Pan-Seared Chicken Thighs With Parsley and Lemon
Published Oct. 12, 2022
- Total Time
- 30 minutes, plus 30 minutes’ marinating
- Rating
- Comments
- Read comments
Ingredients
- 1bunch fresh flat-leaf parsley (3 to 4 ounces)
- 10garlic cloves, peeled
- 1jalapeño, stemmed
- 2tablespoons capers
- 2tablespoons fresh lemon juice, plus wedges for serving
- 2teaspoons granulated sugar
- Kosher salt and black pepper
- ½cup buttermilk
- 1½pounds boneless, skinless chicken thighs
- Olive oil, as needed
Nutritional analysis per serving (4 servings)
283 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 36 grams protein; 596 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Separate the tough parsley stems from the leaves and tender stems. Coarsely chop the tough stems.
- Step 2
In a food processor, add the chopped parsley stems, garlic, jalapeño, capers, lemon juice, sugar, 1½ teaspoons salt, ½ teaspoon pepper and the buttermilk; blitz until smooth. Transfer to a medium bowl and add the chicken; turn to evenly coat. Cover and refrigerate to marinate for at least 30 minutes and up to 24 hours.
- Step 3
Heat a large, preferably nonstick skillet over medium-high and add 2 tablespoons olive oil. Add the reserved parsley leaves and tender stems and cook, stirring occasionally, until considerably wilted and bright green but charred in spots, 2 to 3 minutes. Season with salt and pepper; transfer to a platter.
- Step 4
In the same skillet over medium-high, add enough oil to coat the bottom. Add the marinated chicken; discard the marinade. Cook the chicken until browned and caramelized in spots, 5 to 7 minutes per side. Transfer to the platter with the parsley and serve with lemon wedges, for spritzing.
Private Notes
Comments
I wound up using Greek yogurt instead of buttermilk and it was delicious. This got rave reviews.
wondering if this would work in a 450 oven in a cast iron skillet.? I'd flip thighs half way through. Sounds delish.
Delicious flavors, but it took forever to cook the chicken. It felt like there was a LOT of marinade in the pan considering we were supposed to get browning/caramelization. Next time I would drain the chicken and use a much bigger pan.
I decided not to add the 1.5 tsp of salt because of the capers and buttermilk. If I make this again, I might add 0.5 tsp. The marinade was still delicious - highly recommend.
this was horrible
This recipe was absolutely delicious. And besides marinating, fast !! I have always hated chicken so im trying to learn to love it and let me tell you this recipe delivered. I made it pretty much exactly like the recipe, I maybe added a bit more butter milk, aswell as seasoned the chicken before putting it in the buttermilk, I put onion powder, garlic powder and a bit of the adobo green seasoning. FIRE!! I only marinated for about an hour and my chicken was so juicy, I’m not a huge parsley person either but it tasted completely different when fried up. I did not drain the dressing on the chicken, I let it drip off and then spooned a bit more on the chicken before flipping it over. Cooked it 7 mins each side and with boneless, skinless thighs this was perfect. My boyfriend literally raved about this chicken for 3 days later. My family loved it. I’m still thinking about it. Will make again for sure.