Classic Butter Lemon Chicken

$- 4 chicken thighs, skin-on and bone-in - 1/4 cup unsalted butter, divided - 2 tablespoons olive oil - 4 cloves garlic, minced - Zest of 2 lemons - 1/4 cup fresh lemon juice - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper, to taste - Fresh parsley, chopped - Lemon wedges {{ingredient_image_2}} Start with fresh chicken thighs. First, pat them dry using paper towels. This step is key. It helps make the skin crispy. Next, season both sides with salt and pepper. You want to enhance the flavor. Use enough seasoning for a nice taste. Set the seasoned thighs aside while you prepare to cook. Grab a large skillet. Heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Once the mixture is hot and shimmering, add the chicken thighs skin-side down. Sear for 5-7 minutes. Look for a golden brown color. This crispiness is what you want! Carefully flip the chicken and cook for another 5 minutes. Once done, take the chicken out and set it on a plate. In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter. Wait until it melts. Then, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells great. Be careful, as garlic can burn fast. It should be lightly golden. Next, stir in the zest of 2 lemons, 1/4 cup of fresh lemon juice, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Let this simmer for 2-3 minutes. Stir it occasionally to mix the flavors well. After that, return the chicken to the skillet skin side up. Spoon some sauce over the chicken. Cover the skillet and let it simmer on low heat for about 15 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). Now you have a delicious base ready for your meal! To get that perfect golden skin, start with dry chicken. Pat the chicken thighs with paper towels before seasoning. This step helps the skin crisp up nicely. Use a hot skillet and a mix of butter and olive oil. This combo adds flavor and helps the skin brown evenly. Sear the chicken skin-side down for 5-7 minutes. Wait until it turns golden brown before flipping. Resist the urge to move it around too much. Resting your chicken is key. Once cooked, let it sit for about 5 minutes. This helps keep the juices inside. Cut into it too soon, and you'll lose those tasty juices. Resting makes your chicken tender and flavorful. Cover it lightly with foil. This keeps it warm while resting. Herbs can make your dish shine. I recommend using dried thyme and oregano in the recipe. But you can mix it up! Fresh herbs like rosemary or basil can add nice flavors. Try adding a pinch of crushed red pepper for some heat. Don’t forget to taste as you go. Adjust the herbs to your liking for a unique touch. Pro Tips Dry the Chicken: Patting the chicken thighs dry helps achieve a crispy skin when searing. Don’t Rush the Searing: Allow the chicken to sear undisturbed for the best golden brown color and crispy texture. Monitor the Garlic: Sauté garlic until fragrant but not browned to avoid a bitter taste in the sauce. Let it Rest: Allow the chicken to rest before serving to ensure maximum juiciness and flavor. {{image_4}} You can use different chicken cuts for this recipe. Chicken breasts work great if you prefer leaner meat. Just remember to adjust cooking times. Breasts cook faster than thighs, so check them often. Drumsticks and wings also add fun and flavor. Each cut brings a unique taste and texture to the dish. Adding vegetables makes this dish even better. You can toss in some green beans, broccoli, or bell peppers. Sauté them in the same skillet after the garlic. This will soak up the lemon-butter flavor. You can also add sliced zucchini or cherry tomatoes during the last few minutes of cooking. This not only adds color but also keeps the meal balanced. Lemon is classic, but you can mix things up. Try lime juice for a zesty twist. Orange juice adds sweetness and a hint of brightness. You can even combine citrus juices for a more complex flavor. Just be sure to adjust the zest amount to match the juice. Each citrus option offers a different taste adventure. After enjoying your meal, let the chicken cool for about 30 minutes. Place it in an airtight container. This keeps it fresh. Store it in the fridge for up to three days. If you have extra sauce, save it too. It adds flavor when reheating. To reheat, use a skillet for best taste. Heat the skillet over medium heat. Add a small amount of water or broth. This helps keep the chicken moist. Place the chicken in the skillet, skin-side up. Cover it with a lid. Heat for about 5-7 minutes or until hot. You can also use the microwave. Just cover the chicken with a damp paper towel. Heat it in short bursts, checking often. For long-term storage, freeze the chicken. Wrap each piece tightly in plastic wrap. Then, place it in a freezer bag. Remove as much air as possible. This prevents freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat using the skillet method for the best taste. You can serve this dish with many sides. Here are some great options: - Steamed rice - Mashed potatoes - Garlic bread - Roasted vegetables - A fresh green salad These sides balance the rich flavors of the chicken. They also help soak up the tasty lemon-butter sauce. Yes, chicken breasts work well too. They cook faster than thighs. Just remember to adjust the cooking time. - Use skin-on breasts for more flavor. - Cook until the internal temperature reaches 165°F (75°C). - Keep an eye on the cooking time, about 20 minutes. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C). - The juices should run clear, not pink. - If you don’t have a thermometer, cut into the chicken. The meat should be white inside. We explored classic butter lemon chicken from start to finish. We discussed key ingredients, how to sear for crispiness, and make a tasty sauce. I shared tips for golden skin and resting times to get great flavor. You can customize with herbs, different chicken cuts, or veggies. Remember to store leftovers safely and reheat well for the best taste. Enjoy making this dish your own, and delight your family with each bite!$

Classic Butter Lemon Chicken

A delicious and flavorful chicken dish with a buttery lemon sauce, perfect for any occasion.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 thighs chicken thighs, skin-on and bone-in
0.25 cup unsalted butter, divided
2 tablespoons olive oil
4 cloves garlic, minced
2 lemons zest of
0.25 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried oregano
to taste Salt and pepper
for garnish Fresh parsley, chopped

Instructions

Prep the Chicken: Begin by patting the chicken thighs dry with paper towels. This will help achieve a crispy skin. Generously season both sides of the chicken with salt and pepper to enhance the flavor.
Sear the Chicken: In a large, heavy-bottomed skillet, heat 2 tablespoons of butter along with the olive oil over medium-high heat. Once the mixture is hot and shimmering, add the chicken thighs, placing them skin-side down in the skillet. Sear for about 5-7 minutes until the skin is beautifully golden brown and crispy. Carefully flip the chicken and cook for an additional 5 minutes on the other side. Once done, remove the chicken from the skillet and set aside on a plate.
Sauté Garlic: In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic, sautéing for approximately 1 minute until fragrant. Be vigilant here, as garlic can burn quickly; it should be lightly golden and aromatic without browning.
Add Lemon and Herbs: To the skillet, stir in the lemon zest, fresh lemon juice, dried thyme, and dried oregano. Allow this mixture to simmer gently for 2-3 minutes, stirring occasionally, to let the rich flavors meld and develop.
Return Chicken to Skillet: Carefully add the seared chicken back to the skillet, ensuring it's skin side up. Use a spoon to drizzle some of the lemon-butter sauce over the chicken pieces. Cover the skillet with a lid and let it simmer on low heat for about 15 minutes, or until the chicken is fully cooked, reaching an internal temperature of 165°F (75°C).
Serve: Once the chicken is cooked, remove the skillet from the heat. Allow the chicken to rest for a few minutes to lock in the juices. To serve, spoon the luscious lemon-butter sauce generously over the chicken and finish with a sprinkle of freshly chopped parsley for a vibrant touch.

Notes

Serve with extra lemon-butter sauce and garnish with parsley and lemon wedges.

Keyword butter, chicken, dinner, lemon