Juicy Pan-Fried Chicken Thighs with Broth Glaze
Quick and flavorful, these pan-fried chicken thighs use a smoky dry rub and a splash of broth for juicy, crispy perfection in just 30 minutes.
Ingredients
- 8 boneless chicken thighs
- 1/4 cup olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp fine sea salt
- 1/2 tsp ground pepper
- 1/2 cup chicken broth
Instructions
- Start by placing a heavy-bottomed frypan with a lid over medium-high heat. Pour in 1/4 cup olive oil and allow it to simmer.
- While the oil heats, mix the dry rub ingredients in a small bowl: 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon fine sea salt, and 1/2 teaspoon ground pepper.
- Sprinkle and press the dry rub evenly on the eight boneless chicken thighs. Carefully place the thighs into the hot oil. If your pan is too small to fit all 8, do four at a time.
- Cook for 7-10 minutes, then flip and cook for an additional 7-10 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
- Pour 1/2 cup of chicken broth into the pan, cover it with a lid, and cook for 1 minute to deglaze the pan. After 1 minute, remove from the heat. Allow to cool for 5-10 minutes before serving.
Nutrition
Calories: 312kcal Carbohydrates: 1g Protein: 19g Fat: 26g Saturated Fat: 6g Polyunsaturated Fat: 5g Monounsaturated Fat: 13g Trans Fat: 0.1g Cholesterol: 111mg Sodium: 433mg Potassium: 253mg Fiber: 0.2g Sugar: 0.1g Vitamin A: 215IU Vitamin C: 0.1mg Calcium: 15mg Iron: 1mg