Pan Fried Chicken Thighs with a twist of lemon and herbs are so refreshing and taste like a French dinner. And this lemon chicken is incredibly juicy and bursting with flavorful Herbes de Provence! I think adding lemon to any chicken dish just makes it better.
Bone-in Chicken thighs, when cooked with lemon and herbs de Provence, is a delicious combination. The thighs are naturally juicy, and the lemon and herbs add a tangy and savory flavor that complements the meat perfectly. Adding lemon and spices not only enhances the taste of the chicken but also helps to tenderize the meat and keep it moist.
You’ll be happy to know that I’ve started sharing more of our fave dinner recipes, so look at this list and see if there’s anything you fancy checking out!
Electric Skillet Fried Chicken is the Best!
So dust off your old electric skillets and get ready to make this delicious recipe.
I’m totally in love with my old electric skillet. We use it all the time to cook up a ton of dinners.
My other chicken recipe in the electric skillet was such a hit that my hubby and I decided to whip up another delicious one.
This time we decided to create a French-inspired recipe thanks to Ina Garten’s Lemon Chicken with Croutons. I love her cookbook, Barefoot in Paris, Easy French Food You Can Make at Home. Of course, we made a simple version by frying it and using skinned bone-in thighs.
What is Herbes de Provence?
You might be wondering what this wonderful blend of herbs is! Well, let’s take a look at what exactly it is!
Herbes de Provence is a mixture of dried herbs commonly used in French cuisine. The blend typically includes a combination of savory, thyme, rosemary, marjoram, and oregano, although the exact mix can vary depending on the producer.
The name “Herbes de Provence” refers to the region of Provence in southeastern France, where herbs are commonly used in cooking. The blend is often used to flavor grilled meats, stews, soups, vegetables, and other dishes.
In addition to the core herbs mentioned above, other herbs and spices may also be included in some blends, such as lavender, bay leaves, fennel seeds, and sage. Some variations may include dried orange or lemon zest and a citrusy note.
Herbes de Provence can be found in most grocery and specialty food stores and is easy to make at home by combining dried herbs in the proportions you prefer.
Let’s Talk About Lemon and Chicken!
Lemon can add a bright, citrusy flavor to baked chicken, making it taste fresher and more flavorful.
When you bake chicken with lemon, the juice and zest can penetrate the meat, infusing it with a tangy flavor. And did you know that lemon can also help to tenderize the chicken by breaking down its proteins, resulting in a more tender and juicy texture?
Lemon has an acidic flavor that can balance and enhance the other flavors in a dish. The acidity of lemon juice can help to cut through rich or heavy flavors, making a dish feel lighter and more refreshing.
Also, lemons add depth to a dish by complementing and highlighting other flavors.
Ingredients You’ll Need For this Electric Skillet Chicken Recipe:
- Bone-in Skin-on Chicken Thighs
- Lemon Zest
- Herbes de Provence
- Olive Oil or Cooking Oil
- Salt and Pepper
- Honey (optional, add about a tablespoon if you like)
Step 1 – Prep Chicken
Wash chicken thighs and dry them thoroughly before seasoning. The drier the meat, the easier it is to brown.
Heavily season the chicken with herbs de Provence, salt, and pepper.
Step 2 – Prep the Electric Skillet
Heat the electric skillet to about 300 degrees with oil in the pan. You want the oil to get hot for the browning process.
Step 3 – Brown Chicken
Add chicken, braise, and brown chicken at high heat with oil for four minutes on each side. If your chicken thigh’s skin isn’t brown, flip them to the skin side and brown them. The pan should have the cover off for this step.
Step 4 – Cook Chicken
Lower heat to 225 and add butter and cover the pan. Cook each side for seven or ten minutes.
In a separate bowl, combine lemon juice and garlic. Add to chicken and uncover the pan. Cook until the sauce has reduced.
The Best Pan Fried Chicken Thighs Recipe
- 4 bone-in skin-on chicken thighs
- 1 tbsp olive oil or cooking oil You can add another tablespoon of oil
- Herbes of Provence Sprinkle generously on both sides of the thighs
- salt and pepper Sprinkle generously on both sides of the thighs
- 1 tbsp butter
- 1 lemon Juice from one lemon
- lemon zest Zest from one lemon
- 2 tbsp garlic minced
- 4 lemon slices
- Wash chicken thighs and dry them thoroughly before seasoning. The drier the meat, the easier it is to brown.Heavily season the chicken with herbs de Provence, salt, and pepper.
Step 2 – Prep the Electric Skillet
- Heat the electric skillet to about 300° with oil in the pan. You want the oil to get hot for the browning process.
Step 3 – Brown Chicken
- Add chicken, braise, and brown chicken at high heat with oil for four minutes on each side. If your chicken thighs' skin didn't brown enough, flip them to the skin side and finish browning them. Just a reminder that the pan should have the cover off for this step.
Step 4 – Cook the Chicken
- Lower heat to 225° and add butter and cover the pan. Cook each side for seven or ten minutes. In a separate bowl, combine lemon juice and garlic. After cooking covered, add the lemon mixture to the chicken and uncover the pan. Cook until the sauce has reduced. Add lemon slices during the last couple minutes of cooking.
FAQs about pan-fried chicken thighs
What cooking method is best for chicken thighs?
I love the electric skillet since the temperature can be controlled. A controlled temperature means that the chicken will come out the same every time.
Is it better to cook chicken thighs fast or slow?
For this recipe, you cook it hot and fast to sear in the skin and juices. Then the temperature is lowered, and the chicken is simmered for longer.
How long does it take to cook chicken thighs thoroughly?
Boneless and skinless chicken thighs are quicker to cook. So, they will take a little longer to cook, between 25 and 30 minutes. But for this recipe, you must use bone-in chicken with skin on them.
Can I use olive oil instead of cooking oil?
If your pan temperature doesn’t exceed 350 degrees, you can use olive oil.
What to Serve with Lemon Chicken
- Roasted Red Potatoes
- Baked Potatoes
- Rustic French Bread
- Roasted Brussel Sprouts
- Rustic Croutons
- Mussels in White Wine Sauce
- French Fries with Aioli Sauce
Frying chicken in an electric frying pan is so easy. My family loves this fresh and yummy way of serving your everyday chicken! I hope you like these pan-fried chicken thighs.