Lemon Chicken Thighs
Lemon chicken thighs are a simple and tasty dish that brings together the bright flavor of lemon with tender, juicy chicken. This easy-to-make meal is perfect for busy weeknights or casual dinners with friends and family.
Why You Will Love This Dish
- It’s incredibly easy. There are no special skills needed.
- Done in less than an hour.
- Hands-on time is less than 30 minutes.
- The bright, tangy flavor compliments the juicy chicken, and the sauce keeps the chicken extra moist.
- It is perfect for weeknights.
What you need
- Butter: We use unsalted butter.
- Chicken Thighs: Trim fat and any extra skin that was left on the thighs.
- Garlic: Two cloves of fresh garlic.
- Onion: Just a bit to flavor the sauce.
- Olive oil: This will be used to help emulsify the sauce.
- Lemons: 2-3 large lemons.
- Herbs: Fresh oregano and fresh parsley.
- Chicken Stock: Store-bought or homemade chicken stock.
- White wine: Any dry white wine will work.
- Parmesan cheese: Grate fresh parmesan rather than pregrated. The flavor is far superior.
- Salt & Pepper: Season the dish with sea salt and freshly ground pepper.
How to Make it
- Melt the butter in an oven-safe frying pan. Add the chicken and brown on both sides.
- While the chicken is browning, add the garlic and onion to a food processor bowl and pulse until fully crushed.
- Add lemon juice, zest, and herbs and combine. Drizzle in olive oil until a smooth sauce forms.
- When the chicken is browned, check the temperature with a meat thermometer. If the temperature is at least 165°F, you won’t have to finish it in the oven. Smaller thighs may be done or almost done. If not, preheat the oven to 350°F. Remove the chicken from the pan. Set aside.
- Add the food processor ingredients to the pan. Add the chicken stock and wine and Parmesan cheese heat through. Add the chives to the sauce. Then add 2 more tablespoons of butter to the sauce and melt.
- Return the chicken to the sauce and finish in the oven for about 15 minutes until the chicken registers 165°F on your meat thermometer.
- While the chicken is finishing, cook the pasta according to package directions. Before draining pasta, reserve a mug full of the starchy cooking water. Drain the pasta. Return it to the pot you cooked it in.
- Add the sauce from the chicken and enough of the starchy cooking water to the pasta to make a nice sauce. Serve with the chicken. Garnish with fresh herbs and freshly grated Parmesan cheese.
What to do With Leftovers
Store leftovers in an airtight container. Eat within 3-4 days. You could freeze the chicken but the pasta should not be frozen. The texture will suffer. Wrap the chicken well before freezing. Consumer within three months.
This is such a beautifully tasty dish. The added bonus? It’s so very easy and is done in less than an hour. We really think you will love this one as much as we do.
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Is there anything better than a meal that is done in less than hour for those busy weeknights when you are short on time? I think not!
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Enjoy. And have fun cooking!
Eric’s Lemon Chicken
Such an easy, delicious and tasty dish! This will be your new go-to chicken recipe!
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Servings: 4 servings
Calories: 625kcal
Ingredients
- 4 tbsp unsalted butter
- 4 bone in chicken thighs
- 2 cloves garlic, large
- 1/4 large white onion
- 1/4 cup good quality extra virgin olive oil
- 1 zest of 1 lemon
- 2 lemons, juiced
- 2 tsp fresh oregano
- 1 tbsp fresh parsley plus more for garnish
- 1 cup chicken stock
- 1/4 cup dry white wine
- 1/4 cup Parmesan cheese, plus more for garnish
- 2 tsp. salt to taste
- 2 tsp. Pepper
- 3 tbsp chives for garnish
Instructions
- Melt 2 tablespoons of the butter in oven safe frying pan. Add chicken and brown on both sides.
- While the chicken is browning, add the garlic and onion to a food processor bowl and pulse until fully crushed.
- Add lemon juice and zest and the herbs and combine. Drizzle in olive oil until a smooth sauce forms.
- When chicken is browned, check the temperature with a meat thermometer. If the temperature is at least 165°F you won’t have to finish it in the oven. If not preheat the oven to 350°F. Remove the chicken from pan. Set aside.
- Add the food processor ingredients to the pan. Add the chicken stock and wine and Parmesan cheese heat through. Add 2 tablespoons of chives to the sauce. Then add 2 more tablespoons of butter to the sauce and melt.
- Return the chicken to the sauce and finish in the oven for about 15 minutes until the chicken registers 165°F on your meat thermometer.
- While chicken is finishing, cook pasta according to package directions. Before draining pasta, reserve a mug full of the starchy cooking water. Drain pasta. Return to the pot you cooked it in.
- Add sauce from the chicken and enough of the of the cooking water to make a nice sauce. Serve with the chicken. Garnish with the fresh herbs and freshly grated Parmesan cheese.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
A short pasta works best for this recipe. Like rotini, penne, or shells.
Leftovers can be refrigerated for 3-4 days.
Chicken and sauce can be frozen for to 6 months. pasta should be made fresh.
Nutrition
Calories: 625kcal | Carbohydrates: 11g | Protein: 28g | Fat: 51g | Saturated Fat: 16g | Cholesterol: 178mg | Sodium: 1257mg | Potassium: 487mg | Fiber: 2g | Sugar: 2g | Vitamin A: 710IU | Vitamin C: 34.1mg | Calcium: 125mg | Iron: 2mg
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Originally published August 9, 2017. Updated June 14, 2024.
I love lemon with chicken. My best friend introduced me to lemon chicken years ago and I’m always looking for fun new ways to cook thighs. This looks divine! I can’t wait to try it. I bet the ‘sauce’ is lovely on the pasta.
Thanks so much, Elaine! I love chicken thighs! They are so cheap and tasty! I hope you enjoy it!
Looks fantastic! Lately, I’m obsessed with lemons.
I, too have “a thing” for lemons! I could eat them in just about everything!! Thanks, Ellie!
This looks and sounds so good and full of flavor, I wish I could try a bite right now. 🙂 I need to try this recipe soon. Browning the chicken sounds best to me too.
Yes, it’s odd that she didn’t brown the chicken! I think you will love it! Thanks, Angela!