Lemon Herb Chicken
Garlic, lemon and dried thyme hit the pan with the chicken, then broth and butter turn into a quick pan sauce. Four servings, about 30 minutes start to finish.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- kcal
- 371
- protein
- 37 g
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 2 tbsp
- 3 cloves
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 120 ml
- 15 g
- 1 tbsp
Process
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Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
In a small bowl, mix the lemon zest, lemon juice, minced garlic, dried thyme, and dried oregano. Set aside.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs and cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature 74°C). Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tbsp olive oil to the skillet. Pour in the lemon-garlic-herb mixture and cook for 30 seconds, scraping up any browned bits.
Add the chicken broth and simmer for 2–3 minutes, until slightly reduced. Stir in the butter until melted.
Return the chicken to the skillet and spoon the sauce over. Cook for 1 minute to warm through. Garnish with fresh parsley and serve.
Kitchen notes
Kitchen notes
- Do not overcrowd the pan; cook the chicken in batches if needed to ensure a golden crust.
- Use an instant-read thermometer to check doneness: 74°C in the thickest part.
- If the sauce is too thin, simmer a bit longer; if too thick, add a splash of broth.
Substitutions
- chicken thighs→chicken breasts (adjust cooking time)
- dried thyme→dried rosemary
- chicken broth→vegetable broth
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, or in the microwave at 50% power. Freeze for up to 2 months; thaw overnight in the fridge before reheating.
| Nutrient | Per serving |
|---|---|
| Calories | 371 kcal |
| Protein | 37 g |
| Carbohydrates | 5 g |
| Fat | 22.7 g |
| Saturated fat | 6.2 g |
| Fiber | 1.4 g |
| Sugar | 0.9 g |
| Sodium | 820 mg |
| Cholesterol | 138 mg |
FAQ
The questions we get asked most
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts are leaner and can dry out. Pound them to an even thickness, cook for 4-5 minutes per side, and check for 74°C internal temperature. The sauce will still be delicious.
Why did my lemon herb chicken turn out dry?
Overcooking is the main cause. Chicken thighs are forgiving, but breasts dry out quickly. Always use a meat thermometer and remove from heat at 74°C. Let rest for 5 minutes before slicing.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken in the lemon-herb mixture for up to 4 hours in the fridge. Or cook the whole dish, cool, and refrigerate for up to 3 days. Reheat gently to avoid drying.
How do I know when the chicken is done?
The chicken is done when the internal temperature reaches 74°C in the thickest part, and the juices run clear. If you do not have a thermometer, cut into the thickest piece; it should be opaque and white throughout.
Can I use fresh herbs instead of dried?
Yes, use triple the amount of fresh herbs. Add them towards the end of cooking to preserve their flavor. Fresh thyme and oregano work well.
Is this dish gluten-free?
Yes, as written, this recipe is gluten-free. Just ensure your chicken broth is gluten-free, as some brands contain wheat.
Can I grill the chicken instead of pan-searing?
Absolutely. Preheat the grill to medium-high and grill for 5-6 minutes per side, basting with the lemon-herb mixture. Then make the sauce in a small saucepan on the side.
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