Golden Lemon Garlic Chicken with Pan Sauce

Ingredients

• boneless skinless chicken thighs — about 6 medium thighs700 g
• fine salt — about 1 1/4 tsp, divided8 g
• black pepper — about 1 tsp3 g
• plain flour — about 2 1/2 tbsp, for light coating20 g
• olive oil — 2 tbsp30 ml
• unsalted butter — 2 tbsp, divided30 g
• garlic — 6 cloves, finely chopped18 g
• lemon zest — from 1 lemon4 g
• fresh lemon juice — 1/4 cup, from 1 to 2 lemons60 ml
• chicken stock — 3/4 cup180 ml
• honey — 2 tsp10 ml
• fresh parsley — about 1/4 cup chopped12 g
• lemon slices — optional, for garnish60 g

Nutrition

Nutrition values are estimates and may vary depending on ingredients and brands.

Instructions

1. 1
   Season the chicken

   Pat the chicken dry with paper towels. Season both sides with 6 g salt and the black pepper. Sprinkle the flour lightly over the chicken and rub it in so each piece has a thin, even coating.

   5 minutes Room temperature ingredients preferred

   Tip: Dry chicken browns better and gives you a more flavorful pan sauce.
2. 2
   Sear until golden

   Heat a large heavy frying pan over medium-high heat. Add the olive oil and 15 g butter. When the butter foam subsides, add the chicken in a single layer. Cook for 4 to 5 minutes on the first side, then turn and cook 3 to 4 minutes on the second side.

   8 to 9 minutes Medium-high heat

   Tip: Do not overcrowd the pan; cook in 2 batches if needed.
3. 3
   Build the lemon-garlic base

   Transfer the chicken to a plate. Lower the heat to medium. Add the remaining 15 g butter and the garlic to the same pan. Stir for 30 to 45 seconds, then add the lemon zest, lemon juice, chicken stock, remaining 2 g salt, and honey.

   2 minutes Medium heat

   Tip: If the garlic starts browning too fast, add a splash of stock immediately.
4. 4
   Simmer the sauce and finish the chicken

   Return the chicken and any juices on the plate to the pan. Spoon some sauce over the top. Simmer gently, uncovered, until the sauce reduces slightly and the chicken is fully cooked.

   8 to 10 minutes Medium to medium-low heat

   Tip: Turn the chicken once midway so both sides absorb the sauce evenly.
5. 5
   Finish with herbs

   Turn off the heat and scatter over the parsley. Spoon the sauce over the chicken and rest for 2 minutes before serving. Garnish with lemon slices if using.

   2 minutes Residual heat

   Tip: Resting briefly helps the juices settle back into the chicken.