Spanish Paprika Chicken Recipe

Name: Spanish Paprika Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless chicken breasts, bone-in; 2 teaspoons lemon zest; 1/3 cup fresh lemon juice; 1 tablespoon spanish sweet paprika; 1 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons extra virgin olive oil; 4 ounces serrano ham or 4 ounces prosciutto, thinly sliced and chopped; 1 small Spanish onion, chopped; 4 garlic cloves, minced; 1/2 cup dry white wine; 1 cup chicken stock; 2 tablespoons fresh Italian parsley, chopped

Servings: persons

4 skinless chicken breasts, bone-in
2 teaspoons lemon zest
1/3 cup fresh lemon juice
1 tablespoon spanish sweet paprika
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra virgin olive oil
4 ounces serrano ham or 4 ounces prosciutto, thinly sliced and chopped
1 small Spanish onion, chopped
4 garlic cloves, minced
1/2 cup dry white wine
1 cup chicken stock
2 tablespoons fresh Italian parsley, chopped

1
Place chicken breasts in a shallow dish.
2
Sprinkle with lemon zest and drizzle with lemon juice.
3
Turn to coat well, cover and refrigerate for at least 1 hour or up to 4 hours, turning occasionally.
4
In a small bowl mix paprika, thyme and half each of the salt and pepper.
5
Remove the chicken from the lemon juice, shake off the excess juice and pat dry with paper towel.
6
Rub the paprika mixture evenly over chicken breasts and set aside for about 10 minutes.
7
In a large non-stick skillet heat half the olive oil (1 Tbsp) over medium high heat and brown the chicken breasts on both sides until golden brown.
8
Remove the chicken from the pan, add the rest of the oil, ham, onion and garlic to the pan and cook stirring for about 5 minutes, or until the ham is becoming crisp.
9
Add the wine and bring to a boil.
10
Cook stirring for about 3 minutes or until the wine is almost evaporated.
11
Add the chicken stock and remaining salt and pepper, stir to combine.
12
Return chicken breasts to the skill and bring to a simmer. Cover and cook for 20 minutes or until chicken is no longer pink and juices run clear when pierced.
13
Sprinkle with parsley before serving.
14
Enjoy.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 skinless chicken breasts, bone-in, 2 teaspoons lemon zest, 1/3 cup fresh lemon juice, 1 tablespoon spanish sweet paprika, and more.

Yes, Spanish Paprika Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Paprika Chicken

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