Lemon Lemon Chicken
Bright, zesty, and utterly irresistible, Lemon Lemon Chicken is the perfect dish to elevate your weeknight dinner game. Featuring bone-in, skin-on chicken thighs seared to golden perfection and nestled in a luscious lemon-infused sauce, this recipe combines the tangy zest of fresh lemon juice, the richness of butter, and the subtle sweetness of honey for a flavor explosion in every bite. With aromatic garlic, herbal notes of fresh thyme, and a silky, thickened sauce, this dish is both decadent and refreshing. Ready in just 45 minutes, it’s ideal for busy nights but elegant enough for entertaining. Serve with rice, roasted vegetables, or a crisp salad for a well-rounded meal that’s sure to impress. Perfect for lovers of citrus-forward, skillet-cooked chicken recipes!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic
- 1 cup chicken broth
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon honey
- 1 teaspoon fresh thyme
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, place the chicken thighs skin-side down in the skillet. Sear for 5-7 minutes until the skin is crispy and golden brown.
Flip the chicken thighs and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside on a plate.
Lower the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant.
Deglaze the skillet by stirring in the chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in the fresh lemon juice, lemon zest, honey, and fresh thyme. Allow the mixture to simmer for 2-3 minutes.
Return the chicken thighs to the skillet, skin-side up. Reduce heat to low, cover, and cook for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the sauce in the skillet to thicken it. Let it cook for another 2 minutes.
Taste the sauce and adjust seasoning with more salt or pepper, if needed.
Garnish the chicken with fresh parsley, if desired, before serving.
Serve the Lemon Lemon Chicken with your choice of sides such as rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 3562 mg | 155% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 24.2 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 160 mg | 12% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1676 mg | 36% | |
*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.
