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Crispy Boneless Skinless Chicken Thighs Easy Garlic Herb Pan Sauce Recipe

crispy boneless skinless chicken thighs - featured image
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This recipe delivers crispy boneless skinless chicken thighs with a rich, buttery garlic herb pan sauce. Perfect for quick weeknight dinners or impressing guests with minimal fuss.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 pounds / 680 grams)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (extra virgin recommended)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • ½ cup (120 ml) low sodium chicken broth
  • Juice of ½ lemon
  • Optional: pinch of red pepper flakes or splash of white wine instead of broth

Instructions

  1. Pat the chicken thighs dry thoroughly with paper towels. Season both sides generously with salt and pepper. (5 minutes)
  2. Heat a heavy-bottomed skillet or cast iron pan over medium-high heat. Add olive oil and heat until shimmering but not smoking. (3 minutes)
  3. Place chicken thighs in the pan, skin-side down. Avoid crowding; cook in batches if needed. Cook without moving for 6-7 minutes until deep golden brown. (6-7 minutes)
  4. Flip chicken thighs using tongs and cook the other side for about 6 minutes until internal temperature reaches 165°F (74°C). If chicken sticks, wait a bit longer until it releases naturally. (6 minutes)
  5. Remove chicken from pan and tent loosely with foil. Let rest for 5 minutes. (5 minutes)
  6. Lower heat to medium. Add butter to the skillet and melt. Add minced garlic and cook until fragrant, about 30 seconds, stirring constantly.
  7. Stir in chopped parsley and thyme. Pour in chicken broth and lemon juice. Scrape up browned bits from the pan with a wooden spoon. Let sauce simmer and reduce slightly for 3-4 minutes until thickened.
  8. Pour the garlic herb pan sauce over the rested chicken thighs and serve immediately.

Notes

Patting chicken dry before seasoning is crucial for crispiness. Do not flip chicken too early; wait until it releases naturally. When making the pan sauce, add garlic after butter melts to avoid bitterness. Scrape browned bits (fond) for flavor. Rest chicken after cooking to keep it juicy. For dairy-free, substitute butter with coconut oil or vegan margarine. Use avocado oil instead of olive oil for higher smoke point. Check chicken broth labels for gluten-free compliance.

Nutrition

Keywords: crispy chicken thighs, boneless skinless chicken, garlic herb sauce, easy chicken recipe, weeknight dinner, pan sauce, quick chicken

Find it online: https://novanosh.com/crispy-boneless-skinless-chicken-thighs-easy-garlic-herb-pan-sauce-recipe/