1-2TablespoonsLemon Juice - to personal preference
3garlic cloves - minced
½Onion - diced
½cupMilk
1TablespoonCornstarch
Lemon - optional garnish
Parsley - optional garnish
Instructions
First, preheat your oven to 375 degrees.
Next, with paper towel pat chicken dry. Season with salt and pepper.
In a large skillet over medium-high heat add 1 Tablespoon of butter and olive oil, allowing the butter to melt fully.
Once butter has melted, add chicken thighs to the skillet. Cook chicken until golden brown, cook on each side for about 2-3 minutes. Then remove to a clean plate.
In a bowl or measuring cup, mix together the chicken broth, lemon juice and garlic. Then set aside.
Leave the skillet on medium-high heat and add onion, saute until softened.
Once onions look transparent, add broth-garlic mixture to skillet. Bring to a boil over medium-high heat.
Then reduce heat to medium and bring to a simmer until broth has reduced by half.
Once broth has reduced, add the butter to the skillet, and make a slurry by mixing together cornstarch and milk then pour into the skillet.
Place the chicken back in the skillet and bake 15-20 minutes. Until the internal temperature is 165 degrees f using a meat thermometer.
Notes
This Recipe Can be Doubled: This is a great dish to bring a gathering or potluck. Simply increase the ingredients proportionately and split it between two skillets. Easy to make gluten free or paleo.
Herbs: To add your own twist you can also amplify the flavor by additionally adding fresh rosemary, oregano, Italian Seasoning. paprika or thyme.
Fresh Lemon: Finish with a squeeze of fresh lemon juice.