This simple, easy pan seared chicken is perfect for dinner any night of the week. Serve with mashed potatoes or rice and fresh green beans with the pan gravy for an amazing dinner.
½cuplow sodium chicken stock(keep refrigerated until use)
2teaspoonscorn starch
1tablespoonbutter
optional
1cupsliced mushrooms
Instructions
Pan-seared chicken thighs
Pat boneless, skinless chicken thighs dry with paper towels. Brush on 1 tablespoon of olive oil, and sprinkle with all purpose seasoning. Let chicken stand at room temperature for 10 minutes.
Heat a large stainless-steel skillet over medium-high heat. Add the remaining tablespoon of olive oil to the pan and swirl to coat. Place chicken thighs in skillet, and sear on medium-high for 3 minutes on each side. Do not move the chicken at all between turning.
Turn heat down to low. If using sliced mushrooms, add them now. Cover skillet with a lid, and let thighs cook for 4 minutes.
Check the internal temperature of the chicken with a thermometer. Chicken thighs are done when the internal temperature is 165º. Remove chicken from pan and let rest on a plate or platter covered with foil while preparing gravy.
Make the homemade pan gravy sauce
While the chicken rests, make the gravy. Mix cold chicken broth in a measuring cup or small bowl and cornstarch. Stir until smooth.
Melt butter in the skillet on low-medium heat. Once it's melted, stir in the broth and cornstarch mixture. Bring the gravy to a boil, and deglaze the pan by scraping to loosen browned bits.
Reduce heat to low; simmer for 3 minutes or until thickened. Remove pan from heat. Spoon gravy over chicken thighs before serving.
Notes
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.