Lemon Garlic Chicken Thighs
Bone-in, skin-on chicken thighs are the most forgiving cut — they stay juicy even if you slightly overcook and the skin crisps up beautifully in a hot pan. Start skin-side down in a cold skillet to render the fat slowly, then flip and finish with lemon, garlic, and butter. Serve this with Lemon Butter Asparagus and Herb Rice Pilaf.
Dinner · High‑protein • 35 min
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds total)
- Kosher salt and freshly ground black pepper
- 1 tablespoon neutral oil (canola or vegetable)
- 4 cloves garlic, thinly sliced
- ⅓ cup low-sodium chicken stock
- 3 tablespoons fresh lemon juice (from 1 large lemon)
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh parsley, for garnish
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Steps
- Pat chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.
- Place thighs skin-side down in a cold 12-inch skillet. Set over medium heat and cook undisturbed until skin is golden brown and releases easily from the pan, 12–14 minutes. The fat will render gradually — don't rush it.
- Flip thighs and cook until the internal temperature reaches 170–175°F at the thickest part, 10–12 minutes more. Transfer to a plate and tent loosely with foil.
- Pour off all but 1 tablespoon of fat from the skillet. Add garlic and cook over medium heat until fragrant, about 30 seconds. Pour in chicken stock and lemon juice, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 2 minutes.
- Off heat, swirl in butter until the sauce is glossy. Return thighs to the pan and spoon sauce over the top. Garnish with parsley and serve immediately.
Tips & Variations
Make Ahead
Season the thighs up to 4 hours ahead and keep covered in the refrigerator. The pan sauce is best made just before serving.
Storage
Refrigerate thighs and sauce together in an airtight container for up to 3 days. Reheat skin-side up in a 350°F oven for 10–12 minutes to re-crisp the skin. Microwave will make the skin rubbery.
Substitutions
Boneless, skinless thighs work — reduce cook time to 5–6 minutes per side and skip the skin-crisping step. You won't get the same texture but the pan sauce carries the dish. Chicken breasts can work but cook to 160–165°F and rest 5 minutes.
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