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Paprika Chicken Thighs with Lemon Zucchini – These easy and succulent chicken thighs are so addicting! Chicken thighs are infused with a mix of smoked paprika and cayenne pepper and cooked in one skillet with zucchini. The smoky aroma of smoked paprika brings bold flavors to these succulent chicken thighs. This paprika chicken dinner recipe takes only 25 minutes and the flavor combination is spot on. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Paprika Chicken Thighs with Zucchini Skillet
- 4 chicken thighs bone-in, skinless
- 2 tablespoons Paprika Spice Blend (see below)
- 1/2 teaspoon kosher salt
- 1 tablespoons oil
- 2 tablespoons butter or oil divided
- 2 large zucchini, cut into wedges
- 3 cloves garlic, minced
- Juice of 1/2 lemon
- 1/4 cup chicken stock
- 2 tablespoons chopped parsley, for garnish
- 1 teaspoon red chili pepper flakes, for garnish
Paprika spice blend
- 4 tablespoons Smoked Paprika
- 3 tablespoons Garlic Powder
- 1 tablespoon Onion Powder
- 3 tablespoons Ground Black Pepper
- 1 teaspoon Cayenne Pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the paprika chicken thighs: In a small bowl, combine all the ingredients for the paprika spice blend and mix with a spoon until well combined. Arrange chicken thighs in a shallow plate and generously season with 2 tablespoons of this seasoning mix. Toss the chicken meat to coat well with spices.
2. Melt 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer cooked chicken thighs to a plate and set aside.
3. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add zucchini and minced garlic and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
4. Add cooked paprika chicken thighs back to the pan with zucchini and reheat quickly. Adjust seasoning with salt and pepper and serve the paprika chicken thighs and zucchini immediately, garnished with crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!
Photo credit: © Eatwell101.com
Tips for the paprika chicken thighs recipe
This paprika chicken thighs skillet recipe with zucchini is healthy and delicious, and good enough for company! Here are some tips to make the most of this easy chicken recipe.
- Remove chicken thighs from the refrigerator about 15 minutes before cooking to bring them close to room temperature.
- We use boneless and skinless chicken thighs because they render less fat and cook quicker than bone-in. Plus, it is easier to rub the paprika spice mixture deep into the chicken meat.
- Season chicken just before cooking to prevent drawing out moisture and drying out the meat. If you want to let it sit longer, omit the salt fro the spice mixture, and add it 10 minutes before cooking.
- For a variant of this chicken recipe, you can use chicken tenders instead of chicken thighs. They’re delicious and cook faster! Just keep an eye on it so they don’t overcook and dry up.
What paprika should I use on chicken?
Paprika is generally delicious on chicken. You can use Hungarian paprika, smoked paprika, or regular. The flavor is delish!
What to serve with the paprika chicken thighs and zucchini
This chicken and zucchini skillet is a meal on its own, but if you’re extra hungry you can serve it over cauliflower rice or rice or pasta if you’re non-keto.
More skillet chicken recipes you might like
- Chicken with Spinach in Creamy Parmesan Sauce
- Garlic Butter Chicken and Potatoes Skillet
- Lemon Garlic Butter Chicken and Green Beans Skillet
- 15-Minute Garlic Butter Chicken with Parmesan Cauliflower Rice
Photo credit: © Eatwell101.com
Leave a Reply
Maddie
2023-10-19 18:46:52
This was very easy and tasty!! I loved the zucchini this way. I do agree that the seasoning blend is way too much, only needed half or maybe even a third. I might save it and make it again.
Aminata W.
2023-09-05 03:12:06
Holy delicious!!!
Taylor
2023-02-06 23:47:39
This recipe was very good, my husband, toddler and I scarfed it down on a bed of chicken turmeric rice and garnished with minced jalapeños. The lemon from the sauce cooked into the zucchini to leave a nice tang to cut into the paprika chicken. They complimented each other well. I overcooked the veggies a little but unfortunately so I will be more conscious of that next time we make it, which will be soon!
Estelle
2021-11-11 18:06:14
I think this is a great receipt but do agree that it’s misleading, if I’m only using 2 tablespoons for the chicken than what about the rest of the seasoning? I just feel like I wasted a lot of seasoning.
Mike
2020-11-06 20:10:23
The seasoning recipe is misleading. It produces way too much. You only need 2 tablespoons. The zucchini was bitter. Probably should peel it.
