How To Make Crispy Garlic Boneless Chicken Thighs
This chicken thighs recipe is pan-fried in a five-ingredient sauce with white wine, garlic, and butter. The tasty dish is done in less than 20 minutes.
- 1½lbschicken thighs,boneless skinless
- 1tsponion powder
- 1tspgarlic powder
- ½tspdried thyme,optional
- ¼tspcracked black pepper
- pinchcayenne pepper,or to taste
- 1tbspolive oil,for cooking
- 4clovesgarlic,(or 1 tbsp minced garlic)
- ¼cupdry white wine,optional
- ½cupchicken broth,or chicken stock
Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, dried herbs, salt and pepper/s. Coat the chicken evenly with the combined seasoning.
Heat oil a large pan or skillet over medium heat and sear chicken for 5 minutes until golden and crispy. Flip and cook for a further 2 minutes.
Move chicken to the sides of the pan and add butter to the middle. Let melt, then add the garlic into the butter. Sauté until fragrant.
Increase heat to medium-high. Add the wine and chicken broth (or stock). Scrape up any browned bits from the bottom of the pan with the end of a wooden spoon.
Stir chicken around; let liquid simmer for about 2 minutes until reduced to half.
When chicken is cooked through, remove from heat. Taste test and season with extra salt and pepper, if needed.
Serve immediately with fresh, chopped parsley or herbs of choice, if desired.
- Calories: 326.34kcal
- Fat: 25.20g
- Saturated Fat: 7.95g
- Trans Fat: 0.25g
- Monounsaturated Fat: 10.63g
- Polyunsaturated Fat: 4.36g
- Carbohydrates: 2.74g
- Fiber: 0.22g
- Sugar: 0.47g
- Protein: 19.56g
- Cholesterol: 121.91mg
- Sodium: 316.33mg
- Calcium: 18.56mg
- Potassium: 281.29mg
- Iron: 1.05mg
- Vitamin A: 58.93µg
- Vitamin C: 0.82mg
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