Pan Seared Chicken Thighs
Tender, juicy pan-seared boneless chicken thighs are a low-carb dinner ready in 30 minutes. The quick skillet gravy recipe for smothered chicken thighs is one no one can resist!
Servings: 4 servings
Calories: 230kcal
Equipment
- skillet
Ingredients
For the Pan Seared Chicken
- 1 pound boneless, skinless chicken thighs (4-6 chicken thighs)
- 1 teaspoon all-purpose seasoning
- 2 tablespoons olive oil divided
For the Homemade Chicken Gravy
- ½ cup low sodium chicken stock (keep refrigerated until use)
- 2 teaspoons corn starch
- 1 tablespoon butter
optional
- 1 cup sliced 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
How to Store Chicken Breast:
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.
Nutrition
Serving: 1breast | Calories: 230kcal | Carbohydrates: 1g | Protein: 22g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 716mg | Potassium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Calcium: 13mg | Iron: 1mg