Lemon Pepper Chicken Thighs

The most easy lemon chicken recipe you’ll ever try! These lemon pepper chicken thighs can be made all in one pan and are perfect for company!

Well spring is definitely here and I’m not mad about it. I know there will be a few more dustings of snow and some chilly days, but we’re on the home stretch! The days are getting longer too and I love it! One problem, however. The kids don’t understand that it is in fact their bedtime when the sun is shining brightly!

Anyway, sunnier days means light and sunny meals too! These lemon pepper chicken thighs are on frequent rotation at our house. Even the kids like helping to make them!

What ingredients do you need for lemon pepper chicken thighs?

This recipe is so simple! The chicken is lightly pan-fried until soft and tender, then served up with a smooth lemon sauce. For this recipe you’ll need:

• lemons
• chicken thighs
• chicken stock
• cornstarch
• flour
• garlic powder
• paprika
• butter
• salt
• pepper

How do you make this recipe?

1. Start by pounding the chicken thighs between two pieces of wax paper on a cutting board, until they’re about 1/4″ thick across the entire thigh.
2. Whisk together the juice of 2 lemons, chicken stock, cornstarch and salt. Set aside.
3. In a shallow bowl, stir together the flour, garlic powder and salt.
4. Dip each of the chicken thighs in the flour mixture, one at a time, coating the chicken completely. Set the chicken aside while you heat up a cast iron pan or skillet with 1 tablespoon of oil.
5. Fry the chicken on each side for 3-4 minutes or until golden brown and cooked through. I always use a meat thermometer! If you can’t place all of the chicken in your skillet in a single layer, you might need to cook the chicken in batches. Set the chicken aside once cooked.

How do you make lemon sauce for chicken thighs?

1. Once the chicken is cooked, add the butter to the pan. Once melted, add in the lemon juice mixture and bring everything to a gentle simmer, cooking until thickened.
2. Turn off the heat and return the cooked chicken to the skillet. Turn the chicken a few times in the pan to coat with the lemon sauce. Sprinkle the chicken all over with fresh cracked pepper.

What do you serve lemon pepper chicken thighs with?

We usually serve this dish over rice, drizzling the lemon butter sauce over top. You can also try:

• easy oven roasted potatoes
• coconut rice
• pasta

Or just soak it all up with a piece of bread!

Can you use bone-in chicken thighs for this recipe?

You can definitely use bone-in thighs, but you won’t be able to pound the meat as thin as you would be able to with a boneless thigh. Since the chicken will contain a bone, you’ll need to account for this with the cooking time. Add an extra 5-7 minutes in total, and be sure to use a meat thermometer in the center to check for doneness.

You can also use chicken breasts! Pound the breasts thin and the cook time will be about the same as the boneless thigh.

Make gluten-free lemon pepper chicken thighs!

The only thing you need to change in this recipe to make it gluten-free is the flour. You can substitute the flour for a gluten-free flour blend, or you can also use almond flour. Pure cornstarch is naturally gluten-free as well, but you could always use arrowroot starch if you prefer!

Some of my very favorite chicken recipes from the blog:

• sheet pan chicken with sweets and beets
• Instant Pot lemon garlic chicken thighs
• cranberry chicken thighs

Lemon Pepper Chicken Thighs

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5 from 2 reviews

• Author: Katherine | Love In My Oven
• Total Time: 30 minutes
• Yield: 3–4 servings 1x

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Description

The most easy lemon chicken recipe you’ll ever try! These lemon pepper chicken thighs can be made all in one pan and are perfect for company! 

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Ingredients

Scale 1x2x3x

• 2 lbs boneless skinless chicken thighs*
• 2 lemons
• 1/2 cup chicken stock
• 1 tsp cornstarch
• 1 1/2 tsp salt, divided
• 1/4 cup all-purpose flour**
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 2 tbsp olive oil, divided
• 1/4 cup unsalted butter
• 1 tsp freshly ground black pepper

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Instructions

1. Begin the recipe by placing the chicken thighs between two pieces of wax paper, on a cutting board. Pound the chicken, using a meat mallet, until about 1/4″ thick across the entire thigh.
2. Whisk together 1/4 cup fresh lemon juice, chicken stock, cornstarch and 1/2 tsp salt. Set aside.
3. In a shallow bowl, stir together the flour, remaining salt, garlic powder and paprika. Dip each of the chicken thighs in the flour mixture, one at a time, coating the chicken completely. Set the chicken aside while heating up a skillet or cast iron pan with 1 tbsp of the olive oil, over medium heat.
4. Once warm, about 1-2 minutes, add half the chicken in a single layer, cooking the chicken on each side for 3-4 minutes, or until golden brown and cooked through. Set the cooked chicken aside to a plate while you heat the remaining olive oil to the pan and cook the remaining chicken. 
5. To the empty skillet, add the butter and cook until melted, before adding in the lemon juice mixture and bringing it to a gentle boil, allowing it to cook for a few minutes or until thickened. Turn off the heat and return the cooked chicken to the skillet. Turn the chicken a few times in the skillet to coat the chicken completely with the lemon sauce. 
6. Sprinkle the chicken all over with the fresh pepper and serve, over rice, noodles or potatoes.

Leftover chicken can be stored in an airtight container, in the fridge, for 3-4 days in the fridge. Chicken can also be frozen, up to 2 months, in an airtight container.

Notes

*You can also use bone-in chicken thighs, by increasing the cook time by 5-7 minutes. Chicken breasts may also be used, with a similar cook time to the thighs.

**To keep this recipe gluten-free, use a gluten-free flour blend or almond flour.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: dinner
• Method: stovetop
• Cuisine: american

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