Description
A quick and easy one-pan lemon butter chicken recipe ready in 30 minutes, featuring juicy chicken thighs in a bright, buttery lemon sauce with minimal cleanup.
Ingredients
- 1.5 pounds boneless, skin-on chicken thighs
- Salt and black pepper, to taste
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced (about 1 tablespoon)
- Juice of 1 large lemon (about 3 tablespoons)
- 1 teaspoon lemon zest
- 1/2 cup low sodium chicken broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 tablespoons chopped fresh parsley
- Optional: 1/4 cup white wine
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on both sides. Set aside.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted and foamy. Add chicken skin-side down and cook without moving for 5-6 minutes until golden and crispy. Flip and cook the other side for 2-3 minutes. Transfer chicken to a plate and cover loosely with foil.
- Lower heat to medium and add remaining 2 tablespoons butter to the skillet. Once melted, add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn.
- Pour in chicken broth and white wine if using. Scrape up browned bits from the pan. Stir in lemon juice, lemon zest, and thyme leaves. Simmer gently for 3-4 minutes until sauce reduces slightly and thickens.
- Return chicken thighs to the pan, skin-side up, nestling them into the sauce. Cover with a lid and simmer on low for 8-10 minutes until chicken is cooked through (internal temperature 165°F / 74°C) and sauce thickens.
- Sprinkle chopped parsley over the top and serve with your favorite sides.
Notes
Pat chicken dry for crispy skin. Use fresh lemon juice and zest for best flavor. Control heat to avoid burning garlic. If pan is small, cook chicken in batches to avoid overcrowding. Use unsalted butter for better salt control. Save pan drippings by scraping browned bits into the sauce. For dairy-free, substitute butter with olive oil and broth with vegetable stock. Omit white wine if desired and add more broth instead. Reheat leftovers gently in a skillet with broth to avoid drying out chicken.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 420
- Sodium: 350
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 2
- Protein: 35
Keywords: one-pan, lemon butter chicken, easy chicken recipe, quick dinner, weeknight meal, skillet chicken, lemon chicken