Description
These one-pan parmesan chicken thighs with a garlicky sauce are a quick and simple weeknight dinner you’ll love.
Ingredients
Scale
- 2 lbs. Boneless Skinless Chicken Thighs
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1–2 tablespoons avocado oil
Parmesan Garlic Sauce:
- 4 tablespoons unsalted butter
- 5 garlic cloves, minced
- 3 heaping tablespoons of grated parmesan + 1 tablespoon to garnish
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 tablespoon chopped chives
Instructions
- In a small bowl, add garlic powder, ground cumin, salt, 1/2 teaspoon smoked paprika, coriander and black pepper. Mix the spices together. Set aside.
- Pat the chicken thighs dry.
- Sprinkle chicken thighs with the prepared spice blend mixture. Gently rub the mixture into the thighs.
- Heat a large skillet to medium-high heat. Add avocado oil to the pan and then place chicken thighs into the pan. (you want to hear the sizzle)
- Saute on the first side for 5-6 minutes. Flip the chicken and cook the other side for 5-6 minutes or until you don’t see any pink.
- Remove the chicken from the pan and set on a plate.
- Turn the heat down to low. Add butter and minced garlic to the skillet. Using a spoon or a whisk, scrape all the good brown bits off the bottom of the pan. Stir until garlic is fragrant and butter is melted.
- Add in parmesan cheese, smoked paprika, and red pepper flakes. Whisk to stir everything together.
- Place the chicken back in the skillet and let cook for 1-2 minutes on low heat. Remove from heat.
- Using a spoon, pour some of that delicious sauce over each chicken thigh.
- Garnish with 1 tablespoon of parmesan cheese and chopped chives.
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 262
- Sugar: 1 g
- Sodium: 419 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 54 mg
