Pan Seared Chicken Thighs
Pan seared chicken thighs are an excellent method of preparing juicy, tender chicken in a skillet. They can be ready in 15 minutes and are easily adaptable!
Servings 4 servings
Calories 447kcal
Equipment
Ingredients
- 2-3 tablespoons olive oil
- 1.5 pounds chicken thighs boneless, skinless
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- Salt and pepper
- 4 cloves garlic clove sliced
- ½ cup chicken broth
- Chopped parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Pat chicken thighs dry with paper towel. Season chicken thighs with onion powder, cumin, coriander, paprika, turmeric, salt, and pepper.
- Add seasoned chicken thighs to the skillet, smooth side down; cook for 5-7 minutes without moving, and then flip when the chicken easily releases on its own. Cook until the juices run clear, an additional 7-10 minutes, depending on the thickness of the chicken thighs.
- Add garlic and cook until garlic is golden and fragrant, about 30 seconds. Pour chicken broth to deglaze the bottom and sides of pan with the crispy browned bits until they’re no longer sticking to the pan.
- Remove from heat, spoon sauce over chicken. Garnish with fresh chopped parsley and serve immediately.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last up to 4 days.
Make Ahead Tips: You can season the chicken up to 24 hours in advance and it will actually help to set the flavors in better.
Substitutes: For best results, follow the recipe as is. However you can switch around the spices as you see fit, but keep at least 2 teaspoons total of seasoning on the chicken to ensure proper flavoring.
Nutrition
Calories: 447kcal | Carbohydrates: 2g | Protein: 29g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 167mg | Sodium: 141mg | Potassium: 386mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg