Pan-Seared Chicken Thighs With Parsley and Lemon
Pan-Seared Chicken Thighs with Parsley and Lemon brings a burst of fresh, vibrant flavors to the table. The bold buttermilk marinade tenderizes the chicken, while the parsley adds an unexpected brightness that elevates the entire dish.
The parsley plays a key role, with its tough stems blended into the marinade and tender leaves sautéed to perfection. This quick technique transforms the herb into a dynamic flavor-packed component.
Serve these juicy chicken thighs with your favorite sides, from rice to buttered noodles. It’s a simple yet exciting dinner that showcases parsley in a whole new light.
Pan-Seared Chicken Thighs with Parsley and Lemon – Ingredients
Fresh flat-leaf parsley provides a burst of vibrant, herbaceous flavor, enhancing both the marinade and the sautéed garnish. Its aromatic leaves and tender stems bring brightness to the dish.
Buttermilk, rich and tangy, tenderizes the chicken, while infusing it with a subtle depth that complements the parsley’s freshness. Garlic adds boldness, while capers introduce a delightful briny contrast.
Jalapeño offers a gentle heat, balancing the richness of the chicken, while a splash of lemon juice gives a refreshing zing that ties the flavors together beautifully.
Pan-Seared Chicken Thighs with Parsley and Lemon – Recipe Tips
- Maximize Parsley Flavor: The key to this dish is the parsley, and to get the best flavor, make sure to blend the tough stems into the marinade. These stems are packed with flavor and tenderize the chicken beautifully when pureed. Don’t skip this step—it’s the secret to a bright, herbaceous flavor that will make your taste buds sing.
- Marinate for Tenderness: For the most flavorful and tender chicken, marinate the boneless, skinless thighs for at least 30 minutes, but preferably up to 24 hours. The longer the chicken marinates, the more it will absorb the bold flavors of garlic, capers, and lemon. Plan ahead for the best results.
- Control the Heat: When searing the chicken, ensure your skillet is preheated to medium-high heat and that there’s enough oil to coat the bottom. This will help create a crispy, caramelized exterior while keeping the chicken juicy on the inside. Avoid overcrowding the skillet, as this can lead to steaming rather than searing.
What to Serve with Pan-Seared Chicken Thighs with Parsley and Lemon
- Garlic Butter Rice: The rich, buttery flavor of garlic butter rice perfectly complements the juicy chicken thighs and bright parsley-lemon topping. The subtle sweetness of the rice balances the boldness of the marinade, making it the ideal side to soak up the flavorful juices.
- Sautéed Green Beans: A crisp, slightly charred side like sautéed green beans is a wonderful match for this dish. The beans add a bit of crunch and freshness, enhancing the overall texture of the meal while maintaining a light, healthy profile that pairs beautifully with the parsley and lemon.
- Crispy Roasted Potatoes: Roasted potatoes, golden and crispy on the outside with a fluffy interior, provide a hearty, satisfying side. Their earthiness contrasts nicely with the tangy brightness of the parsley and lemon, creating a well-rounded plate that will leave everyone satisfied.
FAQ – Pan-Seared Chicken Thighs with Parsley and Lemon
1. Can I use bone-in chicken thighs for this recipe?
Yes, bone-in thighs can be used, but they will require a longer cooking time. Be sure to adjust the cooking time to ensure the chicken is fully cooked through, and consider using a meat thermometer to check for doneness (165°F internal temperature).
2. Can I make the marinade ahead of time?
Absolutely! You can prepare the marinade up to 24 hours ahead. The longer the chicken marinates, the more flavorful it becomes, so it’s a great option for meal prepping.
3. What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can substitute it with a mixture of regular milk and a tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes to create a similar tangy effect.
4. Can I use a different type of parsley?
Flat-leaf parsley is recommended for its vibrant flavor and texture, but curly parsley can be used in a pinch. Keep in mind, the flavor may be slightly milder and less pronounced.
Pan-Seared Chicken Thighs With Parsley and Lemon
Ingredients
- Fresh flat-leaf parsley approximately 3 to 4 ounces
- Boneless skinless chicken thighs (1½ pounds)
- 10 peeled garlic cloves
- 1 jalapeño stemmed
- 2 tablespoons capers
- 2 tablespoons fresh lemon juice plus wedges for serving
- 2 teaspoons granulated sugar
- Kosher salt and black pepper to taste
- ½ cup buttermilk
- Olive oil as needed for cooking
Instructions
- Prepare the Parsley: Separate the tough stems from the delicate leaves and tender stems of the parsley. Roughly chop the tough stems for the marinade.
- Make the Marinade: In a food processor, combine the chopped parsley stems, garlic, jalapeño, capers, lemon juice, sugar, salt, and pepper along with the buttermilk. Blend until smooth. Transfer the mixture to a medium bowl and add the chicken thighs. Toss to coat evenly and cover. Refrigerate for a minimum of 30 minutes or up to 24 hours to marinate.
- Cook the Parsley: Heat a large skillet, preferably nonstick, over medium-high heat and add olive oil. Add the reserved parsley leaves and tender stems, cooking them while stirring occasionally, until wilted, bright green, and slightly charred in spots. This should take about 2 to 3 minutes. Season with salt and pepper, then transfer the cooked parsley to a serving platter.
- Cook the Chicken: In the same skillet, add enough olive oil to coat the bottom. Add the marinated chicken thighs, discarding any excess marinade. Sear the chicken for 5 to 7 minutes per side, or until the exterior is browned and caramelized. Once done, transfer the chicken to the platter with the parsley. Serve with lemon wedges on the side for spritzing.
