Seasoned with thyme, lemon zest, and freshly cracked black pepper and pan fried in a butter sauce, this easy meal is sure to become a weeknight staple!
In a large casserole pan or cast iron skillet, heat the butter and olive oil over medium heat.
Using kitchen shears or a knife, trim away excess skin and fat from the chicken thighs.
In a large bowl, mix together the salt, thyme, lemon zest, garlic powder, and black pepper.
Add the chicken thighs to the seasoning mixture and toss to evenly coat.
Once the butter and olive oil is hot and has started to bubble, place the chicken thighs skin side down in the pan. Allow them to cook, undisturbed for 17 to 18 minutes or until the skin releases when lifted.
Flip the chicken over and cook on the other side for another 10 to 12 minutes or until cooked through and a meat thermometer inserted in the center reaches 165 degrees F.
Serve the chicken thighs with the browned butter sauce from the pan.
Notes
I highly recommend using kitchen shears to trim away the excess skin and fat.
You can toss the chicken in the seasoning mixture up to one day in advance and chill it covered in the fridge until you're ready to use.
If you want more lemon flavor, squeeze a tablespoon of lemon juice into the butter sauce when it's done cooking or serve lemon slices on the side.
Keep leftovers in the fridge for up to 4 days. Reheat in the microwave or on the stove.