Brown Butter Lemon Chicken
Brown Butter Lemon Chicken
Ingredients
- 2 pounds boneless, skinless chicken thighs, about 6-8 thighs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter
- 1 lemon, large, for juice
Instructions
- 1
Pat the boneless, skinless chicken thighs very dry with paper towels. Season the chicken generously on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Dredge the seasoned chicken thighs in 1/4 cup all-purpose flour, ensuring they are lightly coated. Shake off any excess flour.
⏱️ 5 min
- 2
Preheat your oven to 375°F. Heat a large skillet (preferably cast iron) over medium-high heat. Add 1/2 cup unsalted butter to the hot skillet. Allow the butter to melt and brown, swirling the pan occasionally. The butter should turn a rich, nutty brown color.
⏱️ 5 min•🌡️ 375
- 3
Once the butter is browned, add the floured chicken thighs to the skillet, skin-side down (or the side that was previously skin). Do not overcrowd the pan; cook in batches if necessary. Sear the chicken for 4-5 minutes per side until deeply golden brown and crispy. Press the chicken down with tongs to ensure good contact with the pan for even searing. Remove the seared chicken from the pan and place it on a clean baking sheet or plate.
⏱️ 10 min
- 4
Deglaze the pan with the juice of 1 large lemon. Pour the lemon juice directly into the hot skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. Stir the lemon juice and browned butter together until combined, forming a sauce.
⏱️ 2 min
- 5
Return the seared chicken thighs to the skillet, placing them directly into the lemon butter sauce. Bake the chicken in the preheated oven at 375°F for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
⏱️ 15 min•🌡️ 375
- 6
Remove the skillet from the oven. Serve the brown butter lemon chicken immediately, spooning the pan sauce generously over the chicken.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Lemon Chicken
- 2 pounds boneless, skinless chicken thighs, about 6-8 thighs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup unsalted butter
- 1 lemon, large, for juice
Instructions
- 1
Pat the boneless, skinless chicken thighs very dry with paper towels. Season the chicken generously on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Dredge the seasoned chicken thighs in 1/4 cup all-purpose flour, ensuring they are lightly coated. Shake off any excess flour.
⏱️ 5 min - 2
Preheat your oven to 375°F. Heat a large skillet (preferably cast iron) over medium-high heat. Add 1/2 cup unsalted butter to the hot skillet. Allow the butter to melt and brown, swirling the pan occasionally. The butter should turn a rich, nutty brown color.
⏱️ 5 min•🌡️ 375 - 3
Once the butter is browned, add the floured chicken thighs to the skillet, skin-side down (or the side that was previously skin). Do not overcrowd the pan; cook in batches if necessary. Sear the chicken for 4-5 minutes per side until deeply golden brown and crispy. Press the chicken down with tongs to ensure good contact with the pan for even searing. Remove the seared chicken from the pan and place it on a clean baking sheet or plate.
⏱️ 10 min - 4
Deglaze the pan with the juice of 1 large lemon. Pour the lemon juice directly into the hot skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. Stir the lemon juice and browned butter together until combined, forming a sauce.
⏱️ 2 min - 5
Return the seared chicken thighs to the skillet, placing them directly into the lemon butter sauce. Bake the chicken in the preheated oven at 375°F for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
⏱️ 15 min•🌡️ 375 - 6
Remove the skillet from the oven. Serve the brown butter lemon chicken immediately, spooning the pan sauce generously over the chicken.
⏱️ 3 min