SizzleTales

Golden pan-seared chicken with a bright lemon-garlic butter sauce.

Servings: 4 · Prep: 10 minutes · Cook: 20 minutes

Ingredients

• 650 g boneless chicken thighs
• 40 g unsalted butter
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 lemon, zest and juice
• 2 tbsp chopped parsley
• ¾ tsp salt
• ¼ tsp black pepper

Instructions

1. Pat chicken dry, then season with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat; sear chicken 5–6 minutes on the first side, then turn.
3. Continue cooking, adjusting heat as needed, until chicken reaches an internal temperature of 74°C (165°F). Transfer to a clean plate.
4. Lower heat; add butter and garlic and stir for 30–60 seconds until fragrant, without browning.
5. Add lemon juice and 2 tbsp water, scrape the pan and simmer briefly.
6. Return chicken to coat in sauce; sprinkle with lemon zest and parsley.

Cooking tip

Avoid burning garlic—it tastes bitter when over-browned.