Pan-Seared Chicken Thighs with Garlic and Lemon Pan 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 drafted and published.

Juicy chicken thighs seared to golden perfection with a garlicky lemon sauce that brightens the rich flavors. This Mediterranean-inspired no-cook recipe (gluten free), ready in about 30 minutes, pairs bone-in, skin-on 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 rice, quinoa, or a quick salad. 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, skin-on chicken thighs and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear without moving for 6-7 minutes until skin is golden and crispy.
  3. Step 3: Flip the chicken thighs and cook for an additional 5 minutes until internal temperature reaches 165°F.
  4. Step 4: Remove chicken to a plate and reduce heat to medium. Add 3 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant.
  5. Step 5: Pour in 1/2 cup chicken broth and 3 tablespoons fresh lemon juice, scraping up browned bits with a wooden spoon. Let sauce simmer and reduce by half, about 3-4 minutes.
  6. Step 6: Stir in 1 teaspoon fresh thyme leaves, return chicken to the pan, spoon sauce over each thigh, and cook for 1 more minute before serving.

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