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Pan Seared Chicken Thighs

Serves 4

Prep 5 min · Cook 15 min

Juicy, tender chicken thighs quickly pan-seared and finished with a garlicky pan sauce.

  • 2 Tbsp (27 g) olive oil

Heat olive oil in a large skillet over medium heat.

  • 1.5 lbs (680 g) Boneless skinless chicken thighs
  • 1 tsp (2 g) paprika
  • 1 tsp (2 g) onion powder
  • 1 tsp (2 g) ground coriander
  • 1⁄2 tsp (1 g) ground cumin
  • 1⁄2 tsp ground turmeric powder
  • 3⁄4 tsp (4 g) salt
  • 1⁄2 tsp (1 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.

  • 4 cloves garlic, sliced
  • 1⁄2 cup (120 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

Remove from heat, spoon sauce over chicken. Garnish with fresh chopped parsley and serve immediately.

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