Cookwith

Name: Crispy Pan-Seared Chicken Thighs with Lemon-Herb Pan Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 2 lbs); 1 1/2 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil; 2 cloves garlic, minced; 1/2 cup low-sodium chicken broth; 1 lemon, zested and juiced; 2 tbsp unsalted butter; 2 tbsp chopped fresh parsley

Crispy Pan-Seared Chicken Thighs with Lemon-Herb Pan Sauce

FrozenBasil4474

This recipe transforms humble chicken thighs into a dinner-worthy centerpiece, perfect for a hot summer evening in South Carolina. By salting the chicken ahead of time, we ensure juicy, flavorful meat all the way through. Searing the thighs skin-side down gives you irresistibly crispy skin, while a quick pan sauce—brightened with fresh lemon and herbs—cuts through the richness for balanced, craveable bites. With just a handful of ingredients, this dish delivers maximum flavor and texture, making it an easy yet impressive meal for any night of the week.

Ingredients

Instructions

Pat chicken thighs dry with paper towels. Season all over with 1 tsp kosher salt and black pepper. Let sit at room temperature for 20 minutes to salt early and allow seasoning to penetrate.
Heat olive oil in a large cast iron or heavy skillet over medium-high heat until shimmering. Place chicken thighs skin-side down in the pan. Press with a spatula to ensure even contact. Cook undisturbed for 7-9 minutes until skin is deep golden brown and crisp.
Flip chicken thighs and reduce heat to medium. Cook for another 8-10 minutes until internal temperature reaches 175°F. Remove chicken to a plate and tent loosely with foil to rest.
Pour off all but 1 tablespoon of fat from the pan. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits. Simmer for 2-3 minutes to reduce slightly.
Add lemon zest and juice, remaining 1/2 tsp salt, and butter. Swirl until butter melts and sauce is glossy. Taste and adjust seasoning with more salt, lemon, or pepper if needed.
Return chicken thighs to the pan, spoon sauce over, and sprinkle with parsley. Serve immediately with extra lemon wedges if desired.