Lemon Chicken in Cast Iron Skillet
A simple and flavorful lemon chicken recipe cooked perfectly in a cast iron skillet, featuring juicy chicken thighs with a bright lemon sauce and crispy skin.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs (about 1.5 pounds)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup low-sodium chicken broth
1/4 cup fresh lemon juice (about 1-2 lemons)
1 tablespoon lemon zest (from about 1 lemon)
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with kosher salt and black pepper.
Heat the olive oil in a 10-inch cast iron skillet over medium-high heat until shimmering.
Place the chicken thighs skin-side down in the skillet. Cook without moving them for 7-8 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for an additional 5 minutes on the other side.
Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
Pour in the chicken broth, lemon juice, and lemon zest. Stir to combine and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
Return the chicken thighs to the skillet, skin-side up. Spoon some sauce over the chicken.
Simmer the chicken in the sauce for 8-10 minutes or until the internal temperature reaches 165°F (74°C).
Remove the skillet from heat and stir in the unsalted butter until melted and the sauce is glossy.
Sprinkle chopped fresh parsley over the chicken and sauce.
Serve the lemon chicken hot, spooning the sauce over each piece.