Buttery Garlic Parmesan Chicken
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
3 people
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Calories
486 kcal
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Course
Main Course
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Cuisine
American
Buttery Garlic Parmesan Chicken
Description
This recipe starts by seasoning skin-on chicken thighs with salt and pepper, then pan-frying them skin side down until both sides develop a crisp, golden crust. The chicken is removed while garlic is browned in melted butter, releasing a mellow, aromatic base. White wine and water are added to simmer the chicken slowly, allowing the flavors to meld and the meat to become tender without drying.
A pinch of cayenne pepper adds gentle heat balancing the richness. Before finishing, chopped Italian parsley is stirred in, bringing fresh herbal notes, and the chicken is topped with Parmesan cheese. Broiling briefly melts and slightly browns the cheese, creating a savory crust that complements the crisp skin. Alternatively, covering the pan to melt the cheese is an option if broiling is not desired.
Serve immediately to enjoy the contrast between the crispy skin and tender interior, along with the buttery, garlicky sauce. This dish can pair well with simple sides to absorb the sauce.
Use deboned thighs for even cooking but keep skin for texture. If white wine is unavailable, doubling the water is acceptable. Broiling enhances texture but is optional. Adjust seasoning to taste during simmering.
Ingredients
- 1 1/2 lbs. (750g) chicken thighs skin-on and deboned
- salt
- black pepper ground
- 3 tablespoons butter melted
- 20 cloves garlic peeled and gently smashed
- 1/4 cup white wine beer, or champagne
- 1/4 cup water
- 1 pinch cayenne pepper
- 1 tablespoon Italian parsley
- 1/3 cup Parmesan Cheese
Instructions
- Season the chicken with salt and black pepper.
- Heat a skillet (preferably cast iron) over medium heat and add a little butter. Pan-fry the chicken skin side down until both surfaces are crispy and nicely browned. Remove the chicken from the skillet and set aside.
- Add the remaining melted butter and sauté the garlic until light brown. Return the chicken to the skillet, followed by the white wine and water. Lower the heat and let it simmer. Add salt to taste and a sprinkle of cayenne pepper.
- Reduce the sauce slightly, then add the chopped parsley and top the chicken with Parmesan cheese. Remove from heat and broil the chicken in the oven until the cheese melts. Serve immediately.
Notes
- Use skin-on, deboned chicken thighs for best results to achieve crispy skin and thorough cooking.
- If you don't have white wine, omit it and increase water to half a cup as a substitute.
- To melt Parmesan without an oven broil, cover the skillet briefly until cheese softens.
- Broiling is optional but adds a browned, slightly charred finish to the cheese and skin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 486kcal | 24% |
| Carbohydrates | 8g | 3% |
| Protein | 42g | 84% |
| Fat | 52g | 80% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 260mg | 87% |
| Sodium | 360mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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