Buttery Garlic Parmesan Chicken
Italian, Poultry
Ingredients
1 1/2 lbs. chicken thighs, skin-on & deboned
salt
ground black pepper
3 tablespoons melted butter
20 cloves garlic, peeled & gently smashed
1/4 cup white wine, beer, or champagne
1/4 cup water
1 pinch cayenne pepper
1 tablespoon Italian parsley
1/3 cup parmesan cheese
Directions
Season the chicken with a little salt and black pepper.
Heat up a skillet (cast-iron skillet preferred) on medium heat, add a little bit of butter.
Pan-fry the chicken with the skin side down first, until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside.
Add the remaining melted butter and saute the garlic until light brown.
Add the chicken back into the skillet, follow by the white wine and water. Lower the heat and let simmer.
Add salt to taste and a pinch of cayenne pepper.
Reduce the sauce a bit.
Add the chopped parsley and top the chicken with Parmesan cheese.
Remove from heat and broil the chicken in the oven until the cheese melts.
Serve immediately.
Notes
You may use bone-in chicken thighs, but for best results, debone the chicken thighs but keep the skin on. If you don't have wine, skip it and use 1/2 cup water instead of 1/4 cup. You may melt the cheese by covering the skillet for a little bit until the cheese melts. You don't have to broil the chicken in the oven but broiling makes it better and also char the skin a little bit.
Nutrition
Saturated Fat 19g
Cholesterol 260mg
Sodium 360mg
Carbohydrates 8g
Fiber 1g
Protein 42g