Pan-Roasted Chicken Thighs with Garlic and Lemon Butter Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs seared to golden perfection and finished in a tangy garlic lemon butter sauce that brightens every bite. This Mediterranean-inspired chicken recipe, ready in about 25 minutes, pairs bone-in chicken thighs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 6 bone-in chicken thighs and season on both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken thighs skin-side down. Sear for 6-7 minutes undisturbed until the skin is golden and crisp.
  3. Step 3: Flip the chicken thighs and reduce heat to medium. Add 3 tbsp unsalted butter and 4 minced garlic cloves to the pan, spooning the melted butter over the chicken as it cooks for another 6-7 minutes until internal temperature reaches 165°F.
  4. Step 4: Remove chicken to a plate and stir 2 tbsp fresh lemon juice into the pan sauce, scraping up browned bits. Pour sauce over chicken and garnish with 2 tbsp chopped fresh parsley before serving.

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