Lemon Chicken Skillet
Ingredients
The marinade and chicken
-
2
tablespoons
dijon mustard
-
½
tablespoon
honey
-
2
teaspoons
smoked paprika
-
1
teaspoon
dried dill
-
½
large
white onion, minced
-
3
cloves
garlic, minced
-
¼
cup
olive oil, separated
-
2
lbs.
chicken thighs, bone-in and skin-on
The main ingredients
-
1.25
cups
Israeli couscous, dried
-
1
medium
lemon, sliced
-
2
tablespoons
fresh lemon juice
-
2
cups
chicken broth
-
½
cup
dry white wine
-
8
oz.
broccolini
-
½
teaspoon
salt
-
2
tablespoons
salted butter
-
¼
teaspoon
ground pepper
-
⅓
cup
goat cheese, crumbled
Instructions
- Preheat the oven to 400°F.
- Combine dijon mustard, honey, smoked paprika, dried dill, white onion, garlic, and 2 tablespoons olive oil in a bowl and stir. Add chicken thighs and toss to combine. Let marinate for at least 30 minutes.
- Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. When fragrant, add the chicken thighs and remaining marinade, searing each side for 3-5 minutes. Add butter and lemon slices in the last minute of searing.
- Remove chicken and lemon slices, add dried couscous to the skillet, and cook until toasted for about 2-4 minutes.
- Deglaze the pan with white wine, scraping the brown bits from the bottom. Bring to a boil and add chicken broth, lemon juice, and broccolini.
- Return chicken thighs and lemon slices to the skillet, season with salt and pepper.
- Bake in the oven for 15 minutes, or until chicken reaches an internal temperature of 160ºF – 165ºF.
- Let rest for 5-10 minutes before serving. Fluff the couscous and top with fresh dill and crumbled goat cheese.
Nutrition Facts (estimated)
Servings
8
Calories
500
Total fat
31g
Total carbohydrates
27g
Total protein
25g
Sodium
20mg
Cholesterol
20mg
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