Quick Sautéed Chicken Thighs
This easy, dry-sautéed chicken thighs doesn't use oil and results in the juiciest, most flavorful thighs in just a few minutes.
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Servings: 4 servings
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- ½ teaspoon kosher salt
- ½ teaspoon brown sugar
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ½ cup chicken stock or bone broth
Instructions
- Heat a large heavy bottomed pan (like a cast iron pan) over medium high heat.
- Combine the salt, brown sugar, paprika, garlic powder, onion powder, and black pepper in a bowl. Sprinkle on both sides of the chicken thighs.
- When the pan is hot, add the chicken thighs (do not add oil or water, leave it dry). Allow thighs to cook, undisturbed, for 10 to 12 minutes until they are white around the edges.
- Flip the thighs and allow them to cook for an additional 5 minutes.
- Lower the heat to medium and pour the chicken stock into the pan slowly, use a wooden spoon to scrape up any bits from the bottom of the pan. Allow the stock to simmer for 3 to 5 minutes to reduce into a sauce that coats the chicken.
- Remove the chicken from the pan and allow to rest for 3 minutes before serving.
Nutrition
Serving: 1g | Calories: 217kcal | Carbohydrates: 2g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 485mg | Potassium: 457mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg