Pan-Seared Buffalo Lemon-Garlic Chicken Thighs

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 pan-seared with a bright lemon-garlic sauce, inspired by the hearty flavors of Buffalo's diverse culinary scene. This American-inspired chicken recipe, ready in about 35 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 25 min Serves 4 American cuisine 350 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1 1/2 tsp salt
1 tsp black pepper
3 tbsp olive oil
4 cloves, minced garlic cloves
3 tbsp fresh lemon juice
1/2 cup chicken broth
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Pat dry 6 bone-in chicken thighs and season evenly with 1 1/2 tsp salt and 1 tsp black pepper on both sides.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken thighs skin side down. Sear for 7 minutes without moving until the skin is golden and crisp.
Step 3: Flip the chicken thighs and cook for another 6 minutes until cooked through (internal temperature 165°F), then transfer to a plate and cover loosely with foil.
Step 4: Reduce heat to medium and add 4 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant but not browned.
Step 5: Pour in 1/2 cup chicken broth and 3 tbsp fresh lemon juice, scraping up browned bits with a wooden spoon. Simmer for 3 minutes until the sauce reduces slightly and thickens enough to coat the back of a spoon.
Step 6: Return the chicken thighs to the pan, spoon the sauce over them, and cook for an additional 2 minutes to meld flavors.
Step 7: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the top before serving.