Lemon Garlic Chicken Thighs
In short: Boneless chicken thighs seared until golden, then finished in a bright pan sauce of lemon, garlic and butter. Ready in 30 minutes. It takes about 30 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Boneless, skinless thighs are forgiving, cheap and hard to dry out, which is why they show up on so many weeknight tables. Here they are seared hard in a skillet, then simmered briefly in a sauce of lemon juice, garlic, stock and a little butter. The sauce thickens as it reduces and coats each piece. Serve it over rice, mashed potatoes or buttered noodles, with a green vegetable alongside.
Instructions
- Pat the thighs dry with paper towels and season both sides with the salt, pepper and oregano. Dry meat browns instead of steaming.
- Heat the oil in a large skillet over medium-high heat. Add the thighs in one layer and cook without moving them for 5 minutes, until deeply golden underneath.
- Turn the thighs and cook the second side for 4 minutes. Move them to a plate. They will not be cooked through yet.
- Lower the heat to medium. Add the garlic to the same pan and stir for 30 seconds, just until fragrant, so it does not burn.
- Pour in the stock, lemon juice and zest, scraping up the browned bits from the pan. Simmer for 3 minutes until the liquid has reduced by about a third.
- Return the thighs and their juices to the pan. Simmer for 6 to 8 minutes, turning once, until the sauce is glossy and a thermometer in the thickest piece reads 74°C (165°F).
- Take the pan off the heat and swirl in the butter until melted. Scatter with parsley and serve with the sauce spooned over.
Tips
- Bone-in thighs work too. Sear them skin side down for 8 minutes, then cover and simmer for 25 minutes in the last stage, until a thermometer in the thickest part, not touching bone, reads 74°C (165°F).
- A splash of white wine or a teaspoon of Dijon mustard in the sauce adds depth. Stir in a spoonful of cream if you want it richer.
Questions and answers
Can I make lemon garlic chicken thighs ahead of time?
Yes. Cook the chicken and sauce, cool, and refrigerate in an airtight container for up to 3 days. Reheat gently in a covered pan with a splash of stock so the sauce loosens.
Can I freeze lemon garlic chicken thighs?
Yes, for up to 3 months. Freeze the cooked thighs with their sauce in a sealed container, thaw overnight in the fridge and reheat until steaming hot.
What goes well with lemon garlic chicken?
Rice, buttery mashed potatoes, orzo or crusty bread all catch the sauce. Add steamed green beans, roasted broccoli or a simple tomato salad.
How long does it take to make Lemon Garlic Chicken Thighs?
About 30 min in total: 10 min of preparation and 20 min of cooking.
How many calories are in Lemon Garlic Chicken Thighs?
About 380 kcal per serving, with 37 g of protein, 5 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 5 g |
| Fat | 24 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
