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I love when I can find a meal that is healthy & tasty! This antioxidative and anti-inflammatory recipe for Lemon Skillet Chicken with Turmeric is amazing. It’s an easy dish to make on a school night, just like this sheet-pan garlic chicken & it is just as easy to clean up as it is to make (a win-win!)
Mickey and I prefer to eat clean, whole foods and this one fits the bill. It’s made with just a few simple ingredients. This recipe for Turmeric Lemon Skillet Chicken has just enough lemon juice, herbs, and spices to make it very flavorful.
What are the Benefits of Turmeric?
Turmeric, originally known as Indian Saffron, is the perfect food for the body and brain. It’s well known for its anti-inflammatory properties. Curcumin, the main active ingredient in turmeric, is great for the body. It’s just a bonus great side effect of using the spice on the foods we love. (Note: you can pick up turmeric supplements for additional curcumin). It is a powerful anti-inflammatory agent and it is a very strong antioxidant.
Effects of Turmeric: Turmeric and curcumin are well-known for health benefits. According to healthline.com, it actually improves memory and reduces the risk of Alzheimer’s disease. It’s even been known to help reduce the side effects of rheumatoid arthritis.
The citrus fruit & citric acid in this lemon skillet chicken brighten it up and bring a great flavor to the dish. Plus, I love the smell of lemon, so I love cooking this chicken meal.
Turmeric Lemon Skillet Chicken
When I find a meal that my family loves, it goes on my “make every month” list. I think that my kids love this meal because the flavor is different than the chicken recipes that I would normally make. I often make baked chicken, but having this lemon skillet chicken meal with turmeric flavoring (you can use turmeric extract) is out of the norm because of the flavorful turmeric.
This recipe is quick, with a prep time of only ten minutes. It will cook for an hour, but it’s easy.
What Ingredients do you need?
- Chicken thighs (Get the bone-in, skin-on chicken)
- 4 chicken thighs, bone in skin on
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 lemon
- Olive oil or cooking spray
- Fresh parsley to garnish
.
Spice Mix:
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
Directions:
- Preheat oven to 375 degrees F.
- In a small bowl, combine the turmeric, paprika, salt, and pepper. Season each chicken thigh on both sides. Gently lift the skin and rub the spices underneath as well.
- Heat a cast iron skillet on medium-high heat. Allow the skillet to get hot by waiting about 5 minutes before adding two tablespoons of olive oil. After the oil is hot, place the chicken thighs in the skillet – top down.
Allow the chicken to cook for about 4 minutes without touching. They should turn a nice golden brown color. Flip the chicken and allow them to cook on the bottom side for about 4 minutes. Remove the chicken thighs and place on a plate. - Pour one cup of chicken broth in the hot skillet to deglaze the pan. Use a wooden spoon to scrape off any brown bits.
- Add minced garlic and the juice of 1 lemon to the pan, stir.
- Place the chicken back in the skillet and allow the sauce to simmer for 5 minutes.
- Turn off the heat and place the skillet in the preheated oven for 35 minutes to finish the cooking process.
- Remove from the oven and allow the chicken to rest for 5 minutes. Garnish with fresh parsley and serve warm.
This recipe is easy to make & looks as great as it tastes!PS- Try this apple cobbler for dessert! Another dinner recipe you might like: 2 Ingredient Crockpot Meal
Turmeric Lemon Skillet Chicken
Ingredients
Ingredients:
- 4 chicken thighs bone in skin on
- 3 garlic cloves minced
- 1 cup chicken broth
- 1 lemon
- Olive oil or cooking spray
- Fresh parsley to garnish
Spice Mix:
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Directions:
- Preheat oven to 375 degrees F.
- In a small bowl, combine the spice mix. Season each chicken thigh on both sides. Gently lift the skin and rub the spices underneath as well.
- Heat a cast iron skillet on medium-high heat. Allow the skillet to get hot by waiting about 5 minutes before adding two tablespoons of olive oil. After the oil is hot, place the chicken thighs in the skillet - top down. Allow the chicken to cook for about 4 minutes without touching. They should turn a nice golden brown color. Flip the chicken and allow them to cook on the bottom side for about 4 minutes. Remove the chicken thighs and place on a plate.
- Pour one cup of chicken broth in the hot skillet to deglaze the pan. Use a wooden spoon to scrape off any brown bits.
- Add minced garlic and the juice of 1 lemon to the pan, stir.
- Place the chicken back in the skillet and allow the sauce to simmer for 5 minutes.
- Turn off the heat and place the skillet in the preheated oven for 35 minutes to finish the cooking process.
- Remove from the oven and allow the chicken to rest for 5 minutes. Garnish with fresh parsley and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
