Ingredients:

  • 4 boneless, skinless chicken thighs (about 600g / 1.3 lbs total)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 tablespoon olive oil (15 ml)
  • 4 tablespoons unsalted butter (56g / 2 oz)
  • 6 cloves garlic, minced (approx. 18g)
  • ½ cup chicken broth (120 ml / 4 fl oz)
  • ¼ cup dry white wine (e.g., Sauvignon Blanc) (60 ml / 2 fl oz)
  • 2 tablespoons heavy cream (30 ml / 1 fl oz)
  • 1 tablespoon lemon juice (15 ml / 0.5 fl oz)
  • 2 tablespoons chopped fresh parsley (or chives) (approx. 10g)

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Sear chicken thighs until golden brown on both sides and cooked through (internal temperature of 165°F/74°C). Remove chicken from skillet and set aside.
  3. Melt butter in the same skillet over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
  4. Pour in chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet.
  5. Bring sauce to a simmer and cook until slightly reduced (about 5 minutes).
  6. Stir in heavy cream and lemon juice. Season with salt and pepper to taste.
  7. Add the seared chicken thighs back to the skillet and coat with the garlic butter sauce.
  8. Sprinkle with fresh parsley (or chives) before serving.