Brown Butter Chicken Thighs with White Beans and Charred Lemon
A cozy, herb scented one pan dinner that tastes slow cooked but comes together on a weeknight.
This dish brings comfort and depth without a long ingredient list. Chicken thighs are browned in nutty brown butter, then simmered with garlic, white beans, and herbs until tender. Charred lemon adds brightness, balancing the richness of the brown butter and broth. It feels warm and special but requires little attention, making it ideal for a cold weather dinner or a simple dinner party.
Ingredients
• 6 bone in, skin on chicken thighs
• Kosher salt and black pepper
• 4 tablespoons unsalted butter
• 4 garlic cloves, sliced
• 1 teaspoon dried thyme or 3 fresh thyme sprigs
• 1 lemon, cut into thick slices
• 1 can (15 ounces) white beans, drained and rinsed
• 1 cup chicken broth
• Chopped parsley, for serving
Instructions
Pat chicken dry and season with salt and pepper.
Heat a large skillet over medium heat. Add butter and cook until it turns golden and smells nutty, about 2 to 3 minutes.
Add chicken thighs skin side down and sear until deeply browned, about 7 to 9 minutes. Flip and cook 3 more minutes. Remove chicken and set aside.
Add garlic and thyme to the skillet. Cook 1 minute. Place lemon slices in the skillet and let them char lightly on both sides.
Stir in the white beans and chicken broth. Nestle chicken back into the skillet.
Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through.
Serve warm, topped with parsley and spoonfuls of the lemony broth.
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