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American · Dinner
Skillet Lemon Chicken
Crisp-skinned thighs finished in a bright pan sauce of lemon, butter and thyme.
35 min
4 servings
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128
Instructions
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1
Pat the thighs bone-dry and season generously with salt on both sides. Rest 10 minutes.
10m
2
Heat a heavy skillet over medium-high. Lay the thighs skin-side down and do not move them for 9 minutes.
9m
3
Flip, add garlic and thyme, and cook 6 more minutes until the juices run clear.
4
Transfer chicken to a board. Deglaze with stock, squeeze in the lemon, and reduce by half.
5
Swirl in cold butter off the heat until glossy, then spoon over the chicken and serve.