Lemon Pan Seared Chicken. If you click on the link it will take you directly to my Pinterest page and the recipe. Friday was a long day and by the time I got home it was almost six. I had this dinner made in about 45 minutes.
Real quick — you make a rub and massage it all of the chicken thighs. I had never, in my life, cooked with chicken thighs. Chicken breasts are so thick and, try as I might, my chicken is always dry. Thigh meat is moist and perfect for a recipe like this. Don’t be tempted to use breasts as I don’t think it will taste the same. Also, be sure to get the bone-in, skin on thighs. It makes the recipe.
You sear them in about a tablespoon of hot olive oil just until brown and crispy. While that’s happening you make a sauce of lemon juice, chicken stock and lemon zest. While the photo looks like it’s swimming in butter, there is absolutely no butter in this recipe. You pour the liquid over the simmering chicken and place the pan in the oven and roast the chicken for about 45 minutes. The recipe said 25-30 minutes, but mine took more like 45 minutes. Make sure you sear your chicken in an oven proof skillet so it can go from cook top to stove.
We plated it on a bed of rice mixed with green and red peppers and green peas for the side. It was a perfect weeknight meal and would be great for company. It felt very French.
Follow me on Pinterest for this and other great recipes I am sure to try.