Pan-Seared Aviator Chicken Thighs with Lemon-Garlic Sauce

Juicy chicken thighs seared until golden and finished with a bright lemon-garlic sauce infused with thyme and rosemary for a perfectly balanced meal.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1.5 lbs chicken thighs
• 2 tbsp olive oil
• 1 medium lemon
• 4 cloves garlic
• 1 tbsp fresh thyme
• 1 tsp fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season evenly with 1 tsp 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. Add chicken thighs skin-side down and cook for 5-6 minutes until golden brown.
3. Step 3: Flip thighs and cook for 5 minutes, then pour in 1/4 cup chicken broth. Reduce heat to medium-low, cover, and cook for 15 minutes until internal temperature reaches 165°F.
4. Step 4: While chicken cooks, zest 1 lemon and mince 4 garlic cloves. Combine zest, minced garlic, 1 tbsp fresh thyme, and 1 tsp fresh rosemary in a bowl.
5. Step 5: Remove chicken from skillet, let rest 5 minutes. Pour broth and herb mixture into skillet, simmer 2 minutes until thickened.
6. Step 6: Slice chicken and drizzle with sauce before serving.