This simple, flavorful Lemon Butter Chicken Thighs recipe is seared in butter and finished in the oven with lemon slices. It’s a juicy, one-pan weeknight dinner that’s easy to make and satisfying for the whole family.
Minimal prep and just a few ingredients make this dish a time-saver. Prepared in a single skillet, it takes under an hour from start to finish and pairs well with many sides. The combination of butter and lemon keeps the chicken moist while giving the skin a crisp, golden finish and a bright, fresh flavor.
Serve these chicken thighs with roasted or steamed vegetables, a grain, or potatoes for a complete meal.
How to make lemon butter chicken in one pan
Pat the chicken dry and season generously with salt and pepper.
Melt butter with a little olive oil in a cast-iron or oven-safe skillet over medium-high heat. Sear the thighs skin-side down until the skin is golden and crisp, then turn them over.
Add lemon slices and fresh thyme (or other herbs you like), then transfer the skillet to a preheated oven to finish cooking. When the internal temperature reaches 165°F, remove and serve hot with your preferred sides.
How to tell when chicken thighs are done cooking
The most reliable method is a meat thermometer. Insert it into the thickest part of the thigh; the chicken is safe to eat once it reaches 165°F. For even cooking, check near the bone for bone-in thighs.
Tips and substitutions
- Boneless vs. bone-in: Boneless thighs can be used and usually cook a few minutes faster.
- Chicken breasts: If substituting breasts, reduce oven time to about 18–22 minutes and verify doneness with a thermometer.
- Get a good sear: Patting the chicken completely dry helps the skin crisp and allows seasonings to stick.
- Marinating: For extra flavor, marinate the chicken in the seasonings and oil in a sealed bag for up to 24 hours before cooking.
What goes well with lemon chicken thighs?
Lemon butter chicken pairs beautifully with roasted vegetables, creamy polenta, or a fresh vegetable salad. Grains like quinoa or brown rice work well, and roasted or mashed potatoes make a comforting accompaniment.
Storing and reheating leftovers
To store: Cool the chicken, then place in an airtight container or food-safe bag and refrigerate for 3–4 days.
To reheat: Warm in a skillet over medium heat or on a sheet pan in a 350°F oven for 10–15 minutes until heated through. If you want crisp skin, broil skin-side up for 1–2 minutes at the end—watch closely to avoid burning.
Need more easy chicken dinner recipes?
- Sheet Pan Chicken and Veggies
- Instant Pot Chicken Parmesan
- One Pan Chicken and Rice
- Instant Pot Chicken Noodle Soup
- Chicken Jambalaya
Lemon Butter Chicken Thighs
Ingredients
- 5–6 chicken thighs
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 1 whole lemon, sliced
- Salt and pepper, to taste
- Fresh thyme (or preferred herb)
Instructions
- Pat chicken dry with paper towels. Season with salt and pepper and set aside.
- Preheat oven to 425°F. In a cast-iron or oven-safe skillet, melt butter with the olive oil over medium-high heat. Place the thighs skin-side down and sear until the skin is golden, about 4–5 minutes per side.
- Turn the chicken skin-side up, tuck lemon slices and thyme around the pieces, then transfer the skillet to the oven.
- Bake for about 25 minutes, or until the internal temperature reaches 165°F.
- Optional: Broil for 1–2 minutes to deepen the color and crisp the skin—watch carefully.
Notes
Storage: Refrigerate cooled chicken in an airtight container for 3–4 days.
Reheating: Reheat gently in a skillet or in a 350°F oven for 10–15 minutes. Broil briefly to crisp the skin.
Nutrition
Calories: 441 kcal | Carbohydrates: 0.4 g | Protein: 23 g | Fat: 38 g
Nutrition information is automatically calculated and should be used as an approximation.
