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Lemon Paprika Chicken

This one-pan chicken dish combines smoky paprika with bright lemon to create a flavorful, comforting meal that's perfect for weeknight dinners with minimal cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs (or breasts)
  • 2 tablespoons olive oil
  • 2 teaspoons sweet paprika
  • 1 teaspoon garlic powder
  • 1 large lemon (zested and juiced)
  • 1 medium onion, sliced
  • 1 red bell pepper, cut into strips
  • 1 cup cherry tomatoes, halved
  • 3/4 cup chicken broth
  • 2 tablespoons fresh thyme (or 1 tablespoon dried)
  • salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Pat chicken dry and season generously with salt, pepper, and half the paprika. Let it rest at room temperature for 15 minutes.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side until golden brown. Transfer chicken to a plate.
  3. In the same pan, add onion and bell pepper. Cook for 5 minutes until softened and lightly caramelized. Add garlic powder, remaining paprika, and thyme, stirring for 30 seconds until fragrant.
  4. Pour in chicken broth and lemon juice, scraping up any browned bits. Add cherry tomatoes and bring to a gentle simmer.
  5. Nestle chicken back into the pan, skin-side up. Transfer to a preheated 375°F oven for 20-25 minutes until chicken reaches 165°F internal temperature.
  6. Sprinkle lemon zest and fresh parsley over the finished dish before serving.

Notes

Season the chicken 30 minutes ahead for better flavor penetration. Don't skip searing the chicken as it creates essential flavor and color. Don't add lemon zest too early as heat destroys its bright oils. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat gently in a covered skillet over low heat, adding a splash of broth if needed.