Cooking Videos
Pan-Seared Chicken Thighs
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp extra virgin olive oil or avocado oil
- 3 garlic cloves
- 2/3 cup chicken broth
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- Fresh parsley for garnish (optional)
- Prepare the chicken. Pat the chicken thighs dry with paper towels to ensure a crisp, flavorful finish. Season both sides evenly with salt, pepper, garlic powder, garlic cloves, smoked paprika, onion powder and dried oregano.
- Heat the pan. In a large skillet, heat the olive oil over medium heat until shimmering.
- Sear the chicken. Place thighs in the hot pan, being sure to give each thigh enough space to flip. Cook undisturbed for 6-7 minutes until the thighs are a deep golden brown.
- Flip and finish cooking. Turn the chicken over and continue cooking for another 6-8 minutes, or until the internal temperature reaches 165°F.
- Simmer your sauce. Turn heat to medium-low and slowly add in the chicken broth, beginning with ¼ cup. Use a wooden spoon to scrape up chicken bits as the broth deglazes the pan. Allow sauce to thicken until only a thin glaze remains on the bottom of the pan, gently tossing the thighs in the sauce as you go.
- Rest and serve. Remove the chicken from the pan and let it rest for a few minutes. Garnish with parsley or other fresh herbs, as desired, and serve with your favorite sides.
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