This recipe for Easy Skillet Lemon Chicken is a delicious weeknight dish which can be ready in just thirty minutes! It is a quick and healthy, one-skillet recipe that features a lean protein and a bright lemon and shallot pan sauce.
This recipe starts with a great marinade bursting with bold and assertive Mediterranean flavors: lemon zest, fresh thyme, Greek oregano and paprika — all whisked in a bowl with extra virgin olive oil and lemon juice. This flavorful marinade infuses the chicken with an incredibly deep and smokey flavor.
For this recipe I use chicken breasts, cut in half in order for them to cook quickly. Alternatively, you an also use chicken tenders, which you should pound slightly for even thickness. Even the pickiest eater in your family is going to love this tender and flavorful chicken dish!
Ingredients you will need for the Easy Skillet Lemon Chicken
With just a few minutes of prep time, using some staple ingredients for the marinade, you can make the most delicious chicken in a lemon – shallot sauce!
- Boneless, skinless chicken breasts: cut in half (butterflied), so that they cook quickly in the skillet
- Lemon: lemon zest, juice and slices are used to add a nice, fresh and bright layer to the marinade and to the pan sauce
- Spices & Herbs: fresh thyme, Greek oregano and paprika to add flavor to the marinade
- Mustard: a great addition for the marinade (optional)
- Olive oil: extra virgin olive oil, always
- Shallot: it adds great flavor; use it if you have it or substitute with three garlic cloves
- Tomatoes, red onion and parsley: to serve alongside the chicken
The Marinade
This can be made ahead of time or, even the day before, if you have the time: In a bowl, mix extra virgin olive oil, lemon zest and juice, fresh thyme, dried Greek oregano, paprika, mustard, salt and pepper. Add the chicken and let marinate for as little as 1 to 2 hours or, overnight.
This marinade will later be cooked and reduced in the skillet and it will make a lovely sauce for the chicken!
What to serve with the Easy Skillet Lemon Chicken
This easy skillet lemon chicken can be served family-style on a large platter, next to a simple salad of tomatoes, red onion slivers and fresh parsley, simply seasoned with sea salt, freshly ground pepper and extra virgin olive oil. Some extra lemon slices on the side are always a good idea.
You can also pair it with these coriander roasted potatoes or, with these yummy green beans or, a delicious Greek Panzanella salad. No matter how you serve it, this recipe is going to become one of your favorite quick family dinners!
- 3 medium boneless chicken breasts or, thighs (about 1.5 lb.)
- ¼ cup extra virgin olive oil
- --- zest of one medium lemon
- 2 TBSPS. fresh lemon juice
- 1 tsp. mustard
- 1 tsp. fine sea salt
- ½ tsp. freshly ground pepper
- 4 sprigs of fresh thyme
- 1 tsp dried Greek oregano
- ½ tsp. paprika
- -- extra virgin olive oil for the skillet
- 1 medium shallot, diced
- --- half a lemon, sliced
- --- campari tomatoes, chopped (for the salad)
- --- ¼ small red onion slivers (for the salad)
- --- fresh parsley, minced (for the salad)
- Pat the chicken dry with paper towels. Trim it and butterfly each chicken breast by cutting it into half lengthwise. If you are using chicken thighs, pound them gently with a mallet for even thickness.
- In a large bowl stir together the ingredients for the marinade: the olive oil, the lemon zest & juice, mustard, salt & pepper, thyme, oregano and paprika.
- Place the chicken into the bowl with the marinade, cover and refrigerate for at least 1 to 2 hours or, overnight.
- Place a large non-stick skillet over high heat. Once the skillet is hot, add enough olive oil to cover the bottom of it and then lower the heat to medium. Lift the chicken pieces from the marinade, let them drip a little in the bowl and carefully add them to the skillet (always lowering each piece away from you in the skillet, so the oil doesn't splatter you). Sauté on the first side for a couple of minutes until it gets a nice light brown color. Turn the chicken on the other side, and sauté it for a couple more minutes. Transfer to a platter and cover with foil.
- To the skillet, add the shallot and sauté until lightly brown. Stir in the lemon slices and sauté briefly on both sides as well. Next, pour in the reserved marinade to deglaze the skillet. Cook for a few minutes, until it slightly reduces.
- Return the chicken to the skillet and simmer for 4-5 more minutes or, until the internal temperature reaches 165ºF.
- To serve, place the chicken of a platter and pour the pan sauce and the caramelized onions over it.
- Garnish with a simple salad of tomatoes, red onions, and fresh parsley.
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I cannot wait to try this one. Plan to serve with your outstanding bulgur pilaf with leeks and fresnel (my favorite)
This chicken recipe would go very well with the bulgur pilaf, Cynthia!
Thank you!
Sorry I meant fennel