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Lemon Tarragon Chicken

COOK TIME
15 mins
PREP TIME
5 mins
SERVINGS
5
RATE THIS RECIPE
(61)

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COOK TIME
15 mins
PREP TIME
5 mins
SERVINGS
5
RATE THIS RECIPE
(61)

Ingredients

  • 2 pounds boneless, skin-on chicken thighs, fat trimmed
  • 1 teaspoon olive oil
  • Zest of 1 lemon
  • 1/3 cup fresh tarragon, finely chopped
  • Pinch of sea salt and cracked pepper
  • Olive oil cooking spray
Fulfilled by

Chef notes

Having a well-seasoned, healthy chicken dish on hand is a necessity when it comes to cooking quickly and efficiently. This recipe calls for skin-on, boneless chicken thighs, which may have a slightly higher fat content than white meat but boasts a much deeper flavor. Using lemon zest, a little olive oil and a handful of fresh tarragon is a simple 3-ingredient mixture that wows the tastebuds. It warms the soul, awakens the senses and, perhaps most importantly, can be made in 20 minutes.



Special equipment: Ideally, use a carbon steel or cast iron skillet.



Technique tip: For optimal results, marinate chicken in fridge for 1 hour (or overnight) or let rest in bowl, covered, at room temperature for 20 minutes before cooking.

Preparation

1.

In a mixing bowl, combine all of the ingredients and well-mixed and chicken is thoroughly coated. Marinate in fridge for 1 hour (or overnight) or let rest in bowl, covered, at room temperature for 20 minutes before cooking.

2.

Set a carbon steel or cast iron skillet on medium-high heat. Once hot, spray generously with olive oil, then add the chicken thighs. Sear and cook for 3 to 5 minutes, or until dark sear marks appear and the chicken can be easily lifted off the skillet. Cook on the other side for another 3 to 5 minutes, or until the chicken is cooked through.

3.

Garnish with fresh chopped tarragon and lemon juice. Enjoy with Tea-Infused Rice and Roast Veggies.