Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs
- 0.25 cup unsalted butter
- 4 cloves garlic, minced
- 1 piece lemon, zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- To taste salt and pepper
- For garnish fresh parsley, chopped
Method
Preparation
- Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, and dried oregano.
Cooking
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the seasoned chicken thighs and cook for 5-7 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining butter and minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in the lemon juice and add the lemon zest. Stir to combine, scraping any brown bits from the bottom of the pan.
- Return the chicken to the skillet, spooning the lemon garlic butter sauce over the top. Simmer for an additional 2-3 minutes, allowing the chicken to soak up the sauce.
- Remove from heat and let it rest for a few minutes before serving.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 3gProtein: 23gFat: 25gSaturated Fat: 15gSodium: 500mg
Notes
Make sure to pat the chicken dry before seasoning for a nice sear. Adjust garlic and lemon amounts to your taste. For extra richness, add a splash of heavy cream to the sauce.
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