Liz's Lemony Skillet Chicken

Lemony Skillet Chicken.JPG

When asked how she learned to cook so well, my mom often says it took years of experimenting, and someone willing to eat whatever she came up with. The test subject she is referring to is my Dad. I am similarly lucky to have a hungry partner to review my work. That partner is not my boyfriend however, but my lovely roommate Liz, who not only volunteers to taste whatever I make, but also lets me turn her bedroom into a photography studio on a weekly basis (it gets the best light!).


If I cooked this chicken every single night, I don’t think Liz would complain. It has all of her favorite things: caramelized onions, white wine, a delicious pan sauce, and LOTS of lemons. It’s also so easy to make that Liz has gotten quite good at making it herself.

Serves 4.


·      1 pound boneless skinless chicken thighs

·      ¼ cup flour

·      ¼  panko bread crumbs

·      1 teaspoon salt

·      1 teaspoon freshly ground black pepper

·      3 tablespoons olive oil

·      1 large yellow onion-thinly sliced

·      2 lemons- one halved, one thinly sliced

·      1/3 cup dry white wine

·      ½ cup fresh parsley-chopped


1.     Preheat oven to 400 degrees. Wash both lemons and thinly slice one of them

2.     On a plate, combine the breadcrumbs, salt and pepper, and flour, reserving 1 tablespoon of flour.

3.     Wash and pat dry the chicken before brushing the tops with 1 tablespoon of olive oil. Meanwhile, heat the remaining olive oil over medium heat in an oven-safe pan or cast-iron skillet.

4.     One at a time, press the tops of the chicken thighs into the flour mixture, until one side is completely coated.

5.     Once you have breaded all of the chicken thighs, add them to the pan and cook for 4 minutes until golden brown. Cook the chicken for an additional 4 minutes on the other side before transferring to a plate.

6.     Add the yellow onion to the skillet and cook until soft and lightly brown, about 5 minutes. Once the onion has softened add the reserved tablespoon of flour and stir to coat, cooking for one minute.

7.     Add the white wine and the juice of one lemon to the skillet and cook for two minutes, until the liquid in the pan has been reduced by half. Season with salt and pepper to taste.

8.     Return the chicken thighs to the pan and top with slices of lemon. Bake for 10 minutes until bubbling and browned.

9.     Add the parsley and serve warm.