Skillet Lemon Chicken

Tuck’s dad was called up to the Marlins this week and our whole family immediately gathered to watch him play Wednesday night. On nights like this – where we are unexpectedly entertaining – we love the ease of cooking a recipe in one pan. We made this skillet chicken using the base for a traditional gravy and adding lots of lemon and capers to keep the taste fresh. This recipe is hearty and flavorful and can be served with just about anything on the side that you already have in your kitchen. 

Skillet Lemon Chicken 
Makes: 6 servings 
Prep Time: 30 minutes     Total Time: 45 minutes 

Ingredients: 

  • 8 – 10 boneless, skinless chicken thighs 
  • 1 1/4 cups all purpose flour 
  • 1 tbs salt
  • 1 tsp pepper
  • 2 eggs
  • 1/2 cup canola oil 
  • 1 stick of butter
  • 4 cups chicken stock 
  • 1 lemon, juiced
  • 1/2 cup capers
  • salt and pepper to taste 
  • parsley (optional, for garnish)

Directions: 

  1. Preheat oven to 350.
  2. Prepare your station for browning the chicken getting one bowl and one medium plate. Scramble the eggs in the bowl and set aside. Combine one cup of the flour, salt and pepper on a plate and stir to combine. 
  3. In a deep (2 inch) skillet, add the canola oil and heat on medium over the stove top. Using one hand for wet ingredients and one hand for dry ingredients, coat the chicken in the flour, the egg and then back in the flour. Place the chicken thighs in the pan and brown on both sides (roughly 3 minutes per side). You do not need to cook the chicken all the way through. Set aside on a plate and drain any excess oil from the pan. 
  4. Add the butter to the pan until it is fully melted. Using a whisk, add the 1/4 cup of flour and whisk until a thick paste is made. You may get some brown bits from the chicken – this is OK. 
  5. Continue whisking while you add the chicken stock one cup at a time. The chicken stock will start to thicken. Once it does, add the next cup and repeat until all four cups have been added. Whisk in the lemon juice and capers and season with salt and pepper to taste. 
  6. Add the chicken back into the skillet and be sure that all pieces are covered with the lemon sauce. Place the skillet into the oven for 15 minutes or until the chicken thighs are cooked completely through. 
  7. Top with parsley and serve immediately. 

Creamy Honey Mustard Chicken Thighs

Mixing up our weeknight dinner routine sometimes can feel like a challenge . It’s hard to constantly be creative and inspired to try new things, particularly when we have an arsenal of go-to recipes that we can prepare with our eyes closed. What keeps us motivated is our desire to mix things up in the kitchen and make meals that feel fresh and exciting. The inspiration for this dish is pretty simple: Tuck’s dad came home from a baseball game and brought home a Chick Fil-A sandwich in the car. We don’t eat there very often, but he loves their dipping sauce that comes with the nuggets and sandwiches. The sauce is essentially a honey mustard sauce, which led us to create this version at home. Our version of honey mustard for this recipe is decadent and absurdly flavorful. The dish comes together in 40 minutes and will please any dinner guest. We’ve even served this to people who “hate mustard” and they’ve come back for seconds!

Creamy Honey Mustard Chicken Thighs

Makes: 4 servings

Total Cooking Time: 40 minutes

Ingredients:

  • 4 large chicken thighs (about 1.75 lbs)
  • 1 tbs olive oil
  • 1 tbs garlic powder
  • 2 tsp paprika
  • salt and pepper
  • 1/3 cup white wine
  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 1/3 cup heavy cream (optional)

Directions:

  1. Preheat the oven to 425 degrees.
  2. Season the chicken thighs on both sides with the garlic powder, paprika, and salt and pepper. Heat a large, oven safe skillet over medium-high heat. Add the olive oil to the pan and brown the chicken thighs for 6 minutes per side, starting with the skin-side down. Turn the chicken thighs back to being skin-side down and put them in the oven for 15 minutes.
  3. Remove the chicken from the oven and place the pan on your stove top. Remove the chicken from the pan and onto a plate. You lightly cover the plate with foil to keep the chicken warm.
  4. Bring the pan that you cooked the chicken in up to medium heat. Remember it was just in the oven and do not grab the handle without an oven mitt! Add the wine and use a whisk to scrape all the brown bits from cooking into the wine. Cook for 3 minutes to cook the alcohol out of the pan.
  5. Add the Dijon mustard and honey to the pan. Stir well to combine. Turn the heat down to low and add the heavy cream, if you are using it. Whisk everything together and season the sauce with salt and pepper. Add the chicken thighs back into the pan and let the chicken cook in the sauce on low for a 3 minutes before serving.