Turn this simple pan seared Herb Chicken Thighs into a chicken salad bowl or a chicken burrito bowl. This juicy herb-y chicken is so easy to make. Perfect for a quick weeknight dinner or as a meal prep!
This lemon herb chicken is one of my favourite recipes to make whenever I’ve got extra dairy lying around. A riff of my Greek chicken meal prep bowls, this herb chicken thigh recipe uses a bunch of my dried herbs hanging out in my pantry.
Why You’ll Love This Lemon Herb Chicken Recipe
- It’s so easy! Marinate your chicken in a small dish (the smaller the dish the less marinade is needed) and then add it to your skillet on the stove top. Definitely one of the best herb chicken recipes if I do say so myself.
- It uses up leftover ingredients. I always buy sour cream for a taco recipe or to go with chili and then the half empty tub will just sit in the fridge for what feels like forever. So I’ve started marinating my herb chicken in it to help tenderize my meat and to use up my sour cream!
- Makes for the perfect meal prep. Meal prep a batch of this sweet herb chicken for the week! It reheats wonderfully. More info on this simple chicken meal prep bowl down below!
- Pantry staples — this chicken thigh recipe uses dried herbs. While you can use fresh if you wish, I find it more convenient to cook my chicken with dried herbs, especially as we are going out less and I’m relying more on my pantry staples.
What You’ll Need
- chicken thighs — boneless skinless chicken thighs
- olive oil
- sour cream — or Greek yogurt if you prefer
- lemon zest & juice — freshly squeezed is best.
- garlic powder
- onion powder
- dried oregano
- dried basil
- salt
- butter — use unsalted butter as you’re already seasoning the chicken thighs with salt.
To go with the chicken:
- romaine lettuce — here’s a step by step tutorial on how to cut romaine lettuce.
- red onions
- cherry tomatoes
- tzatziki sauce
- feta cheese or goat cheese
- optional: rice to make this into a chicken rice bowl.
How to Make Herb Chicken Thighs
- In a small or shallow bowl, combine the chicken thighs with the olive oil, sour cream, lemon zest, lemon juice, garlic powder, onion powder, dried oregano, dried basil, and salt.
- Cover and set aside in the fridge to marinate for 30 minutes or more.
- On medium heat, heat up your skillet (preferably cast iron) and melt the butter and the rest of the olive oil before adding in the chicken thighs (shake off excess marinade), smooth side down and then cook for 5 minutes. Flip and continue to cook for 6 to 7 minutes, or until cooked through. Do not overcrowd the pan, cook in two batches if necessary. Be sure to add more butter and oil for the second batch.
- Make this into a herb chicken salad: serve with chopped romaine lettuce, red onions, tomatoes, feta cheese or goat cheese, and tzatziki sauce.
- Make this into a lemon herb chicken rice bowl: serve with the same as above overtop a bed of rice to turn this into a chicken rice bowl.
Tips and Notes
- Chicken thighs are done when they’ve reached an internal temperature of 165F/74C. Use an instant read thermometer to check.
My Recommendation
This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!
Get it Now!
- Avoid moving the chicken when you first place it in. Allow the chicken to sear. The chicken will come off the skillet once it’s ready. If you move it too early, the chicken will stick to the skillet and tear.
- Chicken thighs can be swapped out for chicken breasts but you’ll have to change the cook time to avoid overcooking it.
- Allow the cast iron skillet to heat up before adding the chicken to the pan.
- For the rice, I simply cooked it with vegetable stock and some dried oregano and dried basil.
- Other things you can serve this garlic butter chicken with are: roasted asparagus, mashed potatoes, roasted vegetables, roasted beets, wild rice, coconut rice, and more.
Make Ahead Tips
- Meal prep: store the cooked chicken in an airtight container for up to 4 days in the fridge. If you are serving this as a salad, feel free to pack it all together. If you are serving this as a chicken rice bowl, I recommend packing the rice (and the chicken if you’d like) separately. You’d want to heat up the rice before eating and the lettuce, tomatoes, tzatziki, etc will not reheat well alongside the rice. It’s easier to heat the rice up separately and then add it to your bowl afterwards.
- Freezer: allow the chicken thighs to cool before transferring it into an airtight container before storing them in the freezer.
Herb Chicken Thighs
Turn this simple pan seared Herb Chicken Thighs into a chicken salad bowl or a chicken burrito bowl. This juicy herb-y chicken is so easy to make. Perfect for a quick weeknight dinner or as a meal prep!
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Servings: 4 servings
Ingredients
- 8-10 chicken thighs, boneless, skinless
- ¼ cup olive oil
- ½ cup sour cream , or Greek yogurt if you prefer
- 1 lemon zest & juice
- 1 tbsp garlic powder
- 1 tsp onion powder
- 2 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp salt
To cook the chicken:
- 2 tbsp olive oil
- 1 tbsp butter , more if needed
For chicken salad or rice bowl:
- 2 heads romaine lettuce
- 1 red onions, diced
- 1-2 cups cherry tomatoes
- tzatziki sauce
- feta cheese or goat cheese
- rice , optional
Instructions
- In a small or shallow bowl, combine the chicken thighs with the olive oil, sour cream, lemon zest, lemon juice, garlic powder, onion powder, dried oregano, dried basil, and salt.
- Cover and set aside in the fridge to marinate for 30 minutes or more.
- On medium heat, heat up your skillet (preferably cast iron) and melt the butter and the olive oil.
- Shake off the excess marinade and add the chicken thighs smooth side down to the skillet. Cook for 5 minutes. Flip and continue to cook for 6 to 7 minutes, or until cooked through. Do not overcrowd the pan, cook in two batches if necessary. Be sure to add more butter and oil for the second batch.
- Make this into a herb chicken salad: serve with chopped romaine lettuce, red onions, tomatoes, feta cheese or goat cheese, and tzatziki sauce.
- Make this into a lemon herb chicken rice bowl: serve with the same as above overtop a bed of rice to turn this into a chicken rice bowl.
Notes
Calories estimate do not include the salad or rice bowl ingredients.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 550kcal | Carbohydrates: 6g | Protein: 45g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 239mg | Sodium: 817mg | Potassium: 680mg | Fiber: 2g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 4mg
More Salads You’ll Love
- Healthy Chicken Cobb Salad
- Chopped Chicken Salad Meal Prep
- Lentil Salad with Hummus
- Chopped Salad with Shrimp
- 3 Mason Jar Salads with Chicken
- Simple Avocado Bacon Corn Chicken Salad
- Chicken Strawberry Avocado Salad
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