Lemon Garlic Butter Chicken Thighs
Juicy chicken thighs sear to caramelized perfection and finish in a bright, garlicky lemon butter sauce. This one-pan dish is savory, aromatic, and easy enough for a weeknight, yet special enough for weekend dining. Expect tender meat, a glossy sauce, and notes of lemon zest that wake up every bite.
Ingredients
- 4 pieces boneless skinless chicken thighs
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 3 garlic cloves minced garlic
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1/2 cup chicken broth or white wine
- 2 tbsp fresh parsley, chopped
- Optional pinch of red pepper flakes
- Optional fresh thyme sprigs
Instructions
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Dry surfaces help achieve a nice sear and prevent steaming.
- Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, place the chicken in the pan, skin-side down if you have skin, and sear for 4–5 minutes per side until deeply golden and cooked through. Remove the chicken to a plate and keep warm.
- Reduce heat to medium and add the butter to the same skillet. Once melted and foamy, add the minced garlic and cook for about 30 seconds until fragrant, stirring to avoid burning.
- Pour in the lemon juice and scrape up any browned bits from the bottom of the pan. Add the chicken broth (or white wine) and bring to a gentle simmer.
- Return the chicken to the skillet. Let everything simmer together for 2–3 minutes, basting occasionally with the pan sauce, until the sauce slightly thickens and the chicken is warmed through.
- Stir in the lemon zest and chopped parsley. Adjust salt and pepper to taste. If you like a little heat, sprinkle in a pinch of red pepper flakes and/or add a few thyme sprigs while simmering.
- Remove from heat and serve the chicken with spoonfuls of the garlicky lemon butter pan sauce. The dish shines with a bright green salad, roasted vegetables, or fluffy mashed potatoes.