Lemon chicken skillet

Step by Step

Step 1

Preheat the oven to 400°F.

Step 2

Combine dijon mustard, honey, smoked paprika, dried dill, white onion, garlic and 2 tablespoons olive oil in a bowl (large enough to marinate chicken thighs) and stir.

Step 3

Add chicken thighs and toss to combine. Let the chicken marinate for at least 30 minutes.

Step 4

Add 2 tablespoons of olive oil to a large, oven-safe skillet and heat over medium-high heat. When the olive oil is fragrant, add the chicken thighs and the remaining marinade and sear on each side for 3-5 minutes.

Step 5

For the last minute of searing, add the butter and lemon slices to the skillet.

Step 6

Remove chicken and lemon slices from the skillet, and add dried couscous, and cook until toasted, about 2-4 minutes.

Step 7

Add the white wine and deglaze the pan. Use a wooden utensil to scrape the brown bits from the bottom. Then, bring to a boil.

Step 8

Add the chicken broth, lemon juice and broccolini and bring to a boil.

Step 9

Add chicken thighs and lemon slices back to the skillet and season with salt and pepper.

Step 10

Place the skillet into the oven and bake for 15 minutes, or until chicken reaches an internal temperature of 160ºF – 165ºF.

Step 11

Remove from the skillet from the oven and let rest for 5-10 minutes before serving to allow any liquid that is left over to absorb into the couscous.

Step 12

Fluff the couscous and top with fresh dill and crumbled goat cheese.

Tips and Warnings

We’ve tried this recipe with orzo, it also works great.
If you use boneless chicken thighs, the cook time may be less. Make sure to monitor the internal temperature.
If you don’t have broccolini, feel free to use broccoli or a cup of chopped kale.

Ingredient

Fresh lemon juice

29.57 ml 1.03 fl. ozs
Dry white wine

118.29 ml 4.14 fl. ozs
Dijon mustard

29.57 ml 1.03 fl. ozs
Chicken broth

473.18 ml 16.56 fl. ozs
Olive oil

59.15 ml 2.07 fl. ozs
Salt

2.46 ml 0.09 fl. ozs
Large white onion

0.5 0.5
Medium lemon

1 1
Honey

7.39 ml 0.26 fl. ozs
Broccolini

8 oz 226.8 g
Chicken thighs

0.91 kg 2.01 lbs
Dried dill

4.93 ml 0.17 fl. ozs
Goat cheese

78.78 ml 2.76 fl. ozs
Ground pepper

1.23 ml 0.04 fl. ozs
Salted butter

29.57 ml 1.03 fl. ozs
Smoked paprika

9.86 ml 0.35 fl. ozs
Garlic

3 pcs 3 pcs
Israeli couscous

29573.53 ml 1035.07 fl. ozs

Amount Per Serving
	Calories	500 kcal
	Carbohydrates	27 g
	Protein	25 g
	Fat	31 g
	Fiber	2 g
	Sugar	3 g

View nutrition facts

Lemon chicken skillet

Summary