Stove Top Chicken Thighs
These juicy and tender crispy stove top chicken thighs is a perfect main dish. It is delicious, quick, easy and with a cooking time of about 30 minutes including prep. This stove top chicken thighs recipe is simple to make, pan seared to perfection and a great one pan meal that the whole family would love.
- 5 chicken thighs about 700g
- ½ cup chicken broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 teaspoon onion powder substitute with garlic powder or use both
- 2 tablespoon olive oil substitutes with any flavourless oil or butter
- Parsley chopped to garnish
Prepare the chicken thighs, remove any visible unwanted fats and hanging skin. If you are using boneless skinless chicken thighs, then you may not need to do much.
Season both sides of chicken with the spices generously.
Place a large iron skillet over medium high heat, then add oil until hot. Add the chicken thighs skin side down and pan sear for 3 minutes untouched until skin is nice, golden, crispy and no longer sticking to the pan. Flip chicken to the other side and pan fry for another 3 minutes.
Add chicken broth to the chicken, move around in other to deglaze the skillet. This would make some delicious pan sauce. After adding the chicken broth, cover the skillet with a lid (this is optional) and continue to cook chicken over medium heat for 10 minutes or until chicken is completely cooked. Take it off the heat and serve with other side of choice.
If using skinless boneless chicken thighs, reduce the cooking time by 4 minutes.
Let any leftover cooked chicken thighs cool completely, store in an airtight container or wrapped in a foil then keep in the fridge for 3 to 4 days. Chicken can be stored in the freezer for up to 3 months.