Crispy Garlic Boneless Chicken Thighs (Stove Top)
User Reviews
5
Crispy Garlic Boneless Chicken Thighs (Stove Top)
Description
The recipe seasons boneless, skinless chicken thighs with onion powder, garlic powder, dried thyme, rosemary, salt, black pepper, and a pinch of cayenne for subtle heat. After drying and trimming the thighs, they are seared in olive oil over medium heat until the exterior develops a golden crust, enhancing texture and flavor.
Butter is melted in the pan, and minced garlic is sautéed briefly to release aroma. The dish is deglazed with white wine and chicken broth, scraping up any browned bits, then reduced by half to concentrate the sauce, which coats the chicken for added moisture and a savory finish.
Served immediately, these chicken thighs provide a hearty, crisp yet tender entree. Fresh herb garnishes can be added for brightness. The combination of searing and pan sauce produces layered flavor without requiring oven cooking.
Substitutions for dried herbs are possible with fresh herbs at twice the quantity. Alter herb choices to taste. Adjust seasoning after cooking as needed.
Ingredients
For The Chicken:
- 1 ½ pounds chicken thigh around 6-8 fillets, boneless, skinless
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon thyme optional, dried
- ½ teaspoon rosemary optional, dried
- ½ teaspoon salt
- ¼ teaspoon black pepper cracked
- 1 pinch cayenne pepper or to taste
- 1 tablespoon olive oil for cooking
For The Sauce:
- 2 tablespoons butter
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- ¼ cup white wine optional, dry
- ½ cup chicken broth or chicken stock
Instructions
- Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, dried herbs, salt and pepper/s. Coat the chicken evenly with the combined seasoning.
- Heat oil a large pan or skillet over medium heat and sear chicken for 5 minutes until golden and crispy. Flip and cook for a further 2 minutes. Move chicken to the sides of the pan and add butter to the middle. Let melt, then add the garlic into the butter. Sauté until fragrant, about 30 seconds.
- Increase heat to medium-high. Add the wine and chicken broth (or stock). Scrape up any browned bits from the bottom of the pan with the end of a wooden spoon. Stir chicken around; let liquid simmer until reduced to half, about 2 minutes.
- When chicken is cooked through, remove from heat. Taste test and season with extra salt and pepper, if needed. Serve immediately with fresh, chopped parsley or herbs of your choice, if desired.
Notes
- Fresh herbs can replace dried ones; use about 2 teaspoons fresh herbs for each ½ teaspoon dried.
- Alternate herbs such as basil, oregano, or tarragon can be used based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 22g | 44% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 118mg | 39% |
| Sodium | 399mg | 17% |
| Potassium | 309mg | 7% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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