Herb Butter Chicken Thighs

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  Chicken Thigh, Boneless Skinless(151g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  pinch salt and pepper ($0.05)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(120g)
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  Italian seasoning(8g)
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  Low Sodium Chicken Broth(120g)
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  Butter(15g)
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  Handful Fresh Parsley, Chopped (Optional Garnish) ($0.11)

Instructions

1. 1Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
2. 2Heat olive oil in a large skillet over medium-high heat for 1 minute until shimmering. Place the chicken thighs skin-side down in the skillet and cook for 6–8 minutes until the skin is golden brown and crispy. Flip and cook the other side for 5–7 minutes until golden brown and the internal temperature reaches 165°F. Transfer the thighs to a plate, leaving the browned bits in the skillet.
3. 3Add the minced garlic and Italian seasoning to the skillet over medium heat and sauté for 1–2 minutes, stirring constantly, until fragrant and the garlic begins to soften.
4. 4Pour the chicken broth into the skillet and scrape the bottom with a wooden spoon to dissolve all the browned bits. Bring to a simmer over medium heat and cook for 5–6 minutes until the liquid reduces by about half.
5. 5Remove the skillet from heat, add the salted butter, and stir until completely melted and incorporated into the sauce.
6. 6Return the chicken thighs to the skillet and turn to coat both sides with the herb butter sauce. Spoon the sauce over each thigh until well coated.
7. 7Divide the chicken thighs and sauce evenly into 5 airtight containers while hot. Allow to cool to room temperature before sealing.
8. 8Refrigerate for up to 4 days. Reheat gently in a skillet over medium heat or in a microwave until warmed through.