Braised Lemon Chicken Recipe

Braised Lemon Chicken

Serves 4

Savory, satisfying, and simple—this one-pan recipe is a weeknight winner! Braising in lemon juice and fresh thyme makes for incredibly tender, flavorful chicken.


  • 8 boneless, skinless chicken thighs
  • Kosher salt, to taste
  • Pepper, to taste
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 1/2 cups chicken broth
  • 1/4 cup lemon juice
  • Zest of 1 large lemon
  • 2 teaspoons fresh thyme leaves
  • Lemon slices
  • Thyme sprigs


  1. Pat chicken dry with paper towels. Season both sides with salt and pepper, to taste.
  2. Heat a large sauté pan over medium-high heat. Once hot, add oil. Lay chicken in pan, presentation-side (smooth side) down. Work in batches so as not to crowd pan.
  3. Sear chicken until golden brown and it releases easily from pan. Flip and sear other side. Transfer to a plate. Set aside.
  4. Turn heat to medium-low. Add garlic and stir. Deglaze pan by adding chicken broth and scraping up browned bits stuck to bottom. Stir in lemon juice, lemon zest, and thyme.
  5. Return chicken to pan, presentation-side up. Cover and cook on low 25 to 30 minutes, or until chicken is very tender and a thermometer in the thickest part of the meat reads 165°F.
  6. Transfer chicken to a serving platter. Tent with foil to keep warm. Increase heat to medium-high and reduce sauce until slightly thickened. Pour sauce over chicken. Garnish with lemon and thyme.

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