Lemon Honey Chicken Thighs

Lemon Honey Chicken Thighs


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Sticky and saucy chicken thighs are a delicious weekend meal. You can also use chicken breasts, but just cook them a bit longer, about 6 minutes per side.

  • 2 Tablespoons Olive Oil
  • 8 Skinless & Boneless Chicken Thighs
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/3 Cup Sliced Shallots
  • 3 Tablespoons Water
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Tablespoons Honey
  • 2 Tablespoons Chopped Fresh Oregano
  1. In large-size skillet add olive oil and turn heat to a medium-high. Swirl oil to coat pan.
  2. Sprinkle chicken with kosher salt and pepper. Add chicken to heated skillet and cook 5 minutes per side until browned. Transfer to plate and cover with foil to keep warm.
  3. Add shallots to skillet. Reduce heat to medium and cook 2 minutes, stirring frequently. Add water, lemon juice, and honey to pan. Bring to a boil. Cook 1 minute, scraping pan to loosen browned bits.
  4. Return chicken to pan and cook 5 minutes aside, over a medium-high heat, making sure to coat both sides in sauce.
  5. Remove from heat and transfer to serving platter. Sprinkle with fresh oregano and serve immediately.
  6. Serves 4
  7. Prep Time: 20 Minutes Cook Time: 23 Minutes Total Time: 43 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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