Spicy lemongrass chicken skillet is a one-pan weeknight dinner with serious Southeast Asian character. Tender chicken thighs simmer with bruised lemongrass until the liquid disappears, then take on a golden, slightly crisp pan-fry finish with garlic, chili flakes, and fresh basil. It is aromatic, fiery, and comforting all at once — 45g protein per serving with just 5g carbs.
Ready to transport your taste buds to Southeast Asia? This Spicy Lemongrass Chicken Skillet is your ticket! It’s a whirlwind of vibrant, aromatic flavors—zesty lemongrass, fiery chili, pungent garlic, and fresh basil—all coming together in one pan. We’re taking tender chicken thighs and transforming them into a mouthwatering dish that’s both incredibly easy to make and bursting with character. Perfect for a weeknight dinner that feels anything but ordinary!
Ingredients
• 2 lbs / 900g (31.7 oz) boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 tbsp / 60ml extra virgin olive oil
• 3 stalks lemongrass, tough outer layers removed and bruised
• 3 tbsp / 15g (0.53 oz) red chili flakes, or to taste
• 2 ½ tbsp / 15g (0.53 oz) minced garlic, about 5-6 cloves
• 2 cups / 475ml water
• ¼ cup / 50g (1.76 oz) cherry tomatoes, halved
• ½ cup / 15g (0.53 oz) fresh basil leaves
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. In a large skillet, combine the chicken pieces, bruised lemongrass stalks, half of the minced garlic, a generous pinch of salt and pepper, and the water.
3. Bring the mixture to a boil over high heat, then reduce the heat to maintain a steady simmer.
4. Cook until the chicken is cooked through and the water has almost completely evaporated, about 15-20 minutes.
5. Remove and discard the lemongrass stalks. Transfer the chicken to a separate plate and set aside.
6. Wipe the skillet clean and heat the olive oil over medium-high heat.
7. Carefully add the cooked chicken to the hot skillet. Pan-fry until the pieces are golden brown and slightly crispy on all sides, about 5-7 minutes.
8. Add the remaining minced garlic and the red chili flakes to the skillet. Sauté for 30-60 seconds until fragrant.
9. Turn off the heat and stir in the halved tomatoes and fresh basil leaves until just wilted.
10. Season with additional salt and pepper if needed and serve warm.
Nutritional Information
• Serving Size: 1/4 of recipe
• Calories: 450 kcal
• Protein: 45g
• Fat: 28g
• Carbohydrates: 5g
• (Note: This is an estimate and may vary based on exact used.)
Pro Tips
• To release maximum flavor, smash the lemongrass stalks with the back of a knife before adding them to the pan.
• Control the heat by adjusting the amount of red chili flakes. For a milder dish, start with one teaspoon and add more as desired.
• This dish is fantastic served over a bed of fluffy jasmine rice or rice noodles to soak up all the delicious pan juices.
• For an extra layer of flavor, add a splash of fish sauce or soy sauce along with the garlic and chili flakes in step 7.
FAQ
Q: How do I prepare the lemongrass for this recipe
A: To release its maximum flavor, remove the tough outer layers from the lemongrass stalks and then smash or bruise them with the back of a knife before adding them to the skillet.
Q: Can I make this lemongrass chicken less spicy
A: Yes, you can easily control the heat. The recipe suggests adjusting the amount of red chili flakes to your preference. For a milder version, start with just one teaspoon.
Q: What should I serve with this spicy chicken skillet
A: This dish is fantastic served over a bed of fluffy jasmine rice or rice noodles, which are perfect for soaking up the delicious pan juices.
Q: How can I add an extra layer of flavor to this dish
A: For more depth of flavor, you can add a splash of fish sauce or soy sauce at the same time you add the garlic and chili flakes.
Pro Tips
- Smash the lemongrass stalks with the back of a knife before adding them to the pan — bruising releases the citrus oils that carry the whole dish's aroma.
- Let the water evaporate almost completely before you move on: the chicken gently steams through first, then fries in the olive oil for that golden, slightly crispy edge.
- Dial the heat up or down by changing the chili flakes — the recipe's 3 tablespoons are fiery, so start with one teaspoon if you want a gentler skillet and build from there.
- Wipe the skillet clean between the simmer and the pan-fry step; leftover starchy liquid keeps the chicken from browning properly in the oil.
- For a keto-friendly serving base, spoon the chicken and pan juices over cauliflower rice instead of the jasmine rice or rice noodles the dish is often paired with.
Frequently Asked Questions
Can I make this lemongrass chicken ahead of time?
Yes — the whole skillet keeps well in the fridge for 3-4 days and reheats in a hot pan. Add the fresh basil only when serving so it stays fragrant and green.
What can I substitute for lemongrass?
If you cannot find it, a strip of lemon zest plus a small splash of fish sauce mimics the citrus-herbal note. It will not be identical, but the garlic, chili, and basil still carry the dish.
Can I use chicken breast instead of thighs?
You can, but the boneless skinless thighs in this recipe stay juicy through the two-step simmer-and-fry method. If using breast, cut it into 1-inch pieces and pull it from the simmer as soon as it is cooked through so it does not dry out.
Is this dish keto-friendly?
Yes — each of the 4 servings has 5g carbs, 45g protein, and 28g fat. The carbs come mainly from the cherry tomatoes and garlic, so it fits a keto day easily.
Recipe card below.
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Spicy Lemongrass Chicken Skillet
Ingredients
Method
- Directions
- In a large skillet, combine the chicken pieces, bruised lemongrass stalks, half of the minced garlic, a generous pinch of salt and pepper, and the water.
- Bring the mixture to a boil over high heat, then reduce the heat to maintain a steady simmer.
- Cook until the chicken is cooked through and the water has almost completely evaporated, about 15-20 minutes.
- Remove and discard the lemongrass stalks.
- Transfer the chicken to a separate plate and set aside.
- Wipe the skillet clean and heat the olive oil over medium-high heat.
- Carefully add the cooked chicken to the hot skillet. Pan-fry until the pieces are golden brown and slightly crispy on all sides, about 5-7 minutes.
- Add the remaining minced garlic and the red chili flakes to the skillet.
- Sauté for 30-60 seconds until fragrant.
- Turn off the heat and stir in the halved tomatoes and fresh basil leaves until just wilted.
- Season with additional salt and pepper if needed and serve warm.
