Lemon Garlic Chicken
Juicy, pan-fried chicken thighs with green olives and lemon, served in a honey-garlic-butter sauce. It’s bright, fresh, delicious, and ready in less than 30 minutes. It’s sure to become a new favorite.
Ingredients
- 8 boneless/skinless chicken thighs
- 3.5 ounces green olives preferably Castelvetrano
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 6 garlic cloves minced
- 1 small onion finely chopped
- 1 lemon thinly sliced
- ¼ cup dry white wine
- ¾ cup chicken broth
- 2 tbsp honey
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp sweet paprika
- 6 thyme sprigs
- ¼ tsp red pepper flakes for sprinkling
- flaky salt for sprinkling
- 2 tbsp almonds optional
Instructions
- Season the chicken thighs with salt, black pepper, garlic powder and sweet paprika.
- Heat oil and butter in a large skillet over medium high heat. Add the chicken and cook for 8-10 minutes on each side, until golden brown. When the chicken is cooked through, transfer to a clean plate.
- Place the lemon slices flat on the bottom of the skillet in a single layer and sear over high heat for 30 seconds on each side without stirring, or until caramelized. Remove the lemons from the skillet and set aside.
- Add garlic and onion to the skillet, sauté until fragrant. Deglaze with white wine. Scrape the bottom with a wooden spoon to release the brown bits. Add honey and thyme. Pour in chicken broth and bring to a simmer.
- Add chicken back to the skillet and cook for 3 minutes, or until heated through. Add olives, and layer lemon slices on top.
- Finish off with almonds, flaky salt and red pepper flakes. Serve with bread, orzo or baked potatoes and a big side salad. Enjoy!
Video
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Nutrition
Calories: 652kcalCarbohydrates: 16gProtein: 39gFat: 47gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 222mgSodium: 633mgPotassium: 604mgFiber: 2gSugar: 10gVitamin A: 416IUVitamin C: 18mgCalcium: 59mgIron: 2mg
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