Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 3.33 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme, rosemary, and oregano, chopped
  • 0.25 cup low-sodium chicken bone broth

Instructions:

  1. Pat the 1.5 lbs boneless skinless chicken thighs completely dry with paper towels. Season both sides evenly with 0.5 tsp sea salt and 0.25 tsp cracked black pepper. In a small bowl, combine the 3 cloves minced garlic, 1 tbsp chopped fresh herbs, and 3.33 tbsp extra virgin olive oil to create a rough paste.
  2. Heat your heavy skillet over medium high heat for 3 minutes until a drop of water flicked onto it dances and evaporates instantly. Place the chicken in the pan, smooth side down. Press down slightly with your tongs. Cook for 5-7 minutes until the edges are deep golden and the meat releases easily from the pan.
  3. Flip the chicken. Immediately add the garlic and herb mixture to the spaces between the meat. Let the herbs fry in the oil for 1-2 minutes until the kitchen smells like a Mediterranean garden.
  4. Pour in the 0.25 cup low sodium chicken bone broth. Use a wooden spoon to scrape up the browned bits (the fond) from the bottom of the pan. Simmer for 3-4 minutes until the liquid reduces by half and looks slightly syrupy.
  5. Turn off the heat. Drizzle the 2 tbsp fresh lemon juice over the chicken. Tilt the pan and spoon the pan juices over the meat repeatedly.
  6. Transfer the chicken to a warm plate and let it rest for 5 minutes.