Crisp-Skinned Chicken Thighs with Anchovy-Parmesan Butter and Wilted Arugula

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 12 min  ·  cook 30 min  ·  total 42 min  ·  difficulty medium

Pan-seared chicken thighs are crisped in olive oil and finished in the oven with an anchovy-parmesan butter. Wilted arugula is tossed briefly with lemon juice and garlic in the same pan so it picks up the pan sauce. The butter and grated parmesan emulsify with the pan fond while anchovies dissolve into a savory glaze. A short rest after roasting lets the juices redistribute and preserves the crisp skin when plated over the warm greens.

Per serving

308.1 g per serving

Ingredients

• 400 g chicken thighsChicken, Thigh, boneless, skinless, raw
• 15 ml olive oil
• 30 g butterButter, Salted
• 20 g anchoviesAnchovies, Canned in olive oil, with salt, drained
• 40 g parmesan cheeseCheese, Parmesan, hard
• 10 g garlicGarlic, Raw
• 15 ml lemon juiceLemon juice, Raw
• 80 g arugulaArugula, Raw
• 5 g saltSalt, Table
• 2 g black pepperSpices, Pepper, black

Equipment

• 12-inch skillet
• instant-read thermometer

Method

1. Preheat the oven to 325°F. Pat the chicken thighs dry with paper towels and season both sides evenly with salt and black pepper.
2. Heat a 12-inch skillet over medium-high heat and add the olive oil (15 ml). When the oil shimmers, place the chicken thighs skin-side down and sear without moving for 6 to 8 minutes, until the skin is deeply golden and crisp.
3. Flip the thighs and sear the flesh side for 2 minutes, then transfer the skillet to the preheated oven and roast for 18 minutes, or until the thickest part reaches 165°F on an instant-read thermometer.
4. Remove the skillet from the oven and transfer the chicken to a plate to rest for 6 minutes. Keep the skillet on the stove set to low (or return to low heat) and pour off any excess pooled fat, leaving the fond.
5. Lower the heat to low and add the butter (30 g) to the skillet. Add the minced garlic (10 g) and cook 30 seconds until fragrant. Add the anchovies (20 g) and use a spatula to press and dissolve them into the butter for about 30 to 45 seconds.
6. Remove the skillet from direct heat, stir in the grated parmesan cheese (40 g) so it melts into the butter, then add the lemon juice (15 ml) and whisk briefly to form a glossy sauce.
7. Return the skillet to low heat, add the arugula (80 g) and toss for 20 to 30 seconds until the leaves just wilt and are coated in the sauce.
8. To serve, divide the warm wilted arugula between plates, place a rested chicken thigh on each bed of greens, and spoon the anchovy-parmesan butter over the skin. Serve immediately.

Tips

• Pat chicken skin very dry with paper or a towel before searing to improve crisping.
• Grate parmesan fresh from the block so it melts smoothly into the butter without clumping.
• If the skillet smokes, reduce heat slightly and finish in the oven rather than extending the sear time.

Frequently asked questions

Can I use chicken breast instead of chicken thighs?

Yes. Use an equivalent weight of chicken breast and reduce the oven time to about 10 to 12 minutes after searing, checking for 165°F internal temperature. Expect less rendered fat and no crisp skin, so the pan fond and final sauce will be lighter.

What can I use instead of anchovies if I don't have them?

Use capers or omit the anchovies. Capers provide a briny pop but will remain as small bits rather than dissolving into the butter; to mimic the dissolved umami, chop capers finely and mash them into the butter before adding parmesan.

Why didn't the skin get crisp during searing?

The most common cause is moisture on the skin or an insufficiently hot pan. Dry the skin thoroughly, heat the skillet until the olive oil shimmers, and press the thighs skin-side down without moving them until a deep golden crust forms, about 6 to 8 minutes.

The sauce looks separated or oily—how do I fix it?

Lower the heat and whisk the pan off the direct flame while adding parmesan in small amounts so it melts slowly. If separation occurs, remove from heat and whisk in a small piece of cold butter to help re-emulsify the sauce.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.