Pan-Seared Chicken Thighs with Lemon Thyme Sauce

Juicy chicken thighs cooked to golden perfection with a bright, herb-infused lemon sauce that elevates simple weeknight cooking.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 4 boneless, skinless (about 1.5 lbs / 680g) chicken thighs
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1, zested and juiced lemon
• 2 tbsp fresh thyme leaves
• 1/4 cup chicken broth

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then toss with 1/2 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs in a single layer and cook for 5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
3. Step 3: Remove chicken and set aside. Reduce heat to medium, then add lemon zest, lemon juice, 2 tbsp fresh thyme leaves, and 1/4 cup chicken broth to the skillet. Simmer for 2 minutes, scraping up browned bits until sauce thickens slightly.
4. Step 4: Return chicken to skillet, turning to coat in sauce. Cook for 1 minute more to heat through, then serve immediately.