Scott Recipe

Prepare the marinade

In a medium bowl whisk together 3 tbs olive oil, 3 tbs fresh lemon juice, 1 tsp lemon zest, 4 minced garlic cloves, 1 tbsp chopped rosemary, 2 tbsp chopped parsley, 1 tbsp honey, 1 tsp Dijon mustard, 1.5 tsp salt and 1 tsp freshly ground black pepper until combined.

Marinate the chicken

Place 6 boneless skinless chicken thighs in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning to coat thoroughly. Marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours. If refrigerated, bring to room temperature 20 minutes before cooking.

Sear the chicken

Heat a large skillet over medium-high heat. Add 1 tbs olive oil (from the reserved amount) if needed so the pan is lightly coated. Remove chicken from marinade (reserve marinade) and shake off excess. Place thighs in the hot skillet, skin/rounded side down if applicable, without crowding. Sear 4–5 minutes until golden brown, then flip and cook 3–4 minutes more until an instant-read thermometer reads 155°F (68°C). Reduce heat if the exterior is browning too fast.

Finish in pan

Lower heat to medium-low, add 2 tbs of the reserved marinade to the pan and cook 2–3 more minutes, spooning juices over the thighs, until internal temperature reaches 165°F (74°C). Transfer chicken to a warm plate and tent loosely with foil to rest while you make the pan sauce.

If the skillet has more than 1–2 tbs fat, pour off excess leaving browned bits. Return skillet to medium heat and add 2 tbs unsalted butter. Add 1 finely chopped shallot and sauté 1–2 minutes until softened and translucent.

Pour in 1 cup dry white wine or chicken broth to deglaze, scraping up browned bits with a wooden spoon. Simmer briskly until liquid is reduced by about half, 3–5 minutes.

Stir in 1 tbsp fresh lemon juice, 0.25 tsp salt and 0.25 tsp black pepper. Reduce heat to low and whisk in the remaining 1 tbs unsalted butter, one piece at a time, to create a glossy sauce. Taste and adjust seasoning as needed.

Return the rested chicken to the skillet and spoon sauce over each piece to rewarm for 1 minute. Sprinkle 1 tbsp chopped parsley over the chicken.

Serve chicken over 4 cups cooked rice or mashed potatoes. Garnish with lemon wedges and extra parsley. Squeeze lemon over chicken just before eating for a bright finish.