Paprika Chicken With Lemon Sauce Recipes

PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
• Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
• On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
• Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
• In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
• Serve the chicken with the yogurt and potato wedges.
• Enjoy!

LEMON-PAPRIKA CHICKEN WITH CHICKPEAS AND COUSCOUS

Steps:

• Preheat the oven to 375˚ F. Whisk the lemon juice, tomato paste, 2 tablespoons olive oil, the paprika, thyme, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Pat the chicken dry with paper towels; season with salt and pepper. Rub the chicken with 3 tablespoons of the lemon-paprika mixture to evenly coat.
• Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 5 minutes. Meanwhile, remove 3 tablespoons liquid from the can of chickpeas and transfer to a medium bowl. Drain and rinse the chickpeas. Add to the bowl with the chickpea liquid and add the remaining lemon-paprika mixture and the bell pepper; toss. Flip the chicken and scatter the chickpea mixture around the chicken, scraping any liquid into the pan. Transfer the skillet to the oven and roast until the chicken is cooked through, 8 to 12 minutes.
• Meanwhile, cook the couscous as the label directs. Fluff the couscous with a fork.
• Remove the chicken to a plate. Add the couscous to the chickpea mixture and stir together to absorb the pan sauce; season with salt and pepper. Slice the chicken and divide among plates along with the couscous-chickpea mixture. Top with the parsley and serve with lemon wedges.

PAN FRIED PAPRIKA, GARLIC AND LEMON DIJON CHICKEN BREASTS

Steps:

• Grate the lemons and then squeeze them to extract the juice.
• Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
• Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
• Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
• If pan frying - heat the olive oil gently and add the chicken breasts.
• Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
• At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
• The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
• Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
• Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
• OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
• Place chicken breasts with all the sauce into the pan.
• Turn over once during cooking which should take 30 to 45 minutes.
• Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
• Cook for a further 2-5 minutes.
• Serve as for pan-fried version.