mary berry skinless chicken thighs

skinless chicken thighs

This easy pan-fried boneless, skinless chicken leg recipe will make it quick and easy to put together a tasty dinner. Pan-seared chicken legs are quick and easy to prepare. They are tender on the inside and crisp on the outside. Because they are delicious, moist, tender, and versatile, pan-fried boneless skinless chicken legs are our “go-to” dinner choice a few times per month. Because of the fat content, it is difficult to overcook chicken legs. These thighs sear beautifully and leave fond (caramelized fats) at the bottom of your pan.

Basic ingredients for skinless chicken thighs

8 boneless, skinless chicken legs (2 pounds), excess fat removed when necessary
black pepper
oil or butter, optional

How to make skinless chicken thighs

  • Place the chicken thighs in a 12-inch skillet (I prefer nonstick). Cook covered on medium-high heat for 6-8 minutes or until golden brown. To ensure that the thighs are not overcooked, check one side of the skillet about 1/3 of the way through.
  • Flip the pan and reduce the heat. Cook covered for 6 minutes. If desired, add olive oil or butter to make it richer. Turn the platter over and cook covered for 3 minutes, or until it is beautifully golden. Salt to taste

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