One-Skillet Crispy Garlic Chicken Thighs

  • Post category:Entree/Main Dish
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  • Post last modified:January 5, 2023

The best way to describe this chicken dish is, it’s super easy to make, it’s crispy, juicy, and very tasty with the added rub and lots of garlic.  

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I served this tasty garlic chicken with roasted brussel sprouts with a kale salad, and it was a perfect pairing. This salad recipe can be found on my blog. The chicken was so tender and juicy and the rub was a perfect balance of flavours. 

Ingredients for the crispy chicken:

Chicken: since I was pan-searing the chicken, I used chicken thighs for this recipe since thighs have more fat and are juicy cut of poultry. If you have read my posts, I use hormone and antibiotic free meat most often for health benefits and flavour

Rub: the seasonings I use are salt, pepper, paprika and garlic, they are simple yet enough to give these thighs it’s tastiness

Red onion: they caramelize which adds a sweet flavour

Garlic: adding garlic to the skillet while the chicken is cooking allows the flavour to cook into the chicken

White wine or chicken stock: either one will add flavour and helps to maintain a tender, juicy chicken thighs 

Rosemary: a earthy pine flavour that I love with chicken dishes

One-Skillet Crispy Garlic Chicken Thighs

Rose
These tasty garlicy chicken thighs are juicy and crispy and done within 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting time: 5 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2
Calories 712 kcal

Equipment

  • Cast Iron skillet

Ingredients
  

Rub:

  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp Himalayan salt
  • 1/4 tsp black pepper

Chicken:

  • 4 chicken thighs with skin on
  • 3 tbsp extra virgin olive oil/vegetable oil
  • 1/2 medium red onion, sliced
  • 1/2 cup white wine or chicken stock
  • 1 clove garlic, sliced
  • 1 sprig fresh rosemary, separated
  • salt and pepper

Instructions
 

  • In a small bowl, stir together the garlic powder, paprika, salt and pepper.
  • Drizzle about 1 tbsp of olive oil over the chicken thighs and coat them well. Then season evenly each chicken thighs with the rub.
  • In a large skillet, or cast iron skillet on medium heat, add the remaining 2 tbsp of olive oil. Place chicken in skillet, skin side down, then add the red onion. Pan fry the chicken for about 7-8 minutes before turning. Then turn over the chicken and cook for another 7-8minutes. They should be nice and crispy before turning over.
  • Increase heat, and add white wine or stock, and if using wine allow the alcohol to evaporate and meanwhile, using a rubber spatula, scraps the chicken bits from the bottom of the skillet. Reduce heat and add garlic, and rosemary. Season with salt and pepper.
  • Serve immediately. Options to serve with rice, dill mashed, kale salad, asparagus or roasted potatoes. 

Nutrition

Calories: 712kcalCarbohydrates: 5gProtein: 45gFat: 56gSaturated Fat: 13gTrans Fat: 1gCholesterol: 173mgSodium: 1345mgPotassium: 561mgFiber: 1gSugar: 1gVitamin A: 379IUVitamin C: 8mgCalcium: 42mgIron: 3mg
Tried this recipe?Let us know how it was!

Have you ever ordered meat a a butcher shop and when you opened the bag, you didn’t get the amount you ordered. Well, that’s what happened here. I ordered 4 chicken thighs at the butcher shop and when you opened the bag and realized they only put in 3 chicken thighs instead of 4. 

Lightly drizzle thighs with olive oil and add rub. Place them skin side down into a hot skillet and cook for 7-8 minutes. Then flip and cook for another 7-8 minutes. Keep in mind, it depends on the size of the thighs, and if they are larger, similar to what I have, then it needs an extra 2 minutes on each side. 

Once flipped add the white wine or chicken stock and increase the heat for a couple of minutes, then reduce heat and add the sliced red onions, garlic and rosemary. Cook for another 7-8 minutes. To ensure the chicken will cook through, you can always add a lid so the heat stays within the skillet allowing the chicken to cook internally. 

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Enjoy and serve with the Roasted Brussel Sprouts and Kale Salad with an Apple Cider Dressing. 

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