Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pan seared chicken thighs. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Pan Seared Chicken Thighs is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Pan Seared Chicken Thighs is something which I’ve loved my whole life. They are nice and they look wonderful.
Making a pan-seared chicken is simple. Start by heating up the butter in a large skillet on medium-high heat. I like to use my cast iron skillet as often as possible, but your favorite frying pan will work, too. Season chicken with salt and pepper.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook pan seared chicken thighs using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pan Seared Chicken Thighs:
- Take 8 Chicken Thighs
- Prepare 2 tbsp Butter
- Get 1 Seasoning Salt
- Make ready 1 Pepper
- Take 1 clove Garlic (chopped)
It's a recipe you can add to that little black book and master quickly for a winning go-to meal that is easily adjusted to the season or occasion. If you want the best possible pan seared chicken thighs, follow these simple tips. One of the best parts of this meal is the char that develops from the pan searing. This will help to develop that sear you want.
Instructions 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!
One of the best parts of this meal is the char that develops from the pan searing. This will help to develop that sear you want. You can use chicken breasts if you prefer. Season chicken with salt and pepper. Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven.
So that’s going to wrap it up with this special food pan seared chicken thighs recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
