Stovetop Citrus-Glazed Chicken Thighs with 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 pan-seared and finished in a bright, tangy citrus glaze infused with fresh thyme. This Mediterranean-inspired chicken recipe, ready in about 35 minutes, pairs bone-in chicken thighs, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 6 bone-in chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear for 6-7 minutes until golden brown and crispy, then flip and cook 5 minutes on the other side.
  2. Step 2: Remove chicken to a plate and pour off excess fat, leaving about 1 tbsp in the skillet. Reduce heat to medium, add 3 minced garlic cloves and 4 fresh thyme sprigs, sauté for 30 seconds until fragrant.
  3. Step 3: Stir in 1/2 cup orange juice, 1/4 cup lemon juice, and 2 tbsp honey. Bring to a simmer and cook for 3 minutes until the sauce begins to thicken and coat the back of a spoon.
  4. Step 4: Return chicken to the skillet and spoon sauce over each piece. Dot with 1 tbsp unsalted butter and simmer uncovered for another 8 minutes, turning occasionally, until chicken is cooked through and glaze is sticky.

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