Pan-Seared Chicken Thighs with Citrus and Garlic

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 drafted and published.

Juicy chicken thighs pan-seared to golden perfection with a bright citrus-garlic sauce that elevates the simple flavors. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves 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: 20 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in chicken thighs and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place chicken thighs skin-side down in the skillet and cook for 6-7 minutes without moving until skin is golden brown and crispy. Flip and cook the other side for 5 minutes until cooked through and internal temperature reaches 165°F.
  3. Step 3: Remove chicken to a plate and lower heat to medium. Add 4 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant.
  4. Step 4: Pour in 1/3 cup orange juice, 2 tbsp lemon juice, and 1/2 cup chicken broth. Stir and simmer for 3-4 minutes until the sauce reduces slightly and thickens to coat the back of a spoon.
  5. Step 5: Remove the skillet from heat and stir in 1 tbsp unsalted butter and 1 tbsp fresh thyme leaves until the butter melts and the sauce is glossy.
  6. Step 6: Return the chicken thighs to the skillet, spoon sauce over the top, and serve warm.

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