Lemon Chicken | Easy Cast Iron Skillet Chicken Recipe

Lemon Chicken is one of my favorite simple chicken thigh recipes.

The zest and juice of a lemon is bright and tangy, balanced by savory and juicy chicken thighs and fresh herbs. Don't even get me started on that crispy skin.

This easy cast iron skillet chicken recipe can be made in less than an hour.

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Ingredients for Lemon Herb Chicken:

• Bone-in, skin-in on chicken thighs. Bone-in delivers juicy flavor, skin = crispy, and thighs fit best in a cast iron skillet.
• Freshly-squeezed lemon juice and zest
• Chicken broth
• Italian seasonings
• Rosemary, fresh or dried
• Thyme, fresh or dried
• Honey, optional
• Salt & pepper to taste
• Neutral high-heat cooking oil. I used canola oil.
• Thin lemon slices for garnish

How to Make Lemon Chicken:

• Preheat the oven to 425 F.
• Season the chicken thighs with salt and pepper. Don't remove any of the skin for the juiciest, crispiest results.
• Heat neutral oil in a cast iron skillet over medium-high heat. The oil should look shimmery once hot. Place chicken thighs skin-side down in the pan and cook undisturbed until golden and crispy, about 6 to 8 minutes. Flip the chicken thighs and cook an additional 5 to 6 minutes, until golden brown.

• Meanwhile, add the freshly-squeezed lemon juice, lemon zest, any fresh and dried chopped herbs, and chicken broth to a medium-sized bowl. Stir until combined.
• Once the chicken thighs are golden brown on both sides, pour the lemon herb mixture over top of them in the skillet.
• Place the thin lemon slices on the tops of each chicken thigh.
• Using heat-safe gloves, transfer the skillet into the oven. Bake for about 15-25 minutes, or until the internal temperature of the chicken thighs reaches 165 F. For the most flavor, baste the chicken with the sauce a few times while it bakes.
• Enjoy!

What to Serve with Lemon Chicken:

So many sides pair well with this dish! Here's my favorite combinations:

• Riced cauliflower or steamed cauliflower
• Jasmine rice or wild rice
• Broccoli
• Roasted Potatoes with Parmesan - Easy Little Potato Company Inspired Side
• Buttery, parmesan-y gluten-free pasta
• Glazed carrots
• A garden salad
• My Kale Salad with Apples, Craisins, and Goat Cheese - Easy Lemon Dijon Vinaigrette would go perfectly with this.

Equipment

You only need basic kitchen tools to make Lemon Chicken. I recommend:

• A cast iron skillet or oven-safe nonstick frying pan
• You will need a lemon squeezer and a zester for the lemons
• Tongs
• High heat and slip resistant silicone gloves make transferring the hot cast iron skillet a breeze

How to Reheat Lemon Chicken:

You can reheat lemon herb chicken by placing it in a cast iron skillet or sheet pan, and baking it for 10-12 minutes. Broil on Low an additional 3 to 5 minutes to crisp up the skin.

Tips for Making Lemon Chicken:

• Swap in for your favorite summer time herbs: chives, dill, thyme, rosemary, sage, etc.
• Use any combination of herbs, whether they be fresh or dried.
• Add in 1-2 tablespoon of honey to the sauce if you want a little bit of sweetness to cut the lemon.
• Fresh lemon juice works best in this recipe. The bottled kind is too tart and artificial tasting.

Did you make this Lemon Chicken? Leave a 5-Star Rating Below!