Lemon Butter Thyme Pan Fried Chicken
These Lemon Butter Thyme Pan Fried Chicken thighs are so quick and easy and absolutely delectable! The tangy lemon flavor pairs perfectly with a creamy butter sauce that also has just the right hint of thyme as well. I should add that I think pan fried chicken is extremely easy, sear the chicken, cover, and check back in 20 minutes…awesome! I can have all of my sides ready in that time and absolutely no time crunch.
So, let’s get these thighs sizzling! It’s not an absolute must, but I do prefer to rinse my chicken, pat it dry, and trim any extra fat and skin flaps off. Season both sides of your chicken thighs (bone-in, skin on) with salt, pepper, and smoked paprika. Yes, normal paprika will work and it adds great color but the smoky flavor of smoked paprika adds a wonderful flavor to just about anything you can think of!
Bring a large skillet or frying pan to medium high heat, and melt two Tbsp of butter. Place your chicken thighs in to sear both sides, about 2-3 minutes per side. Turn them skin side up when both sides are seared, and place two sprigs of fresh thyme on the top. Cover the skillet or frying pan, reduce heat to medium, and allow the chicken to cook for about 20-25 minutes. The chicken should have an internal temperature of 165 degrees F (74 degrees C) when cooked thoroughly. Also, the juices should be clear when you draw the meat thermometer back out, if the chicken juices are bloody continue to cook covered for an additional 3-4 minutes despite the internal temperature.
When the chicken thighs are cooked thoroughly, add the remaining tablespoon of butter and the minced garlic. Cook the garlic for about two minutes, stirring enough to keep the garlic from burning. Add the chicken broth, heavy cream (or half-and-half), Parmesan cheese, and lemon juice (plus some zest, if desired). Cook on medium heat and bring to just bubbling at a slow boil (increase heat a bit if needed) and add the chopped baby spinach and baby arugula. Reduce the heat to low and simmer for 2-3 minutes, remove from heat when the leaves have just begin to wilt. Serve immediately. Enjoy!
- 4 chicken thighs (bone-in, with skin)
- 3 tbsp butter (divided, 2 Tbsp/1 Tbsp)
- 1 tsp each, salt & pepper (or to taste)
- 1 tsp smoked paprika
- 8 sprigs fresh thyme
- 2 cloves garlic (minced)
- 1/2 c chicken broth
- 1/3 c heavy cream (or half-and-half)
- 1 Tbsp lemon juice (add about half the zest too for added lemon flavor)
- 2 Tbsp Parmesan cheese (grated)
- 1/2 c baby spinach (chopped)
- 1/2 c baby arugula (chopped)
Heat your large skillet or frying pan to medium high and melt the 2 Tbsp of butter. Rinse and pat dry your chicken, removing extra fat and skin if needed. Season the chicken thighs with salt, pepper, and paprika.
Place the chicken in the heated skillet or frying pan and sear both sides until they have a nice golden browned color, about 2-3 minutes per side. Place thyme sprigs on the top skin side of the chicken thighs, cover and reduce heat to medium. Allow the chicken thighs to cook for 20-25 minutes, or until done and 165 degrees F (74 degrees C) when the internal temperature is checked.
When the chicken is cooked thoroughly, add the remaining Tbsp of butter and cook the minced garlic for about 2 minutes, stirring to prevent burning. Add the chicken broth, heavy cream, Parmesan cheese, and lemon juice (and optional lemon zest, if desired) and bring to a slow boil. Add chopped baby spinach and baby arugula and reduce heat to low, simmer for 2-3 minutes then remove from heat and serve.