Pan Seared Chicken Thighs. These perfect pan-seared chicken thighs with pan sauce are just that: perfect. They make for a gourmet dinner recipe that's surprisingly easy, and the shallot-white wine pan sauce is out of this world. Pan seared chicken thighs are an excellent method of preparing juicy, tender chicken in a skillet.

However, this stove top chicken thighs recipe is about to change all of that. If you're looking for an oven recipe, hop on over here and see these deliciously marinated Oven Baked Chicken. The skin of the chicken is the best part, don't even deny it. You can cook Pan Seared Chicken Thighs using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pan Seared Chicken Thighs

Prepare 8 of Chicken Thighs.
Prepare 2 tbsp of Butter.
You need 1 of Seasoning Salt.
You need 1 of Pepper.
You need 1 clove of Garlic (chopped).

I'll show you how to cook my favorite pan-seared chicken recipe. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare Perfect. Made a little pan sauce to serve over the smashed potatoes with the juice left in the skillet (little flour I found the searing time for the thighs alarming. These pan seared chicken thighs are juicy and crisp.

Pan Seared Chicken Thighs step by step

In a cast iron skillet, melt butter over medium heat..
Season thighs to taste.
Place thighs in skillet (skin down), for 15 minutes over medium heat. Add chopped clove of garlic to pan..
Flip and cook for another 10 to 15 minutes!.

A great go to recipe when you're too busy to cook! Boneless, skinless chicken thighs are so easy and quick to prepare, and you can accompany them with whatever you prefer. I love to serve it with a salad or as lettuce wraps with this cucumber. Swirl to coat the pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter To serve, dip each chicken thigh in the sauce and turn to coat.