Pan-Seared Chicken Thighs with Lemon and Garlic Confit

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, served with a rich lemon and garlic confit sauce that brightens the dish. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs bone-in 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 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in chicken thighs and season both sides with 1 tsp kosher 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, then add the chicken thighs skin-side down. Cook for 6-7 minutes until the skin is golden brown and crisp, then flip and cook for another 5 minutes until cooked through.
  3. Step 3: Remove chicken and set aside. Lower heat to medium and add 6 whole peeled garlic cloves to the pan, stirring gently for 1 minute until fragrant but not browned.
  4. Step 4: Add 3 tbsp fresh lemon juice, 2 tbsp unsalted butter, and 2 fresh thyme sprigs to the skillet. Stir continuously for 2-3 minutes until the butter melts and the sauce thickens slightly.
  5. Step 5: Return chicken to the pan for 1 minute, spooning the lemon garlic butter over the thighs to coat evenly. Serve immediately with sauce spooned on top.

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