Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, pan seared chicken thighs. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Making a pan-seared chicken is simple. Start by heating up the butter in a large skillet on medium-high heat. I like to use my cast iron skillet as often as possible, but your favorite frying pan will work, too.
Pan Seared Chicken Thighs is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Pan Seared Chicken Thighs is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook pan seared chicken thighs using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pan Seared Chicken Thighs:
- Get 8 Chicken Thighs
- Make ready 2 tbsp Butter
- Make ready 1 Seasoning Salt
- Make ready 1 Pepper
- Get 1 clove Garlic (chopped)
It's a recipe you can add to that little black book and master quickly for a winning go-to meal that is easily adjusted to the season or occasion. These juicy and tender crispy stove top chicken thighs is a perfect main dish. This stovetop chicken thighs recipe is simple to make, pan seared to perfection and a great one pan meal that the whole family would love. Season chicken with salt and pepper.
Steps to make Pan Seared Chicken Thighs:
- In a cast iron skillet, melt butter over medium heat.
- Season thighs to taste
- Place thighs in skillet (skin down), for 15 minutes over medium heat. Add chopped clove of garlic to pan.
- Flip and cook for another 10 to 15 minutes!
Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven. Crispy chicken thighs can easily be achieved even if you're using boneless, skinless chicken! The key is cooking the chicken thighs on the stove top, rather than in the oven (as you might with skin-on thighs). Season chicken with salt and pepper. Pan seared chicken, whether it's chicken breasts or chicken thighs, most often come out dry and tasteless.
So that’s going to wrap it up for this special food pan seared chicken thighs recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
