Lemon Garlic Chicken Skillet

A weeknight chicken dinner built around lemon, garlic and a pan sauce.

This lemon garlic chicken is the kind of dinner you can make when you want a cooked meal without filling the sink with pans. The chicken cooks in one skillet, then the same pan becomes the base for a lemon and garlic sauce.

Ingredients

• 4 boneless chicken thighs
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 lemon, zest and juice
• 120 ml chicken stock
• 1 teaspoon dried oregano
• Salt and black pepper
• 1 tablespoon chopped parsley

Method

1. Pat the chicken dry. Season both sides with salt, pepper and oregano.
2. Heat the oil in a skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, until browned and cooked through.
3. Move the chicken to a plate. Lower the heat and add the garlic for 30 seconds.
4. Add the stock, lemon zest and lemon juice. Scrape the browned bits from the pan.
5. Simmer for 2 to 3 minutes. Return the chicken and spoon the sauce over it.
6. Finish with parsley and serve with rice, potatoes or bread.

Why the pan matters

The browned bits left after cooking the chicken contain flavor. The stock and lemon loosen them and turn them into a sauce. This is why the same pan works better than starting the sauce in a clean pot.

Storage

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently with a spoonful of water or stock.