Lemony Skillet Chicken and Brioche

Name: Lemony Skillet Chicken and Brioche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, patted dry; Salt and black pepper; 4 tablespoons unsalted butter; 1 tablespoon olive oil; 2 tablespoons chopped shallot; 1/4 cup lemon juice (from about 1 large lemon); 1 tablespoon white miso; 4 (1½-inch-thick) slices brioche or challah (see Tip); 1/4 cup coarsely chopped dill or parsley

By Christian Reynoso

Published Dec. 5, 2023

Lemony Skillet Chicken and Brioche — James Ransom for The New York Times. Food Stylist: Maggie Ruggiero.

Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Rating: 4(466)
Comments: Read comments

In this comforting one-pan meal, salt-and-pepper chicken thighs roast atop sweet, buttery brioche, which conforms to the chicken like memory foam. The parts cushioning the chicken become soft and tender from the juices, and the bottoms and exposed portions turn golden and toasty. To marry it all, a simple, savory and bright pan sauce is made with shallots, butter, lemon and a touch of miso. Chopped dill lightens the mood. Serve with roasted green beans, or mixed greens tossed with a little lemon and olive oil.

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Ingredients

Yield:4 servings

1½pounds boneless, skinless chicken thighs, patted dry
Salt and black pepper
4tablespoons unsalted butter
1tablespoon olive oil
2tablespoons chopped shallot
¼cup lemon juice (from about 1 large lemon)
1tablespoon white miso
4(1½-inch-thick) slices brioche or challah (see Tip)
¼cup coarsely chopped dill or parsley

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 350 degrees. Season the chicken with salt and pepper and set aside. Heat 1 tablespoon of the butter and the olive oil over high in a large skillet. Once hot, sear the thighs in batches to avoid crowding, flatter sides down, until golden, about 4 minutes, then turn and sear the other sides briefly, just to cook the surface, about 1 minute. Transfer to a plate and turn the heat down to low.
Step 2
Add the remaining 3 tablespoons butter to the pan. Once the butter is melted, whisk in the shallot and cook, stirring often, until slightly softened, about 1 minute. Whisk in the lemon juice, miso and 4 tablespoons water, scraping up any browned bits on the bottom of the pan. Turn off the heat and season with salt, if desired. Transfer to a small serving bowl and wipe the pan clean.
Step 3
Arrange the bread slices in the skillet, tearing a piece in half if necessary. (They don’t need to fit perfectly in the base and can come up the sides a little to get toastier at the tips.)
Step 4
Place the chicken thighs, browned sides up, on top. (If you want the ratio of toasty brioche to be higher, place the chicken thighs more off-center on the slices.) Bake until the bottom and exposed tops of the bread are golden and the chicken is fully cooked, 15 to 20 minutes.
Step 5
Right before serving, stir the sauce and spoon over the warm chicken and brioche, reserving some to serve on the side, if desired. The bread will soak up the sauce quickly, so spooning the sauce over the chicken and brioche when ready to eat will also allow you to control the moist-to-crunchy ratio. Top with dill and more black pepper, if desired.