Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and oregano.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the skillet, basting with the sauce. Cook for another 2-3 minutes to allow the flavors to meld.
- Garnish with fresh chopped parsley before serving.
Notes
- For extra flavor, you can marinate the chicken in lemon juice and garlic for 30 minutes before cooking.
- Serve this chicken with roasted vegetables, mashed potatoes, or rice.
- Adjust the amount of garlic and lemon juice to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg