Pan Seared Chicken Thighs
Updated Jul 14, 2026
Simple pan seared chicken thighs with a spiced crust and a quick garlic pan sauce. This is an easy weeknight dinner that comes together in one skillet.
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One of my favorite weeknight meals is this pan-seared chicken thigh recipe that takes 15 minutes from prep to serving. The seasoning mix I use gives the chicken thighs the best flavor. These pan-seared chicken thighs are easy enough to make for a weeknight meal; you can easily double and triple the recipe for leftovers. Just be sure not to over-crowd the pan if you do.
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Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this pan seared chicken thighs recipe.
The crust was the whole thing I was chasing here, and my first couple attempts didn’t get one. It turned out I wasn’t patting the thighs dry enough, so they steamed in the pan instead of searing. Once I really dried them off with paper towels first, they browned like they were supposed to.
The hard part was leaving them alone. I actually let them sit untouched for the full 7 minutes, and that’s the one that got that deep golden crust on the thighs.
The pan sauce was almost an afterthought that ended up being my favorite part. After the chicken came out, there were all these browned bits stuck to the bottom, and a splash of broth lifted them right up into a quick sauce. It felt like a waste to leave that flavor in the pan.
Happy Cooking!
– Yumna
Pan Seared Chicken Thighs Ingredients
- Chicken thighs: I use boneless, skinless chicken thighs. You can use bone-in thighs, but you’ll need to cook them longer. Or you can use chicken breasts, but you’ll need to flip them earlier. Pat them dry with paper towels before seasoning to get a deep, golden crust.
- Seasonings: Onion powder, cumin, coriander, paprika, turmeric, salt, and black pepper. Mix the spices before seasoning the chicken so everything is evenly distributed.
- Oil: I use olive oil, but avocado oil works if that’s what you have.
- Garlic: I slice the garlic instead of mincing it for a milder flavor. Read my tips on how to slice garlic. You can substitute 1 teaspoon garlic powder for the 4 cloves of sliced garlic, but add it to the spice mixture instead of the pan.
- Broth: I use low-sodium chicken broth, but you can use vegetable broth too.
How to Make Pan Seared Chicken Thighs
These step-by-step photos show exactly how I make pan seared boneless chicken thighs on the stove top. For the full ingredient list and detailed instructions, head to the recipe card below, or jump straight to the → Pan Seared Chicken Thighs Recipe
1. MIX THE SEASONING
Whisk together the onion powder, cumin, coriander, paprika, turmeric, salt, and black pepper in a small bowl until the spices are evenly combined.
2. PREPARE THE CHICKEN
Pat the chicken thighs dry with paper towels before seasoning. Removing the extra moisture helps the chicken brown instead of steam.
3. SEASON THE CHICKEN
Sprinkle the spice mixture evenly over both sides of the chicken thighs so each piece is well coated.
4. RUB IN THE SPICES
Use your hands to gently press the seasoning into the chicken so it sticks evenly before it goes into the hot skillet.
5. SEAR THE CHICKEN
Heat the olive oil in a large skillet. Once the oil is hot, place the chicken presentation-side down in a single layer. Don’t overcrowd the pan! Leave it undisturbed until it naturally releases from the pan and develops a deep golden crust, then flip and continue cooking until the juices run clear or a thermometer reads at least 165ºF.
6. ADD GARLIC AND PAN SAUCE
Lower the heat and cook the garlic until it’s lightly golden and fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and let the sauce simmer to thicken. Spoon the pan sauce over the chicken, garnish with parsley, and serve.
Full Pan Seared Chicken Thighs Recipe
Pan Seared Chicken Thighs Recipe
Video
Ingredients
- 1 ½ pounds chicken thighs boneless skinless, about 4 pieces
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 4 garlic cloves sliced
- ½ cup chicken broth
- Chopped parsley for garnish
Instructions
- Pat the chicken thighs dry with paper towels. In a small bowl, whisk together onion powder, cumin, coriander, paprika, turmeric, salt, and black pepper. Season both sides of the chicken thighs with the seasoning mix.
- Heat a large skillet over medium-high heat. Add the olive oil and carefully place the chicken thighs, presentation-side down, into the hot pan, making sure not to overcrowd them.
- Cook the chicken thighs for 7 minutes without touching until they develop a golden brown crust. Flip the chicken to the other side and continue to cook until they reach an internal temperature of at least 165°F, 8–10 more minutes.
- Lower the heat to medium-low, add garlic, and cook for 1 minute, until garlic is golden and fragrant. Pour chicken broth to deglaze the bottom and sides of the pan with the crispy browned bits until they're no longer sticking to the pan.
- Remove the chicken thighs from the pan and let them rest for a few minutes before slicing or serving. Spoon the pan sauce over the chicken. Garnish with fresh chopped parsley and serve immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add vegetables to the skillet: After the chicken finishes cooking, remove it from the pan. Sauté 8 ounces sliced mushrooms or 1 cup halved cherry tomatoes, then return the chicken to the pan with the veggies to warm through.
- Stir in olives and capers: Add ¼ cup sliced Kalamata olives and 1 tablespoon capers to the pan sauce during the last minute of cooking.
- Make it creamy: Stir 2 tablespoons heavy cream or plain Greek yogurt into the pan sauce after removing the skillet from the heat.
Recipe Tips
- Marinate the chicken. Since this is a dry rub, the marinating time isn’t crucial, but I recommend doing it if you have time for better flavor! 30 minutes is great, but you can marinate it for up to 24 hours.
- Rest the chicken for 5 minutes before cutting. This helps the pan fried chicken thighs reabsorb the juices and stay extra juicy.
Serving Ideas
- Grains: Serve the pan fried chicken thighs over Lebanese Rice, Butternut Squash Risotto, Cilantro Lime Cauliflower Rice, or even a Mediterranean Rice Salad.
- Potatoes: Chicken thighs are so delicious with potatoes! Try them with my Healthy Mashed Potatoes, Garlic Roasted Potatoes, or Air Fryer Potatoes.
- Salads: Pan seared chicken is a great way to add protein to a salad and make it a full meal. Try it with my Mediterranean Chopped Salad, Pearl Couscous Salad, or Kale Tabbouleh Salad.
Troubleshooting
The presentation side of a chicken thigh is the smooth, rounded side that you put facing up when serving. The underside of the chicken thigh usually has more folds, seams, and exposed muscle fibers. When pan searing chicken thighs, I usually place the presentation side down first because that’s the side that develops the nicest, most even golden crust. Then I flip it to finish cooking on the second side.
The most common reasons are that you didn’t pat the chicken dry enough, the pan wasn’t hot enough, or you moved the chicken too soon. For crispy pan seared chicken thighs, let the chicken cook undisturbed until it naturally releases from the pan before flipping.
If the chicken reached 165°F but still seems chewy, it may just need a little more time. Boneless, skinless chicken thighs are usually most tender around 170°F to 175°F, when more of the connective tissue has had time to break down.
Garlic cooks much faster than the chicken. Wait until the chicken is nearly finished before adding the garlic, and reduce the heat so it turns lightly golden instead of dark brown.
Chicken naturally releases some moisture as it cooks, especially if you didn’t pat it completely dry first. Continue cooking until that liquid evaporates and the chicken begins to brown, rather than flipping it while the pan is still full of moisture.
Comments
Easy to make and so yummy! Thank you for sharing!
I’m happy to hear it was easy and yummy! So glad you enjoyed it!
The chicken burned using the recommended medium-high heat. I used a cast iron skillet. I turned it down to medium and then to less than medium to finish up the second side. I should have checked on it sooner, but the recipe said leave it alone. That was a mistake. I had to cut off the burned parts to eat it. May try it again, but on medium heat.
I’m sorry that happened! Cast iron can definitely run hotter and hold heat longer than other skillets, so medium-high may have been too hot here. Leaving the chicken undisturbed helps it get a good sear, but it’s always okay to peek and adjust the heat if the spices are browning too quickly. Medium heat sounds like the right call for your pan, and I’d also make sure the oil is shimmering but not smoking before adding the chicken. Thank you for sharing your experience, and I hope it turns out better if you give it another try!
I just made your recipe tonight and we thought it was delicious – tender and flavorful!
I’m so happy to hear that, Betsy! So glad you enjoyed it and found it flavorful!
Bland. My family did not like nor did I.
Bummer, sorry to hear the chicken turned out bland. Did you pat the chicken thighs dry with paper towel before seasoning? Making sure they’re dry helps the seasonings stick. Some commenters note that they double the seasoning amount for extra flavor, maybe that could help. Thank you for the feedback.
I am not a cook. My wife is traveling and left some frozen chicken thighs for me to defrost and prepare. I augmented with some little potatoes in the skillet. This recipe was simple enough for a non-cook to get right and it was delicious. Thank you!
I love that, Greg! I think this qualifies you as a cook now! But I know what you mean, and I’m so happy this recipe worked for you. Glad you enjoyed!
Tastes Great ! Easy recipe.
Thank You
So happy to hear that you liked it!
Delicious!
I’m so happy you thought it was delicious, Jamie!
I am going to try these tonight. Do you have favorite brands of spices? And what else can you use this spice mix on?
I prefer Simply Organics. You can use this spice mix on any meat. It would taste good on potatoes too! Hope you enjoy!!
When making the sauce, a little white wine, with the chicken stock is an excellent addition. Stir in the ‘brown bits’ from the pan, to make the gravy/sauce. Works beautifully with pasta.
So glad you liked it, Jon! Thank you for sharing your tips!!
What temperature do you cook it at in the pan please?
You cook on medium heat. Tap ‘jump to recipe’ or this link to see the recipe card with full recipe instructions: https://feelgoodfoodie.net/recipe/pan-seared-chicken-thighs/#wprm-recipe-container-17200
I rarely write reviews, but this is my absolute fave thigh recipe. It’s in our rotation multiple times a month, and it’s a go-to when I have dinner guests. My 1 year old & 3 year old are picky about meat but have enjoyed it too.
Yay!! That makes me so happy to hear! So glad your guests and picky eaters love it. Thank you for sharing, Kathryn!
Want to use bone-in thighs. What would cooking time be?
Great question, I would increase by 5 minutes per side and cover with a lid when you flip it to the other side so it doesn’t burn. Make sure to check that the internal temperature is 165ºF. Hope that helps!
I made this with half the cumin and no coriander (I didn’t have any). Otherwise I followed the directions closely and it was a huge hit with everyone! Which is saying something since my husband is a picky eater (and sensitive to spice) and my kiddos almost never like new dishes I make. Definitely recommend!! I ended up letting the chicken sit for about 25 min with the rub on it before cooking.
Amazing!! So happy everyone loved it! Thank you so much, Alyssa!!
Thank you for your wonderful and simple recipe!
You’re welcome! So happy you liked it!
Delish!! I didn’t have fresh garlic so I added about 1/4 tsp of garlic power to the spice mix, then put the thighs in a big bowl and tossed them with the spices. Great flavor and the sauce is so tasty. Served with corn, tomato and cucumber salad. This easy and fantastic meal is dinner party worthy!
Thank you so much, Sally! Love that you paired it with corn, tomato, and cucumber salad!! Yum!
I usually marinate chicken in buttermilk before cooking. Is it okay if I do that with this recipe, so long as I make sure it’s dry before cooking?
Hi there! I’m not sure, I haven’t tried marinating chicken in buttermilk for this recipe.
Update: I tried it. Turned out great! VERY tender.
I doubled the seasonings and then put half of said seasonings in buttermilk and mixed it in. Put the chicken thighs in it, making sure they’re completely submerged, and let them sit overnight in the fridge.
Pat the thighs really dry in the morning, rub the seasonings on, and let it sit in the fridge until you’re ready to cook. Every other part of the recipe was the same. Thank you for the recipe! Will be making again for sure.
Aww, that’s great to hear! So happy you liked it!! Thanks so much for coming back to let me know how it turned out, Sarah!
Excellent, my favorite way to make chicken now!
Yay! Love that!!
I’m not typically a fan of chicken thighs, but we were getting bored of the same chicken recipes. Decided to try this one out and it did not disappoint. It was so good and easy to make. Will definitely be making this again.
Amazing!! So glad you liked it! Thanks, Suzan!
This was so flavorful, absolutely delicious. I made it exactly as written and served it with steamed jasmine rice and broccoli. My husband couldn’t get enough of it. Thanks for a great choice of seasonings for these excellent thighs. 😋
You’re welcome, Maureen! So happy you and your husband loved it!!
This was delicious and the directions are very accurate.
So happy you liked it and found the directions helpful, Kathy!! Thank you!
Definitely measure seasonings and garlic with your heart! I actually really enjoyed how the chicken broth “sauce” game out, delicious!
Yay, so happy you liked the sauce! Thank you, Isabel!!
I can’t believe I spent time putting this together and following the directions to the letter. It had very little flavor. I would advise to double all the spices. Also the sauce didn’t really thicken even after 5 minutes on a high flame so I had to add a little bit of cornstarch. Sorry to say this because I really wanted to like it but it missed the mark for me.
So sorry it didn’t turn out how you had expected, Bennett. The sauce isn’t meant to thicken too much, I think adding cornstarch was a great idea for a thicker sauce. Thanks for the feedback on the seasoning, as well.
Do you remove the chicken before you do the garlic and broth or do you leave it in till the end?
You leave it until the end! The garlic only needs to cook for about 30 seconds, until it’s golden and fragrant. Then you can add the chicken broth to deglaze the pan and let it cook for an extra couple minutes until the juices get a little thicker. Then you can remove the chicken. Enjoy!
One of my favorite recipes – thank you!!!! Flavorful & tender. No gamey flavor from chicken thighs. Easy. Game-changer for me. Can’t say thank you enough!!!
Aww, so glad you love it!! Thanks so much, Rebecca!
Delicious!!!!!!!! Thank you!!!!
Yay!! So happy you liked it, Clarel!
I appreciate your recipe. I haven’t made it yet. That’s why I wanted to ask why there isn’t a printable version, or have I missed seeing it somewhere?
There is a printable version! You can tap on the printer icon on the photo of the chicken thighs in the recipe card or simply follow this link: https://feelgoodfoodie.net/wprm_print/pan-seared-chicken-thighs Enjoy!!
Best chicken thighs I ever made! Thanks for this great recipe!
Yay! So glad you loved it, Tina!! Thank you!
This was so easy, a guy (me) could make it and have my wife be impressed. The only small change I made was adding a little chopped onion with the garlic (because I didn’t have any onion powder). That made the sauce extra tasty. Thanks!
Aww, so glad your wife loved it!! Thank you, Mark!
I didn’t try it because I’m a vegan, but I made it for my husband (who is brutally honest) and he said it’s amazing. Very easy and apparently very delicious recipe!
Yay, so happy your husband loved it!! Thanks, Chris!
Can this be made with bone in thighs with skin???
Yes, bone-in thighs with skin will also work! But they may need an extra 5-10 minutes of cook time. Check that the temperature has reached 165ºF using a meat thermometer to make sure they’re done. Hope you enjoy!!
It was delicious
So happy you liked it, Madan!! Thank you!
I should have listened to Joyce but I deglazed with white wine and added cream. Came out…..different. I think the sauce needs something sweet to make it enjoyable.
I find that the chicken broth brings enough of a sweetness. I recommend trying the recipe as is to see if you like it!
So delicious and easy to make!!
Yay, so happy you enjoyed the recipe and found it easy!
Wonderful spice combo. Served with basmati rice with the recipe sauce. Yum!!
Thank you!! So happy you liked them, Bob!
I made this Pan Seared Chicken today. It was delicious. I love the aroma. Thank you so much, Yumna.
Yay, so happy you loved it! Thanks, Catherine!
Excellent! Other reviewers: don’t mess with it. Thank you!
Haha thank you, Joyce!!
Great recipe. Juicy and delicious. I made slight modifications. Used a whole cup of broth instead and added mushrooms and onions. Once cooked, added a sprinkle of flour to create a wonderful mushroom gravy.
Yum, that mushroom gravy sounds perfect!! Love your tweaks, thank you for sharing!
Sounds super yummy! Is the nutrition facts for per piece?
Yes, the nutrition facts are for approximately 1 thigh. Hope you enjoy!
I cooked the pan-seared chicken today. It was soooooo delicious. Thank you so much for your generous hospitality by sharing the recipe with us! God bless!
You’re welcome, Catherine! I’m so happy you liked it!!
Outstanding and quick! Perfect for a weeknight meal, and elegant enough for company.
So glad you enjoyed!! Thanks, Dawn!
This chicken tastes fantastic! I used boneless thighs. I served the chicken with basmati rice and poured some of the sauce over the rice. This recipe is so easy to make. I highly recommend it!!
Thanks, Kathy! Love that you found it easy to make!!
Excellent recipe! Followed exactly and turned out fantastic. Good flavor and you end up with “skin” without actually having skin on the chicken. Yum!
Yay, so glad you enjoyed it!! Thanks, Tonya!
Nice recipe! Quick to prepare and came out great!
Thanks, Brian!
This was such a fantastic recipe. I don’t usually cook with tumeric.. so it was outside my comfort zone, but dang was this super yummy! The skin is crispy, the garlic is yummy.. I only had bone-in thighs and a bone-in breast, both worked out great! I’m talking finger-licking, eat everything on the plate good! TRY THIS.
Thanks for this kind feedback!!
Amazing!! So happy I decided to look up a recipe. Great directions and super simple. My husband loved it. Will definitely be making again.
So glad to hear!
Can you please confirm how many thighs in a serving? Thank you
One thigh!
WOW! You made me look good–Becuase they came out so good!!
Dinner turned out to be a success—It was a 10 for the recipe! ((Great directions.))
Thanks so much. It was a hit.
I’m so glad I looked for a recipe before starting!
Aww thanks so much!
Not great! We didn’t like it at all. Sorry I tried it. Aw well! So much for trying new recipes.
So sorry to hear, would love to know what wrong so I can help troubleshoot!
Lovely easy method. I used dry sherry and tossed some sliced shallots to deglaze. I cooked the chicken with four sprigs of thyme in addition to the dry rub gave nice savory and flavor.
Sounds so good, thanks for sharing!
Good recipe! I didn’t have any garlic cloves so used garlic powder with the other spuces instead
Still flavorful and juicy!
Thanks!
So glad to hear, thanks for sharing!
Super delicious and easy. Cooked in a cast iron. Thanks!
You’re so welcome!
Well I just made this for dinner and it’s easy to prepare and so delicious! Thank you Yumna for another wonderful dinner.
You’re so welcome, Char! Thank you for making my recipes for dinner!
This recipe resulted in a yummy entre. Cooked it on a weeknight. I did not have to monitor it much. I used an iron skillet. Later covered it with the iron lid and simmered.
So glad you liked the chicken thighs! I bet the cast iron skillet rendered a beautiful (and delicious) sear on the thighs, great idea!
This recipe will be in the weekly rotation! I love the spice combination (and even added a touch of fresh turmeric I had laying around). The crispy outside yet juice and tender inside lead my son to have whatever was a potential left over! I paired this with garlic basmati rice and oven roasted organic carrots. As Yumna says on her reels, “So good.”
I’m so happy to hear it! I love how much you enjoyed it. Thank you!
I only had a nonstick pan, and feel as though I did t get the desired outcome. When adding the broth, there wasn’t much of anything going on in terms of deglazing the pan. Any suggestions?
What did you have the heat on when deglazing the pan? I wonder if all of the chicken broth evaporated, so there was no deglazing.
Quick, easy, and tasty!
Thank you so much!
Super tasty! I marinated the chicken in plain yogurt since I had some laying around. I LOVE recipes that require lots of spices, and this recipe delivered! Super super easy when the hardest part is just chopping garlic, haha! It’s going in with my other saved recipes.
Thank you! That’s a great idea. Hope you continue to enjoy it!
Super easy and incredibly flavorful and delicious! Easy to make with ingredients already in the pantry. I used cooking wine instead of broth and added a cornstarch slurry to thicken the sauce a little.
Thank you so much! That’s perfect.
This dish was delicious! Fast, easy and flavorful. The entire meal came together in 30 min. Served with easy to make sides that I cooked while waiting for chicken to cook. Microwaved a frozen Trader Joe’s Rice medley (3 minutes). Microwaved steam in the bag River Gold potatoes (8 minutes), buttered them and added parsley flakes. Sautéed pre sliced baby bellas. The only change was that i cooked bone in thighs as I think the bone adds more flavor and I added 1/2 cup of dry white wine in addition to the 1/2 cup of chicken broth for a little more sauce.
Ben, if you preheat the pan (I use a heavy bottom aluminum pan) on low heat until a splash of water bounces in the pan about 5 minutes from (I did this while I was preparing the chicken), then add the oil and make sure the oil is hot but not smoking hot (takes about 1 1/2 minutes), you should have no problem.
Thank you so much! That’s perfect. Glad you enjoyed!
The seasonings are OK.
The cooking instructions are BOGUS! I followed the cooking time and method methodically. After heating the pan over medium heat for about 1.75 minutes. Placed the (completely dried and rubbed) thighs into the pan. Within 3 to 4 min. the smoke detectors went off.
Ì removed the pan for about 1 min., turned off the alarm, returned it to medium low…
Bottom line, the chicken was seared but quite edible EXCEPT even though my digital thermometer registered 170 the blood was not entirely gone.
I recommend cooking at medium, pre-heated for 3 minutes each side for a nice sear and finish in the oven at about 315 for 20 minutes. Should remedy.
Thank you for your feedback! The cooking temperature must’ve been too high for the chicken, but I’m glad you were able to figure it out!
OMG, this was so easy and soooo delicious! The garlic slices deglazing sauce brought it to a whole new level.
Thank you so much! I love that!
Very flavorful and super easy to make. My son and I loved this chicken dish.
Thank you so much! That’s great to hear!
Delicious! I replaced the tomato paste with Sundried tomato paste. Seasoned the chicken with garlic powder, onion powder, paprika, Tony’s Creole seasoning (just trust me) and pepper. Subbed the olive oil for oil that comes in Sundried tomatoes and it was amazing!!!
Love that! It makes so happy to hear!
Tomato paste? There was none in this recipe.
You’re so welcome!
No way to print, especially without pictures and not using 22pieces of paper. Had to write out. Sounds easy.
If you scroll to the recipe card, there’s a printer icon. When you tap on it, I have it formatted in a way to print on 1-2 pages maximum with no images, no large font or anything that takes up too much ink. Can you try that? It should work fine.
Oh my gosh reviewed the wrong recipe. How embarrassing
No worries about that!
Pretty dang easy if I do say so myself. I’m a bit new at cooking chicken in a pan and it was a good bases for how to cook a similar dish in the future.
I love that!
Last minute search for thigh recipe. This was fab. And only had the seasoning on for a couple of minutes. Don’t go crazy on the heat, give it time and check the temp. Great bookmark !
I love that! Thank you!!
Quick and easy recipe, you can switch out ingredients for the rub.
You definitely can! Thank you!
Made this a few times loved it! Tonight I added sliced mushrooms and some broccoli to the garlic at the end for a one pot dish Over rice. So good
Love that idea! So glad you like the recipe 🙂
These were amazing. I’ve made them twice and they’re now a family favorite. Have you used this message for breasts as well?
So glad to hear it! Yup, it works really well for chicken breasts too, but they may need less time depending on their size.
Burnt on the outside, raw on the inside. Followed the recipe perfectly.
So sorry to hear that! I wonder what happened? It’s possible the chicken thighs were too big or the heat was too high?
I don’t think you did mate, I think you left your chicken cooking on high heat when it was supposed to be simmering. And hot oil does not mean as hot as it will go and let it smoke. I think you need to figure out cooking temperatures if you’re going to cook proteins in the future
Love this recipe. It’s a favorite recipe in our home now. Flavors are amazing and chicken remains juicy. Thank you for amazing recipes!! 😊
So glad to hear it! Thanks so much for sharing!
Was inspired around 7am today watching your Instagram story and made that plus veggie stir fry for husband’s lunch and he loved it! Making it again tonight for his lunch tomorrow per his request 😛
Yay, so glad to hear! Thank you!
Delicious pan seared thighs! Delicious! Even pleased my father-in law’s strict taste buds! I served it with some quinoa & potatoes. Thanks for the recipe 😍
Yay, I’m so happy to hear that!! Thank you 🙂
Very easy to make and delicious. Thank you
Thanks so much!!
I made you your pan seared chicken thighs tonight! Hubby gave it a high five! Thank you for your delicious recipes! ?
So glad he liked it. Thank you!!
Soooo good, new favorite chicken recipe!
Yay! Glad to hear it!
Juicy tender chicken in a skillet. Yes and yes. Love your blog
That’s awesome!! So glad he liked it!!