Ingredients:

  • 1.5 lb boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 0.5 cup chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs completely dry with paper towels and season generously with salt, pepper, smoked paprika, and garlic powder.
  2. Heat olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until it shimmers. Add chicken and sear without moving for 5-7 minutes until a mahogany-colored crust forms. Flip and cook for another 5-7 minutes.
  3. Reduce heat to medium. Push the chicken to the sides of the pan and add the butter to the center. Once bubbling, toss in the minced garlic and sauté for 30-60 seconds until golden.
  4. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the fond. Simmer for 2-3 minutes until the liquid reduces by half into a glossy glaze.
  5. Return the chicken to the center of the pan, spoon the sauce over the meat, and garnish with fresh chopped parsley.