Easiest Way to Cook Delicious Pan Seared Chicken Thighs

Pan Seared Chicken Thighs. Find Deals on Boneless Chicken Thighs in Meats on Amazon. Making a pan-seared chicken is simple. Start by heating up the butter in a large skillet on medium-high heat.

Made with a quick homemade dry rub of seasonings like thyme, rosemary and garlic powder, pan seared chicken thighs have a crisp outer skin and tender meat inside. These chicken thighs are a favorite weeknight dinner for any time of year. These pan seared chicken thighs are easy enough to make for a weeknight meal, but they are also perfect for a more formal dinner. You can cook Pan Seared Chicken Thighs using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pan Seared Chicken Thighs

You need 8 of Chicken Thighs.
It's 2 tbsp of Butter.
It's 1 of Seasoning Salt.
It's 1 of Pepper.
You need 1 clove of Garlic (chopped).

You can easily double and triple the recipe, but just be sure not to over-crowd the pan when doing so. 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.

Pan Seared Chicken Thighs instructions

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!.

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. 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.