School nights are in full swing at our house and with twice a week soccer practice hitting us right when the sun is setting and tummies are hungry, I have been feverishly testing recipes that are fast, healthy, and … not quesadillas.

Luckily, this crispy lemon dijon chicken made everyone happy and was recently requested a second time by my most discerning of pint-sized palates!!

One Pan Crispy Lemon Dijon Chicken
Serves 4
Delicious crispy chicken recipe the whole family will love.
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
  1. 1 2 to 4 piece pack of bone in chicken thighs
  2. ½ sweet onion, sliced
  3. 2 cloves garlic, smashed
  4. Olive oil
  5. Sprig of rosemary
  6. Juice of 1 lemon
  7. 1/3 cup of wine or broth
  8. Tbsp. Dijon mustard
  9. Optional: chopped root veggies like, carrots or small potatoes
  1. Pre-heat oven to 375.
  2. Coat pan with enough olive oil to cover surface.
  3. Get pan nice and hot, you want oil to be almost smoking.
  4. Place chicken thighs (skin side down) on hot pan and let it crisp (This step is really important. You want the chicken to be browning.. don’t move it around too much or try and flip it over, just let it crackle!) After about a solid 7 minutes, you should see a nice crispy brown skin.
  5. Using tongs, check out the skin side of the chicken and remove from heat and place on plate.
  6. Lower the temp just a bit on the pan and add lemon juice and/or white wine in pan. Stir vigorously getting any browned bits off the bottom of the pan.
  7. Add tablespoon of Dijon mustard, the smashed garlic, and onions. Stir.
  8. Get pan really hot again -- and if you’re using additional veggies -- add here.
  9. Let sizzle for a few remaining minutes, tossing gently and getting all the good flavors together.
  10. Place your chicken thighs on top and place in the pre-heated oven for approximately 15 – 20 minutes.
  11. Take chicken out of oven to rest for 5 minutes placing any remaining veggies back into hot oven for last minute cooking.
  12. Enjoy!
  1. I served ours with my simple and comforting ricotta and Parmigiano penne, but you could easily let this recipe stand on it’s own -- especially with added root veggies!
(cool) progeny