One frying pan chicken pan-fried chicken to crispy golden perfection in a delicious lemon garlic sauce. A simple lemon chicken that is perfect for dinner.
- 3 to 4 pounds of chicken thighs, skin on
- 1 1/2 to 2 teaspoons Creole spices, adjust to taste
- 2-3 tablespoons canola oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 bay leaf
- 2 teaspoons chicken bouillon powder (optional)
- 2 tablespoons mustard
- 1 to 2 lemon juice
- 2 cups broth or water
- 1 tablespoon or more pepper flakes, optional
- Remove excess fat from the chicken and pat dry with a cloth or paper towel and salt.
- Pre-heat oven to 400 degrees
- Rub on both sides with Creole spice blend (no salt) or your favorite spice mix. If desired, this can be done an hour before to let it marinate. If you use Creole salt, season to taste
- Add about 1 tablespoon of oil to Dutch oven or oven safe, pot/pan, bring to medium heat.
- Brown the chicken for about 3 minutes on each side. Be very careful with the chicken, it must not burn.
- Remove from pan and set aside. Clean the pans if there are burns.
- Otherwise, continue with onion, garlic, bay leaf, chicken bouillon powder, mustard and paprika. Saute for
- about 2-3 minutes.
- Then cook approximately 2 cups of broth/water, along with the desired quantity of lemon juice, until the flavors are combined for 3 minutes. Adjust for seasonings; add salt and Creole seasoning as needed.
- Return the chicken and chicken drippings back in the cast iron.
- Bake at 400 degrees F for about 18 to 20 minutes until the chicken is cooked through. Add about 1 tablespoon of pepper flakes or more.
- Place the chicken on a plate, top with sauce over it. Garnish with the remaining half of the lemon and serve.