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!
Ingredients
- 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
Instructions
- 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.
- Whisk together 1/4 cup fresh lemon juice, chicken stock, cornstarch and 1/2 tsp salt. Set aside.
- 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.
- 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.
- 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.
- 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