With great flavor and minimal prep and clean up, these skillet buttery lemon herb chicken thighs will become an instant family favorite.
4 bone-in skin-on chicken thighs
salt and black pepper, to taste
3-4 tablespoons butter
2 teaspoons minced garlic
1 teaspoon finely chopped basil (see note)
1/2 teaspoon finely chopped oregano
1/2 teaspoon finely chopped thyme
juice of 1 lemon (1-2 tablespoons, depending on how strong you prefer the lemon flavor)
Grease your skillet with a little bit of olive oil (1/2 teaspoon) or cooking spray and preheat over medium heat. Season chicken on both sides with salt and pepper to taste. Add chicken to skillet, top side down, and cook 2-3 minutes until tops are browned. Transfer chicken to a plate.
Add butter to skillet and melt over medium heat. Stir garlic and herbs and saute 1-2 minutes until garlic is fragrant. Stir in lemon juice.
Return chicken to skillet and cook 6-8 minutes on each side until cooked through.
Flip chicken over a couple of times in the butter sauce to get a good coating immediately before serving. Top with freshly chopped basil or other herbs if desired, along with additional lemon slices or wedges for garnish.