This skillet stove top cooked chicken thighs recipe and the raw broccoli salad combo has to be one of the best chicken thighs recipe you will ever try, it is simple to make, it’s healthy, so refreshing and absolutely delicious.
The chicken thighs are perfectly golden, tender, juicy and I did cook them with the skin and bone on (only trimmed the extra fat that was visible), they make that perfect easy, quick and super delicious family meal. Perfect for a midweek quick lunch or dinner when time isn’t on our side (it never really is, is it? ) when you want something quick and the chicken sears nicely on the stove, while you make the nice and healthy broccoli salad to go on as a gorgeous side.
These were prepared on the stove, in my skillet, with only a few ingredients added and wow, they are soooo good!
This chicken thighs recipe (you will need to confirm this too – I am waiting for your feedback), as it is with this broccoli, tomato, herbs recipe is probably one of the most wonderful meals I have had for some time, wonderful in so many ways.
You will be so surprised to find out how easy to prepare this is, simple yet so full with flavour, so healthy, quick to make too ….and the pan sauce!! OMG!! it’s simply amazing!
How to cook chicken thighs
In general, these are super easy to cook and do not require much cooking skills and knowledge. The timing it takes to cook them, it is dictated by whether these have the bone or not. It will clearly take longer to cook the bone on ones than the boneless ones.
- season the chicken thighs
- heat up the skillet
- place the thighs in the pan skin down
- add garlic and the wine
- cook on a medium heat
Ready in a jiffy. You might not even get your salad done by the time chicken thighs are cooked and ready to be served.
Should I take the bone and the skin out?
Generally, it really depends on what you are making with these so stove top cooked chicken thighs can be left with both skin and bone or bone and no skin. I personally do not mind either way as most of the time I do not eat the skin anyway but helps with tenderness and keeping the end result nice and juicy.
If you want this chicken thighs recipe to be skinless and the boneless, this is how you debone a chicken thigh. There might be other ways of doing it but this is exactly how I do it too. Nice, quick and easy if you’d like your chicken thigh de-skinned and deboned.
Stove top cooked chicken thighs recipe
Pan-cooked chicken in general, whether it’s chicken breast or chicken thighs, if you do not cook it right can come out quite dry and sometimes tasteless too. However, this stove top cooked chicken thighs recipe is about to change all that.
If you’re looking for a chicken oven cooked recipe, hop on over here and see this Easy Baked Chicken Parmesan.
If you cook with your waistline in mind, just like I do most of the time, this chicken thighs recipe with this beautiful raw broccoli salad as a side IS the recipe to go for. It cannot get any better :-).
HOW TO STORE COOKED CHICKEN THIGHS
• Once the chicken thighs have cooled completely, refrigerate them – generally, within two hours of cooking.
• These can be stored in airtight containers and can be refrigerated for up to 4 days.
can I FREEZE COOKED CHICKEN THIGHS?
• Once the chicken thighs have completely cooled transfer these either into an airtight container or in a freezer bag.
• Label the container or the bag with the date this was placed into the freezer, a name to know later what it is and place it in the freezer for up to 1 month.
Other sides may go well with this chicken tights recipe:
Easiest chicken thighs recipe with broccoli salad
- skillet or a pan
- chopping board
For the chicken thighs
- 8 medium chicken thighs skin and bone on
- 1 tsp salt Himalayan or Kosher
- 1/4 tsp black pepper
- 1/2 glass white wine (125 ml) or more
- 3-4 cloves garlic crushed and chopped
- 6 spring onions (scallions)
For the broccoli salad
- 1 small broccoli head cut into small florets
- 1 cup mixed sprouts ( i used mung beans, sunflower and red split lentil sprouts
- 4 spring onions /scallions
- 2 cloves garlic grated or crushed and finely chopped
- 1 large avocado
- 10 radishes or less if they are larger
- 1 large tomato or 3 medium tomatoes
- 15 sprigs parsley ( fresh) finely chopped
- 10 small sprigs (3 tbsp) dill chopped
- 1 handful pumpkin seeds raw or toasted
- 1 pinch salt I used celery salt
- 1 pinch black pepper freshly ground
- 1 tbsp Extra virgin olive oil drizzle over
- 1/2 med lemon (juice) feel free to use some jest too if you like
- Place the large skillet over medium heat. Allow it to heat well.
- Season the chicken thighs with salt and pepper and place these in the hot skillet skin down. Cook for a good 4 minutes covered with a lid.
- While the chicken is cooking, start preparing the salad by adding all the salad ingredients into a larger bowl. Mix, season, drizzle the olive oil and set aside until ready to serve.
- Turn the chicken thighs over and cook for a further 3 min.
- Add the crushed garlic, the wine and cook for a further 10 minutes covered.
- Serve both with a good squeeze of lemon juice and enjoy!