Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 tbsp all-purpose flour
  • 6 cloves garlic, minced
  • 0.5 cup low-sodium chicken broth
  • 1 large lemon, juiced
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • 0.25 cup heavy cream

Instructions:

  1. Pat the chicken completely dry with paper towels. Season both sides with salt, pepper, and paprika, then lightly dust with flour, shaking off the excess.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Once shimmering, add the chicken and sear for 5–7 minutes per side until golden-brown and firm. Remove chicken to a side plate.
  3. Lower the heat to medium. Add minced garlic to the residual fat and cook for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the fond.
  4. Simmer the liquid for 3–4 minutes until reduced by half. Stir in the butter and heavy cream until the sauce is emulsified and velvety.
  5. Return the chicken to the pan, garnish with fresh parsley and dried oregano, and baste with the sauce before serving.