This is a fast and tasty one pan meal to make on a busy weeknight. I always keep plenty of boneless, skinless chicken thighs in my freezer. A quick thaw method is to put into a sink full of cold water. Or put in the fridge the night before (ideal). Never use the microwave to thaw food.
I served this savory lemon chicken dinner with parsley potato slices. Pierce the skin around 2 to 3 Idaho potatoes and microwave for 5 minutes, or until cooked. Let cool until you are able to slide the skin off using a paper towel. Slice into ½” medallions and line on a baking sheet. Lightly spray with olive oil; turn and lightly spray the other side. Season with salt, pepper, garlic granules and dried parsley. Put under a broiler until just starting to brown and bubbly. Turn over and lightly toast the other side. Serve as is with the chicken and peas or spoon a bit of the broth over the top.
Did you try this? Let me know your thoughts.
Savory Lemon Chicken
4
servings10
minutes20
minutesIngredients
4 to 6 boneless skinless chicken thighs
1-1/2 teaspoon cumin
1-1/2 teaspoon coriander
1-1/2 teaspoon sweet smoked paprika
salt to taste
2 tablespoons olive oil
2 cups frozen petite peas, thawed
1/2 cup chicken broth
1 lemon, thinly sliced
Directions
- Cut the thighs in half. Season all sides of the thighs with cumin, ground coriander, paprika and salt to taste.
- Heat 2 tablespoons of oil in a skillet to medium high. Cook the thighs for 5 minutes till browned.
- Turn the thighs, place the lemon slices on top of each piece of chicken. Brown for an additional 5 minutes or until reaching 165°.
- Remove chicken onto a platter and reduce heat to medium low.
- Add in the peas and broth, stirring to get all the chicken bits and cook for 5 minutes, stirring frequently.
- Nestle the pieces of chicken into the peas and broth; cover and simmer for a few minutes till the lemon slices soften.
- Serve with rice or a potato side.
