Paprika Chicken Thighs with Lemon Zucchini Skillet
Nutrition unverified · 4 servings · US measures · 10 min publisher preparation per four-serving batch
Total time: 25 min
Paprika Chicken Thighs with Lemon Zucchini Skillet, adapted from Christina Cherrier.
Follow the cooking flow and check each component at the stated endpoint.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Mix only the measured two-tablespoon share of paprika blend; do not consume the source surplus blend. | ||
| Check poultry or reheated cooked chicken reaches 165°F at the thickest center. | ||
| Coat chicken in measured blend and salt. Cook in oil and half the butter 5–6 min/side to 165°F; reserve. | Return chicken and warm through; add parsley and optional chili flakes. | |
| After reserving chicken, cook zucchini/garlic in remaining butter 4–5 min; reduce stock and lemon about 2 min. | ||
Ingredients
- 4 count chicken thighs bone-inskinless
- ½ tsp kosher salt
- 1 tbsp oil
- 2 tbsp butter or oil divided
- 2 count large zucchinicut into wedges
- 3 count garlicminced
- ½ count lemonjuice · Juice of 1/2 lemon
- ¼ cup chicken stock
- 2 tbsp chopped parsleyfor garnish
- 1 tsp red chili pepper flakesfor garnish
- 2 ⅛ tsp Smoked PaprikaThis is the ingredient share of the two tablespoons of blend used on chicken, not the full surplus source blend batch. Source blend ratios 12:9:3:9:1 teaspoons.
- 1.59 tsp Garlic PowderThis is the ingredient share of the two tablespoons of blend used on chicken, not the full surplus source blend batch. Source blend ratios 12:9:3:9:1 teaspoons.
- 0.53 tsp Onion PowderThis is the ingredient share of the two tablespoons of blend used on chicken, not the full surplus source blend batch. Source blend ratios 12:9:3:9:1 teaspoons.
- 1.59 tsp Ground Black PepperThis is the ingredient share of the two tablespoons of blend used on chicken, not the full surplus source blend batch. Source blend ratios 12:9:3:9:1 teaspoons.
- ⅙ tsp Cayenne PepperThis is the ingredient share of the two tablespoons of blend used on chicken, not the full surplus source blend batch. Source blend ratios 12:9:3:9:1 teaspoons.
Before you start
- Stovetop and large skillet
- Knife and cutting board
- Instant-read thermometer
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Step 1
Mix the measured paprika-blend components and coat the chicken with them and salt.
- Step 2
Over medium-low heat, melt half the butter with the oil. Cook thighs in one layer for 5–6 minutes per side, continuing until 165°F. Lower heat if spices scorch and reserve cooked chicken.
- Step 3
Use remaining butter to stir-fry zucchini and garlic for 4–5 minutes. Add broth and lemon juice and reduce for about 2 minutes.
- Step 4
Return chicken and warm through. Add parsley and optional chili flakes.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Nutrition per serving
Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided
Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.
Listed allergens: milk. Check purchased labels and cross-contact.
First-cook checks
- The publisher lists 673 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported.
- Source provides a large homemade seasoning blend but uses only two tablespoons. This adaptation apportions the five components to that used amount; it does not include the surplus batch as consumed food.
- Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
- Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
- The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
- Safe doneness checks are added to the publisher method; timers alone do not establish doneness.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- Christina Cherrier: Paprika Chicken Thighs with Lemon Zucchini Skillet
https://www.eatwell101.com/paprika-chicken-thighs-recipe - FoodSafety.gov: safe minimum internal temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.