Chicken
Lemon Garlic Skillet Chicken Thighs
Juicy chicken thighs pan-seared with a bright lemon garlic sauce and fresh herbs for an easy weeknight dinner.
Prep10 min
Cook20 min
Rest / chill0 min
Total30 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Pat chicken thighs dry and season both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place chicken thighs skin-side down in skillet and cook without moving until skin is golden and crisp, about 7 minutes.
- Flip chicken and add minced garlic; cook 2 more minutes until fragrant.
- Pour chicken broth, lemon juice, and lemon zest into skillet; simmer for about 8 minutes, spooning sauce over chicken.
- Once chicken reaches 165°F internal temperature and sauce thickens slightly, remove from heat and sprinkle with fresh parsley before serving.
A little kitchen know-how
Pat chicken dry before seasoning to achieve crispy skin.
Storage & leftovers
Refrigerate leftovers promptly in a container for up to 3 days. Reheat on stovetop over medium heat until 165°F internal temperature.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.