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Skillet Crispy Lemon Chicken Thighs

Recipe Courtesy of Georgia Johnson of The Comfort of Cooking

Yield: 4 servings | Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes


  • 1 large lemon, thinly sliced
  • 4 large or 8 small skin-on, bone-in chicken thighs
  • kosher salt
  • black pepper, freshly ground
  • 3 tsp. olive oil, divided
  • 3 sprigs thyme, fresh
  • 1 small yellow onion, small diced
  • 2 garlic cloves, minced
  • ⅛ tsp. red pepper flakes, crushed
  • ¼ cup Holland House® White Cooking Wine
  • ½ cup low-sodium chicken broth
Shop Ingredients


  1. Preheat oven to 425°F.
  2. Season chicken thighs with salt and pepper. Set a large ovenproof skillet to medium heat and add 1 tsp. of 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 Holland House® White Cooking Wine and broth. Simmer until reduced by half, about 5 minutes. Season with salt and pepper. Drizzle with 2 tsp. oil. Return chicken to skillet, skin-side up, to rewarm.
  6. Top with caramelized lemon slices. Serve with crusty bread for dipping, if desired. Enjoy!