Crispy Garlic Boneless Chicken Thighs (Stove Top)

Name: Crispy Garlic Boneless Chicken Thighs (Stove Top)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 6
Ingredients: 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp dried thyme (optional); 1/2 tsp dried rosemary (optional); 1/2 tsp salt; 1/4 tsp cracked black pepper; 1 pinch cayenne pepper (or to taste); 1 tbsp olive oil (for cooking); 2 tbsp butter; 4 clove garlic (minced, or 1 tablespoon minced garlic); 1/4 cup dry white wine (optional); 1/2 cup chicken broth (or chicken stock); 1 1/2 pounds boneless skinless chicken thighs (around 6-8 fillets)

By Karina Carrel · CafedelitesPublic

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Golden seared boneless chicken thighs in a delicious, buttery garlic sauce is THE weeknight dinner everyone is raving about! Ready in under 20 minutes, serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!

Prep: 5 min
Cook: 12 min
Total: 17 min
Servings: 6

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Recipe source

This recipe was taken from Crispy Garlic Boneless Chicken Thighs (Stove Top) · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

1 tsponion powder
1 tspgarlic powder
0.5 tspdried thyme (optional)
0.5 tspdried rosemary (optional)
0.5 tspsalt
0.25 tspcracked black pepper
1 pinchcayenne pepper (or to taste)
1 tbspolive oil (for cooking)
2 tbspbutter
4 clovegarlic (minced, or 1 tablespoon minced garlic)
0.25 cupdry white wine (optional)
0.5 cupchicken broth (or chicken stock)
—1 1/2 pounds boneless skinless chicken thighs (around 6-8 fillets)

Steps

1
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.
2
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, about 30 seconds.
3
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 until reduced to half, about 2 minutes.
4
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 your choice, if desired.

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Per portion

Calories: ~36.5 kcal
Protein: ~0.5 g
Fat: ~6 g
Carbs: ~1.8 g
Fiber: ~0.1 g
Sodium: ~254.3 mg

One ingredient still needs a USDA food link. onion powder, garlic powder, dried thyme (optional), dried rosemary (optional), cracked black pepper are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

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