A versatile skinless, boneless chicken thighs recipe that can be served over anything! Steamed veggies, rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles… the choices are endless.
Apart from being a super quick and easy to make chicken thigh recipe, what you’ll love the most is the crispy, golden crust. ON skinless chicken thighs? YES!
Searing them in garlic and onion powders normally leaves burnt bits on your chicken.
The secret is searing them on medium heat, giving them time to develop beautiful garlic flavours and a golden colour with crispy edges.
PAT BONELESS CHICKEN THIGHS DRYwith paper towel first to ensure you get a nice sear. Trim off excess fat and season them all over.
USE A LARGE PAN. A well-seasoned cast iron skillet or nonstick pan will give you the best results. If you can, make sure it’s large enough to fit all of your chicken thighs. If you don’t have a large pan, sear them in batches of two or three thighs at a time.
SEAR chicken thighs over medium heat until golden and crispy. DO NOT move them around; let them cook for 5 minutes undisturbed until you can easily flip them over. This gives them a chance to develop the crust and prevent them sticking to your pan.
FLIP and cook for a further 2 minutes.