Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • ¼ cup low-sodium chicken broth
  • 1 sprig fresh thyme

Instructions:

  1. Dry the chicken thighs thoroughly with paper towels. In a small bowl, mix the salt, pepper, paprika, and garlic powder, then rub the seasoning evenly over both sides of the chicken.
  2. Heat the avocado oil in a 12-inch cast iron skillet or stainless steel pan over medium-high heat until it shimmers. Place the thighs in the pan, pressing down slightly, and sear undisturbed for 5–7 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 160°F (71°C).
  3. Reduce heat to medium. Push the chicken to the sides of the pan and add the butter to the center. Once foaming, stir in the minced garlic and thyme for 30 seconds until fragrant.
  4. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the browned bits. Spoon the sauce over the chicken for 2 minutes until the internal temperature reaches 165°F (74°C).