Lemon Garlic Chicken Thighs
Discover the irresistible flavors of Lemon Garlic Chicken Thighs, a one-skillet wonder perfect for a quick yet elegant dinner. This recipe showcases tender, juicy chicken thighs with a crispy golden skin, simmered in a zesty sauce made with fresh lemon juice, aromatic garlic, and a touch of butter for richness. Infused with a hint of paprika and oregano, every bite bursts with vibrant, comforting goodness. Ready in just 45 minutes, this dish is not only easy to prepare but also brimming with bold, bright flavors. Garnished with fresh parsley and optional lemon slices, it’s a visually stunning centerpiece that pairs beautifully with sides like mashed potatoes, rice, or roasted vegetables. Ideal for weeknight dinners or special occasions, this savory, citrusy delight will quickly become a household favorite!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 1 cup Chicken broth
- 2 tablespoons Butter (unsalted)
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 slices Lemon slices (for garnish, optional)
Instructions
Pat the chicken thighs dry with a paper towel and season on both sides with salt, black pepper, and paprika. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down in the skillet.
Cook the chicken for 5-6 minutes on one side until the skin is golden brown and crispy. Flip and cook for another 4-5 minutes on the other side. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and butter. Once the butter has melted, stir in the minced garlic and cook, stirring frequently, for about 1 minute until fragrant.
Add the chicken broth, lemon juice, lemon zest, and dried oregano to the skillet. Stir well, scraping the bottom of the pan to release any brown bits for extra flavor.
Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken.
Reduce the heat to low, cover the skillet with a lid, and let the chicken simmer for 15-20 minutes until the internal temperature of the chicken reaches at least 165°F (74°C).
Once the chicken is cooked through, remove the skillet from the heat. Garnish with chopped parsley and optional lemon slices for added brightness.
Serve the chicken thighs with the pan sauce spooned over the top, alongside your favorite sides such as mashed potatoes, rice, or roasted vegetables.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.4 g | ||
| Protein | 167.3 g | 335% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 184 mg | 14% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2088 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
