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Chicken with Sautéed Onions and Lemon

Makes 3 servings



• 3 x 4 oz chicken thighs, boneless + skinless

• 1/2 tbsp olive oil

• 1/4 medium onion, halved and thinly sliced

• 1 tsp minced garlic

• 1/2 lemon thinly sliced

• 1/4 cup chicken or vegetable broth

• Sea salt and pepper, to taste

Directions: Season chicken with salt and pepper. In a large sauté pan over medium heat, place chicken skin side down in a preheated pan with extra virgin olive oil. When both sides are browned and cooked through, remove chicken from pan. Add onions. Season with salt and pepper, to taste. Sauté onions until almost golden brown. Add the garlic and cook until onions are golden. Add the lemon slices and sauté for one minute. Add the stock and stir. Add the chicken back to the pan and then enjoy!

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