Pan-Seared Chicken Thighs
A simple and delicious recipe for juicy, golden-brown chicken thighs cooked in a cast iron skillet.
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
- •1 1/2 lb of chicken thighs, boneless and skinless
- •salt to taste (about 1/4 tsp salt per thigh, and 1/8 tsp pepper)
- •1/2 cup low sodium chicken broth or bone broth
- •pepper to taste
- 1
Heat a large cast iron skillet over medium high heat.
- 2
While the skillet heats up, season the chicken thighs generously on both sides with salt and pepper.
- 3
Add the chicken thighs to the dry skillet, making sure not to overcrowd the pan, and cook, undisturbed, for 10-12 minutes or until they are white around the edges and are no longer sticking to the pan.
- 4
Flip the chicken once it can easily release from the pan and cook for another 5-7 minutes.
- 5
Lower the pan heat to medium low and add 1/4 cup of chicken broth, scraping up any chicken bits as the broth deglazes the pan, then add another 1/4 cup to cover the bottom on the pan in a thin layer.
- 6
Allow the sauce to reduce until there is only a thin, sticky glaze over the bottom of the pan, tossing the chicken in the sauce as you go, for another 3-5 minutes.
- 7
Remove the chicken from the skillet and allow to rest for 5 minutes before slicing.
- 8
Slice into your juicy chicken thighs, serve (with the pan drippings), and ENJOY!
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