Description
A cozy, pan-seared meal that balances peppery heat with mellow buttered warmth, perfect for chilly nights.
Ingredients
- 4 boneless, skin-on chicken thighs (about 1.5–2 lbs)
- 1 teaspoon kosher salt
- 1 1/2–2 teaspoons freshly cracked black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup low-sodium chicken stock
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- Prep the chicken: Pat the thighs dry and season both sides with salt and freshly cracked black pepper.
- Sear: Heat a large skillet over medium-high heat, add olive oil and sear the chicken skin-side down for 5–7 minutes until golden and crisp. Flip and cook for another 3 minutes.
- Remove the chicken to a plate. Lower heat to medium, add butter to the same pan, and sauté shallot and garlic until fragrant, about 1 minute.
- Deglaze: Pour in the chicken stock and scrape browned bits from the pan. Stir in soy sauce, Dijon mustard, and lemon juice to create a glossy pan sauce.
- Finish: Return the chicken to the pan, spoon sauce over, and simmer for 6–8 minutes, or until internal temperature reaches 165°F (74°C).
- Serve: Spoon extra sauce over the chicken and garnish with chopped parsley.
Notes
Use freshly cracked black pepper for the best aroma and flavor. Pat chicken dry before searing to ensure a crisp, golden skin.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American