Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) chicken broth or stock
  • 1/4 cup (60ml) fresh lemon juice (about 1-2 lemons)
  • 2 tbsp unsalted butter
  • 1 tbsp fresh parsley, chopped (for garnish)
  • 1 tsp dried oregano
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 1 tbsp all-purpose flour (optional, for thickening the sauce)

Instructions:

  1. Pat chicken thighs dry with paper towels and season with salt, pepper, and oregano.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds, or until fragrant (be careful not to burn it!).
  4. Whisk in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. If using flour to thicken, whisk it in now.
  5. Bring sauce to a simmer and cook for 3-5 minutes, or until slightly thickened.
  6. Stir in butter until melted and emulsified. Taste and adjust seasonings (salt, pepper, lemon juice) as needed.
  7. Return chicken thighs to the skillet and coat with the sauce. Simmer for 1-2 minutes to heat through.
  8. Garnish with fresh parsley and serve immediately.