Recipe of Favorite Pan Seared Chicken Thighs

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, pan seared chicken thighs. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Pan Seared Chicken Thighs is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Pan Seared Chicken Thighs is something that I have loved my whole life.

The skin of the chicken is the best part, don't even deny it. I'll show you how to cook my favorite pan-seared chicken recipe. These pan seared chicken thighs go perfectly with so many sides, like garlic brown butter green beans, goat cheese How to Pan Sear Chicken Thighs. Trim any excess fat from bone-in chicken thighs and pat dry with a towel.

To get started with this particular recipe, we have to first prepare a few components. You can cook pan seared chicken thighs using 5 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Pan Seared Chicken Thighs:

1. Get 8 Chicken Thighs
2. Prepare 2 tbsp Butter
3. Make ready 1 Seasoning Salt
4. Prepare 1 Pepper
5. Prepare 1 clove Garlic (chopped)

During these challenging times, trying to balance work, home schooling kids and managing the house can get pretty challenging. I'm just here trying to stay afloat. That's why lately I'm all about easy and quick meals like these pan seared. This pan seared chicken thighs is great for weekly meal plans.

Steps to make Pan Seared Chicken Thighs:

1. In a cast iron skillet, melt butter over medium heat.
2. Season thighs to taste
3. Place thighs in skillet (skin down), for 15 minutes over medium heat. Add chopped clove of garlic to pan.
4. Flip and cook for another 10 to 15 minutes!

That's why lately I'm all about easy and quick meals like these pan seared. This pan seared chicken thighs is great for weekly meal plans. Sophisticated enough for Sunday supper yet quick enough for Wednesday's dinner, this master recipe for baked bone-in chicken thighs is all about technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon. I was ready for a little break from grilling, so I pan-seared bone-in, skin-on chicken thighs, then finished cooking them in the oven.

So that is going to wrap this up for this exceptional food pan seared chicken thighs recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!