Pan-Fried Chicken with Lemon and Thyme

Juicy chicken thighs seared until golden and finished in a bright lemon-thyme sauce that clings perfectly to every bite.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 4 (about 1.5 lbs) boneless, skinless chicken thighs
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 tbsp olive oil
• 1 (zested and juiced) lemon
• 2 tbsp fresh thyme leaves
• 1/2 cup chicken broth

Instructions

1. Step 1: Pat 4 boneless, skinless chicken thighs dry with paper towels, then sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Dredge each thigh in 1/2 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 2 chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate.
3. Step 3: Add another 1 tbsp olive oil to the skillet, then add 1 tsp lemon zest, 2 tbsp fresh thyme leaves, and 2 tbsp lemon juice. Sauté for 1 minute until fragrant, then pour in 1/2 cup chicken broth. Simmer for 2 minutes, scraping up browned bits, until sauce reduces slightly.
4. Step 4: Return the chicken to the skillet, spooning sauce over the top. Cook for 2 more minutes until heated through and flavors meld.