Lemon Chicken
This is the skillet I make when I want chicken with a sauce and I do not want a long simmer. Thighs sear until the tops go gold, then garlic, broth, and lemon turn the pan bits into the pale sauce in the photo. Spinach wilts in at the end. Olives and lemon slices sit in the pan, not cooked to mush. Parsley goes on raw so it stays bright.
The sauce should look loose, like the photo, not like a paste. A little cream makes it pale and glossy. Skip it and the pan is still a lemon chicken, just thinner. Olive oil, lemon, olives, and greens are the Mediterranean part. Do not boil the lemon slices. They go bitter. Set them in at the end and let the heat of the pan warm them.
I serve it from the skillet, four thighs for four plates, with rice or bread if someone wants to catch the sauce. It feeds four. The leftovers thicken in the fridge, so loosen them with a splash of broth.
Why you'll love it
- One skillet, ready in 30 minutes.
- Gold chicken, pale lemon sauce, spinach still green.
- Olives and lemon slices in the pan, like the photo.
- Easy to lighten by skipping the cream.
Anti-Inflammatory & Mediterranean Recipes
Lemon Chicken
- Prep10 min
- Cook20 min
- Total30 min
- Servings4 servings
- Calories340 kcal
Ingredients
- Chicken
- Sauce
Instructions
- Pat the thighs dry. Season both sides with salt, pepper, and garlic powder.
- Heat the olive oil in a wide skillet over medium-high. Sear the thighs 5 minutes, until deep gold. Flip and cook 3 minutes. Move them to a plate.
- Lower the heat. Add the garlic and stir 30 seconds. Pour in the broth and lemon juice and scrape the pan. Simmer 1 minute.
- Stir in the cream, salt, and pepper. Nestle the thighs back in. Simmer 5 to 6 minutes, until the thickest part reads 165 F (74 C).
- Add the spinach, olives, and lemon slices. Cover 1 minute, until the spinach wilts. Do not boil.
- Finish with parsley. Spoon the sauce over the chicken and serve from the pan.
Notes & Tips
- Dry thighs brown. Wet ones steam and the sauce starts watery.
- Do not crowd the pan. Four thighs in a 12-inch skillet is the limit.
- Cream last, heat low. A hard boil can split it.
- Lemon slices at the end. Boiled lemon peel turns the sauce bitter.
- Nutrition: Per serving (1 thigh and a quarter of the sauce). Estimate, with cream.
- Nutrition: Net carbohydrates: 3g
- Nutrition: WW estimate: 8 points on the current plan (skinless thigh, cream, oil, and olives share the points)
- Fridge: 3 days, covered. Reheat gently with a splash of broth so the sauce loosens.
- Not a great freezer dish once the cream is in. Freeze the seared thighs and add fresh sauce later.
- Nutrition is an estimate from boneless thighs, broth, lemon, spinach, olives, and 1/4 cup cream. Skip the cream and the fat drops.
Variations & serving ideas
- No cream: the broth and lemon are enough. The sauce will be thinner and clearer.
- No thighs: chicken breasts work. Sear 4 minutes a side and pull them at 165 F.
- No spinach: use a handful of chopped kale and give it 2 minutes.
- Dairy-free: skip the cream and finish with 1 Tbsp olive oil.
- No olives: capers, 1 Tbsp rinsed, give a similar salty note.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 340 kcal |
| Total fat | 23 g |
| Sodium | 720 mg |
| Total carbohydrate | 4 g |
| Fibre | 1 g |
| Protein | 28 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Lemon Chicken?
About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
What ingredients do I need for Lemon Chicken?
The key ingredients include chicken thighs, garlic, spinach, lemon slices, garlic powder and parsley. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 4 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 340 calories, 28 g protein, 4 g carbohydrates and 23 g fat.
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