Sage and Lemon Pan-Seared Chicken Thighs

Name: Sage and Lemon Pan-Seared Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 (about 2 lbs) bone-in chicken thighs; 2 tbsp all-purpose flour; 3 tbsp unsalted butter; 4 tbsp, finely chopped fresh sage leaves; 1, zested and juiced lemon; 1, minced shallot; 2 cloves, minced garlic

Chicken thighs cooked in a fragrant sage-lemon butter sauce, with garlic and shallot for depth of flavor.

Cuisine: American

Category: One Pot

Prep: 10 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

8 (about 2 lbs) bone-in chicken thighs
2 tbsp all-purpose flour
3 tbsp unsalted butter
4 tbsp, finely chopped fresh sage leaves
1, zested and juiced lemon
1, minced shallot
2 cloves, minced garlic

Instructions

Step 1: Pat chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp pepper. Dredge in 2 tbsp flour until evenly coated.
Step 2: Heat 1 tbsp butter and 1 tsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 8 minutes per side until golden brown and cooked through (internal temperature 165°F).
Step 3: Remove chicken and set aside. Add remaining butter, minced shallot, and garlic to the skillet; cook for 1 minute until fragrant. Stir in chopped sage, lemon zest, and juice, then return chicken to the skillet. Simmer for 3 minutes until sauce thickens slightly and coats the chicken.