Lebanese Chicken Skillet with Seasonal Vegetables
A vibrant and wholesome Lebanese-inspired skillet supper featuring tender chicken thighs slow-braised with a medley of fresh spring vegetables like asparagus and peas, infused with fragrant spices and bright lemon notes. This dish highlights seasonal produce and authentic Middle Eastern flavors for an easy weeknight meal.
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Overview
This Lebanese Chicken Skillet combines succulent chicken thighs with crisp spring vegetables like asparagus and peas, all slow-braised in a fragrant blend of Middle Eastern spices and fresh lemon juice. The slow braising technique ensures tender, flavorful meat and beautifully melded tastes, making it a perfect wholesome weeknight supper.
Why you’ll love it
- Uses seasonal spring vegetables for freshness and vibrant color.
- Slow braising locks in moisture for perfectly tender chicken every time.
- Bright lemon and aromatic spices bring authentic Lebanese flavors to your table.
- One-skillet recipe simplifies cleanup and cooking.
Ingredient notes
Chicken thighs: Use bone-in, skin-on thighs for the best flavor and moisture retention.
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Vegetables: Fresh asparagus and green peas add texture and color; feel free to substitute with other tender spring vegetables if preferred.
Spices: Ground cumin, coriander, and cinnamon provide warm, aromatic notes typical of Lebanese cuisine.
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Lemon: Fresh lemon juice and zest brighten the dish and balance the spices.
Serving & storage
Serve the skillet warm, ideally with a side of fluffy rice or warm flatbread to soak up the juices.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until steaming hot. Do not refreeze once cooked.
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Chef tips
- If bone-in thighs are unavailable, skin-on boneless thighs can be used but watch cooking time to avoid drying out.
- For richer flavor, deglaze the skillet with a splash of white wine before adding chicken broth in step 6.
- Use fresh lemon juice for best brightness; bottled lemon juice will alter the flavor.
- Ensure chicken reaches an internal temperature of 75°C (165°F) for food safety.
Ingredients
- 8bone-in, skin-on chicken thighs (about 1.2 kg)
- 2 tbspolive oil
- 1large onion, thinly sliced
- 3 clovesgarlic, minced
- 1 tspground cumin
- 1 tspground coriander
- ½ tspground cinnamon
- 200 gfresh asparagus, trimmed and cut into 5 cm pieces
- 150 gfresh or frozen green peas
- 1medium tomato, diced
- 250 mlchicken broth
- 1lemon, zested and juiced
- saltto taste
- black pepperto taste
- fresh parsleyfor garnish
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Equipment
- large heavy-bottom skillet with lid
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cup
Nutrition per serving
- Calories420
- Protein35 g
- Carbs12 g
- Fat22 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.Step 2
Heat the olive oil over medium-high heat in a large heavy-bottom skillet. Add the chicken thighs skin-side down and brown for 5 to 7 minutes until the skin is golden and crisp. Flip and brown the other side for 3 minutes, then transfer chicken to a plate.Step 3
Reduce heat to medium. Add the sliced onion to the skillet and sauté for 5 minutes until softened and translucent.Step 4
Stir in the minced garlic, ground cumin, coriander, and cinnamon. Cook for 1 minute until fragrant.Step 5
Add the diced tomato and cook for 3 minutes until slightly softened.Step 6
Return the browned chicken thighs to the skillet, nestling them among the vegetables. Pour in the chicken broth, lemon zest, and lemon juice. Bring to a gentle simmer.Step 7
Cover the skillet with a lid, reduce heat to low, and slow-braise for 30 minutes until chicken is cooked through and tender.Step 8
Remove the lid and add the asparagus pieces and peas to the skillet. Stir gently to combine. Cover and cook for an additional 10 minutes until vegetables are tender yet crisp.Step 9
Taste and adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley before serving.
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