Tangy Lemon-Garlic Chicken Thighs with 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 developed and reviewed.

Juicy chicken thighs marinated in a sour lemon and garlic blend, pan-seared and finished with a fresh herb-infused sauce. This Mediterranean-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, fresh lemon juice, garlic cloves, minced 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: 40 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/4 cup fresh lemon juice, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 6 bone-in chicken thighs and toss to coat evenly. Marinate for 30 minutes in the refrigerator.
  2. Step 2: Heat a large skillet over medium-high heat and place the chicken thighs skin-side down. Cook for 6-7 minutes until the skin is golden and crisp, then flip and cook for another 5 minutes until browned.
  3. Step 3: Pour 1/2 cup chicken broth into the skillet, add 1 tbsp fresh thyme leaves, and reduce heat to medium-low. Simmer for 10 minutes until the sauce thickens slightly and the chicken is cooked through.
  4. Step 4: Remove the chicken and spoon the pan sauce over. Garnish with 2 tbsp chopped fresh parsley before serving.

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