Easy Lemon Chicken Recipe SKILLET

Zest a lemon and reserve the juice.

Add couscous to boiling water, cover, reduce heat to medium, and stir occasionally for 8 to 10 minutes until just done.

Pound chicken thighs to 1/2 inch thick using the flat side of a mallet.

Season chicken thighs with salt and fresh cracked pepper.

Preheat a skillet over medium-high heat for 1 minute.

Add 2 tablespoons of olive oil to the pan and swirl to coat.

Add the chicken thighs to the skillet and cook for about 2 minutes per side.

After cooking for 2 minutes per side, lower the heat to medium-low and remove the pan from heat.

Add 1/2 cup Chardonnay and reserved lemon juice to the pan and simmer the chicken for a couple of minutes to cook through.

Place the cooked chicken on a clean plate and set aside to rest.

To finish the sauce, add 2 tablespoons of roasted garlic and herb butter to the pan and whisk to combine.

Garnish the dish with lemon zest and fresh chopped parsley before serving.

Equipment Needed

Spice Level: