Lemon herb chicken thighs have bright lemon flavor, a simple garlic butter sauce, and a blend of everyday seasonings. A quick stovetop sear followed by an oven finish gives you tender, juicy chicken thighs perfect for an easy family dinner.
Lemon Herb Chicken Thighs are one of those reliable weeknight recipes that delivers big flavor with minimal work. The chicken gets seasoned with a blend of herbs and spices, then cooked in a bright, buttery lemon sauce that adds tons of flavor without a lot of work.
A fast sear on the stovetop locks in moisture and creates a golden crust, and a short bake in the oven finishes the chicken perfectly. The result is tender, juicy chicken thighs that pair well with everything from vegetables to salads to simple sides like rice or potatoes.
Ingredient notes and substitutions
- Chicken thighs: You can substitute chicken breasts, but the cooking time will need to be adjusted accordingly.
- Herbs: You can use fresh herbs as fresh herbs add great flavor! Use 1 tablespoon of fresh herbs in place of each teaspoon of dried herbs.
- Chicken broth: Use low-sodium chicken broth to better control the salt level. You can also use chicken stock or no salt chicken broth depending on your preferences.
How to make lemon herb chicken thighs
Step 1: Preheat the oven to 375°F.
Step 2: In a small bowl, mix together the oregano, thyme, basil, lemon zest, garlic, salt, and pepper.
Step 3: Pat the chicken thighs dry and rub the seasoning mix evenly over each piece.
Step 4: In a large, oven-safe skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
Step 5: Add the seasoned chicken thighs and sear for about 3-4 minutes per side, or until golden brown. The thighs will not be fully cooked; they will finish cooking in the oven.
Step 6: Remove the chicken from the skillet and set aside.
Step 7: In the same skillet, add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
Step 8: Add the remaining tablespoon of butter and allow the sauce to simmer for 2-3 minutes.
Step 9: Return the chicken thighs to the skillet, spooning some sauce over each thigh.
Step 10: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.
Step 11: Remove the skillet from the oven, and spoon additional sauce over each piece. Garnish with fresh parsley, if desired.
Recipe tips
- Creamier sauce: Add a splash of heavy cream or half-and-half a er adding the lemon juice and broth for a richer, creamier sauce.
- Stovetop only cooking: You can finish cooking the chicken on the stovetop by covering it and letting it cook for an additional 5-7 minutes, or until the chicken registers 165F. However, cooking the chicken in the oven ensures even cooking.
Serving suggestions
The chicken thighs can be served with roasted potatoes, a fresh side salad, sauteed vegetables like green beans, or dinner rolls.
Storage
Store any leftover chicken thighs in an airtight container in the refrigerator. The chicken will keep for up to 4 days when properly stored in the fridge.
More chicken dinner recipes!
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Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Zest of 1 lemon
- 4 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds boneless skinless chicken thighs
- ½ cup chicken broth
- Juice of 1 lemon
- Chopped fresh parsley for garnish optional
Instructions
- Preheat the oven to 375°F.
- In a small bowl, mix together the oregano, thyme, basil, lemon zest, garlic, salt, and pepper.2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried basil, Zest of 1 lemon, 4 cloves garlic, 1 teaspoon salt, ½ teaspoon black pepper
- Pat the chicken thighs dry and rub the seasoning mix evenly over each piece.2 pounds boneless
- In a large, oven-safe skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.2 tablespoons olive oil
- Add the seasoned chicken thighs and sear for about 3-4 minutes per side, or until golden brown. The thighs will not be fully cooked; they will finish cooking in the oven.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.½ cup chicken broth, Juice of 1 lemon
- Add the remaining tablespoon of butter and allow the sauce to simmer for 2-3 minutes.
- Return the chicken thighs to the skillet, spooning some sauce over each thigh.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the skillet from the oven, and spoon additional sauce over each piece. Garnish with fresh parsley, if desired.
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