Lemon and Garlic Baked Chicken Thighs
Lemon garlic baked chicken thighs are the kind of recipe that earns a permanent spot in your rotation. A quick sear builds a golden crust, the pan sauce comes together in minutes, and the whole thing is impressive enough for company without the effort to match. One pan, fast cleanup. Dinner doesn't get any easier.
Servings 4
Equipment
Ingredients
- 1 ¼ lb boneless chicken thighs
- 2 teaspoons garlic powder
- 2 teaspoons dried thyme
- 2 teaspoons oregano
- 2 teaspoons paprika smoked or sweet up to you
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- ½ cup chopped yellow onion
- 2 teaspoons garlic minced
- 2 T flour
- 1 cup chicken broth
- ½ lemon zested and juiced
- 1 T spicy Dijon mustard I use Honeycup
- 1 cup milk
- 2 cups fresh baby spinach leaves optional
Instructions
- Preheat an oven with the rack in the center to 400°.
- Season both sides of chicken with 2 tsp each of garlic powder, thyme, oregano and paprika and 1 tsp salt and 1/2 tsp pepper.1 1/4 lb boneless chicken thighs, 2 teaspoons garlic powder, 2 teaspoons dried thyme, 2 teaspoons oregano, 2 teaspoons paprika, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper
- Heat skillet with olive oil. Saute seasoned chicken until browned on each side about 3 minutes. Remove to a plate.1 Tablespoon olive oil
- To the skillet, add the butter. Once shimmering, saute the onions over medium-high heat until golden, about 3 minutes. Stir in the minced garlic. Add 2 T flour. Cook 2 minutes.1 Tablespoon unsalted butter, 1/2 cup chopped yellow onion, 2 teaspoons garlic, 2 T flour
- Whisk in the chicken broth and the lemon juice / zest, followed by the Dijon mustard. Rapidly stir till thickened over medium heat, about 2 minutes. Pour in 1 cup milk, mixing until creamy and bubbling. Taste and correct for seasoning as needed.1 cup chicken broth, 1/2 lemon, 1 T spicy Dijon mustard, 1 cup milk
- Nestle the browned chicken in the pan and spoon over the sauce.
- If using the spinach, sprinkle over the chicken the last 5 minutes of cooking. Cover the pan and finish baking until a thermometer placed in the thickest part of the chicken reads 165° and the spinach is wilted.2 cups fresh baby spinach leaves
- Serve with basmati rice or garlic butter pasta.
