pan seared chciken

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!

Pan Seared Chicken Thighs

olive oil

chicken thighs (boneless, skinless)

onion powder

cumin

coriander

paprika

turmeric

Salt and pepper

garlic (sliced)

chicken broth

parsley (for garnish)

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.

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Pan Seared Chicken Thighs

Top 1 pan seared chciken recipes from across the web

The most viewed pan seared chciken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pan Seared Chicken Thighs

The most viewed pan seared chciken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine