Lemon Cinnamon Chicken

Elevate your weeknight dinner routine with this tantalizing Lemon Cinnamon Chicken recipe, a unique fusion of tangy citrus and warm spice. Perfectly seared bone-in, skin-on chicken thighs are simmered in a luscious sauce made with fresh lemon juice, fragrant cinnamon, sweet honey, and savory garlic, all brought together with a splash of chicken broth. The result is tender, juicy chicken with a golden, crispy skin and a subtle balance of sweet and zesty flavors. Finished with fresh parsley and a rich reduction of the pan sauce, this dish is as visually stunning as it is flavorful. Serve it over fluffy rice or alongside roasted vegetables for a comforting, aromatic meal that’s ready in just 50 minutes. Whether you're hosting dinner guests or prepping a family feast, this Lemon Cinnamon Chicken is sure to impress.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 2 tablespoons Extra virgin olive oil
• 3 tablespoons Lemon juice (freshly squeezed)
• 1 teaspoon Lemon zest
• 1 tablespoon Honey
• 1 teaspoon Ground cinnamon
• 3 cloves Garlic cloves (minced)
• 0.5 cup Chicken broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Sear them for 4-5 minutes until the skin is golden and crisp. Flip the thighs and cook the other side for another 2-3 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.

Step 4

Add the ground cinnamon to the garlic and stir for 30 seconds to release the aroma.

Step 5

Pour in the chicken broth, lemon juice, and honey, and add the lemon zest. Stir to combine, scraping up any browned bits from the bottom of the skillet.

Step 6

Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).

Step 7

Uncover the skillet and spoon some of the sauce over the chicken. Increase the heat to medium and allow the sauce to reduce for 3-5 minutes until slightly thickened.

Step 8

Remove the skillet from heat and sprinkle the chicken with freshly chopped parsley for garnish.

Step 9

Serve the Lemon Cinnamon Chicken hot, drizzled with the pan sauce. Pair with rice, roasted vegetables, or a fresh salad for a complete meal.

Nutrition Facts

Serving size	(1139.8g)

Amount per serving	% Daily Value*
Calories	2227.8

Total Fat 167.7g	0%
Saturated Fat 43.6g	0%
Polyunsaturated Fat 0g
Cholesterol 729mg	0%
Sodium 3381.0mg	0%
Total Carbohydrate 27.5g	0%
Dietary Fiber 2.6g	0%
Total Sugars 18.7g
Protein 164.9g	0%

Vitamin D 0IU	0%
Calcium 167.6mg	0%
Iron 9.6mg	0%
Potassium 1908.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.2%

Protein: 28.9%

Carbs: 4.8%