Pan-Seared Chicken Thighs with Garlic-Sage Brown Butter

Crisp-skinned, bone-in chicken thighs seared until golden and finished in a vibrant, nutty brown butter sauce infused with fresh sage and zesty lemon. A refined, American-inspired main dish focused on texture and classic aromatics.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 pieces chicken thighs
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 3 cloves garlic
• 6 leaves fresh sage
• 0.5 lemon lemon

Cooking instructions

1. Pat the chicken thighs dry with paper towels and season evenly on both sides with kosher salt and black pepper.
2. Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat. Place the chicken skin-side down and sear undisturbed until the skin is deep golden brown and releases easily from the pan, about 10-12 minutes. (about 12 min)
3. Flip the chicken, reduce heat to medium, and cover the pan. Cook until the chicken is cooked through and reaches an internal temperature of 165°F, about 12-15 minutes. (about 15 min)
4. Remove the chicken to a plate and let it rest. Mince the garlic and roughly chop the sage leaves.
5. Drain excess fat from the skillet, add the butter, and melt over medium heat. Once the butter begins to foam and turn a nutty golden brown, add the minced garlic and chopped sage. Sauté for 1 minute until fragrant. (about 1 min)
6. Remove from heat, stir in the juice from the half lemon, and pour the sauce over the rested chicken before serving.