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.
Nutrition
Serving: 1serving | Calories: 300kcal | Carbohydrates: 2g | Protein: 35g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 513mg | Potassium: 609mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg