Lemon Basil Chicken Thighs

2 in 10 inch nonstick ovenproof skillet melt 1 tablespoon of the butter over medium high heat. Season the chicken thighs with salt and pepper.

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When the sauce has thickened slightly add the butter and basil.

Lemon basil chicken thighs. Cook for 3 minutes. Gently shake the bag with the chicken to disperse the mixture over the chicken. Heat oven to 400 f.

Add the chicken and seal shut. In 2 cup glass measuring cup beat chicken broth lemon juice basil leaves and cornstarch with whisk until well blended. Add the chicken broth lemon juice and lemon zest to the skillet and bring to a simmer.

In a large gallon sized disposable bag add the basil lemon juice garlic and vinegar in the bag. Put the baking dish into the oven and cook for 30 min. Heat the cooking fat ghee and minced garlic in a large pan on high heat season chicken thighs with salt and pepper once the fat and ghee are completely melted and hot and the garlic becomes fragrant place the chicken thighs into the.

Instructions preheat oven to 400 degrees f. Dribble the oil over the chicken cut the lemon in half and squeeze it over the chicken and throw the lemon halves in the baking dish after squeezing. Ingredients 1 1 to 2 pounds package boneless skinless chicken thighs 1 tablespoon olive oil 1 lemon zested and juiced 1 teaspoon dried basil teaspoon garlic powder teaspoon black pepper cup chicken stock fresh basil optional.

Stirring occasionally and scraping the browned bits off the bottom of the skillet as it cooks. Sprinkle the dried. Add squashed garlic cloves salt and pepper.

After 30 min of cooking add the basil and cook for 10 min.