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Lemon Garlic Butter Chicken Thighs

Ingredients · Serves 4 · Prep 10 min · Total 30 min

  • Chicken
  • 2 lb boneless skinless chicken thighs, 6 to 8 thighs, patted dry
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 1 tbsp olive oil
  • Lemon garlic sauce
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • ½ cup chicken broth
  • 1 lemon, zested and juiced (about 3 tablespoons juice)
  • ¼ tsp red pepper flakes (optional)
  • 2 tbsp fresh parsley, chopped
simmerbee.com/r/lemon-garlic-chicken-thighs-skilletSimmerbeeCard 1 · front

Lemon Garlic Butter Chicken Thighs

Steps

  1. Pat the chicken very dry with paper towels. Mix the salt, pepper, garlic powder and paprika and sprinkle it over both sides of the chicken.
  2. Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Lay the thighs in smooth side down and leave them alone until deeply golden.
  3. Flip and cook the other side until the chicken reaches 165°F (74°C) in the thickest part. Thighs stay juicy even a bit past that. Move the chicken to a plate.
  4. Lower the heat to medium. Melt the butter in the same pan, add the garlic (and pepper flakes, if using) and stir until fragrant but not brown.
  5. Pour in the broth and lemon juice, scraping up the browned bits with a wooden spoon. Simmer until slightly reduced.
  6. Stir in the lemon zest, return the chicken and any juices to the pan and spoon the sauce over the top. Sprinkle with parsley and serve.
  7. Cook to 165°F inside (check with a thermometer).