The chicken thighs with lemon and honey in a skillet are an easy main course to prepare, yet they deliver flavors that blend beautifully. You will find the lemon’s acidity perfectly balancing the sweetness of wildflower honey, creating a flavorful glaze that keeps the chicken moist and juicy. I find this dish ideal for a Sunday lunch with family or for a meal with friends. You can pair the dish with grilled vegetables or pan-fried potatoes. If you like chicken recipes you can also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 55 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to prepare the chicken thighs with lemon and honey in a skillet
- 2.1 lbs chicken thighs, with skin, raw
- 1 lemon
- to taste salt
- to taste black pepper
- 3 tbsp extra-virgin olive oil
- 1 sprig rosemary
- 2 leaves sage
- 2 leaves bay leaves
- 2 tbsp wildflower honey
- Half glass white wine
- to taste thyme (dried)
Tools
- Skillet
- Spoons
- Bowl
Steps to make the chicken thighs with lemon and honey in a skillet
To prepare the chicken thighs with lemon and honey in a skillet, first take the chicken thighs and remove any remaining feathers. Place the pieces in a large bowl, add the tablespoons of extra-virgin olive oil, the juice of one lemon, the aromatic herbs — I used a sprig of rosemary, sage leaves, bay leaves, a little dried thyme — salt, black pepper and 2 tablespoons of wildflower honey. Mix everything well, cover with plastic wrap and let marinate in the refrigerator for at least 1 hour.
After the resting time, take a large skillet, arrange the thighs and over fairly high heat let the chicken brown for a couple of minutes on each side until golden. Now deglaze with the white wine while still on high heat and wait for the alcohol to evaporate. After this step, pour the marinade with the herbs over the meat. Lower the heat to the minimum, put on the lid and let the chicken cook for at least 45 minutes. There is no need to add water because the wine and the marinade will keep the chicken moist.
After 45 minutes remove the lid and if you notice there is still a lot of liquid, turn up the heat and let it reduce. When the sauce has thickened and the chicken has taken on color and flavor, turn off the heat. Serve warm, perhaps accompanied by pan-fried potatoes.
Storage and tips
It is best eaten immediately, but you can store it in the refrigerator in an airtight container for up to two days.
To reheat, I recommend adding a little water to a skillet over low heat, add the chicken and cover to warm the center of the meat without burning the honey.
