This boneless, skinless chicken thigh recipe is lemony and bright with lots of savory garlic flavor.

The chicken stays tender and juicy from the quick marinade.

Serve this quick weeknight dinner with roasted vegetables and rice pilaf on the side.

Four chicken thighs of the lemon-garlic boneless, skinless chicken thighs recipe, browned in a pan with oil and garlic and thyme in it

Photo:Jason Donnelly

Stir in 2 tablespoons oil, garlic, thyme, salt and pepper.

Add chicken and toss to coat.

Let stand at room temperature, stirring occasionally, for 15 minutes.

Ingredients for the lemon-garlic boneless, skinless chicken thighs recipe

Jason Donnelly

Heat a large ovenproof skillet over medium-high heat.

Add the remaining 1 tablespoon oil and swirl to coat the skillet.

Remove the chicken from the marinade, reserving the marinade.

overhead view of chicken in a large bowl with seasoning, oil, and lemons

Jason Donnelly

Place the chicken, skinned-side down, in an even layer in the skillet.

Cook, undisturbed, until browned, about 4 minutes.

Pour the reserved marinade, including lemon pieces, over the chicken in the pan.

chickens being browned in a skillet, hands with tongs turning one over

Jason Donnelly

Serve drizzled with pan sauce.

Garnish with additional thyme, if desired.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

overhead view of pouring large bowl of leftover juice into skillet

Jason Donnelly

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