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Best Easy Weeknight Skillet Chicken. image

Easy Weeknight Skillet Chicken.

This Easy Weeknight Skillet Chicken is a flavorful, one-pan dish ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5 pounds chicken thighs and/or drumsticks
  • Kosher salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 6 cloves garlic minced
  • Fresh rosemary sprigs
  • Fresh thyme
  • 1 wedge lemon for spritzing

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Meat thermometer
  • Knife and cutting board

Method
 

Instructions:
  1. Start by patting the chicken thighs and drumsticks dry with paper towels. This step is crucial for achieving that beautiful golden-brown crust. Season both sides generously with kosher salt and pepper.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, carefully add the chicken, skin-side down if using thighs.
  3. Let the chicken sear without moving it for about 5-7 minutes. This will help develop a crispy skin. If the chicken is sticking, give it a little more time before flipping.
  4. Once the chicken is golden brown, flip it over. Add 2 tablespoons of unsalted butter, the minced garlic, fresh rosemary, and thyme to the skillet. Cook for another 5-7 minutes, spooning the butter and herbs over the chicken as it cooks.
  5. Using a meat thermometer, check that the internal temperature of the chicken reaches 165°F (75°C). If it’s not quite there, cover the skillet and allow it to cook for a few more minutes, checking frequently.
  6. Once done, remove the skillet from the heat. Squeeze a lemon wedge over the chicken for a fresh, zesty finish. Serve immediately, garnished with additional herbs if desired.

Notes

  • Let the chicken sit at room temperature for no more than 2 hours before refrigerating.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • To rewarm, heat in the skillet over medium heat until warmed through.