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Skillet Chicken Thighs with Brown Butter Corn<\/p>\nSkillet Chicken Thighs with Brown Butter Corn<\/p>\n
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4 skinless, boneless chicken thighs (about 1\u00bc pounds)<\/p>\n
Salt and freshly ground black pepper<\/p>\n
2garlic cloves, finely grated or minced<\/p>\n
1 teaspoon fresh thyme leaves<\/p>\n
1 tablespoon extra-virgin olive oil<\/p>\n
3 tablespoons unsalted butter<\/p>\n
1\u00bd cups fresh or frozen corn kernels (from 1 to 2 ears)<\/p>\n
\u00bd cup torn basil leaves<\/p>\n
Lime wedges, for serving<\/p>\n
2 scallions, thinly sliced, for serving<\/p>\n
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Season chicken all over with salt and pepper. Rub garlic and thyme on chicken and set aside while preparing the rest of the ingredients. Heat 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. Over 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\u2019t burn.) Add corn and a big pinch of salt and black pepper. Saut\u00e9 until tender and golden brown, 2 minutes. Add 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Skillet Chicken Thighs with Brown Butter Corn 4 skinless, boneless chicken thighs (about 1\u00bc pounds) Salt and freshly ground black pepper 2garlic cloves, finely grated or minced 1 teaspoon fresh thyme leaves 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1\u00bd cups fresh or frozen corn kernels (from 1 to 2 ears) \u00bd cup torn basil leaves Lime wedges, for serving 2 scallions, thinly sliced, for serving Season chicken all over with salt and pepper. Rub garlic…<\/p>\n