Skillet Crispy Lemon Chicken With White Wine Sauce Recipe


  • 1 large lemon, thinly sliced
  • 4 large or 8 small skin-on, bone-in chicken thighs
  • Kosher salt and freshly ground black pepper
  • 3 teaspoons olive oil, divided
  • 3 sprigs fresh thyme
  • 1 small yellow onion, small diced
  • 2 garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup Holland House White Cooking Wine
  • 1/2 cup low-sodium chicken broth
Skillet Crispy Lemon Chicken With White Wine Sauce Recipe

  1. Preheat oven to 425 degrees F.
  2. Season chicken thighs with salt and pepper. Set a large ovenproof skillet to medium heat and add 1 teaspoon olive oil.
  3. Once hot, add chicken skin-side down. Cook until skin is browned and chicken is cooked halfway through, about 10 minutes. Remove from heat. Arrange lemon slices underneath and around chicken, keeping skin-side down.
  4. Place skillet in oven and roast until chicken is fully cooked and skin is crisp, about 10 more minutes. Transfer chicken pieces, skin-side up, to a plate. Leave lemon slices in skillet.
  5. Return skillet to medium heat. Add thyme, onion, garlic, and red pepper flakes. Cook, stirring frequently, about 2 minutes. Add cooking wine and broth. Simmer until reduced by half, about 5 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin-side up, to re-warm. Top with caramelized lemon slices. Serve with crusty bread for dipping, if desired.

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