Pan-Roasted Chicken in Herb Butter Sauce
Pan-Roasted Chicken in Herb Butter Sauce requires around 45 minutes from start to finish. One serving contains 153 calories, 6g of protein, and 6g of fat. This recipe serves 4. For $1.13 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. It is brought to you by Oh Sweet Basil. Several people made this recipe, and 104 would say it hit the spot. If you have wine, parsley, chicken broth, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive sauce. Overall, this recipe earns an improvable spoonacular score of 7%. Similar recipes include Pan-Roasted Chicken in Herb Butter Sauce, Chicken with Herb-Roasted Tomatoes and Pan Sauce, and Chicken with Herb-Roasted Tomatoes and Pan Sauce.
Servings: 4
Ingredients:
1 teaspoon freshly ground black pepper
2 tablespoons butter
1/4 cup chicken broth
1 teaspoon fresh thyme leaves
1 teaspoon of freshly minced garlic
1 teaspoon garlic powder
1/2 tablespoon kosher salt
2 teaspoons freshly chopped parsley
salt and pepper to taste
4 skin-on, bone-in Chicken Thighs
Add 1/4 cup white wine
Equipment:
baking sheet
aluminum foil
oven
frying pan
Cooking instruction summary:
Preheat the oven to 450F and line a baking sheet with foil and then top it with an oven-safe rack.Mix up 1/2 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder. Pull the skin back from the chicken breasts and divide the seasoning evenly among the chicken thighs.Heat a cast-iron skillet over mid-high heat. Get it good and hot and then place the seasoned chicken thighs, skin-side down, into the dry skillet. Sear the chicken, without moving, for 5-6 minutes until the skin gets nice and crispy. Once the skin is crispy youll be able to easily lift the chicken from the pan without sticking.Remove the chicken from the skillet and place skin-side up on the oven-safe rack. Roast chicken in the oven for 30 minutes or until the thickest part of the chicken reaches 165 (make sure you dont touch bone when checking the temp).While the chicken is roasting, prepare the pan sauce. Using the same skillet, pour off all but 1 tablespoon of fat. Add 1 teaspoon of freshly minced garlic to the skillet and cook for about 30 seconds over medium heat until the garlic starts to soften and smells great.Add 1/4 cup white wine and scrape any browned bits off the bottom of the pan. Allow the wine to reduce about 2 minutes and then add 1/4 cup chicken broth. Stir to combine and cook another 2-3 minutes to reduce slightly. Then add 2 tablespoons butter and melt into the sauce.Add 2 teaspoons freshly chopped parsley and 1 teaspoon fresh thyme leaves and stir to combine. Give it a taste and add salt and pepper as needed.When the chicken is ready, place it back in the skillet and gently turn to coat with the sauce or you can spoon the sauce over the chicken when serving. Enjoy!
Step by step:
1. Preheat the oven to 450F and line a baking sheet with foil and then top it with an oven-safe rack.
2. Mix up 1/2 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder. Pull the skin back from the chicken breasts and divide the seasoning evenly among the chicken thighs.
3. Heat a cast-iron skillet over mid-high heat. Get it good and hot and then place the seasoned chicken thighs, skin-side down, into the dry skillet. Sear the chicken, without moving, for 5-6 minutes until the skin gets nice and crispy. Once the skin is crispy youll be able to easily lift the chicken from the pan without sticking.
4. Remove the chicken from the skillet and place skin-side up on the oven-safe rack. Roast chicken in the oven for 30 minutes or until the thickest part of the chicken reaches 165 (make sure you dont touch bone when checking the temp).While the chicken is roasting, prepare the pan sauce. Using the same skillet, pour off all but 1 tablespoon of fat.
5. Add 1 teaspoon of freshly minced garlic to the skillet and cook for about 30 seconds over medium heat until the garlic starts to soften and smells great.
6. Add 1/4 cup white wine and scrape any browned bits off the bottom of the pan. Allow the wine to reduce about 2 minutes and then add 1/4 cup chicken broth. Stir to combine and cook another 2-3 minutes to reduce slightly. Then add 2 tablespoons butter and melt into the sauce.
7. Add 2 teaspoons freshly chopped parsley and 1 teaspoon fresh thyme leaves and stir to combine. Give it a taste and add salt and pepper as needed.When the chicken is ready, place it back in the skillet and gently turn to coat with the sauce or you can spoon the sauce over the chicken when serving. Enjoy!
Nutrition Information:
covered percent of daily need
