Next Level Garlic Butter Chicken with Sautéed Veggies: A Simple Recipe

Season the chicken thighs with salt and pepper. Coat in flour.

In a large frying pan over medium-low heat, melt 4 tbsp of butter. Place the chicken thighs in the hot pan. Cook for about 7-8 minutes, until golden brown. Flip the thighs and cook for another 7-8 minutes, until the chicken is cooked through and the internal temperature reaches 165°F (75°C). Remove the chicken from the pan and set it aside to rest.

In the same pan, reduce the heat to medium and add the chopped shallot. Cook for 1 minute until soft and fragrant. Add the minced garlic and cook for an additional 30 seconds, until the garlic is fragrant and barely starts to brown. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3-4 minutes. Season with salt and Cayenne pepper. Reduce heat to low and stir in 6 tbsp butter a little at a time as you whisk the sauce. Do this until butter has melted and emulsified, followed by the fresh oregano and chopped parsley. Taste and adjust seasoning.

Return the chicken thighs to the pan with the sauce (very low heat) and spoon some of the sauce over the top. Let the chicken reheat gently in the sauce for a minute to soak up the flavours.

On a serving platter or plate, arrange the stir-fried vegetables and place the garlic chicken thighs on top.

Drizzle the garlic white wine butter sauce over the chicken and around vegetables.

Garnish with sprigs of fresh parsley and oregano for a pop of colour and fresh flavour.

In a separate medium frying pan over medium-high heat, pour in 2 tbsp olive oil. Add all the vegetables, the asparagus, zucchini and green beans. Stir-fry for about 3-4 minutes, until all the vegetables are tender but still crisp. Season with salt, pepper, and fresh or dried oregano. Once done, remove from the pan and set aside, keeping the vegetables warm.

Equipment Needed

Spice Level: