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Crispy lemon garlic chicken thighs simmering in a rich pan sauce inside a cast iron skillet

The Ultimate Crispy Lemon Garlic Chicken Thighs

Sarah Williams
Crispy-skinned, bone-in chicken thighs simmered in a bright lemon garlic pan sauce, ready in one skillet in about 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Large oven-safe skillet (cast iron or stainless steel)
  • Tongs
  • Instant-read meat thermometer

Ingredients
  

  • 6 bone-in skin-on chicken thighs, about 2.5 pounds
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter divided
  • 6 cloves garlic minced
  • 1 cup chicken broth
  • 0.25 cup fresh lemon juice about 2 lemons
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
  • 2 tablespoons fresh parsley chopped, for garnish
  • 0.25 teaspoon red pepper flakes optional

Instructions
 

  • Pat the chicken thighs completely dry with paper towels, then season both sides generously with the salt and pepper
  • Heat the olive oil in a large skillet over medium-high heat until shimmering, then lay the thighs in skin-side down and let them sear undisturbed for 6 to 7 minutes, until deeply golden and releasing easily from the pan
  • Flip the thighs and sear the second side for 5 to 6 minutes, then transfer them to a plate and set aside
  • Lower the heat to medium, add 1 tablespoon of the butter to the same pan, then stir in the garlic and cook for about 30 seconds, just until fragrant
  • Pour in the chicken broth, scraping up the browned bits from the bottom of the pan, then stir in the lemon juice, lemon zest, thyme, and red pepper flakes if using
  • Nestle the chicken thighs back into the pan skin-side up, spoon a little sauce over the tops, and simmer for 8 to 10 minutes, until the chicken reaches 165°F internally
  • Remove the pan from the heat, swirl in the remaining 2 tablespoons of butter until the sauce turns glossy, then scatter the parsley over the top
  • Let the chicken rest in the pan for 5 minutes before serving so the juices settle back into the meat

Notes

For the crispiest possible skin, bring the chicken to room temperature for 15 minutes before searing and resist moving it until it releases naturally from the pan. Leftovers keep in the fridge for up to 4 days; reheat in a 375°F oven, not the microwave, to keep the skin crisp.