“LAZY GIRL” ULTIMATE CHICKEN THIGHS

Name: “LAZY GIRL” ULTIMATE CHICKEN THIGHS
Total time: 30 min
Cuisine: American
Ingredients: 1.5 lbs chicken thighs, boneless and skinless; 0.25 tsp salt; 0.125 tsp pepper; 0.5 cup low sodium chicken broth or bone broth

30m

Serves 1

instagram.com

“LAZY GIRL” ULTIMATE CHICKEN THIGHS

instagram.com

30m

Serves 1

Directions

1Season the chicken thighs generously on both sides with salt and pepper.
2Heat a large cast iron skillet over medium-high heat.
3Add the chicken thighs to the dry skillet, making sure not to overcrowd the pan, and cook, undisturbed, for 10-12 minutes or until they are white around the edges and are no longer sticking to the pan.
4Flip the chicken once it can easily release from the pan and cook for another 5-7 minutes.
5Lower the pan heat to medium low and add 1/4 cup of chicken broth, scraping up any chicken bits as the broth deglazes the pan.
6Add another 1/4 cup of chicken broth to cover the bottom on the pan in a thin layer.
7Allow the sauce to reduce until there is only a thin, sticky glaze over the bottom of the pan, tossing the chicken in the sauce as you go, for another 3-5 minutes.
8Remove the chicken from the skillet and allow to rest for 5 minutes before slicing.
9Slice into the juicy chicken thighs and serve with the pan drippings.

Ingredients

1.5 lbs chicken thighs, boneless and skinless
0.25 tsp salt
0.125 tsp pepper
0.5 cup low sodium chicken broth or bone broth

Equipment

cast iron skillettongswooden spatulaknifeforkcutting board

Tips

It’s important not to move them around while cooking because you want a nice golden crust to form.
Allow the chicken to rest for 5 minutes before slicing.

“LAZY GIRL” ULTIMATE CHICKEN THIGHS

30m

Serves 1

instagram.com

“LAZY GIRL” ULTIMATE CHICKEN THIGHS

instagram.com

30m

Serves 1

Directions

1Season the chicken thighs generously on both sides with salt and pepper.
2Heat a large cast iron skillet over medium-high heat.
3Add the chicken thighs to the dry skillet, making sure not to overcrowd the pan, and cook, undisturbed, for 10-12 minutes or until they are white around the edges and are no longer sticking to the pan.
4Flip the chicken once it can easily release from the pan and cook for another 5-7 minutes.
5Lower the pan heat to medium low and add 1/4 cup of chicken broth, scraping up any chicken bits as the broth deglazes the pan.
6Add another 1/4 cup of chicken broth to cover the bottom on the pan in a thin layer.
7Allow the sauce to reduce until there is only a thin, sticky glaze over the bottom of the pan, tossing the chicken in the sauce as you go, for another 3-5 minutes.
8Remove the chicken from the skillet and allow to rest for 5 minutes before slicing.
9Slice into the juicy chicken thighs and serve with the pan drippings.

Ingredients

1.5 lbs chicken thighs, boneless and skinless
0.25 tsp salt
0.125 tsp pepper
0.5 cup low sodium chicken broth or bone broth

Equipment

cast iron skillettongswooden spatulaknifeforkcutting board

Tips

It’s important not to move them around while cooking because you want a nice golden crust to form.
Allow the chicken to rest for 5 minutes before slicing.