Seared Citrus-Marinated Chicken Thighs with Garlic Herb Pan Sauce

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 marinated in bright citrus and seared to golden perfection, finished with a savory garlic herb pan sauce. This Mediterranean Super Bowl recipe, ready in about 85 minutes, pairs bone-in chicken thighs, orange juice, and lemon juice for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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: 70 min Cook: 15 min Serves 6 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, combine 1/4 cup orange juice, 1/4 cup lemon juice, 3 tbsp olive oil, 5 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in, skin-on chicken thighs and marinate for at least 1 hour in the refrigerator.
  2. Step 2: Heat a large skillet over medium-high heat. Remove chicken from marinade, reserving liquid. Sear chicken thighs skin-side down for 6-7 minutes until skin is crispy and deep golden. Flip and cook 4-5 minutes more until internal temperature reaches 165°F. Transfer chicken to a plate.
  3. Step 3: Reduce heat to medium and add reserved marinade and 1/2 cup chicken broth to the skillet. Scrape up browned bits and simmer for 3 minutes until sauce reduces slightly.
  4. Step 4: Stir in 2 tbsp butter until melted and sauce is glossy. Return chicken to the pan and spoon sauce over for 1 minute before serving.

Related recipes