Pan-Seared Chicken Thighs With Parsley and Lemon
Published Oct. 12, 2022
- Total Time
- 30 minutes, plus 30 minutes’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1bunch fresh flat-leaf parsley (3 to 4 ounces)
- 10garlic cloves, peeled
- 1jalapeño, stemmed
- 2tablespoons capers
- 2tablespoons fresh lemon juice, plus wedges for serving
- 2teaspoons granulated sugar
- Kosher salt and black pepper
- ½cup buttermilk
- 1½pounds boneless, skinless chicken thighs
- Olive oil, as needed
Nutritional analysis per serving (4 servings)
283 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 36 grams protein; 596 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Separate the tough parsley stems from the leaves and tender stems. Coarsely chop the tough stems.
- Step 2
In a food processor, add the chopped parsley stems, garlic, jalapeño, capers, lemon juice, sugar, 1½ teaspoons salt, ½ teaspoon pepper and the buttermilk; blitz until smooth. Transfer to a medium bowl and add the chicken; turn to evenly coat. Cover and refrigerate to marinate for at least 30 minutes and up to 24 hours.
- Step 3
Heat a large, preferably nonstick skillet over medium-high and add 2 tablespoons olive oil. Add the reserved parsley leaves and tender stems and cook, stirring occasionally, until considerably wilted and bright green but charred in spots, 2 to 3 minutes. Season with salt and pepper; transfer to a platter.
- Step 4
In the same skillet over medium-high, add enough oil to coat the bottom. Add the marinated chicken; discard the marinade. Cook the chicken until browned and caramelized in spots, 5 to 7 minutes per side. Transfer to the platter with the parsley and serve with lemon wedges, for spritzing.
Private Notes
Comments
I wound up using Greek yogurt instead of buttermilk and it was delicious. This got rave reviews.
wondering if this would work in a 450 oven in a cast iron skillet.? I'd flip thighs half way through. Sounds delish.
Delicious flavors, but it took forever to cook the chicken. It felt like there was a LOT of marinade in the pan considering we were supposed to get browning/caramelization. Next time I would drain the chicken and use a much bigger pan.
This recipe was absolutely delicious. And besides marinating, fast !! I have always hated chicken so im trying to learn to love it and let me tell you this recipe delivered. I made it pretty much exactly like the recipe, I maybe added a bit more butter milk, aswell as seasoned the chicken before putting it in the buttermilk, I put onion powder, garlic powder and a bit of the adobo green seasoning. FIRE!! I only marinated for about an hour and my chicken was so juicy, I’m not a huge parsley person either but it tasted completely different when fried up. I did not drain the dressing on the chicken, I let it drip off and then spooned a bit more on the chicken before flipping it over. Cooked it 7 mins each side and with boneless, skinless thighs this was perfect. My boyfriend literally raved about this chicken for 3 days later. My family loved it. I’m still thinking about it. Will make again for sure.
This was a disappointment. Taste was decent but presentation was not. Followed recipe, but used hatch chile. Also used yogurt in marinade. Good flavors with parsley, garlic, etc. Dried out quickly in pan. Will likely not try again, too many other good options available.
Had anyone tried dredging in panko and baking?
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