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Easy Juicy One-Pan Lemon Herb Chicken Skillet

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An incredibly juicy, flavorful one-pan lemon herb chicken skillet that’s effortless and satisfying, perfect for busy weeknights or spontaneous dinners.

Ingredients

Scale
  • 4 chicken thighs (bone-in, skin-on), about 1.5 pounds (700 grams)
  • 2 tablespoons olive oil
  • 1 large lemon, zested and juiced
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 3 cloves garlic, minced
  • Salt to taste (about 1 teaspoon)
  • Black pepper to taste (about ½ teaspoon)
  • ½ cup (120 ml) chicken broth
  • 1 tablespoon butter (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.
  3. Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons olive oil. When the oil shimmers, place the chicken thighs skin-side down without crowding the pan.
  4. Sear the chicken skin-side down for 5-7 minutes until the skin is golden brown and crispy.
  5. Flip the chicken and cook the other side for another 3 minutes.
  6. Remove the chicken temporarily to a plate. Lower heat to medium, add minced garlic, lemon zest, and chopped herbs to the skillet. Stir for 30 seconds until fragrant, being careful not to burn the garlic.
  7. Pour in ½ cup chicken broth and the juice of 1 lemon. Scrape any browned bits off the bottom of the pan with a wooden spoon.
  8. Return the chicken to the skillet skin side up, nestling into the lemon herb sauce. Spoon some sauce over the tops.
  9. Transfer the skillet to the preheated oven and roast for 15-18 minutes until the internal temperature reaches 165°F (74°C) and juices run clear.
  10. Remove skillet from oven, stir in 1 tablespoon butter for extra richness, and let chicken rest for 5 minutes before serving.

Notes

Pat chicken dry before seasoning to ensure crispy skin. Do not overcrowd the pan to avoid steaming. Use fresh herbs for best flavor but dried herbs can be substituted at one-third the amount. Watch garlic carefully to prevent burning. Use a meat thermometer to check doneness. Rest chicken after cooking to keep it juicy. For dairy-free, omit butter or replace with olive oil. If lemons are not available, white wine vinegar can be used to brighten the sauce.

Nutrition

Keywords: one-pan, lemon herb chicken, skillet chicken, easy dinner, juicy chicken, quick chicken recipe, weeknight dinner

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