Pan-Seared Chicken Thighs with Lemon-Parsley Butter

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

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.

Crispy-skinned chicken thighs finished with a vibrant lemon-parsley butter sauce that elevates this weeknight staple. This American-inspired chicken recipe, ready in about 25 minutes, pairs 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 420 calories and feeds 2, 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: 15 min Serves 2 American cuisine 420 cal/serving

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Ingredients

8 oz, skin-on, bone-in chicken thighs
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp butter
1, zested and juiced lemon
2 tbsp, finely chopped fresh parsley

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Instructions

Step 1: Pat chicken thighs dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Step 2: Heat a large skillet over medium-high heat until hot. Place chicken thighs skin-side down and cook for 8-10 minutes without moving until skin is golden brown and crispy.
Step 3: Flip thighs and cook for 5-7 minutes more until internal temperature reaches 165°F.
Step 4: Remove chicken and set aside. Add 2 tbsp butter to the skillet, then stir in 1 tsp lemon zest and 1 tbsp lemon juice. Cook for 1 minute until butter emulsifies.
Step 5: Return chicken to skillet, coating in sauce. Cook for 1 minute more, then transfer to a plate. Stir 2 tbsp chopped parsley into the pan sauce and pour over chicken before serving.