Cilantro Lemon Chicken Thighs (Easy Skillet Dinner)

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This quick, budget-friendly dinner is perfect for busy weeknights. Boneless chicken thighs soak up a simple marinade of lemon, garlic and fresh cilantro, then get seared until golden and finished in a lemony pan sauce. Thighs stay juicy and tender, and they’re usually cheaper than breasts. Serve with rice, quinoa, steamed broccoli or a green salad.

Tips

• Marinate at least 30 minutes, or overnight for the most flavor.
• Freeze the extra zest. Leftover lemon zest keeps in the freezer for soups, dressings and marinades.
• Don’t crowd the pan. Sear in batches so the thighs brown instead of steam.
• Not a cilantro fan? Use fresh parsley or basil instead.

Mandie

Cilantro Lemon Chicken Thighs

Boneless chicken thighs marinated in lemon, garlic and cilantro, seared and simmered in a lemon pan sauce.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinate 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 large lemons zested and juiced, divided
• 1 tbsp garlic finely minced
• 2 tbsp fresh cilantro chopped, plus more for garnish
• 8 boneless skinless chicken thighs
• salt and black pepper to taste
• 2 tbsp olive oil
• 1/4 cup water if needed

Method

 

1. Mix half of the lemon zest and half of the lemon juice with the garlic and cilantro. Set the remaining juice aside (freeze the extra zest for another day).
2. Unroll the thighs, season with salt and pepper, and place in a zip-top bag with the marinade. Turn to coat and refrigerate at least 30 minutes or overnight.
3. Heat the oil in a large skillet over medium-high heat. Let the extra marinade drip off and discard it. Sear the thighs 3 to 4 minutes per side, until browned. Move to a plate.
4. Add the reserved lemon juice (and up to 1/4 cup water) to the pan, scraping up the browned bits. Bring to a boil, then reduce to medium-low.
5. Return the chicken to the pan and simmer 3 to 4 minutes, until it reaches 165°F. Season to taste and garnish with cilantro.

Notes

Marinate up to 24 hours in the fridge.

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FAQ

Can I grill these?

Yes. Grill over medium-high heat 5 to 6 minutes per side until they reach 165°F, then drizzle with the reserved lemon juice.

Can I use chicken breasts?

Yes. Pound them to an even thickness so they cook quickly and evenly.

How long can they marinate?

Up to 24 hours in the fridge.

You might also like:

• One-Pan Lemon Chicken and Potatoes
• Instant Pot Thai Chicken Thighs
• Healthy Chicken Cacciatore