Lemon and Tomato Chicken
Transform your dinner routine with this vibrant and flavor-packed Lemon and Tomato Chicken recipe. Tender bone-in, skin-on chicken thighs are pan-seared to golden perfection and simmered in a zesty pan sauce infused with fresh lemon slices, roasted cherry tomatoes, and fragrant thyme. The optional splash of dry white wine adds a sophisticated depth, while a touch of red pepper flakes offers a hint of heat. Perfectly balanced with the tangy brightness of citrus and the sweetness of caramelized tomatoes, this one-pan dish is both elegant and comforting. Ready in under an hour, it pairs beautifully with crusty bread or fluffy rice to soak up every last drop of the savory sauce. Ideal for weeknights or special occasions, Lemon and Tomato Chicken is a must-try recipe that will impress any crowd.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cloves garlic cloves, minced
- 1 whole lemon, thinly sliced
- 2 cups cherry tomatoes, halved
- 0.5 cups dry white wine (optional)
- 0.5 cups chicken broth
- 4 sprigs fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Pat the chicken thighs dry with paper towels. Sprinkle both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. When the oil is hot, add the chicken thighs skin-side down. Sear for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2-3 minutes on the other side. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the lemon slices to the pan and cook for 1-2 minutes per side, allowing them to caramelize slightly.
Stir in the cherry tomatoes, and season with a pinch of salt, red pepper flakes (if using), and the fresh thyme sprigs. Cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to soften.
Pour in the white wine (if using) and chicken broth, scraping the bottom of the pan to deglaze and release any browned bits. Let the liquid simmer for 2-3 minutes to reduce slightly.
Return the chicken thighs to the pan, skin-side up. Spoon some of the sauce over the chicken, then cover the pan with a lid. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the lid and let the sauce simmer for an additional 3-5 minutes if you’d like it to thicken slightly.
Sprinkle the finished dish with chopped parsley before serving. Serve hot with a side of crusty bread, rice, or roasted vegetables to soak up the flavorful pan sauce.
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.4 g | 234% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3406 mg | 148% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.8 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2782 mg | 59% | |
*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.
