Lemon Chicken Skillet

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This Lemon Chicken Skillet brings together zesty flavors and savory goodness in one pan. It’s seasoned with tasty spices, cooked with couscous and broccolini for an easy and flavorful meal.

This lemon chicken skillet is my weeknight favorite! It’s simple to clean up, my little one enjoys it, and it bursts with fantastic flavors. Plus, it’s perfect for feeding the whole gang. What more could you ask for?

This Lemon Chicken Skillet is a delightful blend of tangy and savory. It all comes together in a trusty cast iron skillet with broccolini and couscous. Dive in and enjoy!

Lemon Chicken Skillet

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Servings 8


  • 2 tablespoons dijon mustard
  • ½ tablespoon honey
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried dill
  • ½ large white onion minced
  • 3 cloves garlic minced
  • ¼ cup olive oil divided
  • 2 lbs. chicken thighs bone-in and skin-on
  • 1.25 cups Israeli couscous dry
  • 1 medium lemon sliced
  • 2 tablespoons fresh lemon juice
  • 2 cups chicken broth
  • ½ cup dry white wine such as sauvignon blanc
  • 8 oz. broccolini
  • ½ teaspoon salt
  • 2 tablespoons salted butter
  • ¼ teaspoon ground pepper
  • cup crumbled goat cheese


  • Preheat your oven to 400°F.
  • Mix dijon mustard, honey, smoked paprika, dried dill, minced white onion, minced garlic, and 2 tablespoons of olive oil in a bowl large enough for marinating chicken thighs. Stir well.
  • Add chicken thighs to the mixture and coat them evenly. Let the chicken marinate for at least 30 minutes.
  • Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add chicken thighs and the remaining marinade. Sear each side for 3-5 minutes.
  • In the last minute of searing, add butter and lemon slices to the skillet.
  • Remove chicken and lemon slices from the skillet. Add dried couscous and cook until toasted for about 2-4 minutes.
  • Pour in white wine to deglaze the pan. Bring to a boil.
  • Add chicken broth, lemon juice, and broccolini. Bring to a boil.
  • Return chicken thighs and lemon slices to the skillet. Season with salt and pepper.
  • Place the skillet in the oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 160ºF – 165ºF.
  • Remove from the oven and let it rest for 5-10 minutes to allow the liquid to absorb into the couscous.
  • Fluff the couscous and top with fresh dill and crumbled goat cheese.


  • Orzo works well as a substitute for couscous.
  • If using boneless chicken thighs, cooking time may be shorter. Check the internal temperature.
  • Broccoli or chopped kale can be used if broccolini is not available.

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