Pan Seared Chicken Thighs
If you like chicken thighs on the bone you'll love this pan seared chicken thighs recipe. Moist, flavorful and easy to cook...this is a chicken recipe you'll keep for a long time.
Servings 4
Cost 15
Equipment
Ingredients
- 4 chicken thighs bone-in; skin-on
- ½ cup shallot minced
- 1½ cup chicken broth low-sodium; can use vegetable or beef broth too
- 1 cup white wine dry, crisp
- 4 tbsp salted butter
- 2 stems fresh thyme
- 8 oz asparagus chopped into 1" pieces
- 1 cup brown rice
Instructions
- WARNING: YOU WILL BE PUTTING A SKILLET IN THE OVEN! BE SURE TO ALWAYS USE A POT HOLDER ON THE SKILLET HANDLE TO PREVENT BURING YOUR HAND (like I did lol)
- Preheat oven to 375.
- Cook brown rice per the instructions. Fluff with a fork when done and set aside.
- Heat 3 tsp oil in a large oven safe pot, add the chicken skin side down. Cook for about 8-10 minutes or until the skin gets brown and crispy.
- Take pan and put it right in the oven and cook for about 15 minutes or until the internal temperature reads 165 degrees on a thermometer.
- Take pan out, transfer to a dish, leaving about 2 tbsp of the chicken juice in the pan.
- Heat the juices in the skillet and add the shallots and asparagus. Season with salt and pepper. Cook for about 2-3 minutes or until both are soft.
- Add the wine and bring to a boil. Lower heat, deglaze and reduce. Make sure to get all the juicy brown bits off the bottom of the skillet.
- Add the broth, bring to a boil and reduce until the sauce gets thicker. Add your fresh thyme (include the stems) and cook for a minute or so until the thyme is fragrant.
- Turn off heat and add butter.
Video
Notes
Serve hot over the rice, topping everything with the sauce. Enjoy!