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Pan Roasted Chicken Thighs
Pan-Roasted Chicken Thighs and Rice is a hearty dinner recipe that's made in 1 skillet with everyday ingredients. This budget-friendly dish is total comfort food!
Servings 4
Calories 588kcal
Ingredients
- 2 lbs bone-in skin-on chicken thighs ~6 thighs, excess skin and fat trimmed away
- 1/3 cup gluten free flour
- homemade seasoned salt and pepper
- 2 Tablespoons extra virgin olive oil
- 1 large shallot or small onion chopped
- 4 cloves garlic minced
- 1-1/2 cups chicken broth
- 1/2 lemon
- For serving: cooked white rice
Instructions
- Preheat oven to 375 degrees. Season both sides of chicken thighs with seasoned salt and pepper. Add flour to a shallow dish then season liberally with seasoned salt and pepper. Dunk each thicken thigh into the seasoned flour, tapping off any excess, then place onto a plate.
- Heat extra virgin olive oil in a large, oven-proof skillet (preferably cast iron) over medium-high heat. Add chicken thighs skin side down then saute until the skin has browned, rotating if necessary to keep skin from burning - a splatter screen is helpful as the fat will spit a bit. Flip then saute until the second side has browned then transfer thighs back to the plate (thighs do not need to be cooked through at this point.)
- Pour out all but 2 Tablespoons fat from the skillet (just eyeball it) then turn heat down to medium. Add shallots, season with seasoned salt and pepper, then saute until tender, 2-3 minutes. Add garlic then saute for 30 more seconds. Add chicken broth and lemon juice then turn heat up to bring to a boil. Turn heat back down then simmer until sauce has reduced and would come halfway up the chicken thighs, 4-5 minutes, then nestle chicken thighs into the sauce along with any juices from the plate and carefully cover the skillet with foil — no need to seal, just pat down the sides as best you can.
- Bake covered for 15 minutes then remove foil and scoop a spoonful of the onions and sauce onto the tops of the chicken thighs. Turn heat up to 425 (no need to wait until it gets all the way there) then return the skillet to the oven uncovered and continue to bake until the chicken registers at least 165 degrees — I like 180-190 degrees — in the center, and the skin is crispy, 12-15 more minutes.
- Meanwhile, cook the rice. When chicken is done, scoop rice onto plates then top with thighs, drizzle with pan sauce, and serve.
Nutrition
Calories: 588kcal | Carbohydrates: 11g | Protein: 37g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 214mg | Sodium: 1077mg | Potassium: 512mg | Fiber: 2g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 2mg