Pan Seared Chicken
Calories: 14
Adjust Servings Here: 4 servings
Description
Pan-seared chicken thighs, marinated and then cooked to perfection in a cast iron skillet, achieve a beautifully crisp exterior while maintaining a juicy interior. This versatile dish pairs wonderfully with various sides, making it a reliable favorite for any meal occasion.
Ingredients
- 1½ - 2 lb (700 g) 6 to 8 Boneless skinless chicken thighs or legs and breast works too.
- 1 tsp Salt
- 1 tsp Black pepper
- 3 tbsp (45 ml) Lemon juice
- 2 tsp Paprika
- ½ tsp Cayenne optional
- 1½ tsp Garlic powder
- 1½ tsp Onion powder
- 1 tbsp Mixed dried herbs (such as thyme rosemary, oregano)
- 2 tbsp Olive oil
- 1 tbsp Butter optional
Instructions
- Marinate: In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and dried herbs. Place the chicken thighs in a large bowl or resealable plastic bag. Pour the lemon juice over the chicken, ensuring all pieces are coated. Sprinkle the spice mixture over the chicken and rub it in to coat evenly. Let the chicken marinate for at least 30 minutes or 2 hours in the refrigerator for deeper flavor.1½ - 2 lb 6 to 8 Boneless skinless chicken thighs, 1 tsp Salt, 1 tsp Black pepper, 3 tbsp Lemon juice, 2 tsp Paprika, 1½ tsp Garlic powder, 1½ tsp Onion powder, 1 tbsp Mixed dried herbs (such as thyme, ½ tsp Cayenne
- Cook: Heat a cast iron skillet over medium-high heat. Once hot, add the olive oil and butter. Place the marinated chicken thighs in the skillet in a single layer. Let them sear without moving for about 5-7 minutes or until the underside is golden brown and releases easily from the pan. Flip the chicken thighs and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.2 tbsp Olive oil , 1 tbsp Butter
- Serving: Remove the chicken from the skillet and let it rest for a few minutes before slicing. Serve hot, garnished with fresh herbs or a squeeze of lemon if desired.
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