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Tender Braised Lemon Chicken Recipe with Easy Spaghetti Squash Bowls

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A comforting and healthy dish featuring tender braised lemon chicken thighs served over roasted spaghetti squash, a low-carb alternative to pasta. This recipe is quick, easy, and perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • 1 medium spaghetti squash (about 3 lbs / 1.4 kg)
  • Juice and zest of 2 large lemons
  • 4 cloves garlic, minced
  • 2 cups (16 fl oz / 475 ml) low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • Optional garnish: chopped fresh parsley or basil

Instructions

  1. Preheat oven to 400°F (200°C). Slice spaghetti squash in half lengthwise and scoop out seeds.
  2. Drizzle cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper or foil.
  3. Roast squash for 35–40 minutes until tender and easily shredded with a fork. Set aside to cool slightly.
  4. While squash roasts, pat chicken thighs dry and season generously with salt and pepper.
  5. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and cook without moving for 5–6 minutes until skin is golden and crisp.
  6. Flip chicken and cook for 3 more minutes. Remove chicken and set aside.
  7. Reduce heat to medium. Add minced garlic to the pan and sauté for about 30 seconds until fragrant.
  8. Pour in chicken broth, lemon juice, add lemon zest, butter, and dried thyme. Stir to combine and scrape browned bits from the pan. Bring to a simmer.
  9. Return chicken thighs to the pan, skin-side up, spoon some liquid over the top.
  10. Transfer skillet to the oven and bake uncovered for 20–25 minutes until chicken is cooked through (internal temperature 165°F / 74°C). Baste once or twice during cooking if desired.
  11. Once cool enough to handle, use a fork to scrape spaghetti squash flesh into long strands and transfer to serving bowls.
  12. Spoon braised lemon chicken and pan sauce over the spaghetti squash. Garnish with fresh parsley or basil if desired. Serve warm.

Notes

Dry chicken skin thoroughly before searing for crispiness. Baste chicken during braising to keep it juicy. Roast spaghetti squash cut-side down for tender, caramelized strands. If chicken skin isn’t crispy after braising, broil for 2 minutes watching closely. Adjust sauce tartness with a pinch of sugar or honey if needed. Can substitute boneless chicken breasts or turkey thighs, adjusting braising time accordingly.

Nutrition

Keywords: braised lemon chicken, spaghetti squash, low-carb dinner, healthy chicken recipe, easy weeknight meal, gluten-free, dairy-free option

Find it online: https://emacrave.com/tender-braised-lemon-chicken-recipe-with-easy-spaghetti-squash-bowls/