Weeknight Skillet Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Weeknight Skillet Chicken
Description
This recipe starts by seasoning chicken pieces with kosher salt and pepper. They’re seared in olive oil in a hot cast iron skillet to develop a golden crust. Unsalted butter, garlic cloves, and fresh herb sprigs are added to the pan for flavor, and the melted butter is spooned over the chicken to baste during cooking.
The skillet is then transferred to a 375°F oven where the chicken gently finishes cooking through, retaining juiciness and absorbing the herb and garlic flavors. Once cooked, the chicken is finished with fresh lemon juice to add brightness and a subtle acidic contrast.
This method yields tender chicken with crispy edges and rich herbal notes, suited for a satisfying weeknight main dish. Serving with simple sides complements the robust chicken flavor.
Ingredients
- 1 ½ pounds chicken thighs or drumsticks
- salt kosher salt
- black pepper kosher salt
- 1 tablespoon olive oil
- 2 tablespoons butter unsalted
- 6 garlic cloves
- rosemary fresh sprigs
- thyme fresh
- 1 lemon for spritzing, wedge
Instructions
- Preheat the oven to 375 degrees F.
- Pat the chicken dry with a paper towel and season it all over with salt and pepper.
- Heat the olive oil in a cast iron skillet over medium heat until it’s hot. Add the chicken and sear on each side for 1 to 2 minutes per side. Drop in the butter and let it sizzle and brown. Drop in the garlic and herbs. Use a spoon to scoop up the melted butter and baste the chicken - drizzle some over each piece. Turn off the heat.
- Transfer the skillet to the oven. Cook for 15 to 20 minutes, or until the internal temperature reaches 165 degrees F. This will differ based on the size of your chicken pieces and how long you seared it. Remove the pan and spoon the juices in the pan over the chicken.
- Spritz with fresh lemon and serve.
User Reviews
Overall Rating
5
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