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Crispy Boneless Skinless Chicken Thighs Recipe Easy Lemon Herb Pan Sauce

crispy boneless skinless chicken thighs - featured image
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This recipe features crispy boneless skinless chicken thighs paired with a bright and fragrant lemon herb pan sauce, perfect for a quick, satisfying meal.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken thighs, trimmed of excess fat
  • 1/4 cup all-purpose flour (30 grams)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1/2 cup low sodium chicken broth (120 ml)
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh thyme, chopped
  • Optional: pinch of red pepper flakes

Instructions

  1. Pat the boneless skinless chicken thighs dry with paper towels.
  2. In a shallow bowl, combine all-purpose flour, salt, and black pepper. Lightly coat each chicken thigh in the flour mixture, shaking off excess.
  3. Place a heavy skillet or cast iron pan over medium-high heat and add 2 tablespoons of olive oil. Heat until shimmering, about 2 minutes.
  4. Add the chicken thighs in a single layer without crowding. Cook undisturbed for 6-7 minutes until golden and crispy on the bottom.
  5. Flip the chicken carefully and cook another 6-7 minutes until the internal temperature reaches 165°F (74°C).
  6. Transfer chicken to a plate and tent loosely with foil to keep warm.
  7. Lower heat to medium, add butter to the same pan. When melted, add minced garlic and cook for 30 seconds until fragrant but not browned.
  8. Pour in chicken broth and scrape up browned bits from the pan with a wooden spoon.
  9. Stir in fresh lemon juice, chopped parsley, and thyme. Let the sauce simmer gently for 2-3 minutes until slightly reduced and glossy.
  10. Return the chicken thighs to the pan, spoon the sauce over them, and heat through for another minute. Serve hot with the pan sauce drizzled generously on top.

Notes

Pat chicken dry thoroughly to ensure crispiness. Do not overcrowd the pan to avoid steaming. Use medium-high heat to get a golden crust without burning. Flip chicken only once. Make the sauce in the same pan to maximize flavor. Add fresh herbs and lemon juice at the end to preserve brightness. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, substitute butter with coconut oil or dairy-free margarine.

Nutrition

Keywords: crispy chicken thighs, lemon herb sauce, boneless skinless chicken, easy chicken recipe, pan sauce, quick dinner, weeknight meal

Find it online: https://lirafood.com/crispy-boneless-skinless-chicken-thighs-recipe-easy-lemon-herb-pan-sauce/