Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 4
These easy stove-top chicken thighs are perfect for a quick weeknight dinner. Finger-licking good pan-seared juicy, tender, and perfectly golden skinless, boneless chicken thighs with extraordinary flavour that will keep you coming back for more!
I love this recipe even before I tried this out. It fits my criteria for a budget-friendly meal not to mention that it’s keto and paleo-friendly, too. The crisp yet tender bite of these chicken thighs is super addictive.
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Ingredients
1 1/2 tbsp olive oil
1.5 lbs (about 6 chicken thighs) boneless skinless chicken thighs (you can also use chicken breasts)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chilli powder
salt and fresh ground pepper, to taste
1 tbsp butter
2 cloves garlic, minced
1/2 c. low sodium chicken broth (you can also use wine or juice)
fresh chopped parsley for garnish
How to make Juicy Stove Top Chicken Thighs
Step 1: With onion powder, garlic powder, chilli powder, salt, and pepper, season the chicken thighs.
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 side-down and sear for about 5 minutes until the thighs can easily be flipped over. Turn on the other side and continue to cook for another 6 to 7 minutes until no longer pink.
Step 3: Add the butter to the skillet along with the minced garlic and cook for 30 seconds more until aromatic. Pour in the chicken broth and stir, scraping up the browned bits from the bottom of the pan. Cook for a minute more.
Step 4: When done, remove from the heat. Before serving. Garnish with some fresh chopped parsley. Enjoy!
NOTES:
For this recipe, use a big enough skillet that can fit comfortably 4 to 6 boneless, skinless chicken thighs and cook over medium-high heat.
Ensure not to move the chicken thighs around and cook them undistributed for about 5 minutes until the thighs can easily be flipped.
Feel free to substitute the chicken broth with either your fave white wine or apple juice.
You can also use chicken breasts instead of chicken thighs.
WW FREESTYLE SMART POINTS: 6
Nutrition Facts:
Amount Per Serving (4 ounces), Calories 283 | Calories from Fat 135 | Fat 15g 23% | Saturated Fat 4g 20% | Cholesterol 169mg 56% | Sodium 190mg 8% | Potassium 442mg 13% | Carbohydrates 1g 0% | Fiber 0g 0% | Sugar 0g 0% | Protein 33g 66% | Vitamin A 200IU 4% | Vitamin C 0.5mg 1% | Calcium 18mg 2% | Iron 1.4mg 8%
Ingredients
- 1 1/2 tbsp olive oil
- 1.5 lbs (about 6 chicken thighs) boneless skinless chicken thighs (you can also use chicken breasts)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chilli powder
- salt and fresh ground pepper, to taste
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/2 c. low sodium chicken broth (you can also use wine or juice)
- fresh chopped parsley for garnish
Instructions
Step 1: With onion powder, garlic powder, chilli powder, salt, and pepper, season the chicken thighs.
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 side-down and sear for about 5 minutes until the thighs can easily be flipped over. Turn on the other side and continue to cook for another 6 to 7 minutes until no longer pink.
Step 3: Add the butter to the skillet along with the minced garlic and cook for 30 seconds more until aromatic. Pour in the chicken broth and stir, scraping up the browned bits from the bottom of the pan. Cook for a minute more.
Step 4: When done, remove from the heat. Before serving. Garnish with some fresh chopped parsley. Enjoy!
Notes
For this recipe, use a big enough skillet that can fit comfortably 4 to 6 boneless, skinless chicken thighs and cook over medium-high heat. Ensure not to move the chicken thighs around and cook them undistributed for about 5 minutes until the thighs can easily be flipped. Feel free to substitute the chicken broth with either your fave white wine or apple juice. You can also use chicken breasts instead of chicken thighs.
