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Lemon Pepper Chicken Thigh Skillet - Bright, Savory, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • 2 large lemons (for zest and juice)
  • 2 to 3 teaspoons freshly cracked black pepper
  • 1 ½ teaspoons kosher salt (plus more to taste)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika (optional, for color)
  • 2 tablespoons olive oil (or avocado oil)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • ½ cup low-sodium chicken broth
  • 1 teaspoon Dijon mustard (optional, for depth)
  • Fresh parsley, chopped (for garnish)

Method
 

  1. Pat dry and season: Pat the chicken thighs very dry with paper towels. Mix salt, black pepper, garlic powder, onion powder, and paprika. Zest one lemon and add half of the zest to the spice mix. Rub the mixture all over the chicken, especially under the skin if possible.
  2. Preheat the skillet: Set a large heavy skillet (cast iron preferred) over medium-high heat. Add olive oil and let it shimmer.
  3. Sear skin-side down: Place the thighs skin-side down in the hot skillet. Don’t crowd the pan; work in batches if needed. Cook without moving them for 6 to 8 minutes, until the skin is deep golden and crisp.
  4. Flip and cook through: Flip the thighs and reduce heat to medium. Cook another 8 to 12 minutes, or until the internal temperature reaches 175°F to 185°F. Transfer chicken to a plate and tent loosely with foil.
  5. Make the pan sauce: Pour off excess fat, leaving about 1 tablespoon in the skillet. Add butter and minced garlic. Cook 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits. Stir in Dijon, the remaining lemon zest, and the juice of one lemon.
  6. Simmer and taste: Let the sauce bubble for 2 to 3 minutes to slightly reduce. Taste and season with more salt and pepper if needed. For extra lemon pop, add a squeeze from the second lemon, to taste.
  7. Return chicken to the pan: Nestle the thighs back into the sauce for 1 to 2 minutes to rewarm and coat.
  8. Garnish and serve: Sprinkle with chopped parsley and a few thin lemon slices if you like. Spoon sauce over the chicken. Serve hot with your favorite sides.