I can’t get over how a handful of simple ingredients turns into lemon garlic chicken that feels straight off a restaurant menu. One bite and my family is already asking when I’m making it again.

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Ingredients

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Chicken thighs stay juicy, and that crispy skin is honestly the best part.
Kosher salt wakes everything up without making the dish taste too salty.
Black pepper adds a warm little bite that keeps things from feeling flat.
Olive oil helps the chicken brown nicely and keeps the pan happy.
Butter makes the sauce richer, silkier, and a little more comforting.
Garlic brings that cozy, savory smell you’ll want all over the kitchen.
Chicken broth gives the sauce body without making it heavy or fussy.
Fresh lemon juice keeps it bright, tangy, and not too rich.
Lemon slices look pretty, but they also add a mellow citrus punch.
Oregano gives it that easy, herby weeknight dinner vibe.
Paprika adds color and a soft smoky note, nothing too intense.
Red pepper flakes bring a tiny kick, if you’re into that.
Plus parsley makes everything look fresh and a little less lazy.
Basically, it’s hearty, bright, garlicky chicken with almost no drama.

Ingredient Quantities

6 bone in, skin on chicken thighs (about 2 to 2 1/2 pounds)

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

3 tablespoons unsalted butter

5 garlic cloves, minced

1/2 cup low sodium chicken broth

1/4 cup fresh lemon juice (about 2 lemons)

1 lemon, thinly sliced

1 teaspoon dried oregano

1/2 teaspoon paprika

1/4 teaspoon red pepper flakes, optional

2 tablespoons fresh parsley, chopped, for garnish

How to Make this

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1. Pat chicken thighs dry and season both sides with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

2. Heat 2 tablespoons extra virgin olive oil in a large ovenproof skillet over medium high heat until shimmering.

3. Place chicken thighs skin side down and cook without moving 6 to 8 minutes until the skin is deep golden and crisp.

4. Flip chicken and cook 2 minutes more, then transfer thighs to a plate.

5. Reduce heat to medium, add 3 tablespoons unsalted butter to the same skillet. Once melted, stir in 5 minced garlic cloves and cook 30 to 45 seconds until fragrant.

6. Pour in 1/2 cup low sodium chicken broth and 1/4 cup fresh lemon juice, scraping up browned bits from the bottom of the pan. Stir in 1 teaspoon dried oregano, 1/2 teaspoon paprika, and 1/4 teaspoon red pepper flakes if using.

7. Return chicken to the skillet skin side up, nestle 1 thinly sliced lemon among the thighs, and spoon a little sauce over each piece.

8. Transfer the skillet to a preheated 400°F oven and bake 18 to 22 minutes, or until an instant read thermometer inserted into the thickest part of a thigh reads 165°F.

9. Remove skillet from oven and let chicken rest 5 minutes so juices redistribute. Spoon pan sauce over the thighs.

10. Sprinkle 2 tablespoons chopped fresh parsley over the chicken and serve with extra sauce and lemon slices.

Equipment Needed

1. Large ovenproof skillet or cast iron skillet
2. Tongs
3. Instant read thermometer
4. Sharp chef knife
5. Cutting board
6. Measuring spoons and measuring cup
7. Wooden spoon or heatproof silicone spatula
8. Plate for resting the chicken
9. Paper towels
10. Small bowl or ramekin for minced garlic and seasonings

FAQ

Can I use boneless chicken thighs instead of bone in? Yes. Reduce cooking time by about 10 to 15 minutes and check internal temperature; boneless thighs are done at 165°F (74°C).

How do I get the skin crispy? Pat the skin dry, season, and sear skin side down in a hot pan with oil until deep golden before finishing in the oven or lowering heat to cook through.

Can I make this in a skillet that goes in the oven? Yes. Use an ovenproof skillet like cast iron to sear on the stovetop then transfer to a 400°F (200°C) oven to finish cooking.

How can I adjust the sauce if it is too tart or too salty? If too tart, stir in a small pinch of sugar or a teaspoon of honey. If too salty, add a splash more chicken broth or a little water and simmer a minute to dilute.

Can I use bottled lemon juice instead of fresh? Fresh lemon juice gives the best bright flavor, but bottled juice can be used in a pinch. Use slightly less and taste before adding more.

How should leftovers be stored and reheated? Cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through or in a skillet over medium-low heat to keep skin from getting soggy.

One Pan Lemon Garlic Chicken Recipe Substitutions and Variations

Chicken thighs: bone-in skin-on chicken breasts (longer cook time), boneless skin-on thighs (faster, keep juicy), or drumsticks (similar flavor and cooking time)
Kosher salt: coarse sea salt (use same volume), table salt (use about half the amount), or flaky finishing salt (use sparingly)
Extra virgin olive oil: avocado oil, grapeseed oil, or light olive oil (use for higher-heat searing)
Low sodium chicken broth: vegetable broth, dry white wine (adds brightness), or water plus 1/2 teaspoon chicken bouillon

Pro Tips

1) Get the skin really dry before seasoning. Pat each thigh thoroughly with paper towels so the skin can crisp instead of steaming. If you have time, season and refrigerate uncovered for 30 to 60 minutes to dry the skin even more.

2) Render the fat slowly at first. Start over medium high to get color, but if the skin is browning too fast lower the heat a bit so the fat renders and the skin crisps without burning.

3) Save and concentrate the pan fond. After flipping the chicken, scrape up browned bits and simmer the garlic, broth and lemon just long enough to reduce slightly. A more reduced sauce clings better to the chicken and tastes more intense.

4) Use an instant read thermometer and trust it. Pull the thighs at 160 to 163°F and let them rest five minutes; carryover will bring them to 165°F while keeping juices locked in.

5) Finish with fresh brightness and texture. Add the parsley and extra lemon juice at the end, and consider a few lemon slices roasted alongside for a slightly caramelized, less bitter finish.

One Pan Lemon Garlic Chicken Recipe

Recipe by Francis Mead

0.0 from 0 votes

I can’t get over how a handful of simple ingredients turns into lemon garlic chicken that feels straight off a restaurant menu. One bite and my family is already asking when I’m making it again.

Servings

servings

Calories

420

kcal

Equipment: 1. Large ovenproof skillet or cast iron skillet
2. Tongs
3. Instant read thermometer
4. Sharp chef knife
5. Cutting board
6. Measuring spoons and measuring cup
7. Wooden spoon or heatproof silicone spatula
8. Plate for resting the chicken
9. Paper towels
10. Small bowl or ramekin for minced garlic and seasonings

Ingredients

6 bone in, skin on chicken thighs (about 2 to 2 1/2 pounds)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
5 garlic cloves, minced
1/2 cup low sodium chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
1 lemon, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes, optional
2 tablespoons fresh parsley, chopped, for garnish

Directions

Pat chicken thighs dry and season both sides with 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.
Heat 2 tablespoons extra virgin olive oil in a large ovenproof skillet over medium high heat until shimmering.
Place chicken thighs skin side down and cook without moving 6 to 8 minutes until the skin is deep golden and crisp.
Flip chicken and cook 2 minutes more, then transfer thighs to a plate.
Reduce heat to medium, add 3 tablespoons unsalted butter to the same skillet. Once melted, stir in 5 minced garlic cloves and cook 30 to 45 seconds until fragrant.
Pour in 1/2 cup low sodium chicken broth and 1/4 cup fresh lemon juice, scraping up browned bits from the bottom of the pan. Stir in 1 teaspoon dried oregano, 1/2 teaspoon paprika, and 1/4 teaspoon red pepper flakes if using.
Return chicken to the skillet skin side up, nestle 1 thinly sliced lemon among the thighs, and spoon a little sauce over each piece.
Transfer the skillet to a preheated 400°F oven and bake 18 to 22 minutes, or until an instant read thermometer inserted into the thickest part of a thigh reads 165°F.
Remove skillet from oven and let chicken rest 5 minutes so juices redistribute. Spoon pan sauce over the thighs.
Sprinkle 2 tablespoons chopped fresh parsley over the chicken and serve with extra sauce and lemon slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.