Pan Seared Chicken Thighs
Pan Seared Chicken Thighs

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, pan seared chicken thighs. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pan Seared Chicken Thighs is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Pan Seared Chicken Thighs is something which I have loved my whole life.

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.

To get started with this particular recipe, we have to prepare a few components. You can cook pan seared chicken thighs using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pan Seared Chicken Thighs:
  1. Take 8 Chicken Thighs
  2. Make ready 2 tbsp Butter
  3. Prepare 1 Seasoning Salt
  4. Prepare 1 Pepper
  5. Prepare 1 clove Garlic (chopped)

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. What to serve with chicken thighs. This easy pan-seared thigh recipe goes well with hearty collard greens and mashed potatoes or over a bed of root veggie roasted risotto with a soft white wine.

Steps to make Pan Seared Chicken Thighs:
  1. In a cast iron skillet, melt butter over medium heat.
  2. Season thighs to taste
  3. Place thighs in skillet (skin down), for 15 minutes over medium heat. Add chopped clove of garlic to pan.
  4. Flip and cook for another 10 to 15 minutes!

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. Season chicken with salt and pepper. 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. 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 is going to wrap this up for this special food pan seared chicken thighs recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!