Seared Garlic-Herb Chicken Thighs with Brown Butter Cauliflower Mash & Pan Sauce

Brown butter, or beurre noisette, lends a toasty depth that turns humble cauliflower into a silky mash. Seared garlic-herb chicken thighs finish in the oven with a bright lemon pan sauce for easy one-skillet comfort.

Serves 3

Estimate for one serving

• 680 cal
• 48g protein
• 18g carbs
• 47g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 6 (about 2.25 lb total) bone-in skin-on chicken thighs
• 1 large (about 2.5 lb) head of cauliflower
• 5 tbsp unsalted butter
• 6 garlic cloves
• 6 fresh thyme sprigs
• 2 sprigs fresh rosemary
• 1 cup chicken stock
• 1 large shallot
• 1 lemon
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 3/4 tsp fresh cracked black pepper

Instructions

1. 1Preheat oven to 425 °F. Break cauliflower into florets; steam or boil until very tender (10–12 min). Drain thoroughly.
2. 2Pat chicken thighs very dry. Season generously with salt and pepper. Heat olive oil in large oven-safe skillet over medium-high. Sear skin-side down 6–7 min until deep golden. Flip, add 4 smashed garlic cloves, thyme sprigs, and rosemary. Transfer skillet to oven; roast 12–15 min until internal temp reaches 175 °F. Rest 5 min before serving.
3. 3While chicken roasts, heat butter in small saucepan until foaming and nutty brown (3–4 min). In food processor, combine drained cauliflower, browned butter, 2 remaining garlic cloves, zest and juice of half the lemon, salt, and pepper. Puree until silky smooth. Keep warm.
4. 4Remove chicken from skillet; pour off all but fat. Over medium heat, sauté finely diced shallot 2 min. Add chicken stock, remaining thyme, and juice of remaining lemon half. Simmer until reduced by half and slightly syrupy (4–5 min). Swirl in last butter off heat for glossy pan sauce.
5. 5Plate: generous swoosh of cauliflower mash, chicken thigh (skin up), spoon of bright pan sauce over top.