This one-pan lemon garlic chicken from food blogger Aleyda Batarse’s cookbook Deliciously Nourishing Eats combines juicy chicken thighs with a creamy lemon sauce made with garlic, shallots and broth. Family-friendly and freezer-friendly, it’s an easy weeknight dinner that pairs well with rice, potatoes or roasted vegetables.
“One-pan meals make busy weeknights feel manageable,” Batarse writes. “Lemon and garlic is a winning flavour combination, and one that most kids enjoy (in moderate amounts). If serving this to young toddlers, I recommend omitting the red pepper flakes or halving the amount.
One-Pan Lemon Garlic Chicken Thighs
Ingredients
- 6 boneless, skinless chicken thighs
- Sea salt and freshly ground pepper
- 1 cup chicken or vegetable broth
- Juice of 1 lemon about 2 Tbsp
- 1½ tbsp minced garlic
- ½ tsp red pepper flakes
- 2 tbsp olive oil or avocado oil
- 2 finely diced shallots or 1 small white onion
- 1 tbsp salted butter or ghee
- ¼ cup heavy 35% dairy cream or oat milk creamer
Garnish
- handful of lemon thyme about ¼ cup, for garnish
- ¼ cup toasted pine nuts for garnish
- 1 lemon sliced, for garnish
Instructions
- Preheat the oven to 375°F. Season both sides of the chicken thighs generously with salt and pepper.
- In a small bowl, whisk the chicken broth, lemon juice, garlic, and red pepper flakes (adjust the amount for your desired level of spice).
- In a large oven-safe skillet, warm the olive oil on medium-high heat. Add the chicken and allow it to brown and sear nicely on both sides, 3 minutes per side, cooking in batches if necessary. Transfer the chicken to a plate – it will finish cooking inside the oven.
- Reduce the heat to medium and add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened and the pan is deglazed. Bring the heat back to medium-high and let the sauce come to a full simmer.
- Allow the sauce to simmer for 10 minutes, until thickened and reduced to about ⅓ cup.
- Remove the sauce from the heat, add the butter, and whisk until it melts completely. Add the cream and whisk until smooth. Place the skillet back on the heat for just under 30 seconds (do not allow the sauce to boil or burn). Remove from the heat, add the chicken back to the pan and baste the sauce over the chicken.
- Cook the chicken in the oven for 6 to 8 minutes, until the chicken is completely cooked through; you can slice into a piece right down the center to check that it’s fully cooked.
- Garnish with thyme, toasted pine nuts, and lemon slices.
Notes
- Keeps well in an airtight container in the fridge for up to 2 days.
- Freezes for up to 2 to 3 months, and thaw the morning of the day it's being served.
Recipe and Ingredients FAQs
Can I use chicken breasts instead of chicken thighs?
Yes. Boneless, skinless chicken breasts can be substituted, though cooking times may vary depending on thickness.
What should I serve with lemon garlic chicken?
This skillet chicken pairs well with rice, mashed potatoes, roasted hasselback potatoes, pasta or grilled vegetables.
Can I freeze lemon garlic chicken?
Yes. Store in an airtight container and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
