Western · Keto
Lemon Butter Chicken Thighs
Pan-seared crispy-skin chicken thighs in a bright lemon-garlic butter pan sauce. A 25-minute weeknight dinner that tastes restaurant-grade.
Halal-friendly Easy
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 4
3g Net carbs
34g Protein
36g Fat
480 Calories
Per serving
Ingredients
- 8 (about 2.5 lbs / 1.1kg) Bone-in, skin-on chicken thighs
- 4 tbsp (56g) Butter
- 1 tbsp Olive oil
- 4 cloves Garlic, minced
- 3 tbsp Lemon juice, fresh
- 1 tsp Lemon zest
- 1/4 cup (60ml) Chicken broth (low-sodium)
- 2 tbsp Heavy cream
- 1 tsp Fresh thyme leaves (or 1/2 tsp dried)
- 1 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 1/2 tsp Black pepper
Method
- Pat chicken thighs very dry and season both sides generously with salt and pepper.
- Heat olive oil and 1 tbsp butter in a large oven-safe skillet over medium-high heat. Place thighs skin-side down and sear, undisturbed, 7-8 minutes until the skin is deeply golden and crisp.
- Flip the thighs. Reduce heat to medium and cook 6-8 minutes more, until internal temperature reaches 175°F. Transfer chicken to a plate.
- Drain all but 1 tbsp fat from the skillet. Add garlic and cook 30 seconds until fragrant.
- Pour in chicken broth, lemon juice, and lemon zest; scrape up the browned bits. Simmer 1-2 minutes to reduce by half.
- Off heat, whisk in the remaining 3 tbsp butter and the heavy cream until silky. Stir in thyme and parsley; taste and adjust salt.
- Return chicken (and any resting juices) to the pan, skin-side up. Spoon sauce around — not over — to keep skin crisp. Serve immediately.
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