Description
Need a fast dinner idea when you’re out of time? This lemon garlic chicken skillet saves your weeknights with minimal fuss and maximum flavor.
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup low-sodium chicken broth
- Flavor Foundation:
- 2 tbsp olive oil
- 4–5 cloves fresh garlic, minced
- 1 large lemon (zest and juice)
- Vibrant Veggies:
- 3 cups broccoli florets
- 1 large bell pepper (any color), chopped
- Seasonings & Finishing Touches:
- 1 tsp salt (or to taste)
- 0.5 tsp freshly ground black pepper (or to taste)
- 0.25 cup fresh parsley, chopped
Instructions
- Prep Your Players:: First things first, let’s get organized! Pat your chicken thighs super dry with paper towels – this is where the magic of a good sear begins, honestly. Season them generously with salt and pepper. While you’re at it, mince that garlic, zest and juice your lemon, and chop your broccoli and bell pepper. I always end up with little bits of garlic stuck to my fingers, and the smell, oh, it’s just wonderful and gets me excited for dinner!
- Sear that Chicken:: Heat a large skillet (cast iron is my favorite for this, gets things beautifully crispy!) over medium-high heat with a good glug of olive oil. Once shimmering, add your chicken thighs in a single layer. Don’t overcrowd the pan, trust me on this; otherwise, they’ll steam instead of sear, and nobody wants sad, pale chicken. Let them cook for about 5-7 minutes per side, until they’re golden brown and released from the pan. I’ve definitely tried to flip them too soon, and oops, stuck to the pan! Just be patient.
- Add the Veggies and Garlic:: Remove the chicken to a plate for a moment. Into that same skillet, add a little more olive oil if needed, then toss in your chopped bell pepper and broccoli. Sauté for about 3-4 minutes until they start to soften slightly and get a bit of color. Now, add your minced garlic and cook for just another minute until fragrant. Don’t let it burn! That smell, it’s just incredible, honestly.
- Simmer and Finish:: Pour in your chicken broth and bring it to a gentle simmer, scraping up any delicious browned bits from the bottom of the pan – that’s flavor gold right there! Return the chicken thighs to the skillet, nestling them among the veggies. Cover the skillet and let it all simmer for about 8-10 minutes, or until the chicken is cooked through and the veggies are tender-crisp. I’ve definitely overcooked the chicken before, and it was a bit dry, so keep an eye on it!
- Brighten it Up:: Once the chicken is done, remove the skillet from the heat. Stir in the fresh lemon juice and zest. This is where the dish truly comes alive with a burst of freshness! I sometimes add a little extra lemon because I just love that tangy kick. Give it a taste and adjust any seasonings if needed. You might want a little more salt or pepper, honestly, it’s all about what tastes good to you.
- Serve it Up:: Garnish generously with fresh chopped parsley. The green just makes it look so inviting and adds another layer of fresh flavor. Serve immediately. The chicken should be tender and juicy, the veggies vibrant, and the sauce bright and flavorful. It’s such a satisfying sight after a busy day, truly a fast dinner idea when you’re out of time that feels like a triumph!