In the famous words of Julia Child, if you’re afraid of butter, use cream. I say if you’re fearless, use both.
this brown butter lemon herb chicken follows the same fairly simple steps as my creamy chicken marsala recipe • lightly flour and cook the chicken in batches • build and reduce a flavorful sauce using some combination of broth or stock and an acidic ingredient (in this case, brown butter, along with chicken stock and lemon juice, and infused with fresh herbs and garlic) • thicken the sauce with flour and cream and add the chicken back into the sauce • this is super adaptable formula that you can use to make a ton of chicken recipes
brown butter lemon herb chicken.
serves 4 to 6
prep time. 10 minutes. cook time. 50 minutes. total time. 60 minutes.
equipment. meat tenderizer • large cast iron or non-stick skillet
[ 1.5-2 pounds ] boneless skinless chicken thighs [thinly cut chicken breast work too]
[ 3/4 cup ] all-purpose flour + a spoonful
[ about 1 teaspoon ] kosher salt per chicken thigh
freshly ground black pepper
[ 1 tablespoon ] olive oil + some extra
[ 5 tablespoons ] butter
[ 2 sprigs ] fresh rosemary, chopped + 1–2 sprigs for serving
[ 3 sprigs ] fresh thyme + 1–2 sprigs for serving
[ 1 cup ] chicken stock + a spoonful
[ 2 cloves ] garlic, minced
[ 1/2 cup ] lemon juice
coarse kosher salt, to taste
freshly ground black pepper, to taste
[ 1/2 tablespoon ] heavy cream (or half and half)
[ 1/2 cup ] fresh spinach, chopped (or parsley)
1. tenderize + salt.
lay raw chicken thigh cutlets on a flat surface (coat with plastic wrap or wax paper) • tenderize chicken thighs with a meat tenderize for about 1-2 minutes, flattening each piece • transfer to a bowl or plate and abundantly salt (about 1 teaspoon per thigh) • set aside
2. cook chicken in batches.
heat 1 tablespoon of butter and 1 tablespoon olive oil in a large cast iron skillet or nonstick skillet over medium-high heat • lightly flour and place 2-3 thighs in the pan at a time, work in batches as to not overcrowd the pan • lightly season with freshly ground black pepper as the chicken cooks • cook until browned, about 10 minutes on the first side and 6-8 minutes on the second side • add a small slice of butter and few drops of olive oil in between batches • set cooked chicken aside on a plate • do not rinse / clean the skillet – leave all of the fat and brown bits which will help flavor the lemon butter sauce
3. make the brown butter lemon herb sauce.
lower the temperature to low-medium heat and add remaining 4 tablespoons of butter • stir butter every few seconds and be careful not to burn the butter • add the thyme and chopped rosemary to the butter and continue stirring • after a few minutes, the butter will start to foam and give out a nutty aroma • lower the heat and add garlic and a spoonful of chicken stock and continue stirring so that all of the herbs and flavors combine • add remaining 1 cup of chicken stock and lemon juice • increase heat to medium and simmer for about 5 minutes • stir in heavy cream and a spoonful of flour • continue simmering for about 2 to 3 minutes
4. finish +serve.
add the cooked chicken back to the pan and spoon sauce of the chicken so that each thigh is covered • add in chopped spinach or parsley • garnish with lemon slices and a few sprigs of thyme and rosemary • serve hot with potatoes or pasta
