Crispy Stovetop Chicken Thighs
This approachable recipe is something I typically make with students in the fall. You can serve it with roasted root vegetables and couscous, all drizzled with a rich pan sauce. It’s empowering; students learn how to build a complex sauce using basic kitchen ingredients.
Ingredients
- ½ tablespoons olive oil
- 1½ pounds boneless chicken thighs excess skin removed (about 3–4 thighs)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- Salt and fresh ground pepper to taste
- 1 tablespoon butter
- 2 cloves garlic minced
- 2 tablespoons white wine optional
- ½ cup low-sodium chicken broth (you can also use wineor juice)
- 2 teaspoons honey
- 5 ounces fresh baby spinach optional
- Squeeze of fresh lemon juice
Instructions
- Heat oil in a large skillet over medium/medium-high heat.
- Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
- Add seasoned chicken thighs to the skillet, skin side down; cook for 5 minutes or until you can easily flip over the chicken.
- Flip and continue to cook for 8–10 more minutes, or until no longer pink and reaches 165°F internally.
- Make space in the center of the skillet and add butter and minced garlic; cook for about 30 seconds or until fragrant.
- Add white wine, chicken broth, and honey; stir around to scrape up all the crispy bits on the bottom of the pan.
- Continue to cook for 1 minute and remove from heat. Add in the baby spinach or other green of choice, if using. Cook until wilted.
- Squeeze a little lemon juice into the sauce. Serve over your favorite side, such as pasta, rice, or egg noodles.