Spring is finally in the air and your kitchen deserves a fresh start. It is 6pm and you need a dinner that feels special but takes minimal effort.
This Lemon Garlic Butter Chicken is the answer to your busy weeknight prayers. It delivers tender, golden chicken in a bright, zesty sauce that the whole family will love.
Why This Recipe Is a Winner
This dish is a weeknight hero for busy families. It uses simple pantry staples to create a restaurant-quality meal in your own home.
You will love how the lemon cuts through the rich butter for a perfectly balanced flavor. It is naturally high in protein and fits perfectly into a healthy lifestyle reset.
Simple Method
Making this dish is incredibly beginner-friendly and fast. You simply sear the chicken to get that beautiful golden crust first. Then, you whisk together a quick pan sauce in the same skillet.
Even if you are new to cooking, you can master this technique easily. The one-pan cleanup makes it a stress-free choice for any night of the week.
Ingredients You’ll Need
These ingredients are mostly pantry staples that you likely have on hand right now.
- 1.5 lbs boneless skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 0.25 cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 0.25 cup fresh parsley, chopped
Step-by-Step
- Season chicken thighs on both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet and sear for 6 to 8 minutes per side until the internal temperature reaches 165°F (74°C).
- Remove chicken from the skillet and transfer to a plate, leaving any residual oil in the pan.
- Reduce heat to medium and melt the butter in the skillet.
- Add minced garlic and sauté for 1 minute until fragrant, ensuring it does not burn.
- Stir in the chicken broth, lemon juice, and dried oregano, scraping the bottom of the skillet to release browned bits.
- Simmer the sauce for 3 minutes to slightly thicken the liquid.
- Return the chicken to the skillet and baste with the garlic butter sauce for 1 to 2 minutes.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this chicken warm with a side of fluffy rice to soak up the sauce. It also pairs beautifully with roasted asparagus or a crisp green garden salad.
For a low-carb option, try it over cauliflower mash or zoodles. This recipe is also fantastic for meal prep for your weekday lunches.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge for up to four days. Reheat gently in a skillet over low heat to keep the chicken juicy.
You can also freeze the cooked chicken for up to two months. Thaw it overnight in the fridge before warming it through for a quick meal.
Tips for Best Results
- Don’t crowd the pan to ensure the chicken gets a golden crust.
- Use fresh lemon juice instead of bottled for the brightest flavor.
- Pat the chicken dry with paper towels before seasoning for better searing.
- Prep your garlic and lemon before you start cooking the chicken.
- Switch to chicken breasts if you prefer, but reduce the cooking time slightly.
- Add a pinch of red pepper flakes for a subtle spicy kick.
Easy Flavor Ideas
- Creamy Version: Stir in a splash of heavy cream at the end.
- Veggie Boost: Toss in some fresh baby spinach during the final simmer.
- Mediterranean Style: Add a tablespoon of capers for a salty pop.
Common Questions
Can I use chicken breasts instead?
Yes, you can use breasts. Just be sure to not overcook them as they dry out faster than thighs.
How do I know when the garlic is done?
Garlic cooks very quickly. It only needs one minute until it smells amazing and looks pale gold.
I hope this bright and savory dish brings a little extra joy to your table tonight. It is the perfect way to welcome the fresh flavors of spring into your home.
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 teaspoon sal t
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic , minced
- 0.25 cup low -sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 0.25 cup fresh parsley, chopped
Instructions
- Season chicken thighs on both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet and sear for 6 to 8 minutes per side until the internal temperature reaches 165°F (74°C).
- Remove chicken from the skillet and transfer to a plate, leaving any residual oil in the pan.
- Reduce heat to medium and melt the butter in the skillet.
- Add minced garlic and sauté for 1 minute until fragrant, ensuring it does not burn.
- Stir in the chicken broth, lemon juice, and dried oregano, scraping the bottom of the skillet to release browned bits.
- Simmer the sauce for 3 minutes to slightly thicken the liquid.
- Return the chicken to the skillet and baste with the garlic butter sauce for 1 to 2 minutes.
- Garnish with fresh parsley and serve immediately.
