Lemon Paprika Chicken

Lemon Paprika Chicken


157 people made this

This is a family pleasing dinner - chicken breasts marinated, fried with a paprika flour mix and then baked. Sounds like a lot of work but it isn't.

Megan Henry

Serves: 6 

  • 6 skinless, boneless chicken breast halves
  • 2 cups (500ml) fresh lemon juice
  • 1 cup (125g) plain flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1/2 cup (125ml) vegetable oil
  • 1/3 cup (60g) light brown sugar
  • 1/4 cup (60ml) chicken stock
  • 6 slices lemon
  • 1/2 cup finely diced fresh parsley

Preparation:30min  ›  Cook:30min  ›  Extra time:8hours marinating  ›  Ready in:9hours 

  1. To Marinate: Combine chicken and lemon juice in a large bowl. Refrigerate to marinate overnight; turning once.
  2. Remove chicken from marinade reserving 2 tablespoons marinade and disposing of the remainder. Mix together flour, salt, paprika and pepper in a shallow dish. Coat chicken breasts one at a time in the flour mix.
  3. Preheat oven to 180 degrees C.
  4. Heat oil in a large frypan over medium high heat. Fry coated chicken until well browned; about 10 to 15 minutes. Arrange browned chicken in a 20 x 30cm baking dish and sprinkle with brown sugar. Mix stock with reserved marinade and pour mixture over chicken. Top each breast with a lemon slice and sprinkle all with parsley.
  5. Bake in the preheated oven for about 20 to 30 minutes or until cooked through (juices run clear) and tender.

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