Cast Iron Lemon Pepper Chicken Thighs
Faith Kennedy
4
2 hours 15 minutes
15 minutes
138
American
Dinner, Entree, Main Meal
Juicy, flavorful, and you only need simple pantry ingredients, these lemon pepper chicken thighs are proof that simple ingredients can make an incredible meal. A quick brine keeps the chicken tender, while plenty of fresh lemon, cracked black pepper, and garlic create a bright, savory crust. Cooked in a well-seasoned cast iron skillet, the chicken develops beautiful golden edges and finishes with a buttery pan sauce that's perfect spooned over rice, roasted potatoes, or grilled vegetables.
Ingredients
blank
blank
4 cups cold water
1/4 cup kosher salt
1 tablespoon brown sugar
2 cloves garlic, smashed
1 teaspoon whole black peppercorns
2 sprigs fresh thyme (optional)
1 pound boneless, skinless chicken thighs
blank
2 tablespoons olive oil
1 tablespoon freshly cracked black pepper
1 teaspoon kosher salt (reduce slightly if your chicken brined longer than 2 hours)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
Zest of 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons butter
2 cloves garlic, minced
Lemon slices, for cooking
Fresh parsley, chopped, for garnish
Directions
blank
blank
In a large bowl, whisk together the water, kosher salt, and brown sugar until dissolved. Add the garlic, peppercorns, thyme, and chicken thighs. Refrigerate for 1 to 2 hours.
Remove the chicken from the brine, rinse lightly if desired, and pat completely dry with paper towels.
blank
In a small bowl, combine the black pepper, garlic powder, onion powder, oregano, lemon zest, and salt. Rub the seasoning mixture evenly over both sides of the chicken thighs.
blank
Heat your cast iron skillet over medium heat. Add the olive oil and allow it to shimmer.
Place the chicken in the skillet without overcrowding. Let it cook undisturbed for 5–6 minutes until deeply golden before flipping.
blank
Flip the chicken and reduce the heat to medium. Add the butter, minced garlic, lemon juice, and a few lemon slices to the skillet.
Continue cooking for another 5–7 minutes, occasionally spooning the butter and pan juices over the chicken, until the internal temperature reaches 165°F.
blank
Transfer the chicken to a plate and let it rest for 5 minutes. Spoon the lemon butter sauce over the top and finish with fresh parsley.
Serve with roasted potatoes, grilled asparagus, rice, a crisp salad, or your favorite seasonal vegetables.
More Tasty Ideas
Rosemary Brown Butter Skillet Chicken Thighs
Crispy-skinned chicken thighs, browned in a Lancaster No. 8 Skillet and finished with nutty brown butter, fresh rosemary, garlic, and a squeeze of lemon. It’s the kind of dinner that feels a little special without requiring much work.
German Pancakes with Warm Berry Compote
There’s something wonderfully simple about a plate of homemade German pancakes. They’re thin, tender, and lightly crisp around the edges, less fluffy than an American pancake and perfect for stacking, folding, or topping with whatever you have on hand.
For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
Classic Cherry Skillet Pie with Red Wine
This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.
Share:
Classic Buttermilk Pancakes
Cheesy Pesto Pull-Apart Bread