Rosemary Brown Butter Skillet Chicken Thighs
Faith Kennedy
4
15 minutes
35 minutes
453
American
Dinner, Entree, Main Meal
Crispy-skinned chicken thighs, browned in a Lancaster No. 8 Skillet and finished with nutty brown butter, fresh rosemary, garlic, and a squeeze of lemon. It’s the kind of dinner that feels a little special without requiring much work.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 3 sprigs fresh rosemary
- 3 cloves garlic, smashed
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- Fresh rosemary, for serving
- Flaky sea salt, optional
Directions
- Pat the chicken thighs completely dry with paper towels. Season both sides generously with kosher salt and black pepper.
- Heat your Lancaster No. 8 Skillet over medium heat and add the olive oil. Once hot, place the chicken thighs skin-side down in the skillet.
- Cook undisturbed for 7–9 minutes, until the skin is deeply golden and crisp. Flip the chicken and cook for another 5–7 minutes.
- Reduce the heat to medium-low. Add the butter, rosemary, and smashed garlic to the skillet.
- As the butter melts, spoon it over the chicken repeatedly. Continue cooking and basting for another 5–8 minutes, until the chicken reaches 165°F at the thickest part.
- The butter should become golden brown and smell nutty and fragrant. Keep an eye on it so it doesn't burn.
- Remove the skillet from the heat and squeeze the lemon juice over the chicken. Add the lemon zest and a little flaky sea salt, if desired.
- Spoon the rosemary brown butter from the skillet over each chicken thigh before serving.
- This chicken is especially good with roasted potatoes, crusty bread, mashed potatoes, or a simple green salad. Don't leave the brown butter behind, it's the best part.
More Tasty Ideas
Cast Iron Skillet Cinnamon Rolls
Soft, fluffy cinnamon buns with buttery cinnamon-sugar filling, baked together in the Lancaster No. 8 Cast Iron Skillet until golden brown. A little heavy cream poured over the buns just before baking helps create an extra-soft, tender center, while a classic cream cheese glaze melts into every swirl. It's a timeless homemade cinnamon bun recipe, made for sharing straight from the skillet.
Rosemary and Orange Olive Oil Cake
This is one of my favorite recipes when in need of an elegant and tasty treat. This cake is unbelievably moist with a light floral and fruity flavor thanks to the olive oil. I love pairing flavors such as lemon or orange with this cake to enhance the taste of the olive oil.
Browned Butter Mushroom & Thyme Cream Pasta
A rich, silky pasta with browned butter, sautéed mushrooms, fresh thyme, garlic, and just enough lemon to brighten the sauce. The creamy béchamel-style sauce comes together entirely in the skillet, then the pasta is finished right in the pan so every strand of pappardelle is coated.
Share:
German Pancakes with Warm Berry Compote
Classic Beef Bourguignon