Lemon Chicken
Lemon Chicken
Ingredients
- 4 boneless, skinless chicken thighs
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1/2 cup chicken broth
- 1 lemon, plus 2-3 thin slices for garnish
- 2 tablespoons fresh parsley, chopped, plus more for garnish
Instructions
- 1
Pat the boneless, skinless chicken thighs dry thoroughly with paper towels. This helps achieve a crispier sear.
⏱️ 2 min
- 2
Season both sides of the chicken generously with salt and freshly ground black pepper.
⏱️ 1 min
- 3
Place the all-purpose flour in a shallow dish. Dredge each chicken thigh thoroughly in the flour, ensuring it is fully coated. Shake off any excess flour.
⏱️ 3 min
- 4
Heat the olive oil in a large skillet over medium-high heat until hot and shimmering. Carefully add the floured chicken thighs to the skillet. Sear for 4-5 minutes per side until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 10 min
- 5
Reduce the heat to medium. In the same skillet, add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until it becomes fragrant, being careful not to burn it.
⏱️ 1 min
- 6
Pour in the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, incorporating them into the sauce. This adds flavor.
⏱️ 1 min
- 7
Squeeze the juice of the lemon into the skillet, ensuring no seeds fall into the sauce.
⏱️ 1 min
- 8
Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until it slightly thickens.
⏱️ 3 min
- 9
Return the cooked chicken thighs to the skillet, turning them to ensure they are coated in the lemon butter sauce.
⏱️ 1 min
- 10
Garnish the dish with the thin lemon slices and chopped fresh parsley.
⏱️ 1 min
- 11
Serve immediately with your favorite side dishes.
Kitchen Tools
Nutrition Facts (per serving)
Lemon Chicken
- 4 boneless, skinless chicken thighs
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1/2 cup chicken broth
- 1 lemon, plus 2-3 thin slices for garnish
- 2 tablespoons fresh parsley, chopped, plus more for garnish
Instructions
- 1
Pat the boneless, skinless chicken thighs dry thoroughly with paper towels. This helps achieve a crispier sear.
⏱️ 2 min - 2
Season both sides of the chicken generously with salt and freshly ground black pepper.
⏱️ 1 min - 3
Place the all-purpose flour in a shallow dish. Dredge each chicken thigh thoroughly in the flour, ensuring it is fully coated. Shake off any excess flour.
⏱️ 3 min - 4
Heat the olive oil in a large skillet over medium-high heat until hot and shimmering. Carefully add the floured chicken thighs to the skillet. Sear for 4-5 minutes per side until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 10 min - 5
Reduce the heat to medium. In the same skillet, add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until it becomes fragrant, being careful not to burn it.
⏱️ 1 min - 6
Pour in the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, incorporating them into the sauce. This adds flavor.
⏱️ 1 min - 7
Squeeze the juice of the lemon into the skillet, ensuring no seeds fall into the sauce.
⏱️ 1 min - 8
Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until it slightly thickens.
⏱️ 3 min - 9
Return the cooked chicken thighs to the skillet, turning them to ensure they are coated in the lemon butter sauce.
⏱️ 1 min - 10
Garnish the dish with the thin lemon slices and chopped fresh parsley.
⏱️ 1 min - 11
Serve immediately with your favorite side dishes.