Crispy Chicken Thighs with Creamy Zucchini and Herb Butter
Ingredients
- 4 pieceschicken thighs (bone-in, skin-on)
- 1½ poundzucchini
- 3 tablespoonbutter
- 4 clovesgarlic
- 2 teaspoonfresh thyme
- 2 tablespoonfresh parsley
- ·kosher salt
- ·black pepper
- 2 tablespoonolive oil
Prep
- 01
Mince 4 garlic cloves.
- 02
Chop 2 tablespoons fresh parsley.
- 03
Cut 1.5 pounds zucchini on the bias into 1/4-inch-thick slices.
Method
- 01
Pat the chicken thighs dry with paper towels and season generously with kosher salt and black pepper on both sides.
- 02
Heat olive oil in a large skillet over medium-high heat. Once shimmering, place chicken skin-side down in the pan and cook for 6–8 minutes until the skin is golden and crispy. Flip and cook another 4–5 minutes. Transfer to a plate.
- 03
In the same skillet, add 2 tablespoons of butter. Once foaming, add the zucchini and cook for 3–4 minutes, stirring occasionally, until starting to soften and lightly brown.
- 04
Add minced garlic and fresh thyme to the zucchini, stirring constantly for 30 seconds until fragrant.
- 05
Return the chicken thighs to the skillet, nestling them among the zucchini. Reduce heat to medium, cover, and cook for 8–10 minutes until the chicken reaches 165°F at the thickest part of the thigh.
- 06
Remove from heat and stir in the remaining 1 tablespoon of butter and chopped fresh parsley. Taste and adjust seasoning with salt and pepper. Serve warm.
Spice Tips
For warmth, add a pinch of red pepper flakes when cooking the garlic. A squeeze of fresh lemon juice at the end brightens the herb butter beautifully. For deeper savory notes, stir in a teaspoon of Dijon mustard along with the final butter.
This comes together in about 30 minutes from start to finish. The crispy skin on the thighs stays crispy even after the pan is covered for the final cook. Serve alongside crusty bread to soak up the buttery pan sauce, or over rice.