Pan Seared Chicken Thighs (x2 scale)
Recipe by user david
Juicy, tender chicken thighs quickly pan-seared and finished with a garlicky pan sauce.
Serves 8
These pan seared chicken thighs are a fast, reliable weeknight dinner that delivers crisp, browned edges and juicy meat in about 15 minutes. A simple spice blend seasons the chicken, then garlic and broth (or water) deglaze the skillet to create a flavorful sauce from the browned bits. Serve with rice, potatoes, or a salad; for best browning, pat the chicken dry and resist moving it until it releases easily from the pan.
- 1⁄4 cup 1⁄4 cup (54 g) olive oil
- 1⁄4 cup 1⁄4 cup (54 g) olive oil
Heat olive oil in a large skillet over medium heat.
- 3 lbs 3 lbs (1.4 kg) Boneless skinless chicken thighs
- 2 tsp 2 tsp (5 g) paprika
- 2 tsp 2 tsp (4 g) onion powder
- 2 tsp 2 tsp (4 g) coriander
- 1 tsp 1 tsp (2 g) cumin
- 1 tsp 1 tsp (2 g) turmeric
- 1 1⁄2 tsp 1 1⁄2 tsp (9 g) salt
- 1 tsp 1 tsp (2 g) black pepper
- 3 lbs 3 lbs (1.4 kg) Boneless skinless chicken thighs
- 2 tsp 2 tsp (5 g) paprika
- 2 tsp 2 tsp (4 g) onion powder
- 2 tsp 2 tsp (4 g) coriander
- 1 tsp 1 tsp (2 g) cumin
- 1 tsp 1 tsp (2 g) turmeric
- 1 1⁄2 tsp 1 1⁄2 tsp (9 g) salt
- 1 tsp 1 tsp (2 g) black pepper
Pat chicken thighs dry with paper towel. Season chicken thighs with paprika, onion powder, coriander, cumin, 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 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.
- 8 cloves 8 cloves garlic, sliced
- 1 cup 1 cup (240 g) low-sodium chicken broth or water
- 8 cloves 8 cloves garlic, sliced
- 1 cup 1 cup (240 g) low-sodium chicken broth or water
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.
- fresh flat-leaf parsley, chopped, for garnish
- fresh flat-leaf parsley, chopped, for garnish
Remove from heat, spoon sauce over chicken. Garnish with fresh chopped parsley and serve immediately.
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