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Creamy chicken salad with celery and fresh herbs in a bowl

One-Skillet Garlic Lemon Chicken Thighs

A quick and comforting one-skillet meal featuring juicy chicken thighs, garlic, and lemon, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless skinless chicken thighs, trimmed Thighs stay juicy and are forgiving if you slightly overcook.
  • 1 teaspoon salt Season both sides just before cooking.
  • 0.5 teaspoon black pepper Season both sides just before cooking.
  • 2 tablespoons olive oil Use a neutral or extra virgin olive oil for flavor.
  • 4 cloves garlic, minced Fresh garlic gives the best pop.
  • 1 medium onion, thinly sliced A sweet onion or yellow onion caramelizes nicely.
  • 8 oz baby bella mushrooms, sliced Mushrooms soak up flavor.
  • 1 cup low sodium chicken broth Low sodium gives you control.
  • 1/3 cup dry white wine or extra chicken broth Wine adds depth; substitute broth if preferred.
  • 2 tablespoons butter Swirl in at the end for shine.
  • 1 tablespoon fresh lemon juice A little acid brightens the dish.
  • 0.5 cup chopped parsley Add half into the sauce and use the rest as garnish.
  • 2 cups baby spinach (optional) Spinach wilts quickly.
  • 1 cup halved cherry tomatoes (optional) Tomatoes add a sweet pop.

Method
 

Preparation
  1. Pat the chicken thighs dry and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Sear the chicken for 4 to 5 minutes per side until nicely browned. Transfer to a plate.
  4. Add the onion and mushrooms to the pan, cooking for 5 to 6 minutes until softened and starting to brown.
  5. Add garlic and cook for 30 to 45 seconds until fragrant.
  6. Deglaze the pan with white wine, scraping up the browned bits with a wooden spoon.
  7. Pour in chicken broth and bring to a gentle simmer.
  8. Return the chicken to the skillet and nestle it into the sauce. Simmer for 8 to 10 minutes, or until the internal temperature reaches 165°F.
  9. Stir in butter and lemon juice. Add spinach or cherry tomatoes and cook until just wilted or warmed.
  10. Sprinkle with parsley and serve.

Notes

Serve family-style from the skillet with crusty bread and a green salad. Store in an airtight container for up to 4 days or freeze for up to 3 months.