Bring frozen carrots and peas to life with perfectly cooked full of flavor, tender and juicy chicken thighs.
This one skillet meal is a breeze to make and is full of flavor. And most importantly, requires minimal cleanup.
This is one of those easy weeknight dinners that can be on your dinner table in 30 minutes or less.
Note: At todays prices, if you buy bone-in chicken thighs and debone them in your kitchen, add about 10 minutes. Read more here about How To Successfully De-Bone Chicken Thighs.
Skillet frying boneless, skinless chicken thighs on the stove top makes for perfectly cooked thighs, with a gorgeous brown, crust and juicy, tender meat.
One Skillet Juicy Chicken Thighs and Vegetables
1 ½ pounds chicken thighs, boneless, skinless (about 6 thighs)
2 cups frozen carrots and peas, cooked according to package instructions
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chili powder
salt and fresh ground pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
½ cup chicken broth
fresh chopped parsley, for garnish
Heat the oil in a large skillet over medium heat.
Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
Add seasoned chicken thighs to the skillet, smooth side down; cook 6 to 7 minutes per side or until no longer pink.
Next, add butter and minced garlic; cook for about 20 to 30 seconds or until fragrant.
Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan. Continue to cook for 5 minutes more to cook down chicken broth.
Remove chicken from skillet. Add cooked carrots and peas and stir to coat. Spoon vegetables to a platter and place chicken thighs on top. Sprinkle with fresh chopped parsley.
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