Pan-Seared Chicken Thighs with Crispy Sage

Name: Pan-Seared Chicken Thighs with Crispy Sage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz Chicken thighs (bone-in, skin-on); 1 tbsp Olive oil; 2 tbsp Unsalted butter; 2, minced Garlic cloves; 8 Fresh sage leaves; 1/2 tbsp Lemon juice; 1/4 tsp Salt; 1/4 tsp Black pepper

Golden-brown chicken thighs finished with a garlic-sage butter sauce that melts into the meat for a rich, herbaceous flavor.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 15 minutes.

Serves 2.

Ingredients

12 oz Chicken thighs (bone-in, skin-on)
1 tbsp Olive oil
2 tbsp Unsalted butter
2, minced Garlic cloves
8 Fresh sage leaves
1/2 tbsp Lemon juice
1/4 tsp Salt
1/4 tsp Black pepper

Instructions

Step 1: Pat the chicken thighs dry with paper towels and season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place thighs skin-side down and cook for 8-10 minutes undisturbed until skin is golden brown and crispy.
Step 2: Flip thighs and cook for 5-7 minutes more until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
Step 3: Reduce heat to medium, add 2 tablespoons butter, 2 minced garlic cloves, and 8 fresh sage leaves to the skillet. Sauté for 1-2 minutes until garlic is fragrant and sage is crisp, watching closely to avoid burning.
Step 4: Stir in 1/2 tablespoon lemon juice, return chicken to skillet, and spoon sauce over top. Cook for 1 minute until heated through.