish, and finally, spoon the sauce over them. Enjoy!
Chicken thighs rubbed with spices and lemon juice.

Tips for Success

There you have it! Perfect chicken thighs cooked in just half an hour. Here are a couple of tips to keep in mind as you make them yourself:

  • Let the seasoning set into the chicken. I recommend letting the seasoned chicken rest in the fridge for the full two hours. This way, the lemon juice will tenderize the meat and the flavors will set in. If you don’t have that much time, though, 20 minutes is good.
  • Watch the chicken as it cooks. Add 1/4-cup more of the white wine if it looks too dry when you go to turn it over.
  • Make sure the chicken is cooked through. The best way to know whether the chicken is done is to use a digital read thermometer. If the internal temperature reaches 165F, the chicken is ready to eat.

What Goes With Paprika Chicken?

Paprika chicken thighs can be paired with almost any side dish! Here are a few of my favorite combinations:

Lemon paprika chicken thighs in a pan.

How to Store and Reheat Leftovers

Any leftover paprika chicken that you end up with is easily stored. Here’s how to properly preserve it:

  • To store. Keep the chicken thighs in an airtight container in the fridge for up to 4 days.
  • To reheat. When you want to reheat the chicken, simply put it in the microwave or heat it in the oven at about 350F until warmed through.

Can I Freeze This Chicken?

Sure! Once the chicken has cooled, place it in an airtight container and freeze it for 2-3 months. Before you reheat it, make sure to thaw it overnight in the fridge.

More Easy Chicken Recipes

Ready to try out some more easy chicken dinners? These are some of my favorites!

Lemon Paprika Chicken - Marinated in a lemon and paprika mixture with garlic and thyme, these incredible chicken thighs are quick and easy to make, and they are perfect for a weeknight meal. Get the recipe on diethood.com

Lemon Paprika Chicken

Katerina | Diethood
Lemon paprika chicken thighs are marinated in a tangy lemon and spicy paprika mixture with garlic and thyme. They're the perfect weeknight dinner idea!
4.91 from 11 votes
Servings : 4
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes

Ingredients
  

  • 4-6 bone-in chicken thighs
  • 6 tablespoons olive oil , divided
  • salt and fresh ground pepper , to taste
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • zest of 1 lemon
  • juice of 1 lemon
  • 4 garlic cloves , minced, divided
  • 1 cup white wine (use a wine that you like)
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place chicken on a cutting board or a large plate.
  • Pour 3 tablespoons olive oil over chicken thighs. (not 3 tablespoons over each piece, but over all 6 pieces)
  • Season chicken thighs with salt, pepper, paprika, thyme, lemon zest, lemon juice and 2 minced garlic cloves; rub the mixture evenly over the chicken thighs. You can also combine seasonings in a bowl, mix well, and rub it over the chicken thighs.
  • Place in a large bowl or ziploc bag and refrigerate for about 2 hours. IF you don’t have that much time, 20 minutes is good, too. But it does taste better after a couple of hours.
  • Heat 3 tablespoons olive oil in a large non-stick skillet.
  • Add chicken and, cooking over medium heat, brown the chicken on both sides; about 6 minutes per side.
  • Remove chicken from skillet and set aside.
  • Add remaining minced garlic to the skillet and cook, stirring frequently, for one minute. Do not burn the garlic.
  • Carefully add wine to the skillet.
  • Stir in parsley.
  • Transfer chicken back to skillet and bring to a boil.
  • Cover with a lid and continue to cook over medium-low heat for 20 to 22 minutes, or until done, turning the chicken over half way through cooking.
  • Add 1/4-cup more wine if it looks too dry when you go to turn over the chicken.
  • Remove from heat.
  • Transfer chicken to serving dish and spoon sauce over the chicken.
  • Serve.

Notes

  • To store. Keep the chicken thighs in an airtight container in the fridge for up to 4 days.
  • To reheat. When you want to reheat the chicken, simply put it in the microwave or heat it in the oven at about 350F until warmed through.
  • To freeze. Once the chicken has cooled, place it in an airtight container and freeze it for 2-3 months. Before you reheat it, make sure to thaw it overnight in the fridge.

Nutrition

Calories: 491 kcal | Carbohydrates: 3 g | Protein: 18 g | Fat: 39 g | Saturated Fat: 7 g | Cholesterol: 110 mg | Sodium: 92 mg | Potassium: 320 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 750 IU | Vitamin C: 3.6 mg | Calcium: 27 mg | Iron: 1.7 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: paprika chicken, paprika chicken recipe, paprika chicken thighs
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47 comments on “Lemon Paprika Chicken Thighs”

  1. My kids thought this was delicious! I made it for them tonight and it was so easy. I didn’t have wine so I just used chicken stock, and I had fresh thyme so I used that instead of dried…and it turned out great! It didn’t actually take as long the second round of cooking though…after the first 10 minutes I checked the temp on them because they looked done, which they were at 171 degrees. I’m vegan and was vegetarian for years before that…should I have let them simmer in the liquid for the remaining 10 minutes and just let them simmer? Their dad always said I could never cook chicken right lol.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      You know it’s a hit when the kids give a thumbs up! 😀
      The only explanation for the fast cooking, that I can think of, is that you may have used boneless chicken thighs instead of bone-in.

  2. Avatar photo
    Mary Giovacchini

    I enjoyed this tonight for dinner. I used a lime instead of the lemon as I had opened one last night and wanted to use it up. I use paprika with all my meats as everything browns nicely with using it. This was different but very good. Thanks for sharing. My hubby liked the potatos too.

    1. Katerina - Diethood
      Katerina Petrovska

      Lime paprika chicken!! That is such a great idea! Thank you for sharing – I will definitely try it. Don’t be surprised if you see that recipe on the blog, soon!! hehe 😀

  3. Avatar photo
    Jeanne Thelwell

    I would save a step and put the rub into the zip-lock bag, toss in the oiled chicken, and shake and pat it and throw it in the fridge.

  4. Avatar photo
    Tabitha Nelson

    I made this recipe today, thank you for sharing! I had rosemary on hand so ended up using that instead of parsley and and I also used the chicken stock I already had. It turned out so good and it was so easy and quick to prepare!

  5. Avatar photo
    Janet Pallavicini

    Made the paprika lemon chicken last nite. wish I could send you
    a picture. looks just like yours.Next time I will double the spices. I did 6 thighs and it needed a bit more. Added Baby goldlen yukon potatoes to skillet when I turned chicken and finished o them with the 20 minutes. Added a bit more wine and Chervil instead of parsley ’cause that is what I had. It’s a wonner. Next onto the turkey meatball
    Love your site….

  6. Hi, your pictures makes me feel hungry!
    may i know can i substitute white wine with red wine? will it still taste and look good?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Iry! As long as you use a wine that you like, the taste should be just fine. However, red wine IS going to tint the color of the chicken a little bit, and may end up looking a little wine-stained, if you will. 😀

  7. I realize I’m late to the game but…. oh my God was this amazing!! Easy enough marinade for boyfriend to prepare and easy enough we could finish cooking it after a long day of work. This is my new number one go-to meal for a weeknight, and I normally won’t even eat chicken on the bone!

  8. Delicious! I cooked up a double batch – this came out so perfect and they make for great leftover lunch! I love that you use chicken thighs which saves a lot of money!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Terri! You can just double all the ingredients; that should work out perfectly. I hope you have a chance to try it!

  9. I have made chicken with paprika sauce before but not with lemons. Love the tangy twist in your delicious version. This looks amazing! Pinned, too.

  10. Avatar photo
    Mariah @ Mariah's Pleasing Plates

    This looks soooo good! Way to spice up chicken!
    I am so with you on the nanny and the housekeeper. And a full time dish washer because of this whole food blogging thing! In my dreams!

  11. Avatar photo
    Olivia - Primavera Kitchen

    Wow Kate, this is a great combination of flavors! I love lemon and paprika for chicken! And I love the color of this chicken too. It looks so tasty.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Niccole! Yes, absolutely, but I would start checking for doneness a few minutes sooner. Thighs are done when temperature is between 165F and 175F.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Catherine! Yes, you can definitely use chicken breasts, but you will have to adjust the time just a bit because chicken breasts do not need to cook as long as thighs. I would flip them around at the 10-minute mark and continue to cook for an additional 8 to 10 minutes. I hope you have a chance to try it! 🙂

      I also wanted to mention that there will be a difference in taste. Chicken thighs are juicier and don’t dry out because there’s more fat and collagen than in chicken breasts. I hope that helps. Let me know how it goes! 🙂

      1. Avatar photo
        Catherine Bergeron

        Thank you for the fast reply! I think this will be tonight’s dinner. I will update when we try it 🙂

          1. Avatar photo
            Catherine Bergeron

            The chicken was really tender!! 🙂 it wasn’t as golden on each side but so delicious. I had limes instead of lemons. So I zested one lime and added its juice. After a few hours in the fridge, I added a few squirts of bottled lemon juice. My family loved it 🙂

          2. Katerina - Diethood
            Katerina Petrovska

            That’s so awesome, Catherine!! THANK YOU! Now I want to swap my lemon juice for lime juice. Thanks for the idea! 😀

  12. Avatar photo
    Sam @ PancakeWarriors

    Wow these turn out beautifully!! Lemon and paprika – what a yummy combo, defiantly some bold flavors!

  13. Avatar photo
    Sarah @Whole and Heavenly Oven

    Haha! There’s no possible way on earth that I could ever become a vegetarian either. I mean, chicken is life! Case-in-point, THIS chicken. Holy moly, this looks insane! Hello, dinner this week. 🙂

  14. Avatar photo
    Katie @ Recipe for Perfection

    What a great combination of flavors! Lemon and paprika for chicken is so classic and delicious. Great recipe!

  15. Avatar photo
    Levan @ MyWifeMakes.com

    I love lemon flavours with chicken. Reminds me of crispy skins and delicious sauce with all the right textures. This recipe looks very inviting! Thanks for sharing it with the world, much appreciated! Five stars for awesomeness!

  16. Avatar photo
    Julie | This Gal Cooks

    What a gorgeous chicken recipe, Kate! The color of the chicken is great. I bet it tastes out of this world amazing. 🙂

  17. Avatar photo
    Gwen @SimplyHealthyFamily

    What a gorgeous dish! I love that it’s so simple making clean up a breeze. I’m always looking for different chicken recipes, thanks for sharing! oxox

  18. Avatar photo
    Carol Borchardt

    Your photos are beautiful! This looks super tasty! I’m always on the lookout for good, easy chicken dishes for my personal chef clients. I’ll be making this for them! Pinned, Yummed and Stumbled!

  19. I’m blessed, my husband took over laundry about 10 years ago. I have wash & wear in dark colors. He’s all about white. Guess I turned too much stuff to pink.

    Recipe looks so yummy. I’m gonna try to make some for me once I change the ingredient ratio’s.

    Here’s a thought, maybe a post on dinners for two?

    1. Katerina - Diethood
      Katerina Petrovska

      YAY hubby!!! I am laughing at the pink clothes! I just did that to all my white bed sheets. 🙂
      I hope you have a great Day!! AND thank you for the suggestion!! I love it when readers tell me what they’re looking for, so I really appreciate your input! xo

      In the meantime, you can look at this awesome blog where she cooks and bakes for two: http://www.dessertfortwo.com/

  20. Always love seeing good recipes for bone-in chicken. Very economical! I have done a similar recipe for years but it is usually baked. Considering my a/c went out the other day and I have to wait until Wednesday to get it serviced, having stove top ideas might be a good thing. Thanks for sharing. Your photos are lovely too. ~Sue

  21. Avatar photo
    Janet Pallavicini

    love the chicken recipe and will make it next week. I am not “Facebook, etc” savie so I don;t know what PIN IT, etc is. have a hard time locating the print icon on your page. so I have to copy it and post elsewhere.
    BUT I would not give up your site for anything. YOU MAKE MY DAY.

    Happy Mom’s Day to you too…

    1. Katerina - Diethood
      Katerina Petrovska

      Janet, I am sending the biggest virtual hug to you!!! THANK YOU so, so, so much!! Have the best day, ever!! XOXO

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