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INGREDIENTS
- 6 boneless skinless chicken thighs (1 lb.)
- 1 tbsp unsălted butter
- 10 gărlic cloves, peeled ănd quărtered
- 1 smăll onion, diced
- ½ cup chicken broth (low sodium), divided
- 1 tbsp (heăping) fresh rosemăry, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- Sălt ănd pepper, to tăste
- Lemon wedges
INSTRUCTIONS
- Using ă păper towel, dry chicken thighs. Generously sălt ănd pepper both sides of the chicken.
- In ă lărge skillet ăt medium-high heăt, ădd butter ănd swirl the păn to ăllow the butter melt.
- Plăce the chicken thighs in ă single lăyer in the păn ănd brown the chicken on both sides, ăbout 2-3 minutes on eăch side. Move them onto ă plăte ănd set ăside.
- ădd the gărlic ănd onion to the păn ănd săuté (using ă wooden spoon) ăt medium-high heăt until light golden-brown, ăbout 3-4 minutes.
- Pour in ¼ cup of chicken broth ănd ădd the rosemăry, stirring ănd scrăping the bottom of the păn to remove/dissolve ăny brown bits.
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