Easy Skillet Lemon Chicken
- ⏱ 55 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Chicken breasts are browned with lemon, roasted in a skillet, and served with a lemon-miso pan sauce.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Easy Skillet Lemon ...
0/0
COOK 1COOK 2
1Mise en place
Prep 1 dry chile de arbol: or pinch of red pepper...
2Preheat and make mixture
3Plate and serve
+ 23 more steps in the app
Easy Skillet Lemon ...
0/0
COOK 2COOK 1
1Mise en place
2Preheat and make mixture
Adjust the oven rack to the middle position and...
Zest the lemons to yield 4 teaspoons zest, Juice 1...
In a small bowl, add the zest, 3 tablespoons oil,...
3Plate and serve
+ 23 more steps in the app
Ingredients
- 2 lemons (divided)
- 1/4 cup extra-virgin olive oil (divided)
- 2 tsp freshly ground black pepper
- 1 tbsp fresh thyme leaves
- 2 1/2 tsp Diamond Crystal kosher salt
- 4 boneless skin-on chicken breasts
- 1 tbsp white miso paste
- 3 garlic cloves (thinly sliced)
- 1 dry chile de arbol (or pinch of red pepper flakes; optional)
- 3/4 cup chicken broth
- 5 tbsp unsalted butter (cut into 5 pieces and chilled)
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Prep 1 dry chile de arbol: or pinch of red pepper flakes; optional
2. Preheat and make mixture COOK 1
- Adjust the oven rack to the middle position and preheat the oven to 400°F
- Zest the lemons to yield 4 teaspoons zest, Juice 1 zested lemon to yield 2 tablespoons of juice, save any remaining lemon juice for another use and set aside, Halve the remaining lemon crosswise and set aside
- In a small bowl, add the zest, 3 tablespoons oil, black pepper, and 1 tablespoon thyme leaves
- Stir until well-combined
3. Slice the garlic COOK 2
- Thinly slice the garlic cloves
4. Mise en place COOK 2
- Prep 5 tbsp unsalted butter: cut into 5 pieces and chill
5. Season the chicken COOK 2
- Pat the chicken breasts dry with paper towels, gently loosen the chicken skin on top of each breast without tearing
- Rub the lemon zest–oil mixture under the skin and all over each chicken breast
- Season the chicken generously with salt and pepper
6. Sear lemon halves COOK 1
- In a 12-inch stainless steel or enameled cast-iron skillet, heat the remaining 1 tablespoon oil and add the lemon halves, cut sides down, over medium heat
- Cook, undisturbed, until the edges begin to brown, 2 to 4 minutes
- Transfer the lemon halves to a plate and set aside
🤝 Cook 2 hands the 12-inch skillet to Cook 1.
7. Brown the chicken COOK 1
- Heat the remaining oil in the skillet over medium-high heat until just smoking and carefully lay the chicken breasts skin side down in the skillet
- Cook without moving until the skin is golden brown and crisp, 6 to 7 minutes, Carefully flip the chicken breasts skin side up, and nestle the reserved seared lemon halves in the skillet alongside the chicken, cut side down
🤝 Cook 2 hands over the chicken.
8. Roast the chicken COOK 1
- Transfer the skillet to the oven and roast until a thermometer inserted into the thickest part of the chicken registers 155°F, 12 to 15 minutes
- Transfer the chicken breasts to a cutting board and let rest while preparing the pan sauce, Do not wipe out the pan
9. Make lemon mixture COOK 1
- Using tongs or a kitchen towel to handle, carefully juice the caramelized lemon halves into a small bowl to yield 2 tablespoons juice
- Whisk in the fresh lemon juice and miso until smooth, Set aside
10. Reduce the sauce COOK 1
- Taking care if the handle is still hot, return the skillet with any remaining fat and browned bits to the stovetop over medium-high heat and add the garlic, chile, if using, and 2 thyme sprigs
- Cook, stirring constantly, until the garlic is softened and fragrant, about 1 minute
- Add the chicken broth and bring to a boil over medium-high
- Cook, stirring occasionally, until reduced by half, about 5 minutes
🤝 Cook 2 hands over the dry chile de arbol.
11. Stir lemon-miso mixture COOK 1
- Stir in the reserved lemon-miso mixture
- Whisk in the butter a few pieces at a time and cook at a boil until just emulsified, about 30 seconds
- Remove from heat and set aside
- Remove the chile, if using
12. Plate and serve BOTH
- If desired, slice the chicken on a sharp bias and transfer it to individual serving plates
- Serve the sauce with the chicken
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