Servings: 5 servings


5 boneless skinless chicken thighs
2 tbsp ghee divided
sea salt and pepper
1 tbsp fresh lemon juice
3/4 cup chicken broth
3-4 cloves garlic minced
2 tsp fresh rosemary finely chopped



Heat a large heavy skillet over medium/med-hi heat and add 1 Tbsp of the ghee.
Sprinkle the chicken on both sides with sea salt and pepper. Once the skillet is hot add each chicken piece to the skillet in a single layer. Allow the first side to cook about 4-5 minutes or until nicely browned, then flip and cook the second side for the same amount of time, until browned and just cooked through.
Remove the chicken pieces from the skillet onto a cutting board or plate and lower the heat to low. Add the broth, lemon juice, garlic and 2nd Tbsp of ghee to the pan and stir, scraping up any browned chicken bits too. Allow the sauce to cook/simmer for about a minute or two until thickened, then add the chicken back to the pan.
Flip the chicken in the pan to gently coat with the sauce and add the rosemary if you choose. Cook for one more minute, then remove from heat and serve hot. Enjoy!



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