🍽️ FittestMe.aiFoodsNutrients

Pan-Seared Chicken Thighs with Lemon-Herb Pan Sauce Recipe

American · Main course · 35 min total

Juicy, crispy-skinned chicken thighs are pan-seared to perfection and finished with a bright, savory lemon-herb pan sauce. This quick and easy recipe is perfect for a weeknight dinner that feels special.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme

Instructions

1. Pat chicken thighs dry with paper towels. Season all over with salt and pepper.
2. Heat olive oil in a large heavy skillet over medium-high heat. Place chicken skin-side down in the skillet. Cook without moving for 6-8 minutes, until skin is golden brown and crispy.
3. Flip chicken and cook for another 5-6 minutes, until internal temperature reaches 165°F. Transfer chicken to a plate and tent with foil.
4. Pour off all but 1 tablespoon of fat from the skillet. Reduce heat to medium. Add butter and garlic; cook for 30 seconds until fragrant.
5. Pour in chicken broth, scraping up any browned bits. Add lemon juice and zest. Simmer for 2-3 minutes until slightly reduced.
6. Stir in parsley and thyme. Return chicken to the skillet, turning to coat in sauce. Serve immediately.

Tips

• For extra crispy skin, let the chicken sit uncovered in the fridge for an hour before cooking.
• Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

More about Pan-Seared Chicken Thighs with Lemon-Herb Pan Sauce →

AI estimate may be inaccurate · Terms