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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
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!
Servings : 4
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes


  • 4 to 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


  • 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.


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 | Net Carbs: 3 g

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: chicken skillet dinner recipe, chicken thigh recipe, easy chicken thigh recipe, lemon chicken recipe