You will be surprised how easily and quickly make these juicy stovetop chicken thighs. The crispy, juicy chicken with the amazing pan sauce beats everything! Serve these perfectly pan-seared chicken thighs over rice with your favourite steamed/roasted veggies for a satisfying meal any time!
INGREDIENTS
- 1.5 lb. (about 6 chicken thighs) boneless skinless chicken thighs (you can also use chicken breasts)
- 1 1/2 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp onion powder
- 1/2 tsp chilli powder
- 1/2 tsp garlic powder
- 2 cloves garlic, minced
- fresh chopped parsley for garnish
- 1/2 c. low sodium chicken broth (you can also use wine or juice)
- salt and fresh ground pepper, to taste
INSTRUCTIONS
Step 1: Sprinkle the chicken thighs with onion powder, garlic powder, chilli powder, salt, and pepper.
Step 2: In a large skillet, heat the oil over medium heat. Once the oil is hot, add the seasoned chicken thighs to the skillet, smooth-die down, and cook for about 5 minutes. Flip and continue to cook for an additional 6 to 7 minutes or until brown.
Step 3: To the skillet, add the butter and minced garlic. Cook for another 30 minutes or until the garlic is aromatic.
Step 4: Then, pour in the chicken broth and stir, scraping the brown bits from the bottom of the pan. Cook for a minute more.
Step 5: When done, remove from the heat and serve the chicken thighs right away garnished with some fresh chopped parsley. Enjoy!