Pairs well with Lemon Butter Chicken Thighs
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Lemon Butter Chicken Thighs
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A flavorful lemon butter chicken dish with broccolini cooked in a caramelized lemon butter sauce, served with fresh rosemary.
00:15:00 total
Serves 2
easy
Meat Main Course
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Ingredients
- chicken thigh fillets - 2 fillets (skinless, boneless)
- salt - 1 teaspoon (for seasoning chicken)
- sweet paprika - 1 teaspoon (for seasoning chicken)
- garlic powder - 1/2 teaspoon (for seasoning chicken)
- onion powder - 1/2 teaspoon (for seasoning chicken)
- olive oil - 2 tbsp for marinade + 2-3 tbsp for cooking (for marinating and cooking)
- lemon juice - 1 tbsp for marinade + 1 tbsp for sauce (for marinade and sauce)
- black pepper - 1/2 teaspoon (freshly cracked for seasoning)
- fresh rosemary - 1 bunch (for flavoring chicken and garnish)
- salted butter - 2 tbsp (for sauce)
- broccolini - 1 bunch (to cook in butter sauce)
- cracked pepper - to taste (to finish sauce)
Instructions
- Marinate Chicken: Combine chicken thigh fillets with salt, sweet paprika, garlic powder, onion powder, 2 tbsp olive oil, 1 tbsp lemon juice, and black pepper. Mix well, cover with cling wrap, and refrigerate for about 30 minutes.
- Cook Chicken: Heat 2-3 tbsp olive oil in a pan over medium-high heat until hot. Add chicken and cook for 5 minutes on one side until sizzling and golden. Flip chicken, cover with a lid, and cook for another 5 minutes.
- Add Rosemary: After 3 minutes of cooking the second side, remove lid, brush chicken with fresh rosemary, replace lid, and cook for an additional 2 minutes until chicken is cooked through (internal temperature 74°C). Remove chicken and let rest.
- Prepare Lemon Butter Sauce with Broccolini: Without washing the pan, add 2 tbsp salted butter to the remaining chicken juices over medium heat. Add broccolini and cook together, allowing broccolini to absorb the flavors. Turn off heat, add 1 tbsp lemon juice and cracked pepper, stirring to create a caramelized lemon butter sauce.
- Serve: Plate the broccolini as a bed in the center of the plate, place chicken thighs on top, garnish with a sprig of rosemary, and drizzle with the lemon butter sauce.
