This lemon garlic chicken thighs dish is going to become one of your favorite meals! It's easy to make, hearty, flavorful, and cooked in one pan! It's a total winner winner chicken dinner!
2stalksscallions,chopped or cut into 1-inch lengths
1tablespoonbutter
Slices of red Thai chili or dried chili flakes(optional)
Instructions
Season skin-side of the chicken thighs with salt and place them skin-side down in a cold skillet.
Turn heat to medium-high.
Cook chicken for 10 minutes without moving, until skin is golden.
Flip chicken thighs over.
Add sliced garlic, chicken broth, black pepper, and lemon juice to the pan. Reduce heat to medium and cook another 7-8 minutes or until chicken pieces are cooked through.
Add scallions and butter to the pan, switching the heat off after 30 seconds. If desired, add Thai red chili slices or dried chili flakes to pan. Let butter melt completely into the sauce and gently stir.
Top with chopped parsley, if desired, and serve with lemon wedges on the side. Serve immediately.
Notes
Make sure the pan is cold when you lay the chicken pieces in it. Make sure you lay them skin side down.
If you use chicken without skin, you have to add oil to the pan.
This recipe is best suited for chicken thighs. I have not tried it with chicken breasts.
To keep the dish dairy-free, you can omit the butter. Try adding coconut cream to add dairy-free richness to the sauce.
For some spice, add a chopped red chili pepper to the pan at the same time as the green onions and butter.
Serve with a salad, rice, rolls, or roasted vegetables.