Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, pan seared chicken thighs. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Pan Seared Chicken Thighs is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. 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 recipe, we must first prepare a few components. You can cook pan seared chicken thighs using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pan Seared Chicken Thighs:
- Prepare 8 Chicken Thighs
- Make ready 2 tbsp Butter
- Get 1 Seasoning Salt
- Prepare 1 Pepper
- Take 1 clove Garlic (chopped)
This Easy Pan Seared Chicken Thighs recipe is the perfect weeknight dinner when you are craving the classics. No fuss and crowd-pleasing; We call that a win. 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.
Steps to make Pan Seared Chicken Thighs:
- In a cast iron skillet, melt butter over medium heat.
- Season thighs to taste
- Place thighs in skillet (skin down), for 15 minutes over medium heat. Add chopped clove of garlic to pan.
- Flip and cook for another 10 to 15 minutes!
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. The tomatoes are simply cooked on the stovetop with olive oil and garlic, until they blister and pop to perfection. Go ahead, turn on the oven and take advantage of.
So that is going to wrap this up with this special food pan seared chicken thighs recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
