Description
A flavorful and zesty dish featuring tender chicken thighs cooked in a rich lemon herb sauce.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, finely chopped
- 1/2 cup low-sodium chicken broth
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1 teaspoon dried thyme
- 1/4 cup fresh parsley, finely chopped (for garnish)
Instructions
- Season the chicken thighs generously with sea salt and black pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the seasoned chicken thighs and cook for approximately 5-7 minutes on each side until golden brown and fully cooked.
- Transfer the chicken to a plate and keep warm.
- Lower the heat to medium and add 2 tablespoons of butter to the skillet, allowing it to melt.
- Add the chopped garlic and sauté for about a minute until fragrant.
- Pour in the chicken broth and lemon juice, scraping up any bits stuck to the skillet.
- Incorporate the lemon zest and dried thyme into the mixture.
- Return the chicken to the skillet and let it simmer gently for around 5 minutes.
- Mix in the remaining 2 tablespoons of butter, stirring until melted and the sauce is silky smooth.
- Serve the chicken warm, drizzled with the lemon herb sauce and topped with fresh parsley.
Notes
- For a spicier kick, add red pepper flakes to the sauce.
- Serve with rice or vegetables for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 150mg