Yields 8 servings

Ingredients:

• 2-3 pounds boneless, skinless chicken thighs

• 1 1/2 cups flour

• 2 teaspoons garlic powder

• Salt and pepper

• 1/4 cup extra virgin olive oil

• 1/4 cup unsalted butter, divided

• Juice of 4 small lemons

• 2 teaspoons Italian seasoning

• 1 teaspoon crushed red pepper flakes, optional

• Fresh parsley, for garnish

Directions:

Combine flour, garlic powder, salt, and pepper in a wide shallow bowl. Dip chicken thighs in the flour mixture, ensuring all sides get a full and even coating. Shake off any excess.

Add olive oil and 2 tablespoons butter to a large skillet and warm over medium heat. Cook chicken thighs for 5-7 minutes per side, until golden brown. Remove chicken from the pan and set aside.

Reduce the heat to low. Add the remaining 2 tablespoons butter, lemon juice, and crushed red pepper flakes. Whisk to combine. Add chicken back into the skillet. Season with salt, pepper, and Italian seasoning. Continue cooking until sauce reaches and chicken reaches an internal temperature of at least 165°. Be sure to flip chicken over at least once while cooking in the sauce. Garnish with fresh parsley.