Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tbsp coarse ground black pepper
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 lemon, juiced
  • 1/4 cup chicken bone broth

Instructions:

  1. Pat the chicken thighs thoroughly dry using paper towels. Note: Wet meat steams instead of searing.
  2. Rub the peppery rub (black pepper, salt, garlic powder, and smoked paprika) evenly into both sides of the meat.
  3. Heat the olive oil in a 12 inch cast iron skillet over medium high heat until shimmering.
  4. Place thighs in the pan in a single layer. Sear undisturbed for 5-7 minutes per side until a deep brown crust forms and the internal temperature reaches 165°F.
  5. Remove chicken to a plate to rest. Note: This keeps the juices inside the meat.
  6. Reduce heat to medium. Add the butter to the remaining pan drippings.
  7. Once foaming, stir in the minced garlic for 30 seconds until fragrant.
  8. Pour in the chicken bone broth and lemon juice, scraping the bottom of the pan to deglaze.
  9. Simmer the sauce for 2-3 minutes until it reduces by half and appears glossy.
  10. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat for 1 minute before serving.