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Lemon Chicken Thighs (with a Lemon Butter Sauce)

These Lemon Chicken Thighs come together in just 30 minutes, making them the perfect weeknight dinner.  They are supper tender with just the right amount of zing from the combination of lemon and white wine.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 437
Ingredients Method Notes

Ingredients
  

  • Olive oil
  • 4 tsp butter
  • 1 cup all-purpose flour
  • 3 lbs chicken thighs boneless, skinless
  • 1/2 cup white wine
  • Juice from 1 lemon
  • 2 lemons sliced
  • 1 1/2 tsp fresh thyme
  • 3 cloves garlic mined
  • 2 tsp cornstarch
  • Salt and pepper to taste
  • Parsley for garnish

Method
 

  1. Place the chicken thighs between two sheets of plastic wrap, and pound until chicken is ¼” thickness.  Season with salt and pepper. 
  2. Season flour with salt and pepper. Dredge the chicken in the flour, shaking off the excess.
  3. Heat oil in a large skillet.  Add the chicken and cook for about 5 minutes on each side, until the chicken has a nice golden brown and reaches an internal temperature of 165°.  Remove chicken from the skillet and tent with foil to keep warm. 
  4. Add butter to the skillet.  Once melted whisk in the lemon juice, chicken stock (reserving about 4 tsps), white wine, lemon slices, and thyme.  Return the chicken to the skillet and allow the sauce to cook over medium heat for about 2-3 minutes.   
  5. Mix together the corn starch with the reserved chicken broth.  Whisk the corn starch slurry into the cause and allow to cook for an additional 2-3 minutes until thickened. Serve garnished with parsley.

Notes

*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly. Percent Daily Values based on a 2,000 calorie diet.