Lemon Chutney Chicken
Brighten up your dinner table with this zesty and flavor-packed Lemon Chutney Chicken! This one-skillet recipe combines tender, golden-browned chicken thighs with a vibrant sauce made from tangy lemon juice, fragrant cumin, and earthy turmeric, complemented by the rich sweetness of tomato chutney. Simmered to perfection in a savory chicken stock base, the dish is finished with fresh cilantro for a burst of freshness. Perfect for busy weeknights, this quick and easy recipe boasts only 15 minutes of prep time and pairs beautifully with steamed rice, warm naan, or roasted vegetables. Elevate your weeknight dinners with this bold, citrus-infused dish that’s brimming with irresistible spice and flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless chicken thighs
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 3 cloves Garlic
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium-sized Onion
- 4 tablespoons Tomato chutney
- 0.5 cup Chicken stock
- 2 tablespoons Fresh cilantro
Instructions
1. In a small bowl, mix the lemon juice, lemon zest, ground cumin, ground turmeric, salt, and black pepper. Set aside.
2. Mince the garlic and finely chop the onion.
3. Pat the chicken thighs dry with a paper towel and lightly season with salt and pepper.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, sear the chicken thighs on both sides until golden brown, about 3 minutes per side. Remove from the skillet and set aside.
5. In the same skillet, add the onions and garlic. Cook for 2-3 minutes, stirring frequently, until fragrant and softened.
6. Add the tomato chutney to the skillet and stir to combine with the onion and garlic mixture. Cook for 1-2 minutes until the chutney is slightly caramelized.
7. Pour in the prepared lemon juice mixture, followed by the chicken stock. Stir well to create a sauce.
8. Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet with a lid, and let the chicken simmer for 20 minutes, occasionally spooning sauce over the chicken.
9. Once the chicken is fully cooked and tender, remove the lid and let the sauce simmer for an additional 2-3 minutes to thicken if needed.
10. Garnish with freshly chopped cilantro and serve hot with steamed rice, naan bread, or roasted vegetables.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 3258 mg | 142% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 22.2 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1787 mg | 38% | |
*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.
