Pan-Roasted Chicken Thighs with Thai Coconut Sauce
Serve this easy, tasty chicken dish with jasmine rice.
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Pan-Roasted Chicken Thighs with Thai Coconut Sauce
Directions
- Preheat oven to 425 degrees F. Sprinkle chicken with salt. In an extra-large ovengoing skillet heat 1 Tbsp. of the oil over medium-high heat. Add half of the chicken, skin sides down, and cook 6 to 8 minutes or until well browned; remove from skillet. Repeat with remaining chicken; discard drippings. Return all of the chicken, skin sides up, to skillet. Transfer to oven. Roast 15 to 20 minutes or until done (at least 175 degrees F). Remove chicken; keep warm. Discard drippings.
- For sauce, in skillet heat remaining 1 Tbsp. oil over medium heat. Add mushrooms, green onions, and lemongrass. Cook 3 minutes or until mushrooms are tender, stirring to scrape up crusty brown bits. Add coconut milk, basil, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes or until slightly thickened. If desired, season with crushed red pepper.
- Spoon sauce over chicken. If desired, serve with lime wedges and additional basil.
From the Test Kitchen
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To finely chop lemongrass, smash first with a rolling pin, then finely chop.
Nutrition Facts (Pan-Roasted Chicken Thighs with Thai Coconut Sauce)
- Per serving:
- 523 kcal ,
- 41 g fat
- (17 g sat. fat ,
- 7 g polyunsaturated fat ,
- 14 g monounsaturated fat ),
- 193 mg chol. ,
- 427 mg sodium ,
- 4 g carb. ,
- 1 g fiber ,
- 1 g sugar ,
- 34 g pro.