Skillet Chicken Thighs

Instructions

Place 8 chicken thighs on a cutting board and trim off any excess skin, if needed. Use paper towels to pat them dry.

In a small mixing bowl, combine 1 teaspoon paprika, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Sprinkle evenly over the chicken thighs.

Heat a large skillet over high heat. Add 2 tablespoons butter to the hot skillet and let it melt. Place the chicken thighs in the skillet, skin side down, and sear for 2 minutes. Flip and sear the other side for another 2 minutes.

Cover the skillet, reduce heat to medium, and cook for 10 minutes, skin side down. Flip the chicken so it is skin side up, cover, and cook for another 10 minutes.

Increase heat to high and sear the skin side for an additional 2 minutes to crisp the skin. Slice 1 medium lemon and use to top the chicken during the last minute of cooking. Garnish with 1 teaspoon minced fresh parsley to add color, if desired.

Main Dish