This is a chicken thigh recipe that will leave you salivating for a long period of time. Chicken thigh is one of the most flavorful part of the chicken, yet it gets a bad rap. Why? The skin and the fat are typically the “bad” cholesterol; hence bad rap. Dispel that view by using the skinless, boneless thighs which makes it a healthier version. This chicken will still be very flavorful.
I also pan fried these thighs in avocado oil – it’s healthier and has a high smoke point. If you use olive oil, you will need to use a lower cooking temperature. Using cornstarch in the recipe gives it the gluten-free result. You can substitute flour – but the dish will no longer be gluten-free. Both cornstarch and flour acts as thickening agents. Please try to use the fresh thyme as it truly makes a difference – but if you must use dried thyme substitute a quarter of what’s recommended. This recipe comes with a simple to follow YouTube video tutorial.
Make this dish once, and it will surely become a repeat at your dinner table. I hope you will try this recipe and enjoy it as much as we do around here. Happy cooking.
Check out the easy to follow YouTube tutorial video recipe. Written recipe coming soon.
Try this popular recipe (YouTube tutorial available):
Pan Fried Chicken Thighs with Gravy
A quick and easy recipe for chicken thighs. It's boneless and skinless which makes it healthier and it's also Gluten-free.
For the Pan Fried Chicken
For the Gravy
- 1 large shallot peeled and finely diced
- 1 bunch Fresh thyme to give 1 tablespoon leaves Remove the leaves and discard stems
- 1 1/2 tablespoon cornstarch
- 1 1/4 cup chicken bone broth or chicken broth
- OPTIONAL: fresh parsley for garnish
Let's prep the chicken thighs.
Optional: Rinse and dry the chicken thighs.
In a measuring cup or bowl, dilute the cornstarch in the water.
Place the thighs in a bowl and pour the cornstarch liquid over the chicken. Mix to coat the chicken thoroughly.
Place a rack over a sheetpan. Place the thighs in a single layer on the rack. Set aside for 10 minutes.
Note: This will allow any excess liquid to drain off.
Tip: I usually use this resting time to prepare the remaining ingredients.
After 10 minutes of the chicken resting, season it with the salt, black pepper and cayenne.
Note: I usually like to combine the spices and then sprinkle it over the chicken.
Let's Cook the chicken:
Heat the avocado oil in a large non stick frying pan. I use high heat.
Fry the chicken in batches. Cook the first side for 3 to 4 minutes until golden brown. Flip and cook the second side for 3 to 4 minutes. Transfer to a plate or bowl. Set aside.
Note: The chicken will sizzle and splatter a bit of oil on your stove. You can use a splatter lid (do not use a regular lid to cover the chicken as they will steam if you do that.)
Let's make the gravy:
Turn down the heat to medium low.
Saute the shallots for 2 to 3 minutes until transluent and aromatic.
Note: The oil will be very hot and turning the heat to medium low or even low will prevent the shallots from browning.
Add in the thyme leaves.
Season with a pinch of salt and fresh ground black pepper. Stir and saute 30 to 60 seconds.
Note: Feel free to spoon off some of the avocado oil but make sure you leave enough to allow the shallots and thyme to somewhat swim in the oil.
Dilute the cornstarch in the chicken broth.
Carefully and slowly add the cornstarch liquid to onion and thyme. Simmer for 1 to 2 minutes.
Note: You many adjust the heat up to medium if necessary. But the gravy thickens up quickly.
Add back the chicken thighs to the pan of gravy. Coat both sides of the thighs with the gravy. Simmer for 2 to 3 minutes until the thighs are cooked through.
Turn off the stove. Transfer the thighs to a platter and pour the gravy all over it. Garnish with herbs, like fresh parsley if desired. Enjoy!
The cornstarch in this recipe gives the chicken the nice brown crust, but if you don’t have cornstarch you can substitute flour. You can use this sub for the gravy as well. Both cornstarch and flour act as a thickener – the cornstarch is Gluten-free but the flour usually is not.
You can certainly substitute chicken breasts and adjust the cooking time depending on the thickness.