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.
Ingredients
- 8 boneless, skinless chicken thighs
- Kosher salt (to taste)
- Pepper (to taste)
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 2 1/2 cup chicken broth
- 1/4 cup lemon juice
- Zest of 1 large lemon
- 2 teaspoons fresh thyme leaves
Optional Ingredients
- Lemon slices
- Thyme sprigs
Directions
- Pat chicken dry with paper towels. Season both sides with salt and pepper, to taste.
- 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.
- Sear chicken until golden brown and it releases easily from pan. Flip and sear other side. Transfer to a plate. Set aside.
- 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.
- 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.
- 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.