One Skillet Chicken Thighs
We don't know about you, but most nights we're hustling home from work, picking up the kids from whatever after-school activity, getting them started on homework and then it's time to think about dinner.
That's why we love anything we can get on the table in less than 30 minutes start-to-finish. This one skillet chicken dish is a wonder and has a great blend of Asian flavors. The honey garlic sauce is incredibly versatile so feel free to substitute chicken breasts or salmon filets for the chicken thighs.
No matter what you choose, this one will quickly become another family favorite!
1lb organic, pasture-fed chicken thighs
1/4 - 1/3 cup flour
3-4 Tbsp unsalted butter
2 garlic cloves (minced. Pro-tip: buy peeled garlic at the grocery store to save time)
1 1/2 Tbsp apple cider vinegar
3 tsp Worcestershire sauce (+1 tsp water)
1/3 cup honey
Salt & pepper (to taste)
Dry the chicken thighs with paper towels and season on all sides with salt and pepper.
Put flour on a plate and coat chicken in flour on all sides (shake off any excess flour)
Heat a large skillet (we prefer cast iron) over high heat and melt ~3/4 of the butter in the skillet (save the rest for later)
Once butter is melted, place the flour coated chicken thighs in the skillet.
Cook the chicken thighs for 3-4 minutes.
Flip and cook chicken thighs for another 2-3 minutes.
Reduce heat to medium and in the center of the skillet add the garlic and the remaining butter.
Once butter is melted, stir and add the apple cider vinegar, Worcestershire sauce, and honey.
Stir the ingredients in the skillet thoroughly to ensure all are well combined.
Bring sauce to a simmer and after simmering for ~1 minute, turn the chicken and let simmer for another minute (sauce should be slightly thickened)
Remove from stove.
Plate the chicken on a bed of rice or pasta.
Drizzle remaining sauce over the chicken.
Serve with a side of your favorite roasted vegetable.