Skillet Lemon Herb Chicken Thighs

• 4 bone-in, skin-on chicken thighs
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 lemon, sliced
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Pat the chicken thighs dry with paper towels. Season with thyme, rosemary, garlic powder, paprika, salt, and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs, skin-side down, and cook for about 5 minutes until golden brown.
3. 3 Flip the thighs and add lemon slices and minced garlic to the skillet. Continue cooking for another 10 minutes.
4. 4 Pour in the chicken broth, cover the skillet, and reduce heat to medium. Cook for another 10 minutes, or until chicken is cooked through.
5. 5 Remove the lid and sprinkle with fresh parsley before serving.

Nutrition

Tips

• For extra flavor, let the seasoned chicken rest at room temperature for 20 minutes before cooking.
• If you prefer skinless thighs, adjust the cooking time accordingly to ensure they're cooked through.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best results.

Serving Suggestions

• Pair with a fresh green salad or roasted vegetables for a complete meal.
• Serve with a side of garlic mashed potatoes for a hearty comfort meal.

FAQ