Go Back
+ servings
5 from 9 votes
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
Print

Lemon Paprika Chicken

15 15 15
WW Freestyle: 14
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
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!
Course: Dinner
Cuisine: American
Servings: 4
Calories: 491
Author: Katerina

Ingredients

  • 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

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.
Nutrition Facts
Lemon Paprika Chicken
Amount Per Serving
Calories 491 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 7g35%
Cholesterol 110mg37%
Sodium 92mg4%
Potassium 320mg9%
Carbohydrates 3g1%
Fiber 0g0%
Sugar 0g0%
Protein 18g36%
Vitamin A 750IU15%
Vitamin C 3.6mg4%
Calcium 27mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: chicken skillet dinner recipe, chicken thigh recipe, easy chicken thigh recipe, lemon chicken recipe