Lemon-Onion Chicken Yassa with Fennel

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Succulent chicken thighs marinated in a tangy lemon and onion sauce, slow-cooked until tender with fennel. This West African-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, onion, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, boneless, skinless, cut into 1-inch pieces chicken thighs
• 2 large, thinly sliced (2 cups) onion
• 3, zested (1 tsp) and juiced (3 tbsp) lemon
• 2 cloves, minced garlic
• 2 tbsp olive oil
• 1/2 cup, chopped fresh parsley
• 1/2 cup, chopped fresh dill
• 1, thinly sliced (1 cup) fennel bulb
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp, optional cayenne pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine the chicken pieces with 2 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Let marinate for 15 minutes while you prepare the sauce.
2. Step 2: In a large skillet over medium heat, heat 1 tbsp olive oil. Add the sliced onions and cook for 10-12 minutes until deeply golden and caramelized, stirring occasionally.
3. Step 3: Add the minced garlic and cook for 1 minute until fragrant.
4. Step 4: Stir in the remaining 1 tbsp lemon juice, the lemon zest, and the cayenne pepper (if using). Add the marinated chicken and any accumulated juices to the skillet.
5. Step 5: Cook for 5 minutes, stirring occasionally, until the chicken is browned.
6. Step 6: Add the sliced fennel and 1/4 cup water. Cover and reduce heat to low. Simmer for 20 minutes until the chicken is tender and the fennel is soft.
7. Step 7: Stir in the chopped parsley and dill. Cook for 2 more minutes. Serve hot.