One-Skillet Garlic Lemon Chicken Thighs
A quick and comforting one-skillet meal featuring juicy chicken thighs, garlic, and lemon, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs, trimmed (Thighs stay juicy and are forgiving if you slightly overcook.)
- 1 teaspoon salt (Season both sides just before cooking.)
- 0.5 teaspoon black pepper (Season both sides just before cooking.)
- 2 tablespoons olive oil (Use a neutral or extra virgin olive oil for flavor.)
- 4 cloves garlic, minced (Fresh garlic gives the best pop.)
- 1 medium onion, thinly sliced (A sweet onion or yellow onion caramelizes nicely.)
- 8 oz baby bella mushrooms, sliced (Mushrooms soak up flavor.)
- 1 cup low sodium chicken broth (Low sodium gives you control.)
- 1/3 cup dry white wine or extra chicken broth (Wine adds depth; substitute broth if preferred.)
- 2 tablespoons butter (Swirl in at the end for shine.)
- 1 tablespoon fresh lemon juice (A little acid brightens the dish.)
- 0.5 cup chopped parsley (Add half into the sauce and use the rest as garnish.)
- 2 cups baby spinach (optional) (Spinach wilts quickly.)
- 1 cup halved cherry tomatoes (optional) (Tomatoes add a sweet pop.)
Instructions
Preparation
- Pat the chicken thighs dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear the chicken for 4 to 5 minutes per side until nicely browned. Transfer to a plate.
- Add the onion and mushrooms to the pan, cooking for 5 to 6 minutes until softened and starting to brown.
- Add garlic and cook for 30 to 45 seconds until fragrant.
- Deglaze the pan with white wine, scraping up the browned bits with a wooden spoon.
- Pour in chicken broth and bring to a gentle simmer.
- Return the chicken to the skillet and nestle it into the sauce. Simmer for 8 to 10 minutes, or until the internal temperature reaches 165°F.
- Stir in butter and lemon juice. Add spinach or cherry tomatoes and cook until just wilted or warmed.
- Sprinkle with parsley and serve.
Notes
Serve family-style from the skillet with crusty bread and a green salad. Store in an airtight container for up to 4 days or freeze for up to 3 months.