Sautéed Chicken Thighs with Lemon, Garlic, and Thyme

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 cooked in a lemon-garlic sauce with fresh thyme, perfect for a quick and flavorful weeknight meal. This Mediterranean recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 25 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 bone-in, skin-on chicken thighs dry and season evenly with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Place chicken thighs skin-side down in the skillet and cook for 6-7 minutes until the skin is golden brown and crispy. Flip and cook the other side for 5 minutes until browned.
  3. Step 3: Reduce heat to medium-low and add 5 minced garlic cloves and 4 sprigs of fresh thyme around the chicken. Cook for 1 minute until garlic is fragrant.
  4. Step 4: Pour in 1/2 cup chicken broth and 3 tbsp lemon juice, then add 2 tbsp unsalted butter to the skillet. Spoon the sauce over the chicken and simmer gently for 8-10 minutes until the chicken is cooked through and the sauce slightly thickens.
  5. Step 5: Remove thyme sprigs and serve the chicken thighs drizzled with the lemon-garlic pan sauce.

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