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