Crispy Lemon Pepper Chicken Thighs Recipe (5 Ingredients, 10 Minutes) by Donna John

Boneless, skinless chicken thighs are such a convenient ingredient to cook during the week. Not only do they cook up fast and are versatile for so many different recipes, they're also hard to overcook and stay juicy and moist. Lemon pepper is my go-to seasoning blend right now, so I was excited to combine those citrusy, peppery flavors with chicken thighs. The result was a tasty budget-friendly chicken dinner that was on the table in about 10 minutes.

To make these crispy pan-fried, low-carb and high-protein chicken thighs you will need just five simple ingredients. Here is your short shopping list, though I bet you already have everything in your pantry already: flour, lemon pepper seasoning, parsley flakes, olive oil and, of course, boneless/skinless chicken thighs (read about the health benefits of protein). The flour, lemon pepper seasoning and parsley flakes are stirred together to dredge the chicken in. The chicken is cooked in a skillet in olive oil until golden and crispy.

Photo credit (all photos): Donna John

Cooking Note: Check to see if your lemon pepper seasoning blend has salt. This will help you determine how much extra salt to use in the dish. For a low-sodium dinner, use a no- or low-sodium lemon pepper seasoning. I used Kinder's Lemon Pepper Seasoning.

Serve this low-sodium, crispy chicken for dinner with your favorite side dishes. I served mine with creamy cheesy vegan grits (recipe coming!), caramelized cabbage and a fresh tossed salad with homemade salad dressing.

Cuisine: American
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

• 4 boneless/skinless chicken thighs
• 1/3 cup flour (all-purpose or gluten-free flour)
• 1/2 - 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon parsley flakes
• olive oil, for frying

Here's how to make it: 

1. Heat about 1 tablespoon of olive oil in a skillet (add more if needed). Combine the flour, lemon pepper seasoning and parsley flakes on a plate. You could use gluten-free flour to make this a gluten-free chicken dinner.
   
2. Season the chicken breasts with salt and then dredge in the seasoned flour. Put into the hot oil and cook until golden brown on one side.
   
3. Flip the chicken over and continue to cook until cooked through. Serve. If desired, you could put the chicken on paper towels to absorb any excess olive oil before serving. The chicken is cooked through at 165 degrees F internal temperature.

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