• Lulu Perez

Crispy Chicken Thighs with Lemon Butter Sauce

Updated: Dec 22, 2020

Lemons are always stocked on my kitchen counter, and I love the sweet, tang it gives to some of my dishes or desserts.

This recipe in particular is such an easy one, since it doesn't require many ingredients. I let the lemon and chicken do all the talking. The chicken already shines on its own with its crispy skin, and making the lemon butter sauce is just a finishing touch.

The chicken is tender and juicy as it is, so letting the chicken and/or potatoes soak up that lemon, butter sauce just brings the dish together in a perfect bite!


Crispy Chicken Thighs with Lemon Butter Sauce

Serves 4-6


Ingredients

  • 6 bone in skin on chicken thighs

  • 1 shallot, diced or quarter onion

  • 4 garlic cloves, minced

  • 1 lemon, zested

  • Half lemon, juiced (2 tbsp)

  • 1 ⅓ cup chicken broth

  • 2 tbsp butter

  • ⅓ cup chopped parsley

  • kosher salt

  • fresh cracked pepper



Directions

  1. Pat dry chicken thighs with paper towel and trim off any long excess skin. Place them on a baking sheet or large plate. Season with a pinch of salt and pepper on top and bottom of each chicken thigh.

  2. Preheat a large 12 or 14 inch skillet to medium. Drizzle a little olive oil, Once the pan is hot, place each chicken in the pan skin side down. Let it cook for 12-15 minutes. Flip them over and cook for another 12-15 minutes. Turn heat off.Remove the chicken from the pan and place them on a plate.

  3. Preheat the oven to 350 degrees Fahrenheit.

  4. Using the same skillet, clean off extra grease fat from the pan. Turn the heat back on to medium low.

  5. Add one tablespoon of the butter, garlic and shallots to the skillet and let it cook for about a minute or so. Next, add the lemon zest, lemon juice and chicken broth. Season with a pinch of salt and pepper. *optional You can add some crushed red pepper flakes for a little kick

  6. Let it come to a simmer. Finish it off with a tablespoon of butter and half of the chopped parsley. Carefully nestle the chicken thighs in the skillet keeping skin side up.

  7. Place in the oven for 10-15 minutes to finish cooking the chicken internally.

  8. Serve with potatoes or rice and vegetables. Garnish with parsley and a lemon wedge.

Note: You can add mushrooms into this recipe, I did this and added the mushrooms in step 5. *See last two pictures




*addition of the mushrooms to the sauce

22 views0 comments