A flavorful and easy one pot lemon garlic chicken recipe with tender chicken thighs cooked in a zesty lemon garlic sauce, perfect for a quick and delicious weeknight dinner.
6 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
6 cloves garlic, minced
1 cup low sodium chicken broth
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin side down and cook without moving for 6-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for an additional 4-5 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
Pour in the chicken broth, lemon juice, and add lemon zest, dried oregano, and red pepper flakes. Stir to combine and bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin side up. Spoon some sauce over the chicken.
Cover the skillet with a lid and simmer for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove the lid and stir in the unsalted butter until melted and the sauce is slightly thickened.
Sprinkle chopped fresh parsley over the chicken and sauce before serving.