Herb-Crusted Beer-Braised Chicken Thighs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Beer-Braised Chicken Thighs

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Beer-Braised Chicken Thighs

Savor tender chicken thighs enveloped in a fragrant herb crust and braised in a light beer reduction. This dish boasts a harmonious blend of savory herbs, garlic, and a hint of beer that enhances the natural flavors of the chicken. Perfectly balanced for a healthy, protein-packed meal that’s ideal for dinner while fitting neatly into your macro goals.

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NUTRITION

496kcal
Protein
52.8g
Fat
32.1g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Boneless, Skinless Chicken Thigh (approx. 2 pieces of 4 oz each)

1 tablespoon Olive Oil

1/2 cup Light Beer

1/4 medium Onion, diced

2 cloves Garlic, minced

1 tablespoon Fresh Thyme, chopped

1 tablespoon Fresh Parsley, chopped

1 teaspoon Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the chicken thighs dry with paper towels and season generously with salt and pepper.

  • 2

    In a small bowl, combine the chopped thyme, parsley, and dried oregano. Rub this herb mixture evenly over the chicken thighs.

  • 3

    Heat the olive oil in a large heavy skillet over medium-high heat. Once hot, add the chicken thighs and sear on each side for about 3-4 minutes until they develop a golden crust.

  • 4

    Add the diced onion and minced garlic to the skillet, stirring for 1-2 minutes until fragrant and slightly softened.

  • 5

    Pour in the light beer, scraping up any brown bits from the bottom of the pan. Bring the mixture to a simmer.

  • 6

    Reduce the heat to low, cover, and let the chicken braise in the beer-herb mixture for about 20-25 minutes, or until the chicken is fully cooked and tender.

  • 7

    Remove the lid and let the sauce reduce slightly for an additional 2-3 minutes if desired.

  • 8

    Plate the chicken thighs with some of the pan sauce spooned over the top, and serve warm.

Herb-Crusted Beer-Braised Chicken Thighs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Beer-Braised Chicken Thighs

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Beer-Braised Chicken Thighs

Savor tender chicken thighs enveloped in a fragrant herb crust and braised in a light beer reduction. This dish boasts a harmonious blend of savory herbs, garlic, and a hint of beer that enhances the natural flavors of the chicken. Perfectly balanced for a healthy, protein-packed meal that’s ideal for dinner while fitting neatly into your macro goals.

NUTRITION

496kcal
Protein
52.8g
Fat
32.1g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Boneless, Skinless Chicken Thigh (approx. 2 pieces of 4 oz each)

1 tablespoon Olive Oil

1/2 cup Light Beer

1/4 medium Onion, diced

2 cloves Garlic, minced

1 tablespoon Fresh Thyme, chopped

1 tablespoon Fresh Parsley, chopped

1 teaspoon Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the chicken thighs dry with paper towels and season generously with salt and pepper.

  • 2

    In a small bowl, combine the chopped thyme, parsley, and dried oregano. Rub this herb mixture evenly over the chicken thighs.

  • 3

    Heat the olive oil in a large heavy skillet over medium-high heat. Once hot, add the chicken thighs and sear on each side for about 3-4 minutes until they develop a golden crust.

  • 4

    Add the diced onion and minced garlic to the skillet, stirring for 1-2 minutes until fragrant and slightly softened.

  • 5

    Pour in the light beer, scraping up any brown bits from the bottom of the pan. Bring the mixture to a simmer.

  • 6

    Reduce the heat to low, cover, and let the chicken braise in the beer-herb mixture for about 20-25 minutes, or until the chicken is fully cooked and tender.

  • 7

    Remove the lid and let the sauce reduce slightly for an additional 2-3 minutes if desired.

  • 8

    Plate the chicken thighs with some of the pan sauce spooned over the top, and serve warm.