Lemon Cinnamon Chicken
Elevate your weeknight dinner routine with this tantalizing Lemon Cinnamon Chicken recipe, a unique fusion of tangy citrus and warm spice. Perfectly seared bone-in, skin-on chicken thighs are simmered in a luscious sauce made with fresh lemon juice, fragrant cinnamon, sweet honey, and savory garlic, all brought together with a splash of chicken broth. The result is tender, juicy chicken with a golden, crispy skin and a subtle balance of sweet and zesty flavors. Finished with fresh parsley and a rich reduction of the pan sauce, this dish is as visually stunning as it is flavorful. Serve it over fluffy rice or alongside roasted vegetables for a comforting, aromatic meal that’s ready in just 50 minutes. Whether you're hosting dinner guests or prepping a family feast, this Lemon Cinnamon Chicken is sure to impress.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Extra virgin olive oil
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 1 tablespoon Honey
- 1 teaspoon Ground cinnamon
- 3 cloves Garlic cloves (minced)
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Sear them for 4-5 minutes until the skin is golden and crisp. Flip the thighs and cook the other side for another 2-3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
Add the ground cinnamon to the garlic and stir for 30 seconds to release the aroma.
Pour in the chicken broth, lemon juice, and honey, and add the lemon zest. Stir to combine, scraping up any browned bits from the bottom of the skillet.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Uncover the skillet and spoon some of the sauce over the chicken. Increase the heat to medium and allow the sauce to reduce for 3-5 minutes until slightly thickened.
Remove the skillet from heat and sprinkle the chicken with freshly chopped parsley for garnish.
Serve the Lemon Cinnamon Chicken hot, drizzled with the pan sauce. Pair with rice, roasted vegetables, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3381 mg | 147% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 18.7 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1908 mg | 41% | |
*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.
