Yassa Chicken with Onions and Lemon
A tangy Senegalese classic featuring chicken marinated in mustard and lemon, slow-cooked with caramelized onions and fresh herbs. This west african-inspired chicken ready in about 60 minutes pairs Dijon mustard, juiced (2 tbsp fresh juice) lemon, vegetable oil 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
- 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Yassa Chicken with Onions and Lemon take to make?
Total time is about 60 minutes (35 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Yassa Chicken with Onions and Lemon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dijon mustard from drying out.
Can I substitute ingredients in Yassa Chicken with Onions and Lemon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Yassa Chicken with Onions and Lemon for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Yassa Chicken with Onions and Lemon?
West African chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Love how the West African come through in every bite.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
