Lemon Boneless Chicken Thighs are a simple low carb meal! This quick and easy recipe is perfect for hectic weeknight meals. Featuring a classic blend of lemon, garlic, and rosemary, this dish doesn’t need a lot of fancy ingredients to deliver robust flavor.
Cook up these lemon garlic chicken thighs and let the whole family enjoy them! When it comes to easy weeknight meals, it doesn’t get much better than simple and easy dinner recipes just like this one!
Step-by-step instructions plus images see below!
Table of Contents
Why You’ll Love These Lemon Boneless Chicken Thighs
- This lemon chicken recipe is full of amazing flavor and taste!
- You’ll love that the meal prep is minimal.
- Perfect for busy weeknights!
If you love chicken breast or chicken thigh recipes like these lemon chicken thighs, you may also enjoy these Slow Cooker BBQ Peach Chicken Thighs with a Cayenne Kick!
Ingredients
- Lemons – Fresh lemons make up such a great flavoring for this dish. Lemon zest is a good idea as well.
- Garlic – Minced garlic cloves add a ton of yummy flavor. This is a must for garlic flavor.
- Rosemary – Adding rosemary is the best way to add incredible taste.
- Chicken thighs – For this chicken thigh recipe, use boneless and skinless thighs.
- Olive oil – All you need are a couple of tablespoons of olive oil for this recipe.
- Black pepper
How to Make Rosemary Chicken Thighs
See recipe card below for a full list of ingredients and measurements!
Step One: In a small bowl, combine ½ of the lemon zest and juice with the garlic and rosemary and stir to combine. Place remaining lemon zest in an airtight container and freeze for future use in marinades, soups, or salad dressings. Reserve remaining lemon juice and set it aside.
Step Two: Unroll chicken thighs, if necessary, to expose the entire surface area. Season with salt and pepper, if desired.
Step Three: Place chicken thighs in a large, sealable plastic bag and pour marinade on top. Seal the bag and turn it several times to ensure the chicken is evenly coated. Place bag in the refrigerator to marinate for at least 30 minutes or overnight.
Step Four: When ready to cook, heat olive oil in a large skillet over medium-high heat. Remove chicken thighs from the bag, allowing excess marinade to drip off before transferring to another dish. Discard the remaining marinade.
Step Five: Working in batches if necessary, add chicken thighs to a hot skillet and cook until browned on each side, approximately 3-4 minutes per side. Transfer thighs to a clean serving platter and set aside.
Step Six: Add remaining lemon juice and ¼ cup water, if necessary, to the hot skillet to deglaze. Gently scrape the surface of the pan with a spatula to remove any browned bits. Bring liquid to a boil and then reduce heat to medium-low.
Step Seven: Return chicken thighs to skillet and simmer for 3-4 minutes or until chicken is cooked through. Season with additional salt and black pepper, to taste. Remove from heat and serve immediately with your choice of sides.
Storing Tips
To store leftovers, add them to an airtight container and store them in the fridge. You can also create a freezer meal or two by freezing the meat and using it for other healthy recipes and delicious meals.
Substitutions, Additions, and Modifications to Recipe
- Use garlic powder – if you don’t have minced garlic, use garlic powder instead.
- Cook with chicken breasts – While using chicken thighs is delicious, you can make this same recipe using chicken breast.
- Change up the seasonings – Adding Italian seasoning, onion powder, or even some chili pepper flakes are a great way to add flavor.
Frequently Asked Questions
Using a meat thermometer is the best bet. Insert the thermometer into the thickest part of the chicken. As long as it reads 165 degrees or higher, the chicken is done and ready to enjoy.
If you want golden brown skin on the outside, you don’t want to remove the skin from the chicken before cooking it. Just add some oil to the skin side to let it crisp up in the oven.
Other Easy Chicken Recipes
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Rosemary Lemon Boneless Chicken Thighs
Ingredients
- 2 lemons large, zest, and juice, divided
- 1 tbsp garlic minced
- 2 tbsp osemary leaves chopped
- 8 chicken thighs skinless and boneless
- 2 tbsp olive oil extra virgin
- Salt and black pepper to taste
Instructions
- In a small bowl, combine ½ of the lemon zest and juice with the garlic and rosemary and stir to combine. Place remaining lemon zest in an airtight container and freeze for future use in marinades, soups, or salad dressings. Reserve remaining lemon juice and set aside.
- Unroll chicken thighs, if necessary, to expose entire surface area. Season with salt and pepper, if desired.
- Place chicken thighs in a large, sealable plastic bag and pour marinade on top. Seal bag and turn several times to ensure chicken evenly coated. Place bag in the refrigerator to marinate for at least 30 minutes or overnight.
- When ready to cook, heat olive oil in a large skillet over medium-high heat. Remove chicken thighs from the bag, allowing excess marinade drip off before transferring to another dish. Discard remaining marinade.
- Working in batches if necessary, add chicken thighs to hot skillet and cook until browned on each side, approximately 3-4 minutes per side. Transfer thighs to a clean serving platter and set aside.
- Add remaining lemon juice and ¼ cup water, if necessary, to the hot skillet to deglaze. Gently scrape the surface of the pan with a spatula to remove any browned bits. Bring liquid to a boil and then reduce heat to medium-low.
- Return chicken thighs to skillet and simmer for 3-4 minutes or until chicken is cooked through. Season with additional salt and black pepper, to taste. Remove from heat and serve immediately with your choice of sides.
Nutrition Information
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