Crispy Chicken Thighs with Lemon-Herb Pan Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Sear the chicken: Pat the chicken thighs completely dry and season both sides with salt, pepper, garlic powder, and oregano. Heat olive oil/butter in a skillet over medium-high heat. Place the chicken skin-side down (or top-side down if boneless/skinless) and sear for 6–8 minutes until golden and crispy. Flip and cook for another 5 minutes until fully cooked through. Remove chicken from the pan and set aside.

Step 2

2. Make the sauce: In the same skillet with the pan drippings, pour in the chicken broth and scrape up the browned bits from the bottom. Squeeze in the juice of the lemon. Let it simmer and reduce for 2–3 minutes.

Step 3

3. Finish: Turn off the heat, stir in the 2 tablespoons of butter until melted and glossy, and nestle the chicken back into the pan to coat.

Step 4

4. Sides: Cook your green beans or asparagus on the side (roasted or steamed) and serve with the pan sauce poured over the top.