Skillet Chicken Thighs With Brown Butter Corn
This weeknight-friendly recipe pairs sweet corn kernels with sautéed boneless chicken thighs. Easily made in one large skillet, the chicken is cooked first before the corn kernels are added to sauté in the drippings, seasoned with garlic, thyme and plenty of brown butter. Finished with torn basil, lime juice and scallions, it walks the line between rich and sweet, and tangy and fresh — all in under 30 minutes.
- Serves: 4 persons
- 4skinless, boneless chicken thighs (about 1 1/4 pounds)
- Salt and freshly ground black pepper
- 2garlic cloves, finely grated or minced
- 1teaspoon fresh thyme leaves
- 1tablespoon extra-virgin olive oil
- 3tablespoons unsalted butter
- 1 ½cups fresh or frozen corn kernels (from 1 to 2 ears; see Tip)
- ½cup torn basil leaves
- Lime wedges, for serving
- 2scallions, thinly sliced, for serving
Step 1Season chicken all over with salt and pepper. Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.
Step 2Heat a large skillet over medium-high. Add oil and 1 tablespoon of the butter, letting butter melt. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 6 minutes per side. Transfer chicken to a plate.
Step 3Over medium heat, add remaining 2 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn’t burn.) Add corn and a big pinch of salt and black pepper. Sauté until tender and golden brown, 2 minutes.
Step 4Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes. Remove from heat and taste corn, adding more salt and pepper if needed. Stir in basil and squeeze 2 lime wedges over the top. Serve garnished with sliced scallions and more lime wedges.