Chicken under the skillet - In a small bowl, stir together butter, cilantro, zest, garlic powder, salt, and pepper. Rub mixture under skin and on outside of chicken. Place chicken skin side down in skillet.

How much do we love chicken? Let us count the ways. It’s such a versatile ingredient, whether you choose lean chicken breasts or cook up a casserole with chicken thighs.

Find everything you need in this at-a-glance section of the site – from easy casseroles to quick curries to a winner roast dinner. There’s something to suit every day of the week. Check out our best Chicken under the skillet recipes below.

Place a spatchcocked chicken in a searing-hot skillet, then place the bricks on top. The weight will flatten the bird and force the skin to get a nice crust, thanks to all that contact with the pan. And since the chicken isn't as thick, it won't take as long to cook, keeping the meat inside nice and moist. You can cook Chicken under the skillet using 6 ingredients and 11 steps.

Chicken under the skillet Ingredients

Prepare 2-4 of chicken thighs, deboned but with skin on.
Prepare 1-2 of large cloves of garlic, peeled.
You need 1/2 of a spicy chorizo ring.
Prepare of salt and smoked paprika for seasoning.
Prepare 3 of large tomatoes.
You need 1 handful of basil leaves.

In a small bowl, stir together butter, cilantro, zest, garlic powder, salt, and pepper. Rub mixture under skin and on outside of chicken. Place chicken skin side down in skillet. Place a second skillet or a foil-wrapped brick over chicken.

Chicken under the skillet instructions

If you have bone-in chicken thighs, don’t panic: it’s not terribly difficult to remove the bones. Place a thigh skin down on a board and make an incision along the bone with a sharp knife..
Using the tip of the knife and short shallow strokes, expose the bone along its length..
Work your way around the both ends of the bone, making sure you cut off the tendon around its head; it needn’t be very tidy. Slide the knife underneath the bone and release it. Do the same with the remaining thigh..
Slice the garlic cloves quite thinly on a diagonal, if the cloves are small. Slice the chorizo into 2mm thick rings; you’ll want about 4 slices per one thigh..
Slide your finger under the skin of each thigh, making a pocket. Push about 6 slices of garlic and 4 chorizo rings evenly distributed under the skin of each piece. Season them with salt and smoked paprika on both sides..
Skin the tomatoes by scoring the tops crosswise and plunging them into boiling water for a couple of minutes. Drain and peel the skin off. Slice each tomato horizontally quite thickly to get about six slices for each piece of chicken. Remove some of the seeds and juice from the slices. Sprinkle them with salt and place on paper towels for a few minutes to drain the liquid..
Prepare two heavy frying pans or cast iron skillets (the one for the cooking also oven-safe). If the bottom of the pan that’s going to weigh the chicken down is not too clean, use a disc of parchment paper to cover the bottom..
Place the chicken skin side down in one skillet and put it over high heat. Place the other skillet (with or without parchment) over the chicken and press it down..
When the chicken starts to sizzle, turn the heat down to medium. Cook the chicken for 10-15 minutes without moving until the skin is brown and crispy. In the meantime preheat the oven to 200C/400F/gas 6..
Lift the chicken from the skillet and turn off the heat. Place the tomato slices in the skillet, sprinkle the sage leaves over the tomatoes and place the chicken thighs skin side up on top of the tomatoes..
Roast in the oven for 10 minutes, remove and rest for another 10 minutes before serving..

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Tasty Chicken under the skillet Recipe - This Caprese Chicken Skillet takes all the typical caprese salad ingredients and adds chicken, red onions, garlic and thyme to make a delicious yet simple summer dinner. For more caprese-inspired recipes, try my Chicken and Spiralized Zucchini Caprese, and French Bread Pizza Caprese. Crispy chicken and cast-iron skillet potatoes work together in this juicy brick chicken recipe that's perfect for weeknight dinners and supper club, alike. Using the weight of a cast-iron skillet filled with potatoes, the dish uses a "chicken under a brick" technique to push the chicken flat against your hot grill grates. Place the chicken breast-side down in the skillet and top with a smaller heavy skillet.

I believe you can make great and tasty Chicken under the skillet recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!