Equipment
Ingredients
Chicken
- 600 g boneless skinless chicken thighs, patted dry
- 6 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml olive oil
Aromatics and Greens
- 3 garlic, minced
- 4 scallions, thinly sliced, white and green parts separated
- 4 g fresh thyme, leaves picked and lightly chopped
- 200 g sturdy greens, tough stems removed, roughly chopped
Pan Sauce
- 120 ml chicken broth, low sodium preferred
- 45 ml lemon juice, freshly squeezed
- 30 g unsalted butter, cold, cut into cubes
- 1 lemon zest, freshly grated
Nutrition (per serving)
Method
Season the chicken thighs evenly on both sides with the kosher salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.
Carefully add the chicken thighs to the skillet and sear undisturbed until a deep golden-brown crust forms on the bottom, about 6 minutes.
Using tongs, flip the chicken thighs and continue to cook until the internal temperature reaches 74 C (165 F) at the thickest part, about 5 to 7 minutes.
Transfer the cooked chicken to a plate to rest, leaving the rendered chicken fat and browned bits in the skillet.
Reduce the heat to medium. Add the minced garlic, the white parts of the scallions, and the fresh thyme to the skillet. Saute briefly until highly fragrant.
Add the chopped sturdy greens to the skillet. Toss continuously with tongs until they just begin to wilt.
Pour the chicken broth and lemon juice into the skillet. Use a wooden spoon or tongs to scrape up the dark, flavorful browned bits from the bottom of the pan.
Allow the liquid to bubble and simmer until the broth reduces by about half and slightly concentrates in flavor.
Remove the skillet from the heat. Scatter the cold butter cubes into the pan and stir vigorously until melted. This will thicken the sauce and create a glossy emulsion.
Return the resting chicken thighs and any accumulated juices from the plate back into the skillet. Spoon the greens and pan sauce generously over the chicken.
Scatter the fresh lemon zest and the reserved green parts of the scallions over the entire dish. Serve immediately straight from the skillet.
Chef's Notes
- Patting the chicken thighs completely dry before cooking is the secret to a great sear. Surface moisture creates steam, which prevents the Maillard browning reaction.
- Do not discard the fond. The dark brown bits stuck to the pan after searing the chicken contain incredible depth of flavor. Deglazing lifts them into the sauce.
- To test chicken thigh doneness without a thermometer, look for the juices running completely clear when pierced, and note that thighs are more forgiving and remain juicy even if slightly cooked past 74 C.
- When zesting the lemon, ensure you only capture the brightly colored outer layer. The white pith underneath is extremely bitter.
- If raw chicken is handled, always wash hands, tools, and surfaces with hot soapy water immediately to prevent cross-contamination.
Storage
Refrigerator: 3 days — Store in an airtight container. The greens will soften further upon reheating.
Reheating: Reheat gently in a covered skillet over medium-low heat with a splash of water until warmed through.
