Juicy Stovetop Chicken Thighs​

Perfectly golden, tender, and juicy skinless, boneless chicken thighs prepared on the stove top.

Servings : 4 serves

Prep Time5minutes mins
Cook Time15minutes mins
Total Time20minutes mins

INGREDIENTS​

​

​

• ▢2 tablespoons olive oil
• ▢1 ½ pounds (about 6 chicken thighs) boneless skinless chicken thighs
• ▢½ teaspoon onion powder
• ▢½ teaspoon garlic powder
• ▢½ teaspoon chili powder
• ▢salt and fresh ground pepper, to taste
• ▢1 tablespoon butter
• ▢2 cloves garlic, minced
• ▢½ cup low sodium chicken broth, (you can also use wine or juice)
• ▢fresh chopped parsley, for garnish

INSTRUCTIONS​

​

​

• Heat the oil in a large skillet over medium heat.
• Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
• Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 to 6 minutes or until you can easily flip over the chicken. Flip and cook for 6 to 7 more minutes or until no longer pink.
• Add butter and minced garlic; cook for about 20 to 30 seconds or until fragrant.
• Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan. Continue to cook for 1 minute.
• Remove from heat.
• Garnish with fresh chopped parsley and serve.

NOTES​

​

• Use a large skillet that fits 4 to 6 boneless chicken thighs.
• DO NOT move the chicken thighs around; let them cook for 5 minutes or until you can easily flip them over.
• Both boneless and bone-in chicken thighs can be used; however, note that bone-in thighs will take longer to cook as the bones add mass. Use an Instant Read Meat Thermometer to check for doneness - chicken is cooked through when the internal temperature registers at 165˚F.
• After adding in the butter and garlic, a splash of chicken broth will help to scrape up all the bits on the bottom of the pan.
• You can use chicken breasts in place of chicken thighs.

NUTRITION​

​

Serving: 4 ounces | Calories: 299 kcal | Carbohydrates: 1 g | Protein: 34 g | Fat: 17 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.1 g | Cholesterol: 169 mg | Sodium: 188 mg | Potassium: 461 mg | Fiber: 0.2 g | Sugar: 0.1 g | Vitamin A: 203 IU | Vitamin C: 1 mg | Calcium: 22 mg | Iron: 2 mg | Net Carbs: 1 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Serve with mashed potatoes and greens or on a bed rice


Keyword: chicken dinner recipe, chicken thighs recipe, stove top chicken

 

[Babybird]

Juicy Stovetop Chicken Thighs​

Perfectly golden, tender, and juicy skinless, boneless chicken thighs prepared on the stove top.

Servings : 4 serves

Prep Time5minutes mins
Cook Time15minutes mins
Total Time20minutes mins

INGREDIENTS​

​

​

• ▢2 tablespoons olive oil
• ▢1 ½ pounds (about 6 chicken thighs) boneless skinless chicken thighs
• ▢½ teaspoon onion powder
• ▢½ teaspoon garlic powder
• ▢½ teaspoon chili powder
• ▢salt and fresh ground pepper, to taste
• ▢1 tablespoon butter
• ▢2 cloves garlic, minced
• ▢½ cup low sodium chicken broth, (you can also use wine or juice)
• ▢fresh chopped parsley, for garnish

INSTRUCTIONS​

​

​

• Heat the oil in a large skillet over medium heat.
• Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
• Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 to 6 minutes or until you can easily flip over the chicken. Flip and cook for 6 to 7 more minutes or until no longer pink.
• Add butter and minced garlic; cook for about 20 to 30 seconds or until fragrant.
• Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan. Continue to cook for 1 minute.
• Remove from heat.
• Garnish with fresh chopped parsley and serve.

NOTES​

​

• Use a large skillet that fits 4 to 6 boneless chicken thighs.
• DO NOT move the chicken thighs around; let them cook for 5 minutes or until you can easily flip them over.
• Both boneless and bone-in chicken thighs can be used; however, note that bone-in thighs will take longer to cook as the bones add mass. Use an Instant Read Meat Thermometer to check for doneness - chicken is cooked through when the internal temperature registers at 165˚F.
• After adding in the butter and garlic, a splash of chicken broth will help to scrape up all the bits on the bottom of the pan.
• You can use chicken breasts in place of chicken thighs.

NUTRITION​

​

Serving: 4 ounces | Calories: 299 kcal | Carbohydrates: 1 g | Protein: 34 g | Fat: 17 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.1 g | Cholesterol: 169 mg | Sodium: 188 mg | Potassium: 461 mg | Fiber: 0.2 g | Sugar: 0.1 g | Vitamin A: 203 IU | Vitamin C: 1 mg | Calcium: 22 mg | Iron: 2 mg | Net Carbs: 1 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Serve with mashed potatoes and greens or on a bed rice


Keyword: chicken dinner recipe, chicken thighs recipe, stove top chickenView attachment 29520View attachment 29521View attachment 29522

You can sauta some onion and brocalini add dash chicken stock to pan to get all the goodness activated toss cook rice with salt and pepper to taste.