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Boneless Lemon Chicken Thighs

Written by Stephanie Kay
  • 30 minutes
  • 4

Bursting with lemon flavour, these lemon chicken thighs are perfect for a quick and easy weeknight meal.

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  • 6 chicken thighs, boneless, skinless
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon oregano, dried
  • ½ teaspoon thyme, dried
  • ½ cup chicken broth, or white wine
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • Salt
  • Pepper
  • Lemon wedges, to serve
  • Parsley, chopped, to serve
  • None


  1. Preheat the oven to 350°F. 
  2. Place the chicken thighs on a cutting board and season generously with salt and pepper on both sides. 
  3. In a large cast-iron skillet or ovenproof pan on medium-high heat, warm the olive oil.
  4. Working in batches, add the chicken thighs to the pan and cook for 3-4 minutes per side until golden but not completely cooked through. Once cooked, remove from the pan and set aside.
  5. Once the chicken is cooked, in the same pan, reduce the heat to medium, then add minced garlic and cook for 1 minute or until tender. Add oregano and thyme and cook for an additional 30 seconds until fragrant.
  6. Increase the heat slightly, then add chicken broth or white wine, while scraping up browned bits from the bottom of the pan, and allow to bubble for about 1 minute.
  7. Add the lemon juice and lemon zest to the pan, stir to combine with the broth/wine, and then allow the mixture to cook for an additional minute, stirring frequently, until slightly reduced.
  8. Once the sauce is ready, return the chicken thighs to the pan one at a time, coating both sides of the thighs in the sauce before moving on to the next one, until all of the chicken thighs have been returned to the pan. 
  9. Once complete, transfer the pan to the oven for 10 minutes.
  10. Once cooked, remove the chicken thighs from the oven and garnish with additional lemon wedges and parsley to serve.

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