Garlic Parmesan Chicken
Crispy on the outside, juicy on the inside. These crispy skin-on chicken thighs are pan seared then tossed in butter, garlic, parsley, and a whole lot of parmesan.
Servings 5 people
Ingredients
- 5 boneless skin-on chicken thighs read post for deboning
- 2 tbsp butter
- 6 cloves garlic minced
- 2 tbsp parsley minced
- 1/3 cup parmesan cheese freshly, finely grated (can add more)
Instructions
- Debone the chicken thighs, if they aren't already. (see resources above).
- Pat both sides with a paper towel to absorb any moisture, and salt heavily with a hefty pinch of salt on both sides.
- Preheat a large skillet, once hot place the chicken thighs skin side down and leave undisturbed for 12-15 minutes until skin is crispy and comes off the pan easily. Cook on the other side for 5 minutes or until done. The internal temp of cooked chicken is 165℉.
- While the chicken is cooking melt the butter in a separate small skillet. Once melted saute the garlic for 2-3 minutes until soft and fragrant.
- Add the cooked hot chicken to a bowl. Top with the butter and garlic, the parsley, and parmesan cheese.
- Toss to coat and serve.