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!
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.
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Notes
Calories estimate do not include the salad or rice bowl ingredients.