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lemon chicken atop pasta on blue plate
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Eric's Lemon Chicken

Such an easy, delicious and tasty dish! This will be your new go-to chicken recipe!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 625kcal
Author Beth Neels

Equipment

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
US Customary - Metric

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.  

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