Yassa Chicken with Onions and Lemon

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tangy Senegalese classic featuring chicken marinated in mustard and lemon, slow-cooked with caramelized onions and fresh herbs. This West African-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, Dijon mustard, 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.

Prep: 35 min Cook: 25 min Serves 4 West African cuisine 380 cal/serving

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Ingredients

1.5 lbs (680g), bone-in, skin removed chicken thighs
2 tbsp Dijon mustard
2, juiced (2 tbsp fresh juice) lemon
1 tbsp vegetable oil
2 large, thinly sliced (2 cups) onion
3 cloves, minced garlic
2 tbsp vegetable oil
1/4 cup, chopped fresh parsley
to taste salt
to taste black pepper
4 cups cooked rice

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Instructions

Step 1: In a bowl, combine 2 tbsp Dijon mustard, 2 tbsp lemon juice, 1 tbsp vegetable oil, salt, and black pepper. Add chicken thighs, coating evenly. Marinate for 30 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add sliced onions and cook for 10-12 minutes, stirring occasionally, until deeply golden and caramelized.
Step 3: Push onions to the sides, add minced garlic to the skillet, and cook for 1 minute until fragrant.
Step 4: Add the marinated chicken (including marinade) to the skillet. Cook for 10 minutes per side, turning once, until chicken is cooked through.
Step 5: Stir in the remaining 2 tbsp Dijon mustard and chopped parsley. Cook for 2 minutes until sauce thickens and coats the chicken.
Step 6: Serve chicken and onions over cooked rice.