Recipe Background
Lemon Chicken Skillet offers a harmony of citrus, herbs, and comfort.
There's something gently harmonious about a well-cooked Lemon Chicken Skillet. The chicken, golden and slightly crisp from the sear, practically melts under the oven’s heat, releasing aromatic waves of lemon and garlic. Each bite delivers a delicious balance of tangy citrus and savory depth, with the lemon's brightness cutting through the richness of the dish. The baby Yukon Gold potatoes, nestled snugly beside the chicken, gain a crispy edge from the skillet before softening to buttery perfection—don't rush this step, as letting them brown creates that sought-after texture contrast.
As you cook, a comforting aroma fills the kitchen, reminiscent of dinners shared and stories swapped. Stirring the kale at the end feels like inviting a vibrant, earthy guest to the party. It wilts elegantly, soaking up the dish's juices while retaining its tender-crisp snap. Our fresh tarragon adds a touch of anise-like sweetness, rounding out the flavors with a subtle herbal note that lingers delightfully.
Serving up this skillet is an invitation for friends and family to gather ‘round, plates in hand. There's a communal joy in scooping out portions of the hearty, colorful mix. With just one dish in the center of the table, it's a perfect reason to linger and savor—a reminder that the best meals are often the simplest, enlivened by the company they keep.
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 pound chicken thighs boneless, skinless, and trimmed
- 1/2 teaspoon salt divided
- 1/2 teaspoon ground pepper divided
- 1 pound baby Yukon Gold potatoes halved lengthwise
- 1/2 cup low-sodium chicken broth
- 1 large lemon sliced and seeds removed
- 4 cloves garlic minced
- 1 tablespoon fresh tarragon chopped
- 6 cups baby kale
Directions
- Preheat the oven to 400 degrees F.
- Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat.
- Sprinkle the chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Cook, flipping once, until browned on both sides, about 5 minutes total.
- Transfer the chicken to a plate.
- Add the remaining oil, the potatoes, the remaining salt, and the remaining pepper to the pan.
- Cook the potatoes, cut-side down, until browned, about 3 minutes.
- Stir in the broth, the lemon, the garlic, and the tarragon.
- Return the chicken to the pan.
- Transfer the pan to the oven.
- Roast until the chicken is cooked through and the potatoes are tender, about 15 minutes.
- Stir the kale into the mixture and roast until the kale has wilted, about 3-4 minutes.
- Serve.
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