Pan-Fried Chicken Thighs with Herb Pan Sauce and Sautéed Spinach
Tender pan-fried chicken thighs finished with a simple herb-infused pan sauce, served alongside quickly sautéed spinach. A flavorful and quick weeknight meal.
Ingredients
- Chicken600 g
- Garlic5 g
- Spinach300 g
- Olive Oil30 ml
- Salt4 g
- Pepper4 g
- Vegetable Broth100 ml
- Parsley10 g
- Thyme5 g
Instructions
- 1Step 1
Pat the boneless, skinless chicken thighs dry with paper towels and season generously with salt and pepper (5 minutes).
- 2Step 2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
- 3Step 3
Carefully add the chicken thighs to the hot skillet and cook for 7-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 74°C) (15 minutes total).
- 4Step 4
Remove the chicken from the skillet and set aside on a plate.
- 5Step 5
Pour the vegetable broth into the hot skillet. Add chopped parsley, thyme, and minced garlic. Bring to a simmer, scraping up any browned bits from the bottom of the pan, and let it reduce slightly for 3 minutes.
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