I love chicken thighs, but I don’t get to make them very often because my husband doesn’t like them. They’re something I save for either lunch or when he travels without me. Then I break out all the food he doesn’t like and party! Well, not so much the party part LOL. He recently went on a guy’s trip, and I immediately knew I needed to make chicken thighs while he was away. This Lemon Turmeric Skillet Chicken was an easy choice. Lemon is always good with chicken, and I try to eat turmeric often for the anti-inflammatory benefits. So I missed my hubby for a couple of days, but I had a new recipe to keep my mind off it. We both had fun 🙂
This chicken recipe is simple, delicious, and packs some amazing anti-inflammatory benefits! Try this yummy Lemon Turmeric Skillet Chicken Recipe.
This recipe promised to be simple, and I have to agree. There aren’t a ton of ingredients, and about half of them are pantry staples. I had all of the spices and the olive oil on hand. I also had some chicken bouillon powder, and I used that to make the chicken broth instead of buying it.
That left the fresh items for my weekly grocery list. I had to buy the chicken thighs, garlic, lemon, and parsley. Not too bad as far as shopping lists go.
I have to say this recipe was super easy to prepare. Seasoning the chicken thighs with the spice mix was the most labor-intensive part, and that only took a few minutes. And, by the way, loosening the skin to add the spices underneath added a lot of flavor to this dish.
One thing to note, though, is the spice mix will stain your fingers because of the turmeric. In fact, I don’t keep my fingernails painted, and they were pretty yellow, even though I washed my hands immediately after seasoning the chicken. You might want to wear gloves for this part of the recipe.
Once the chicken was seasoned, it’s into a hot skillet to fry, then you make the sauce by deglazing the pan afterward. Finally, the chicken has to bake for just over half an hour (I used my 12-inch cast-iron pan for all steps). I prepared plain white rice while the chicken baked, and they were ready at almost the same time.
When it was all said and done, I had a truly tasty meal that was easy to prepare. The instructions were clear and easy to follow. It also came in right on time at just under an hour. Here is how the time broke down:
- 10 minutes to prep
- 8 minutes to fry the chicken
- 35 minutes to bake the chicken
- 5 minutes to rest after removing from the oven
- 58 minutes total
As you can see, most of the time for this recipe is spent baking in the oven, so there isn’t a ton of active time. It really made it feel quicker than an hour to prepare.