Lemon Butter Chicken Thighs – Simple Recipes for Dinner
Spread the love
Lemon Butter Chicken Thighs – Simple Recipes for Dinner
Okay, I’ve got to confess: I might just have a new favorite weeknight dinner. These Lemon Butter Chicken Thighs are downright addictive, and I can’t wait for you to try them. Imagine golden, crispy skin sizzling in buttery lemon sauce that’s tangy, bright, and just rich enough to feel like a little indulgence. The kitchen fills with this amazing citrusy aroma that pretty much announces, “Dinner is served!” Whether you’re cooking for one or feeding the whole crew, this dish hits all the right notes—easy, fast, and totally comforting. Trust me, it’s one of those simple recipes that feels special every single time.
First, **pat the chicken thighs dry** with paper towels. This step is crucial for getting that crispy, golden skin. Season both sides generously with salt and pepper. Heat **olive oil in a large skillet over medium-high heat** until shimmering.
Step 2:
Place chicken thighs skin-side down and cook undisturbed for about 7–9 minutes. You’re looking for a deep golden brown color and crispy edges. Flip and cook the other side for another 5 minutes. Once browned, transfer the chicken to a plate and set aside.
Step 3:
Lower heat to medium and add **butter** to the skillet. When melted, toss in the **minced garlic** and sauté for about 30 seconds until fragrant — don’t let it burn! Add the **lemon zest, lemon juice, chicken broth, and thyme**, stirring to combine.
Step 4:
Return the chicken thighs to the skillet, nestling them into the sauce skin-side up. Cover the skillet loosely with a lid or foil, and let everything simmer gently for 10 minutes, or until the chicken is cooked through and registers 165°F on an instant-read thermometer.
Step 5:
Remove the lid and spoon the sauce over the chicken. If you want a thicker sauce, increase heat slightly and simmer for 2–3 more minutes to reduce it.
Step 6:
Serve the chicken thighs hot with plenty of that buttery lemon sauce spooned over them. Garnish with a little fresh parsley or extra thyme if you have it on hand.
Variations & Tips
Use boneless thighs if you’re short on time, but reduce simmering to 7 minutes.
Add a splash of white wine with the broth for extra depth.
Swap thyme for rosemary or oregano for an herby twist.
For more veggies, add halved cherry tomatoes or green beans to the skillet before simmering.
Don’t skip patting the chicken dry—the crispy skin is a game changer!
Leftover sauce? Stir it into rice or mashed potatoes for instant flavor.
How I Like to Serve It
This chicken shines when paired with fluffy mashed potatoes or buttery egg noodles to soak up the sauce. On warmer nights, a crisp green salad or steamed asparagus balances the richness nicely. It’s also fantastic with a side of roasted root veggies in the fall, making it feel cozy and bright all at once.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the oven to keep the skin crisp-ish.
You can substitute chicken broth with vegetable broth, but the depth of flavor might be slightly different.
Closing: Once you try these lemon butter chicken thighs, they’ll quickly become your go-to recipe that’s as easy as it is delicious—every single time.
