Paprika chicken in a lemony sauce

Paprika chicken in a lemony sauce is the weeknight dinner formula perfected: paprika-crusted chicken seared crisp, finished in the oven, and served under a bright pan sauce of garlic, lemon, broth and butter.

The magic is in the skillet you never wash between steps — the browned bits from the chicken become the backbone of the sauce, and the butter swirled in at the end makes it glossy and rich.

One pan, thirty minutes of cooking, and it pairs with anything: crusty bread, rice, or roasted vegetables. This is the kind of recipe that quietly becomes a household staple.

Paprika Chicken in Lemony Sauce Recipe

Prep time: 20 minutes · Cook time: 30 minutes · Total: 50 minutes · Servings: 4 · Calories: ~354 per serving

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• ¼ cup chicken broth
• ¼ cup lemon juice
• 2 tablespoons butter
• 2 tablespoons chopped parsley

Instructions

1. Preheat the oven to 375°F.
2. Season the chicken with salt, pepper and paprika on both sides.
3. Heat the olive oil in a large ovenproof skillet over medium-high heat and sear the chicken about 5 minutes per side, until golden.
4. Transfer the skillet to the oven and bake about 10 minutes, until cooked through. Move the chicken to a plate and keep warm.
5. In the same skillet, cook the garlic 1 minute over medium heat, stirring, until fragrant.
6. Add the broth and lemon juice, boil, then simmer about 5 minutes until slightly thickened.
7. Stir in the butter and parsley, adjust the seasoning, and spoon the sauce over the chicken.

Recipe Notes

• Chicken thighs work too — add a few minutes in the oven.
• Capers, olives or artichokes in the sauce push it Mediterranean.
• Smoked paprika instead of sweet changes the whole personality.
• Naturally gluten-free, and dairy-free if you use plant butter.