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Skillet Sour Cream Beer Chicken

Print Recipe
Servings 6 servings

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • salt and pepper
  • 1 tablespoon 15mL olive oil
  • 1 teaspoon minced basil
  • 1 teaspoon minced fresh rosemary
  • 1 tablespoon 15g Dijon mustard
  • 1 cup 240g sour cream
  • 2 tablespoons 30g lemon juice (about ½ medium sized lemon)
  • 2 teaspoon 12g honey
  • 1 teaspoon garlic powder
  • ¼ cup 2oz pale ale
  • Rice or pasta for serving

Instructions
 

  • Sprinkle the chicken thighs liberally with salt and pepper on all sides
  • Heat the olive oil in a cast iron skillet over medium high heat. Add the chicken, sear on both sides until browned.
  • In a bowl stir together the basil, rosemary, mustard, sour cream, lemon juice, honey, and garlic powder, set aside.
  • Pour the beer into the skillet, scraping to deglaze the bottom of the pan.
  • Pour the sour cream mixture over the chicken, cover skillet and lower heat to maintain a simmer. Simmer until slightly thickened, about 5 minutes.
  • Serve with rice or pasta.