Lemon Chicken Recipe

Trim and pound

Trim any excess fat from the chicken thighs. If pieces are uneven in thickness, gently pound them to about 1/2-inch thickness so they cook evenly.

Make the marinade

In a medium bowl combine fresh lemon juice, lemon zest, olive oil, minced garlic, Dijon mustard, honey, fresh thyme leaves, 1 tsp salt and 1/2 tsp black pepper. Whisk until emulsified.

Marinate the chicken

Place the chicken thighs in a sealable bag or shallow dish. Pour the marinade over the chicken, pressing to coat thoroughly. Seal or cover and refrigerate for 30 minutes to 2 hours (30 minutes for quick parties, up to 2 hours for deeper flavor). Remove chicken from fridge 15 minutes before cooking to take the chill off.

Preheat pan

When ready to cook, heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot. Add 1 tablespoon of olive oil to the pan and swirl to coat.

Sear the chicken

Remove chicken from marinade letting excess drip off (reserve marinade). Place thighs in the hot pan without crowding; work in batches if necessary. Sear for 4-5 minutes on the first side without moving until golden brown, flip and cook 3-4 minutes on the second side until internal temperature registers 165°F (74°C) or slightly less if you will finish in the sauce. Transfer cooked chicken to a warm plate and tent with foil to rest.

Make the pan sauce

Reduce heat to medium. Add the butter to the skillet and let it melt, scraping up browned bits from the bottom with a wooden spoon. Pour in the reserved marinade and the chicken stock, stirring to combine. Bring to a gentle simmer and simmer 3 minutes to reduce slightly.

Thicken the sauce

In a small cup whisk the cornstarch into the cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and continue to cook 1-2 minutes until the sauce is glossy and coats the back of a spoon. Taste and adjust seasoning with the remaining 1/2 tsp salt and 1/2 tsp black pepper if needed.

Finish with lemon and herbs

Stir in the chopped parsley and 1 additional tablespoon lemon juice (optional for brighter flavor). Return the chicken to the pan, spooning sauce over the pieces and warm through for 1-2 minutes so juices redistribute.

Garnish and serve

Transfer chicken to a serving platter, spoon remaining sauce over the top, garnish with lemon slices and extra parsley. Serve with lemon wedges alongside for guests to squeeze as desired. Offer rice and steamed vegetables as accompaniments if using.

If serving with rice: keep cooked rice warm and spoon sauce over rice when plating. If serving with steamed vegetables: drizzle a little sauce and a squeeze of lemon over vegetables before serving.