Mediterranean Lemon Chicken Thighs

This dish is all about bright lemon flavor, tender chicken and a simple sauce that feels comforting without being heavy. Lightly coating the chicken in flour helps it brown well and gives the sauce a silky texture. It works with rice, roasted potatoes or simple greens, so it’s easy to pair with anything.

Time

Prep: 10 minutes
Cook: 20–25 minutes
Total: 30–35 minutes

Ingredients

Chicken

Boneless, skinless chicken thighs or breasts

All-purpose flour (for coating)

Kosher salt and black pepper

Extra virgin olive oil

Aromatics & Sauce

Garlic, minced

Fresh rosemary sprigs

Chicken broth or stock

Lemon juice

Lemon zest

Optional: white wine for deglazing

Instructions

Prep the chicken
Pat the chicken dry. Season with salt and pepper. Lightly coat both sides in flour and shake off the excess.

Sear
Heat olive oil and  in a skillet over medium-high. Add the chicken and cook until golden on both sides. Remove and set aside.

Build the flavor
Lower the heat. Add garlic and cook for a few seconds until fragrant. Add rosemary. If using wine, pour in a splash and scrape up the browned bits.

Make the sauce
Add chicken broth, lemon juice and lemon zest. Simmer for a minute.

Return the chicken
Place the chicken back into the pan. Spoon sauce over the top. Simmer for 8–10 minutes until cooked through and the sauce thickens slightly.

Finish
Taste and adjust the lemon and salt. Serve warm with the pan sauce.

Tips

Shake off extra flour so it doesn’t clump in the pan.

Don’t rush the searing step; the golden crust adds flavor.

Use fresh lemon juice for the cleanest flavor.

Add zest at the end if you want a stronger lemon lift.

If the sauce reduces too quickly, add a splash of broth.

Let the chicken rest for a minute before serving so the juices settle.

If you use breasts, pound them slightly so they cook evenly.

A small knob of butter at the end gives the sauce a smooth finish.

Variations

Creamy Version: Stir in a spoon of cream or mascarpone at the end.

Herb Swap: Use thyme or oregano if you don’t have rosemary.

Olive Twist: Add sliced olives for a briny note.

Veggie Add-In: Add spinach or artichokes in the last few minutes.

Spicy Version: Add chili flakes to the garlic.

Wine-Forward: Use more white wine and reduce it longer for deeper flavor.

Caper Version: Add capers for a lemon-picatta vibe.

Roasted Option: Sear the chicken, then finish in the oven at 200°C for 10 minutes.

Q&A

Can I use bone-in thighs?
Yes. Increase the cooking time until fully cooked.

Can I make this ahead?
It reheats well. Store the sauce with the chicken so it stays moist.

Can I skip the flour?
You can, but the sauce won’t be as silky.

How do I keep the chicken tender?
Avoid overcooking. Remove from heat as soon as the center is done.

What’s the best partner side?
Rice, orzo, roasted potatoes or a simple green salad.

Nutrition

(Approx. per serving)

Depends on thigh vs breast, but on average:

Calories: 280–360

Protein: 26–32 g

Carbs: 6–10 g (mostly from flour and sauce)

Fat: 14–18 g

Conclusion

This lemon chicken is simple, bright and full of Mediterranean flavor. The sauce is quick but tastes like it took much longer. If you want a creamy version, a skillet-only version or a low-carb version, I can build that for you too.