JUICY STOVE TOP CHICKEN THIGHS RECIPE
Monday, January 13
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Perfectly golden, soft, and juicy without skin, the boneless chicken thighs are prepared on the stove. This delicious Pan sting chicken thigh makes for an exquisite meal that's surprisingly easy, and therefore the sauce pans are amazing!
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| JUICY STOVE TOP CHICKEN THIGHS RECIPE |
Fast enough to possess dinner, or maybe a banquet , this top chicken thigh cooker recipe is all about technique.
Cooked in vegetable oil and topped with butter, garlic and chicken stock produces crispy, yet soft and finger-licking good chicken thighs.
Pan seared chicken, whether it's breast chicken or chicken thighs, most frequently out dry and bland. However, this chicken top thigh cooker recipe is to vary all of it. If you're trying to find an oven recipe, skip here and see this deliciously grilled oven-roasted chicken thigh.
INGREDIENTS:
- 1 1/2 tablespoons olive oil
- 1.5 pounds (about 6 chicken thighs) boneless skinless chicken thighs (you can also use chicken breasts)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- salt and fresh ground pepper, to taste
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup low sodium chicken broth (you can also use wine or juice)
- fresh chopped parsley for garnish
INSTRUCTIONS:
- Heat oil in a large skillet over medium heat.
- Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
- Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken.
- Flip and continue to cook for 6 to 7 more minutes, or until no longer pink.
- Add butter and minced garlic; cook for about 30 seconds or until fragrant.
- Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan.
- Continue to cook for 1 minute.
- Remove from heat.
- Garnish with fresh chopped parsley.
- Serve.