Lemon Pepper Chicken

When I asked Ali, our recipe cross-tester, for her thoughts on these lemon pepper chicken thighs, she said the following: “I LOVED this recipe!” She went on to tell me that she assumed they would be similar to lemon pepper wings, like the kind you might get at a dive bar or restaurant made with just lemon juice and black pepper. Instead, lemon pepper seasoning (which also includes garlic and onion for added flavor) is sprinkled on chicken thighs and mixed into the sauce, which really takes this easy skillet dinner up a notch. 

Ali’s favorite part of this recipe (and mine as well) is the sauce. It’s so simple, yet packed with a punch of bright, savory flavor. And it has just a little bit of body, so it really clings to the chicken. You definitely want to include a side like roasted potatoes, fluffy rice, or mashed potatoes, so you can soak up every last drop of sauce. 

• The sauce is divine. It has great balance between the bright lemon, savory seasoning and broth, and a squeeze of sweet honey. Whisk in a little bit of cornstarch to give the sauce body.
• Minimal prep. Like any good weeknight recipe, this one keeps the upfront prep to a minimum. Plus, dinner comes together in a single skillet. 

• Chicken: Bone-in chicken thighs are my favorite choice for this one-pan dinner. They’re relatively inexpensive and super-flavorful, and the skin gets wonderfully crispy. 
• Lemon pepper seasoning: I recommend going for one that’s salt-free (I personally like Dash Salt-Free Lemon Pepper Seasoning Blend); this way you have complete control of how much salt goes into the pan. You can also use the seasoning for lemon pepper meatballs and baked lemon pepper chicken breast, and it can be added to salad dressings and sprinkled on sandwiches.   
• Lemon: Double down on the lemon flavor by mixing in a couple spoonfuls of freshly squeezed juice. 
• Honey: You only use a little bit, but it’s worth highlighting because it balances the tart acidity of the lemon really well.
• Cornstarch: Don’t skip over this — it thickens the sauce just enough to give it some body.

1. Sear the chicken thighs. Pat the chicken dry, season all over (don’t forget the area under the skin!), and sear skin-side down until the skin is golden-brown and releases easily from the pan.
2. Deglaze the skillet. Transfer the chicken to a plate (it won’t be cooked through yet). Pour in the broth mixture and scrape up any browned bits from the bottom of the pan. 
3. Finish in the oven. Return the chicken to the skillet skin-side up and finish in the oven until cooked through, spooning some of the sauce over the chicken halfway through.