Crispy Garlic Boneless Chicken Thighs (Stove Top)

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  1.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tsp Onion powder
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  1 tsp Garlic powder
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  0.5 tsp Thyme, Dried
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  0.5 tsp Rosemary, Fresh
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  0.5 tsp 1/2 teaspoon salt
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  0.3 tsp 1/4 teaspoon cracked black pepper
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  1 1 pinch cayenne pepper (or to taste)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Unsalted Butter
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  4 Garlic(12g)
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  0.3 cup Wine, White, Dry
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  0.5 cup Low Sodium Chicken Broth

Instructions

1. 1Pat the chicken thighs dry with paper towels. In a small bowl, combine the onion powder, garlic powder, dried thyme, dried rosemary, salt, cracked black pepper, and cayenne pepper. Coat both sides of each thigh evenly with the seasoning mixture. 2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the chicken thighs and sear for 5–7 minutes without moving them until the underside is deep golden brown and crispy. Flip and cook for 3–4 minutes until the second side is golden, then transfer to a plate. 3. Reduce heat to medium and add the butter to the pan. Once melted, add the minced garlic and saute for 30–45 seconds, stirring constantly, until fragrant. 4. Increase heat to medium-high and pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Simmer for 1–2 minutes until the wine reduces by half. 5. Pour in the chicken broth and return the seared chicken thighs to the pan. Bring to a simmer and cook for 8–10 minutes until the internal temperature reaches 165°F at the thickest part and the sauce has reduced slightly. 6. Remove from heat and let rest for 2–3 minutes. Divide the chicken thighs and pan sauce evenly into 6 airtight meal-prep containers. Cool completely before sealing and refrigerating.