Imagine a dish so luxurious and flavorful that it transforms an ordinary chicken dinner into a restaurant-worthy experience. This Brown Butter Sage Skillet Chicken is your ticket to culinary magic, combining the rich, nutty essence of brown butter with the aromatic charm of crispy sage leaves. With just a few simple ingredients and some clever cooking techniques, you'll create a meal that looks impressive, tastes extraordinary, and will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1/2 cup butter
- 1/4 cup fresh sage leaves
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat the chicken thighs dry with paper towels to ensure crispy skin.
- Season both sides of the chicken thighs generously with salt and freshly ground black pepper. Ensure even coverage for maximum flavor.
- Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Allow the skillet to become fully heated before adding ingredients.
- Add butter to the hot skillet. Allow it to melt completely and begin to foam, stirring occasionally to prevent burning.
- As the butter turns golden brown and develops a nutty aroma, add fresh sage leaves. The leaves will become crisp and release their aromatic oils into the butter.
- Carefully place chicken thighs skin-side down in the brown butter sage mixture. Cook for 8-10 minutes without moving, allowing the skin to become golden brown and crispy.
- Flip the chicken thighs and continue cooking for an additional 6-8 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove chicken from the skillet and let rest for 5 minutes to allow juices to redistribute.
- Drizzle the chicken with fresh lemon juice just before serving, which will brighten the rich, nutty flavors of the brown butter and sage.
- Garnish with the crispy sage leaves from the skillet and serve immediately while hot.
Tips
- Temperature is Key: Always let your chicken come to room temperature before cooking to ensure even heat distribution and prevent dry meat.
- Pat Chicken Dry: Use paper towels to remove excess moisture from chicken thighs. This crucial step guarantees that irresistibly crispy skin we all love.
- Use a Cast-Iron Skillet: For the best results, choose a heavy-bottomed cast-iron skillet that distributes heat evenly and creates a perfect golden-brown crust.
- Watch Your Butter: Brown butter can quickly go from golden to burnt. Keep a close eye and remove from heat if it starts to darken too quickly.
- Don't Move the Chicken: When first placing chicken in the skillet, resist the urge to move it. Let it develop a beautiful crisp skin by staying still.
- Use a Meat Thermometer: Always check that chicken reaches an internal temperature of 165°F (74°C) to ensure it's safely cooked.
- Let It Rest: Allowing the chicken to rest for 5 minutes after cooking helps redistribute juices, keeping the meat moist and tender.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 1g
Protein: 28g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 150mg
