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A 45-degree view of lemon garlic chicken thighs in a cast iron skillet, garnished with fresh parsley and lemon slices.

Lemon Garlic Chicken Thighs (The Ultimate Skillet Recipe)

This Lemon Garlic Chicken Thighs recipe features ultra-crispy skin, juicy meat, and an irresistible lemon garlic butter sauce. A delicious one-skillet meal that's ready in about 40 minutes and perfect for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs about 4-6 thighs
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4-6 cloves garlic minced
  • 1/2 cup low-sodium chicken broth
  • 3 tbsp fresh lemon juice from 1 large lemon
  • 1 tsp lemon zest
  • 1 tsp kosher salt or to taste
  • 1/2 tsp freshly ground black pepper or to taste
  • 2 tbsp fresh parsley chopped, for garnish
  • 1/2 lemon thinly sliced for garnish (optional)

Equipment

  • 1 Large Oven-Safe Skillet (12-inch, cast iron recommended)
  • 1 Tongs
  • 1 Instant-Read Meat Thermometer

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil in a large, oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6-8 minutes without moving, until the skin is deep golden brown and crispy. Flip and sear for another 2-3 minutes.
  3. Remove chicken to a plate. Reduce heat to medium, add butter to the skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the chicken broth and lemon juice, scraping up any browned bits. Bring to a simmer and cook for 2-3 minutes to reduce. Stir in the lemon zest.
  5. Return the chicken to the skillet, skin-side up. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  6. Remove from oven and let the chicken rest in the skillet for 5-10 minutes. Garnish with fresh parsley and lemon slices, then spoon the pan sauce over the chicken before serving.

Notes

Dry Skin is Key: For the crispiest skin, make sure the chicken thighs are patted completely dry with a paper towel before seasoning.
Don't Crowd the Pan: Searing in batches if necessary will ensure a golden-brown crust rather than steamed chicken.
Use a Thermometer: The most reliable way to ensure your chicken is perfectly cooked and safe to eat is by using a meat thermometer.