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Golden skin-seared chicken thighs deglazed with bright Meyer lemon pan jus, whole garlic cloves, and fresh garden thyme.
Yield: 4 chicken thighs • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
Pat chicken thighs thoroughly dry with paper towels. Season both sides generously with kosher salt and black pepper.
Heat olive oil and 1 tablespoon butter in a heavy cast-iron skillet over medium-high heat until shimmering.
Place chicken skin-side down in the skillet. Sear undisturbed for 12 minutes until deep golden brown and shatteringly crisp.
Flip the chicken thighs and cook 6 to 8 minutes on the reverse side until internal temperature reads 165°F (74°C). Transfer chicken to a warm plate.
Pour off excess grease, leaving 1 tablespoon in the skillet. Add smashed garlic and cook 1 minute until fragrant.
Deglaze skillet with chicken broth and lemon juice, scraping up browned fond from the bottom. Simmer 2 minutes.
Remove from heat, swirl in remaining 2 tablespoons butter and fresh thyme until a glossy pan sauce forms. Spoon over chicken and serve immediately.
Recipes to Cook • Drinks to Sip
Golden skin-seared chicken thighs deglazed with bright Meyer lemon pan jus, whole garlic cloves, and fresh garden thyme.
Pat chicken thighs thoroughly dry with paper towels. Season both sides generously with kosher salt and black pepper.
Heat olive oil and 1 tablespoon butter in a heavy cast-iron skillet over medium-high heat until shimmering.
Place chicken skin-side down in the skillet. Sear undisturbed for 12 minutes until deep golden brown and shatteringly crisp.
Flip the chicken thighs and cook 6 to 8 minutes on the reverse side until internal temperature reads 165°F (74°C). Transfer chicken to a warm plate.
Pour off excess grease, leaving 1 tablespoon in the skillet. Add smashed garlic and cook 1 minute until fragrant.
Deglaze skillet with chicken broth and lemon juice, scraping up browned fond from the bottom. Simmer 2 minutes.
Remove from heat, swirl in remaining 2 tablespoons butter and fresh thyme until a glossy pan sauce forms. Spoon over chicken and serve immediately.
Per serving (1 serving (4 chicken thighs))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
Golden skin-seared chicken thighs deglazed with bright Meyer lemon pan jus, whole garlic cloves, and fresh garden thyme.
Yield: 4 chicken thighs • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
Pat chicken thighs thoroughly dry with paper towels. Season both sides generously with kosher salt and black pepper.
Heat olive oil and 1 tablespoon butter in a heavy cast-iron skillet over medium-high heat until shimmering.
Place chicken skin-side down in the skillet. Sear undisturbed for 12 minutes until deep golden brown and shatteringly crisp.
Flip the chicken thighs and cook 6 to 8 minutes on the reverse side until internal temperature reads 165°F (74°C). Transfer chicken to a warm plate.
Pour off excess grease, leaving 1 tablespoon in the skillet. Add smashed garlic and cook 1 minute until fragrant.
Deglaze skillet with chicken broth and lemon juice, scraping up browned fond from the bottom. Simmer 2 minutes.
Remove from heat, swirl in remaining 2 tablespoons butter and fresh thyme until a glossy pan sauce forms. Spoon over chicken and serve immediately.
Recipes to Cook • Drinks to Sip
Golden skin-seared chicken thighs deglazed with bright Meyer lemon pan jus, whole garlic cloves, and fresh garden thyme.
Pat chicken thighs thoroughly dry with paper towels. Season both sides generously with kosher salt and black pepper.
Heat olive oil and 1 tablespoon butter in a heavy cast-iron skillet over medium-high heat until shimmering.
Place chicken skin-side down in the skillet. Sear undisturbed for 12 minutes until deep golden brown and shatteringly crisp.
Flip the chicken thighs and cook 6 to 8 minutes on the reverse side until internal temperature reads 165°F (74°C). Transfer chicken to a warm plate.
Pour off excess grease, leaving 1 tablespoon in the skillet. Add smashed garlic and cook 1 minute until fragrant.
Deglaze skillet with chicken broth and lemon juice, scraping up browned fond from the bottom. Simmer 2 minutes.
Remove from heat, swirl in remaining 2 tablespoons butter and fresh thyme until a glossy pan sauce forms. Spoon over chicken and serve immediately.
Per serving (1 serving (4 chicken thighs))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
