Ingredients

6 chicken thighs, small/medium sized

2 tablespoon extra virgin olive oil, SKW lemon infused EVOO preferred

1 tablespoon lemon pepper seasoning

½ teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon salt

½ teaspoon black pepper

1 cup low sodium chicken broth

½ tablespoon garlic, minced 

4 tablespoons butter

½ of a lemon’s juice 

Instructions:

1. Rinse chicken thighs under cool water. Place in a large bowl and pat dry with paper towels.

2. Into the bowl with the chicken, add one tablespoon of olive oil and massage into the chicken. Into the same bowl, add in lemon pepper seasoning, paprika, garlic powder, salt and pepper. 

3. In a pan, add in the remaining olive oil. Heat on medium high and move olive oil around to make sure the bottom of the pan is coated.

4. Once the oil and pan are hot, add in chicken thighs, skin side down, and cook for about 5 minutes until the skin begins to brown.

5. Adjust heat to medium and use tongs to flip the chicken skin side up. Cover and continue to cook for an additional 10 minutes. Remove chicken and set aside.

6. Into the same pan, add in butter. When butter is melted and begins to become brown and frothy, add in chicken broth, lemon juice and garlic. Mix together until well combined.

7. Add chicken back in and spoon sauce over chicken breast. Continue cooking until the chicken is completely cooked through. Serve with rice, your favorite veggie and enjoy!

Note: If you have a meat thermometer, stick it into the thickest part of the thigh. Monitor the temperature until it reaches your desired doneness. The internal temperature should be at least 165℉ 

We want to see your WERK! Show us your creations on social media, by using hashtag #SlightKitchenWerk