Cast Iron Skillet Lemon Chicken - North Dallas Moms

Happy Happy Friday! We made it through the first “working” week of 2021 which is a huge accomplishment in itself, haha!

If you have been following us for a while you know that I (Rachael) don’t eat meat, however, I will still cook meals for my family that are not meatless.. so last night I made this recipe from Living with Landyn and it was a HIT! I obviously can’t speak from experience so you just have to trust my hubby + kids on this one, ha!

This makes a great dish for these chilly nights we have been having and was SUPER easy! If you make it, let us know what you think!


  • 2 packs chicken thighs, skin on + bone in
  • Juice of 5 lemons
  • 3/4 cup white wine
  • Pinch of fresh parsley or dehydrated
  • Garlic paste, in the squeeze tube or 4-6 cloves of garlic, minced
  • Olive oil
  • Salt + pepper to taste


  1. Rinse and pat dry chicken thighs. Leave skin on. (full disclosure: I did not do this step, freaked me out lol)
  2. Sprinkle with salt + pepper.
  3. Heat your cast iron skillet to med/ high heat.
  4. Add 2 tablespoons of oil of your choice.
  5. Once oil is hot, place chicken thighs, skin side down and brown for 2-3 mins.
  6. Turn off the heat.
  7. Remove chicken from cast iron pan and set aside.
  8. In a mixing bowl, squeeze the juice of 5 lemons. Add wine, garlic and parsley. Whisk together.
  9. Place chicken back in cast iron, pour lemon + wine mixture all over the top. Nestle already squeezed lemon halves in between chicken for color and flavor.
  10. Put cast iron skillet into a 375 degree oven and cook uncovered for 25 minutes or until internal temp reaches 165 degrees.

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