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Paprika-Spiced Chicken With Lemon Yogurt And Crispy Potatoes

featured in 10 Easy And Fancy Dinner Recipes

This hearty chicken dish is bursting with flavor, from the smoky paprika seasoning to the tangy lemon yogurt and crispy potatoes.

Chris Salicrup
Tasty Team
96% would make again
Total Time

1 hr 18 min

1 hr 18 min

Prep Time

40 minutes

40 min

Cook Time

38 minutes

38 min

Paprika-Spiced Chicken With Lemon Yogurt And Crispy Potatoes
Total Time

1 hr 18 min

1 hr 18 min

Prep Time

40 minutes

40 min

Cook Time

38 minutes

38 min

Ingredients

for 4 servings

  • 6 oz boneless, skinless chicken breast (170 g), 4 pieces, pounded to 1/2 inch (1 cm) thickness
  • 2 teaspoons smoked sweet paprika
  • fine sea salt, to taste
  • freshly ground black pepper, to taste
  • 5 tablespoons olive oil, divided
  • 2 teaspoons dijon mustard, divided
  • 1 clove garlic, grated
  • 1 lemon, zested, divided
  • 1 lb fingerling potato (455 g), halved
  • ¾ cup whole milk greek yogurt (185 g)
  • 2 tablespoons fresh parsley, chopped, extra to garnish, to taste

Nutrition Info

  • Calories 256
  • Fat 6g
  • Carbs 29g
  • Fiber 2g
  • Sugar 7g
  • Protein 19g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. 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.
  3. Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
  4. 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.
  5. 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.
  6. In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
  7. Serve the chicken with the yogurt and potato wedges.
  8. Enjoy!
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Paprika-Spiced Chicken With Lemon Yogurt And Crispy Potatoes