Cooking Videos
Pan-Seared Chicken Thighs
- 2 lbs of boneless, skinless chicken thighs
- Extra virgin olive oil
- 3 garlic cloves
- 2/3 cup of chicken broth
- Garlic Powder
- Smoked Paprika
- Onion Powder
- Dried Oregano
- Parsley
- Salt & Pepper
- Add oil to pan and heat over medium heat.
- Prepare dry rub by combining salt, garlic powder, smoked paprika, onion powder, parsley, oregano and pepper in a bowl.
- Pat chicken thighs dry and rub dry rub on chicken until coated.
- Place chicken in a skillet and cover with a lid. Cook for 7 minutes, flip and cook for 8-12 minutes or until internal temperature reaches 165°F.
- Reduce heat to medium-low and add in garlic. Sauté for 1 minute before pouring in chicken broth to remove any brown bits from skillet.
- Top with parsley and use spoon to spoon the chicken broth/garlic mixture over the chicken.
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