This one-pot, Easy Lemon Chicken dish simmers the classic accompanying flavors of lemon, garlic, and herbs with moist, tender chicken. The simple stovetop preparation makes it easy to throw together on busy weeknights. But don’t let its humble name fool you- it’s also worthy of your Sunday best.
I prepare this Easy Lemon Chicken recipe in my favorite Dutch oven, but any heavy- bottomed skillet with a lid will work.
You can think of this as a stew or a braise…but the bright flavor of fresh lemon adds a nice lightness to the dish, so it’s a great dish for the spring or summertime.
Ingredients needed:
- Sweet Vidalia Onion- sweet, sliced, and sautéed
- Fresh Garlic- several cloves, crushed
- Lemon- zested and then sliced into rings or wedges for layers of lemon flavor
- Carrot- cut into large pieces
- Chicken thighs- I prefer boneless, skinless thighs, but chicken breasts may be substituted
- Chicken bouillon, chicken broth, or chicken stock- I love Better than Bouillon because I can keep a jar in my refrigerator and never have to remember to buy chicken stock or broth, but use your favorite!
- Thyme, Fresh Parsley, Salt, Pepper, Olive Oil
The beauty of this Easy Lemon Chicken recipe:
- One-Pot: It all comes together in a single pot on the stove, with minimal tending, which makes it easy to prepare and clean up.
- Beautiful Presentation: This dish looks so pretty on the plate, so it works well as a recipe to serve when having guests over for dinner. You can layer everything in the pot and then enjoy your time with your guests as it cooks.
- Foolproof: The higher fat content of the chicken thighs and the slow and low simmering method also means your chicken will be moist and fork-tender, guaranteed.
- Simplicity: Many lemon chicken recipes require you to dredge the chicken in flour and brown it prior to adding it to the pot, which not only adds extra steps to your cooking process, but also muddies the flavor. This recipe allows the onions and chicken to brown as they braise in the pot . Keep it simple.
- Delicious: Lastly, the bright lemon flavor from the lemon juice and zest balanced with the savory sweet onions, garlic and thyme hits all the right notes and tastes amazing.
How to make Easy Lemon Chicken
The braising method of this dish makes sure that the chicken stays moist and tender. The lemon juice, lemon zest, garlic and chicken broth add layers of flavor without being fussy. It makes a delicious, clean-tasting dish that is bound to become a family favorite! The garlic flavor is subtle in this recipe, but if you want to add more, feel free!
Ingredients:
- 1 Vidalia onion, sliced
- 3 cloves fresh garlic, crushed
- 1 fresh lemon, zested and sliced into rings or wedges
- 1 teaspoon lemon zest
- 1 pound carrots, sliced into thick pieces
- 6 chicken thighs, boneless skinless
- 1 teaspoon Better Than Bouillon (or 12 oz chicken broth)
- 1 sprig fresh thyme or ½ teaspoon dried thyme
- Fresh parsley
- Salt and ground black pepper
- 1 Tablespoon Extra Virgin Olive Oil
Directions:
- First, heat 1 Tablespoon of olive oil over medium heat in a heavy Dutch oven or lidded skillet.
- Then add the sliced onions and sauté until translucent and beginning to brown.
- Next, season the chicken with salt and pepper.
- Add the chicken thighs, fresh crushed garlic, sliced carrots, thyme and sliced lemon to the Dutch oven with the sautéed onions.
- Stir 1 teaspoon of Better than Bouillon into 1 cup of water and pour into the Dutch oven. Cover and simmer for 20-30 minutes.
- Serve with roasted potatoes, rice, or crusty bread to dip into the sauce. Garnish with additional thyme or parsley and lemon slices.
Easy Lemon Chicken
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
This one-pot, Easy Lemon Chicken dish simmers the classic flavors of lemon, garlic, and herbs with moist, tender chicken. The simple stovetop preparation makes it easy to throw together on busy weeknights. But don’t let its humble name fool you- it’s also worthy of your Sunday best.
Ingredients
1 Vidalia onion, sliced
3 cloves fresh garlic, crushed
1 lemon, zested and sliced into rings or wedges
1 pound carrots, sliced into thick pieces
6 chicken thighs, boneless skinless
1 teaspoon Better Than Bouillon (or 12 oz chicken broth)
1 sprig fresh thyme or ½ teaspoon dried thyme
1 bunch fresh parsley
Salt and ground black pepper
1 Tablespoon Extra Virgin Olive Oil
Instructions
- First, heat one Tablespoon of olive oil over medium heat in a large Dutch oven or heavy bottomed skillet with a lid.
- Then add the sliced onions and sauté until translucent and beginning to brown.
- Next, season the chicken with salt and pepper.
- Add the chicken thighs, fresh crushed garlic, sliced carrots, lemon zest, thyme and sliced lemon to the Dutch oven with the sautéed onions.
- Stir 1 teaspoon of Better than Bouillon into 1 cup of water and pour into the Dutch oven. Cover and simmer for 20-30 minutes.
- Serve with roasted potatoes, rice, or crusty bread to dip into the sauce. Garnish with additional thyme or parsley and lemon slices.
Notes
*Chicken breasts can be substituted for chicken thighs if you wish to reduce the saturated fat in this dish. You can also use a whole cut-up chicken in this recipe.
*Depending on the size of your pot, you may need to add more water than the recipe calls for. Just make sure there is about 1/2 inch of liquid in the pot after adding all the ingredients.
*You can add green beans to the pot for the last 10 minutes of cooking to steam them. I think they make a great side for this dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Frequently Asked Questions
What to serve with Easy Lemon Chicken?
This lemony, garlic chicken dish is very flavorful, so keep the sides simple. I like to boil a pot of new potatoes or baby potatoes to serve alongside this dish, sprinked with salt, butter or olive oil, and herbs. We also like to have double vegetables at dinner, so I often serve steamed green beans, broccoli, or peas with it, too. Some other great pairings include risotto, steamed broccoli, Roasted Cauliflower Steaks, and Herb Garlic Bread.
What are some variations for this dish?
Mix it up by adding a can of diced tomatoes instead of the broth or tossing in a diced fresh tomato for flavor. You can also substitute lime for the lemon and swap out cilantro for the parsley and a touch of cumin instead of thyme for a delicious Southwestern Chicken dish. Or try my Moroccan Chicken dish, which is prepared in a similar way with Moroccan spices. Once you master the art of a simple braise, there are so many menu variations!
How to store leftovers?
Store leftover Easy Lemon Chicken in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or covered in the microwave. You can also freeze leftovers in an airtight container for up to 3 months.
