One-Pan Lemon Garlic Butter Chicken

Dinner · 25 minutes · Serves 2

A fast weeknight dinner that leaves you with a single pan to wash. The chicken stays juicy under a glossy lemon-butter sauce you build in the same skillet. Serve it over rice or with crusty bread to mop up the sauce.

Ingredients

• 2 boneless chicken thighs (about 300 g)
• 3 tbsp butter
• 4 cloves garlic, finely sliced
• Juice of 1 lemon, plus a few thin slices
• 120 ml chicken stock
• 1 tsp dried oregano
• Salt and black pepper
• A handful of parsley, chopped

Method

1. Pat the chicken dry, season both sides with salt, pepper and the oregano.
2. Melt 1 tbsp butter in a skillet over medium-high heat. Sear the chicken 4–5 minutes a side until golden and cooked through, then set aside.
3. Lower the heat. Add the rest of the butter and the garlic; cook 30 seconds until fragrant but not browned.
4. Pour in the stock and lemon juice, scraping up the browned bits. Simmer 2–3 minutes until slightly thickened.
5. Return the chicken and any juices to the pan, add the lemon slices, and spoon the sauce over. Finish with parsley.