Lemon Chicken Skillet

This Lemon Chicken Skillet is seasoned with delicious spices, seared and then cooked with couscous and broccolini for a flavorful one-pot meal.

Go-To Weeknight Meal

This lemon chicken skillet is one of my go-to weeknight meals! Clean-up is easy, my toddler loves it, and it’s packed with amazing flavor. Plus, it will feed the whole family. What could be better?!

Lemon Chicken Skillet Ingredients

• Chicken thighs + marinade: You’ll start this recipe by marinating the chicken thighs in this amazing lemon chicken marinade with Dijon mustard, honey, smoked paprika, dried dill, white onion, garlic cloves, and olive oil.
• Israeli couscous: We love making this chicken skillet with couscous, but have tested it with orzo and it works great, too!
• Lemon: Can’t have a lemon chicken without the lemon! We’re using both lemon slices and fresh lemon juice.
• Chicken broth + white wine: The bright flavor of the white wine pairs nicely with this dish! Chicken broth will also add great flavor while providing the liquid the couscous needs to cook.
• Broccolini: Don’t skip the veg! Broccolini pairs nicely with this dish, but broccoli or asparagus are great alternatives, too.
• Butter: Trust us on the butter. It adds amazing flavor to this skillet.
• Crumbled goat cheese: You’ll garnish your chicken skillet with crumbled goat cheese right before serving.

Recommended Kitchen Tools

Check out our recommended kitchen tools for whipping up this lemon chicken skillet!

Wüsthof

Classic 6″ Chef’s Knife

Calphalon

12″ Cast Iron

Epicurean

Cutting Board

OXO

Thermometer

How to Make Lemon Chicken Skillet

Preheat the oven to 400°F.

Combine dijon mustard, honey, smoked paprika, dried dill, white onion, garlic and 2 tablespoons olive oil in a bowl (large enough to marinate chicken thighs) and stir. Add chicken thighs and toss to combine, and let the chicken marinate for at least 30 minutes.

Add 2 tablespoons of olive oil to a large, oven-safe skillet and heat over medium-high heat. When the olive oil is fragrant, add the chicken thighs and the remaining marinade and sear on each side for 3-5 minutes. For the last minute of searing, add the butter and lemon slices to the skillet.

Remove chicken and lemon slices from the skillet, and add dried couscous, and cook until toasted, about 2-4 minutes.

Add the white wine and deglaze the pan. Use a wooden utensil to scrape the brown bits from the bottom. Then, bring to a boil and add the chicken broth, lemon juice and broccolini.

Add chicken thighs and lemon slices back to the skillet and season with salt and pepper.

Place the skillet into the oven and bake for 15 minutes, or until chicken reaches an internal temperature of 160ºF – 165ºF.

Remove from the skillet from the oven and let rest for 5-10 minutes before serving to allow any liquid that is left over to absorb into the couscous. Fluff the couscous and top with fresh dill and crumbled goat cheese.

Try it!

Thermoworks Thermapen

We swear by using a meat thermometer when cooking any cut of meat. The Thermapen is our go-to meat thermometer that works every time.

Buy Now

Make this lemon chicken skillet your own by subbing out any of the following ingredients 1:1 for the recommended swap:

Lemon Chicken Skillet Top Tips

Let the lemon chicken cool completely. Then, transfer it into a large airtight container. Cover and refrigerate for up to 3-5 days.

More of our Favorite…

One Pot Meals

• One Pot Moroccan Chicken
• Dutch Oven Chicken Thighs with Brussels Sprouts
• Most Flavorful Chicken and Rice
• One Pot Coconut Curry Chicken and Rice

Print

• 2 tablespoons dijon mustard
• ½ tablespoon honey
• 2 teaspoons smoked paprika
• 1 teaspoon dried dill
• ½ large white onion minced
• 3 cloves garlic minced
• ¼ cup olive oil separated
• 2 lbs. chicken thighs bone-in and skin-on
• 1.25 cups Israeli couscous dried
• 1 medium lemon sliced
• 2 tablespoons fresh lemon juice
• 2 cups chicken broth
• ½ cup dry white wine we used sauvignon blanc
• 8 oz. broccolini
• ½ teaspoon salt
• 2 tablespoons salted butter
• ¼ teaspoon ground pepper
• ⅓ cup goat cheese crumbled

• Preheat the oven to 400°F.
• Combine dijon mustard, honey, smoked paprika, dried dill, white onion, garlic and 2 tablespoons olive oil in a bowl (large enough to marinate chicken thighs) and stir.
• Add chicken thighs and toss to combine. Let the chicken marinate for at least 30 minutes.
• Add 2 tablespoons of olive oil to a large, oven-safe skillet and heat over medium-high heat. When the olive oil is fragrant, add the chicken thighs and the remaining marinade and sear on each side for 3-5 minutes.
• For the last minute of searing, add the butter and lemon slices to the skillet.
• Remove chicken and lemon slices from the skillet, and add dried couscous, and cook until toasted, about 2-4 minutes.
• Add the white wine and deglaze the pan. Use a wooden utensil to scrape the brown bits from the bottom. Then, bring to a boil.
• Add the chicken broth, lemon juice and broccolini and bring to a boil.
• Add chicken thighs and lemon slices back to the skillet and season with salt and pepper.
• Place the skillet into the oven and bake for 15 minutes, or until chicken reaches an internal temperature of 160ºF – 165ºF.
• Remove from the skillet from the oven and let rest for 5-10 minutes before serving to allow any liquid that is left over to absorb into the couscous.
• Fluff the couscous and top with fresh dill and crumbled goat cheese.

• We’ve tried this recipe with orzo, it also works great.
• If you use boneless chicken thighs, the cook time may be less. Make sure to monitor the internal temperature.
• If you don’t have broccolini, feel free to use broccoli or a cup of chopped kale.

Calories: 500kcal Carbohydrates: 27g Protein: 25g Fat: 31g Fiber: 2g Sugar: 3gOriginal Article