Braised Lemon Chicken
Transform your weeknight dinners with this irresistible Braised Lemon Chicken recipe, where tender, golden-brown chicken thighs are simmered in a luscious lemon-infused sauce. This one-pan dish balances the bright acidity of freshly squeezed lemon juice and zest with the savory depth of caramelized onions, garlic, and thyme, creating an aromatic, flavor-packed meal. Perfectly customizable, you can thicken the velvety sauce with a touch of flour and butter for an indulgent finish. Serve with fluffy rice, creamy mashed potatoes, or crusty bread to soak up every last drop of the zesty, herbaceous broth. With minimal prep and straightforward steps, this recipe promises to elevate any dinner with its simple yet sophisticated flavors.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, thinly sliced
- 4 cloves Garlic cloves, minced
- 1.5 cups Chicken broth
- 0.33 cup Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 4 sprigs Fresh thyme sprigs
- 2 tablespoons Butter
- 1 tablespoon All-purpose flour (optional, for thickening sauce)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and black pepper on both sides.
Heat the olive oil in a large skillet or braising pan over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down in the pan. Sear for 4-5 minutes until the skin is golden and crisp, then flip and sear the other side for another 3-4 minutes. Remove the chicken and set aside.
In the same pan, reduce the heat to medium and add the sliced onion. Sauté for 3-4 minutes, stirring occasionally, until softened and slightly golden.
Add the minced garlic to the pan and cook for 1 minute, stirring to prevent burning.
Pour in the chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan to deglaze. Bring the mixture to a gentle simmer.
Return the chicken thighs to the pan, skin-side up, and nestle them into the liquid. Add the thyme sprigs to the pan.
Reduce the heat to low, cover the pan with a lid, and let the chicken braise for 25-30 minutes, or until the chicken is cooked through and tender (internal temperature of 165°F/74°C).
If you prefer a thicker sauce, remove the chicken once it’s cooked and whisk in the flour and butter to the pan sauce. Simmer for 2-3 minutes until thickened, then return the chicken to the pan.
Taste the sauce and adjust seasoning with more salt or lemon juice if desired.
Garnish the chicken with fresh parsley before serving. Serve hot with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 404 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
