One-Pan Lemon Herb Chicken Thighs
Boneless chicken thighs are the unsung hero of fast weeknight cooking. They’re juicier than breasts, cook faster, and are nearly impossible to dry out. Season them with lemon, garlic, and herbs, sear until golden, and you’ve got a 15-minute dinner with a built-in pan sauce.
Why You’ll Love This Recipe
- One pan — cooking and sauce in the same skillet
- Chicken thighs stay juicy even if you slightly overcook them
- Bright lemon herb flavor that pairs with anything
- Under $3 per serving
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One-Pan Lemon Herb Chicken Thighs
Ingredients
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon (juice + zest)
- 1 teaspoon dried Italian seasoning
- 1/4 cup chicken broth
- 2 tablespoons butter
- Fresh thyme or parsley
- Salt and pepper
Instructions
- Pat chicken thighs dry and season both sides generously with Italian seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Add chicken thighs and cook 5-6 minutes without moving until golden brown on the bottom.
- Flip and cook another 4-5 minutes until the internal temp reaches 165°F. Remove to a plate.
- Reduce heat to medium. Add garlic to the pan, cook 30 seconds. Add chicken broth, lemon juice, and lemon zest. Scrape up browned bits and let simmer 1 minute.
- Swirl in butter until melted and the sauce is glossy. Pour over chicken, garnish with fresh herbs, and serve.
Recipe Tips
- Don’t move the chicken while it sears — let it develop a golden crust.
- Serve with quick-cook couscous or microwave rice to keep the whole meal under 15 minutes.
- The pan sauce is the best part. Don’t skip deglazing — that’s where all the flavor lives.
- Double the recipe and use leftovers for chicken Caesar wraps the next day.
Calories: 380 | Protein: 36g | Fat: 24g | Carbs: 3g
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Nutritional information is estimated and may vary based on ingredients used.
