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This Meyer Lemon Chicken is rich and flavorful. The sauce highlights the sweet floral notes of Meyer lemons and is finished with just a touch of butter for a hint of decadence.

Meyer Lemon Chicken Plated

This Christmas, I was gifted a long-desired cast iron skillet. So, you can imagine my delight to find a recipe in Jan / Feb’s Cooking Light titled “Skillet Mains”. I knew it was time to try out their Meyer Lemon Chicken recipe! The skillet and the recipe exceeded my expectations!

There was some worry that 2 whole lemons would make the lemon flavor of the recipe too intense, but my worries were unnecessary! I substituted regular lemons plus 1 teaspoon of sugar since I couldn’t find Meyer Lemons for my Meyer Lemon Chicken. I recently tried Meyer Lemons at my Mom’s house, and I am convinced that this recipe would be even more amazing with them!

Cooking Light says this recipe takes 27 minutes of hands-on time and 39 minutes total. When I read this to my fiancé, he replied, “Better have a sous-chef at your disposal to get it done in that time!” It took me the better part of an hour and a half from prep to plating. It was most certainly worth it, but it will be a lazy Sunday meal in the future! (If you’ve started from a whole chicken, I made you this easy chicken deboning video to cut down on time!)

Bite of Meyer Lemon Chicken
Chicken Pot Pie in Whole Wheat Crust baked close up
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Be sure to add the butter at the end! I was tempted to skip it in consideration for my waistline (which is hilariously, ridiculous given my last post), but I am so glad I stuck to the recipe. It is Cooking Light after all!

Meyer Lemon Chicken in cast iron skillet
5 from 1 ratings

Meyer Lemon Chicken

This Meyer Lemon Chicken is rich and flavorful. The sauce highlights the sweet floral notes of Meyer lemons and is finished with just a touch of butter for a hint of decadence.
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 4 people


  • 2 chicken breast bone-in or boneless
  • 2 chicken thighs bone-in or boneless
  • 1 teaspoon kosher salt divided
  • ¾ teaspoon black pepper divided
  • Cooking Spray
  • 2 tablespoons olive oil divided
  • 1 pound small red potatoes quartered
  • 1 Meyer lemon cut into ¼ -inch-thick slices and seeded
  • 1 cup shallots chopped
  • 4 garlic cloves thinly sliced (or diced)
  • ½ cup dry white wine
  • ½ teaspoon thyme leaves
  • 1 cup unsalted chicken stock
  • 1 teaspoon cornstarch or arrowroot
  • 2 oz Castelvetrano olives pitted
  • 2 tablespoons Meyer lemon juice
  • 1 teaspoon sugar
  • 2 tablespoons butter
  • 1 tablespoon fresh parley leaves


  • Preheat oven to 400°F
  • Rub ½ teaspoon fresh cracked pepper and salt onto both sides of chicken.
  • Add a small amount of canola oil or cooking spray to pan and heat over medium-high heat until just smoking.
  • Add chicken to pan, skin side down; cook 6 minutes or until skin is crisp and golden brown. Since I used skinless, boneless chicken breasts, mine took only several minutes to brown. Turn chicken over.
  • Place pan in oven. Bake at 400°F for 12 minutes or until a thermometer inserted in the thickest portion of chicken reads 165°F.
  • Removed chicken from pan; loosely tent with foil to keep warm. .
  • Discard pan drippings but do not wipe out pan. Add 1 tablespoon oil to pan, then add potatoes and sprinkle with ¼ teaspoon salt.
  • Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan
  • Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan.
  • Add remaining 1 tablespoon oil, then add shallots and garlic; sauté 2 minutes, stirring so that the garlic doesn’t burn.
  • Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping the pan to loosen browned bits.
  • Return potatoes and lemon slices to the pan. Add 2/3 cup stock, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper; cook 2 minutes until potatoes are tender.
  • It took 25 minutes for my potatoes to cook, so I had to continue to add stock and there was no need to thicken my sauce with cornstarch or arrowroot. If your potatoes behave then combine the remaining 1/3 cup stock and cornstarch, stirring with a whisk. Add cornstarch mixture and olives (if you choose) to the pain; bring to a boil. Cook 1 minute, stirring occasionally.
  • Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; sprinkle with parsley. Enjoy!


Adapted from Cooking Light January/February 2013 (only slightly modified)


Calories: 566kcal | Carbohydrates: 35g | Protein: 39g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1138mg | Potassium: 1366mg | Fiber: 5g | Sugar: 9g | Vitamin A: 335IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 3mg
Course: Dinner
Cuisine: American
Calories: 566
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Meyer Lemon Chicken Skillet

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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