Pan Seared Chicken Thighs

delicious & easy

Fabulously flavorful pan seared chicken thighs are a low carb dinner winner any night of the week. Tender and juicy boneless thighs are quickly sautéed in a skillet, then smothered in rich pan gravy.

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– Chicken thighs  – All-purpose seasoning – Chicken stock  – Corn starch – Butter

Step 1

Pat boneless, skinless chicken thighs dry with paper towels. Brush on 1 tablespoon of olive oil, and sprinkle with all purpose seasoning.

Step 2

Let chicken stand at room temperature for 10 minutes. Heat a large skillet over medium-high heat. Add the remaining olive oil to the pan and swirl to coat.

Step 3

Add the chicken thighs in the skillet, and sear on medium-high for 3 minutes on each side.

Step 4

Cover skillet with a lid, and let thighs cook for 4 minutes. Chicken thighs are done when the internal temperature is 165°F.

Step 5

Remove chicken from pan and let rest on a plate or platter covered with foil while preparing gravy.

Step 6

Mix cold chicken broth and cornstarch, and stir until smooth. Heat the skillet on medium heat, and add the butter. Then stir in the broth and cornstarch mixture.

Step 7

Bring the gravy to a boil, and deglaze the pan by scraping to loosen browned bits. Reduce heat to low and simmer for 3 minutes or until thickened.

Step 8

Spoon gravy over pan sauteed chicken thighs before serving.

Cooked chicken breasts can be kept in an airtight container in the fridge for up to 4 days, and in the freezer for up to 3 months.

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Serve & enjoy!

Serve & enjoy!