Lemon Paprika Chicken

    9 hours

    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.

    158 people made this

    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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    Reviews in English (123)


    A great recipe for lemon lovers like me! But I have to agree that marinating for a couple of hours in the straight lemon juice is plenty. Overnight would be overkill and probably just about disintegrate the meat! Make sure you do use fresh lemon juice, as it imparts nice fresh flavor. One point to note: browning the chicken takes nowhere near 15 minutes - about 5 minutes is right. Adding the lemon slice & parsley is great too. I've made this twice now; once with the brown sugar (only about 1 tsp. for 3 breasts though) & once without. I don't really notice a big difference, but I guess it adds a nice touch. The sauce at the end is also very good over rice.  -  25 Jan 2003  (Review from Allrecipes USA and Canada)


    This is soooooooo good! I will admit i made a few alterations based on past reviews. First of all, i did not marinate overnight, but rather placed the frozen chicken in the ziplock and let it thaw in the marinade. I took the chicken out mid afternoon. I browned it as per the direstions but then added the brown sugar to the stock rather than sprinkling it on top. I DID NOT reuse any of the marinade in the sauce, cause thats just gross! Instead i added a tbsp. of lemon juice. I cooked it uncovered so the sauce would reduce and it ended up coming out perfectly. It thickened nicely and looked delicious. I cant even describe how much my family loved this, and have been told i need to make this ALOT!  -  19 Aug 2004  (Review from Allrecipes USA and Canada)


    I used my own recipe for lemon chicken, but I converted it to how this recipe was prepared (marinating overnite in lemon juice, then frying AND baking the chicken). It made my recipe 100 times better, so juicy, the chicken absorbing all that lemon flavor. You've forever changed the way I make this dish...thank you!  -  09 Feb 2002  (Review from Allrecipes USA and Canada)