Pan-Seared Chicken Thighs with Citrus and Garlic 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 pan-seared to golden perfection and finished with a tangy citrus and garlic sauce that brightens the rich flavors. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs bone-in, skin-on 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 360 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 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 bone-in, skin-on chicken thighs dry, then season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place the chicken thighs skin-side down in the skillet and cook without moving for 6-7 minutes until the skin is deeply golden and crisp. Flip and cook the other side for 5 minutes until cooked through (internal temp 165°F). Remove chicken and keep warm.
  3. Step 3: Lower heat to medium and add 4 minced garlic cloves to the skillet. Sauté for 30 seconds until fragrant but not browned. Pour in 1/3 cup fresh orange juice, 2 tbsp fresh lemon juice, and 1/2 cup chicken broth. Cook, stirring occasionally, for 4-5 minutes until the sauce reduces and thickens slightly.
  4. Step 4: Remove skillet from heat and whisk in 2 tbsp unsalted butter until melted and glossy. Return chicken thighs to the skillet, spooning sauce over them. Garnish with 2 tbsp chopped fresh parsley and serve immediately.

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