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Fresh lemon chicken stew garnished with parsley in a skillet.

Lemon Pepper Chicken Thighs ( Cast-Iron Skillet and Oven)

Amber Bondar
Juicy bone-in, skin-on chicken thighs seared in a cast-iron skillet and finished in the oven, then simmered in a zesty lemon pan sauce. Crispy skin, bold cracked black pepper flavor, and simple ingredients make this rustic chicken recipe a family favorite.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Canadian
Servings 8
Calories 409 kcal

Equipment

Ingredients
  

  • 10 Chicken Thighs Bone-in, Skin-on
  • 3 Tbsp Oil
  • 4 Tbsp Whole Black Peppercorns Crushed
  • 2 Tsp Salt
  • ½ Cup Lemon Juice
  • 2 Cups Chicken Stock
  • 2 Tbsp Cornstarch
  • 1 Cup Onion Slice Or Diced
  • 2 Lrg Cloves Garlic Cut Up Fine
  • Lemon Zest *Optional for garnish

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Using a mortar and pestle, coarsely crack peppercorns, then mix with salt.
    4 Tbsp Whole Black Peppercorns, 2 Tsp Salt
  • Heat olive oil in a cast-iron skillet over medium-high heat.
  • Place chicken thighs skin side up in the hot pan. Season generously with the pepper-salt blend. (You don't have to use all the seasoning)
    10 Chicken Thighs, 3 Tbsp Oil
  • Crisp for 3 minutes, flip, season the other side, and sear for another 3 minutes until golden brown.
  • Transfer skillet to the oven. Bake for 20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
  • Remove chicken to a warming plate.
  • Place skillet back on stovetop. Add onion and garlic to the pan drippings and sauté until softened.
    1 Cup Onion, 2 Lrg Cloves Garlic
  • Deglaze with a splash of chicken broth while cooking onions and garlic, scraping up browned bits.
    2 Cups Chicken Stock
  • Add the rest of the broth and simmer.
  • Stir together cornstarch and lemon juice to make a slurry.
    ½ Cup Lemon Juice, 2 Tbsp Cornstarch
  • Whisk into the broth until sauce thickens.
  • Return chicken thighs to skillet. Simmer 5–10 minutes, spooning sauce over the chicken.
  • Remove from heat. Sprinkle with lemon zest and garnish with lemon slices and parsley before serving.
    Lemon Zest

Notes

Amber’s Tips for Success

  • Grind it fresh – Whole peppercorns cracked in a mortar and pestle release oils and aroma that pre-ground pepper just can’t match.
  • Skin-side up first – Season and crisp the chicken skin for a golden crust before flipping; that’s where the flavor lives.
  • Don’t rush the sauce – Let the onions sweat and the slurry work; the sauce should be glossy and cling to the chicken, not watery.
Notes:
  • Substitute drumsticks or bone-in chicken breasts for thighs (adjust cooking time).
  • Shallots can replace onions; garlic powder works if fresh garlic isn’t available.
  • For gluten-free, replace cornstarch with arrowroot powder.

Nutrition

Calories: 409kcalCarbohydrates: 10gProtein: 25gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 140mgSodium: 197mgPotassium: 465mgFiber: 2gSugar: 2gVitamin A: 141IUVitamin C: 8mgCalcium: 41mgIron: 2mg
Keyword cast iron skillet, Chicken, family dinner, lemon
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