Kitchen notes · a little help before you start

Garlic Butter Boneless Chicken Thighs

Name: Garlic Butter Boneless Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Yield: 3
Ingredients: 6 each boneless skinless chicken thighs (Source: 6 boneless skinless chicken thighs); 1 tablespoon Olive Oil (Source: 1 tablespoon Olive Oil); 3 tablespoon Cold Butter ((ref note 1)) (Source: 3 tablespoon Cold Butter ((ref note 1))); 1/4 cup White Wine (Source: 1/4 cup White Wine); 1/2 cup Chicken Stock (Source: 1/2 cup Chicken Stock); 1 teaspoon Italian Seasoning (Source: 1 teaspoon Italian Seasoning); 1/2 each tabelspoon Garlic (minced) (Source: 1/2 tabelspoon Garlic (minced)); 1/2 tablespoon fresh lemon Juice (Source: 1/2 tablespoon fresh lemon Juice); 1/2 teaspoon Garlic Powder (Source: 1/2 teaspoon Garlic Powder); 1/2 teaspoon Paprika (Source: 1/2 teaspoon Paprika); 1/2 teaspoon Pepper (Source: 1/2 teaspoon Pepper); 1 teaspoon Salt ((or adjust as per taste) (ref note 2)) (Source: 1 teaspoon Salt ((or adjust as per taste) (ref note 2)))

Garlic Butter Boneless Chicken Thighs is made with chicken thighs, Chicken Stock, and Cold Butter.

Prep: 10 min
Cook: 20 min
Original yield: Serves 3
Ingredients: 12 listed

Make it part of your week

Estimating…

Main courseAmericanChickenPrep: 15 minutes or less

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: American
Preparation & total time: Prep: 15 minutes or less

A few quick notes

1. Remember the turn or stir

Turn or stir the food at the point specified in the method.

2. Check when to cover

Follow the covered and uncovered stages in their stated order.

3. Prepare the first additions

Set out the ingredients needed for the first cooking step.

Get to know the ingredients

boneless skinless chicken thighs

In the method: Pat dry chicken with kitchen towel.

Cold Butter (ref note 1)

In the method: When stock comes to a boil, we will add cold cubes of butter in three parts. (ref note - 3)

White Wine

In the method: Stir in the wine and let it reduce to half.

The last little job

Finish as directed

Before serving, whisk the sauce with a fork once again if you see a thin layer of butter

A little more help as you go

Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

Prepare the pan

Follow the pan-heating step before adding its ingredients.

A few questions you might have

What should I prepare first?

Set out the skillet. Start with this step: Start with mixing all the seasoning ingredients.

Which preparation step should I plan for?

Turn or stir the food at the point specified in the method.

What check should I look for as it cooks?

Let it simmer for another 4-5 minutes until the sauce reduces a little further and chicken thighs are cooked fully. (ref note -4)

Is there another preparation step to plan for?

Follow the simmering heat, timing and finish checks that are given.

Additional recipe notes

Butter needs to be cold for the emulsification to happen. There is no salt added to the sauce, as the seasoning has salt and the chicken stock used has salt. I recommend using low sodium stock. Check the seasoning after you add the seared chicken back to the pan and add more salt if required. Don’t add all the butter at once. Add butter in three stages only after the butter in the pan is fully incorporated. Also it is very very important to keep the flame low while adding butter. Cooking time depends on how big the chicken thighs are. If it is too big then increase the cooking time accordingly.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: theflavoursofkitchen.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

How did this dish turn out?

Be the first to rate this dish.

Loading your rating…