@ryanmichaelcarter: Garlic Shallot Butter Chicken — crispy seared chicken thighs finished with garlic-shallot butter and a squeeze of lemon. One-pan, rustic, and full of flavor. Save this for an easy one-pan dinner. INGREDIENTS CHICKEN + 3–4 bone-in chicken thighs (about 2 lbs) + Kosher salt and black pepper + Neutral oil for searing BUTTER SAUCE + 5 TBSP unsalted butter + 1 shallot, finely minced + 3 garlic cloves, smashed (skin on) + 3–4 sprigs fresh thyme + 1 lemon wedge SERVING SUGGESTIONS + 2 C mashed potatoes + Sautéed green beans DIRECTIONS + STEP 1: SEASON Pat dry chicken thighs. Immediately before searing, season both sides with kosher salt and black pepper. For best crispy-skin results, season lightly with kosher salt, place the chicken on a wire rack, and refrigerate uncovered overnight to let the skin dry out. + STEP 2: SEAR SKIN-SIDE Heat neutral oil in a skillet over medium heat. Place chicken skin-side down and cook undisturbed for 8–10 minutes, or until skin is deeply golden and crisp. + STEP 3: FINISH COOKING Flip the chicken and lower the heat slightly. Continue cooking for 10–15 minutes, or until internal temperature reaches 175°F. + STEP 4: SAUCE Move the chicken to the opposite side of the skillet, away from you and reduce heat to medium-low. Add smashed garlic, minced shallot, and butter. Cook for 1–2 minutes, stirring, until fragrant and softened. Then add in the thyme. + STEP 5: BASTE Spoon the aromatics and liquid over the chicken for 3-4 minutes. Squeeze in the lemon juice and continue basting for 1 more minute. Remove from heat. + STEP 6: SERVE Serve over mashed potatoes with sautéed green beans on the side. Optionally garnish with a sprinkle of chopped parsley for color. #OnePanChicken #ChickenRecipes #WeeknightDinnerIdeas #CasitaMadeRecipes

Ryan Michael Carter

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Friday 13 June 2025 13:26:03 GMT