Weeknight Spicy Lemon-Garlic Chicken
Weeknight Spicy Lemon-Garlic Chicken
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon salt, as needed, for seasoning
- 1/4 teaspoon black pepper, as needed, for seasoning
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons butter
- 6 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Season the chicken thighs generously with salt and pepper on both sides.
⏱️ 2 min
- 2
Heat the olive oil in a large skillet or pan over medium-high heat until shimmering.
⏱️ 1 min
- 3
Add the seasoned chicken thighs to the hot pan and sear for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 10 min
- 4
Remove the seared chicken from the pan and set it aside on a plate. Cover loosely with foil to keep warm.
⏱️ 1 min
- 5
Reduce the heat to medium. Add the butter to the same pan, allowing it to melt and scrape up any browned bits from the bottom of the pan.
⏱️ 1 min
- 6
Add the minced garlic and red pepper flakes to the pan. Sauté for 30 seconds to 1 minute, until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 7
Pour in the chicken broth and lemon juice. Stir in the dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 8
Return the seared chicken thighs to the pan, nestling them into the sauce. Spoon the sauce generously over the top of the chicken.
⏱️ 1 min
- 9
Let the dish simmer for 5-7 minutes, allowing the flavors to meld and the sauce to slightly reduce and thicken. Garnish with fresh parsley, if desired, before serving.
⏱️ 6 min
- 10
Serve immediately with your favorite side dishes, such as rice, pasta, or steamed vegetables.
Kitchen Tools
Nutrition Facts (per serving)
Weeknight Spicy Lemon-Garlic Chicken
For the Chicken
- 2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon salt, as needed, for seasoning
- 1/4 teaspoon black pepper, as needed, for seasoning
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons butter
- 6 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Season the chicken thighs generously with salt and pepper on both sides.
⏱️ 2 min - 2
Heat the olive oil in a large skillet or pan over medium-high heat until shimmering.
⏱️ 1 min - 3
Add the seasoned chicken thighs to the hot pan and sear for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 10 min - 4
Remove the seared chicken from the pan and set it aside on a plate. Cover loosely with foil to keep warm.
⏱️ 1 min - 5
Reduce the heat to medium. Add the butter to the same pan, allowing it to melt and scrape up any browned bits from the bottom of the pan.
⏱️ 1 min - 6
Add the minced garlic and red pepper flakes to the pan. Sauté for 30 seconds to 1 minute, until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 7
Pour in the chicken broth and lemon juice. Stir in the dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer.
⏱️ 2 min - 8
Return the seared chicken thighs to the pan, nestling them into the sauce. Spoon the sauce generously over the top of the chicken.
⏱️ 1 min - 9
Let the dish simmer for 5-7 minutes, allowing the flavors to meld and the sauce to slightly reduce and thicken. Garnish with fresh parsley, if desired, before serving.
⏱️ 6 min - 10
Serve immediately with your favorite side dishes, such as rice, pasta, or steamed vegetables.