Serves 4


  • 1 3/4 pounds boneless, skinless chicken thighs (about 6 thighs)
  • 1/2 cup flour
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • 1 garlic clove, chopped
  • Juice of 1 lemon
  • 1 Tbsp. chopped parsley
  • 1/2 Tbsp. chopped thyme


    Spoon the flour into a wide, shallow bowl and add the salt and pepper, mixing with a fork. Dredge each piece of chicken in the flour, making sure to coat both sides well. Place the dredged chicken on a plate.

    In a 10-inch skillet, heat 1 Tbsp. of the oil and 1 Tbsp. of the butter over medium heat. When the bubbles subside, place half of the chicken thighs in the pan, cooking about 3 minutes per side, until golden brown and cooked through. Transfer to a clean plate and tent with foil. Add the remaining oil and butter, and then the remaining chicken, cooking it the same way you cooked the first batch. Add it to the plate with the rest of the chicken.

    Reduce the heat to low and add the garlic, stirring for 30 seconds, then the lemon juice and herbs. Cook for 1 minute, releasing the browned bits from the bottom of the pan with a wooden spoon. Then pour the sauce over the chicken and serve.

    Next Story