We make this skillet chicken all the time.
This chicken is on rotation because it’s easy to make and it’s so versatile. We keep it simple and only season it with salt and pepper. There are no fancy long lists of ingredients here on purpose because sometimes I’m just not in the mood to deal with that. You know, it’s that feeling of “I want good food with no fuss.”
We like to make at least 4 thighs and and store them in the fridge for leftovers. We prefer the chicken thighs with bone and skin but then remove the skin when we eat them. I think the skin helps to keep the chicken moist when it’s cooking.
You can enjoy this skillet chicken in so many ways. We often add some BBQ sauce on top of the chicken and eat it with rice and steamed broccoli. I love the chicken on a bed of lettuce and veggies for lunch the next day. Today I added some fresh oregano on top of the chicken and ate it with some Greek orzo salad and homemade sourdough bread. Yum.
My husband has been known to eat it straight from the fridge. He also likes to use a fork to hold a whole thigh as a sort of “chickensicle.” That’s not my cup of tea, but to each is own and he says it definitely cuts down on greasy fingers even if it looks silly.
I have to admit that it’s a little messy to make this chicken on the stove because the chicken fat spits all over the place but it’s worth it. If you prefer cooking chicken in the oven, I recommend Greek roasted chicken. Both methods are great. We tend to prefer using the skillet when it’s just the two of us. And we tend to cook the chicken in the oven if we’re hosting guests because it’s easier to prep the chicken ahead of time and pop it in the oven when you don’t want to babysit the stove area.
Skillet Chicken Recipe
(Makes 4 chicken thighs, but you can make as many as you want)
- 1 teaspoon olive oil
- 4 chicken thighs with skin and bone
- In a large skillet, on low heat, heat the olive oil.
- Season both sides of the chicken thighs with a pinch of salt and pepper.
- Add the chicken thighs to the hot skillet, skin down on the pan.
- Once the skin has browned, turn the chicken over to cook on the other side.
- Cook the chicken thighs until they reach an internal temperature of 165 degrees F. I can’t give a time for this because we have to take them out of the pan at different times for just a single batch due to them all being different sizes.
Source: Tina’s Chic Corner