Lemon Garlic Chicken Thighs Skillet
Bright lemon-garlic skillet chicken thighs with a buttery pan sauce and wilted spinach—fresh USA weeknight dinner in one pan. Boneless thighs cook through to a food-safe 165°F.
🛒Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 2 tablespoons oil, divided
- 4 garlic cloves, minced
- 1/2 cup chicken broth
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter
- 3 cups baby spinach
- Chopped parsley for garnish
🔧Kitchen Tools Needed
- Large skillet
- Tongs
- Instant-read thermometer
- Zester
📝Instructions
- 1
Pat thighs dry; season with salt, pepper, and Italian seasoning.
- 2
Heat 1 tablespoon oil in a large skillet over medium-high. Cook chicken 5–6 minutes per side until browned and thickest part reaches 165°F. Transfer to a plate.
- 3
Reduce heat to medium. Add remaining oil and garlic; cook 30 seconds. Deglaze with broth and lemon juice; simmer 2 minutes. Stir in lemon zest and butter until glossy.
- 4
Add spinach; wilt 1 minute. Return chicken and any juices; spoon sauce over and warm 1 minute.
- 5
Garnish with parsley. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 340
🏷️Recipe Tags
❓Frequently Asked Questions
Chicken breasts instead?
Pound to even thickness and cook to 165°F; don’t overcook.
No spinach?
Swap kale (cook 2–3 minutes) or skip greens and serve with a salad.
Sauce too sharp?
Add a pinch of sugar or extra butter to round the lemon.
Food safety?
Chicken thighs to 165°F; leftovers reheated to 165°F within 2 hours chill.
