One-Pan Lemon-Garlic Butter Chicken Thighs
This one-pan wonder brings together succulent chicken thighs with a vibrant lemon-garlic butter sauce, all cooked in a single skillet for minimal cleanup and maximum flavor. Perfect for a quick weeknight meal.
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Ingredients
Gather everything before you start cooking.
Main
- 4 bone-in, skin-on chicken thighs (about 1½-2 lb total)
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ cup chicken broth
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
Garnish
- 2 tbsp fresh parsley, chopped
- 1 lemon, thinly sliced
Steps
- 1
Prepare Chicken
Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
~5 min
- 2
Sear Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add chicken thighs skin-side down and sear for 6-8 minutes, until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes.
~10 min
- 3
Add Aromatics and Liquid
Reduce heat to medium. Add butter to the skillet and let it melt. Add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth, lemon juice, and dried oregano. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan.
~6 min
- 4
Finish Cooking
Arrange lemon slices around the chicken thighs. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Baste the chicken occasionally with the pan sauce.
~20 min
- 5
Rest and Serve
Remove the skillet from the oven. Tent the chicken loosely with foil and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley.
~5 min
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