These lemon garlic butter chicken thighs are one of my go-to meals when I need something quick that everyone will eat. Ready in about 30 minutes from start to finish, they’re perfect for busy weeknights and always a hit with both kids and adults.
The chicken gets a nice golden sear, then finishes in a simple lemon garlic butter sauce that’s bright, savory, and full of flavor. It’s one of those recipes that feels a little extra but is actually really easy to pull together.
Why You’ll Love It: Juicy chicken, a rich buttery sauce, and just the right amount of fresh lemon—it’s simple, fast, and super flavorful.
Top Tip: Don’t move the chicken too much while it’s cooking—let it get that golden crust before flipping for the best flavor.
How to make pan seared chicken thighs
Pan Seared Lemon Butter Chicken Thighs
These pan-seared chicken thighs are crispy on the outside, juicy on the inside, and finished with a bright lemon butter garlic wine sauce. This quick and easy recipe is full of comforting flavor, making it perfect for a satisfying weeknight dinner. Serve it over pasta or mashed potatoes for a complete and delicious meal
Ingredients
- 2 lb boneless skinless chicken chicken thighs (6 chicken thighs)
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp ground pepper
- 1 tbsp olive oil
- 4 cloves garlic (minced)
- 1 tbsp Parsley (chopped)
- ½ c dry white wine
- ¾ c chicken broth
- 1 tbsp lemon juice
- 4 tbsp cold butter
Instructions
- Pat chicken dry, then trim any large fat deposits. Season liberally with Italian seasoning, salt, garlic powder, paprika, and pepper on both sides.
- Heat the olive oil over medium high heat in a large 12” skillet. Once hot, place the chicken into the skillet in an even layer. Sear, undisturbed, for 4-5 minutes until a deep golden brown crust forms. Flip the chicken and saute on the other side until equally golden brown, an additional 4-5 minutes. Using tongs, remove the chicken and place on a plate.
- Add the garlic and fresh thyme and cook, stirring constantly, for 1 minute, until very fragrant.
- Reduce the heat to medium, then pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Continue simmering until the wine is reduced by half.
- Pour in the chicken broth and lemon juice, stir well, and bring the liquid to a simmer.
- Add the butter one tablespoon at a time, whisking until fully melted after each addition
- Nestle the seared chicken into the pan sauce and simmer 2-3 minutes longer, or until the internal temperature reaches 165°F using an instant read thermometer. Spoon a bit of sauce over each piece of chicken and serve right away
