Lemon-Basil Butter Chicken Skillet

This pan-fried chicken comes together in a snap with basic pantry staples, but tastes anything but ordinary. ...MORE + LESS -

Ingredients

1 1/2 cups chicken broth

3 tablespoons lemon juice

1 teaspoon dried basil leaves

3 tablespoons cornstarch

2 tablespoons butter

4 bone-in chicken thighs with skin (about 1 lb/500 g)

1/4 teaspoon salt

1/8 teaspoon pepper

2 teaspoons finely chopped garlic

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1

Heat oven to 400°F. In 2-cup glass measuring cup, beat chicken broth, lemon juice, basil leaves and cornstarch with whisk until well blended.
2

In 10-inch nonstick ovenproof skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken in butter 5 to 10 minutes, turning once, until golden brown. Transfer to a plate.
3

Reduce heat to medium-low. In same skillet, melt remaining 1 tablespoon butter. Stir in broth mixture and garlic; cook 3 to 5 minutes, stirring frequently, until sauce is slightly thickened.
4

Return chicken to skillet. Bake uncovered 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Searing chicken in a pan on the stovetop, then finishing in the oven is a classic restaurant technique that frees up burners while ensuring a succulent end product that’s less likely to overcook or burn.