Super Easy Sautéed Chicken Thighs

Super Easy Sautéed Chicken Thighs

I first made these Super Easy Sautéed Chicken Thighs a few weeks ago.

It was meant to be eaten within a few days for the four of us.   I was hoping for leftovers, but that was definitely not the case!  I’m glad the family enjoyed it, of course, and thankfully, I had some more chicken thighs in the freezer :).  

Learning my lesson, when my daughter’s friend came over for a play date I made sure to make more. It was a hit the second time around as well! My daughter’s friend loved it!  So, naturally, I had to share the recipe with everyone.

The beauty of the recipe is how super simple it is to make – hence the name!
It’s ready in just about 30 minutes and calls for very few simple ingredients.

The Ingredients – Super Easy Sauteed Chicken Thighs:

  • Chicken Thighs:  boneless, skinless.
  • Seasonings: smoked paprika and ground black pepper is all you need.  No need for salt because the soy sauce contains plenty.
  • Mushrooms: I used button mushrooms, but really any mushroom will be great.  Or, you can leave them out altogether.  These are completely optional.
  • Soy sauce:  regular soy sauce is perfect.  I use Kikkoman.
Super Easy Sautéed Chicken Thighs

Additional optional ingredients:

You may also want to add:

  • sautéed onions:  You can use a separate smaller skillet or the large skillet you are using to sautee the chicken thighs. Heat oil over medium heat, add sliced onions, and saute until softened.  Set aside and add the onions at the end, when the chicken is ready.
  • chopped or minced garlic: add the garlic before adding soy sauce.
  • broccoli florets: these can be added at the end; you want to gently soften the florets
  • fresh herbs:  add chopped parsley, dill, or cilantro as garnish

How to prepare the Sautéed Chicken Thighs:

  1. Trim off excess fat and slice each chicken thigh into about 6 smaller pieces.
  2. Season chicken with smoked paprika and ground black pepper.  Toss to combine.
  3. Heat a large non-stick skillet at medium-high heat and add the chicken thighs.  I don’t add cooking oil because the chicken thighs release their juice.  You can of course add cooking oil if you prefer.  
  4. Stir the chicken occasionally and until the juices begin to evaporate.
  5. Stir in the mushrooms and pour the soy sauce over the chicken and mushroom mixture.
  6. Increase the heat to high and allow the rest of the liquid to evaporate.  Turn the heat down to medium and brown the chicken thighs.  Add ground black pepper or a little more soy sauce to taste.
Chicken Thighs step by step

How to get that beautifully browned chicken thigh:

  • use non-stick skillet
  • make sure all liquid from the chicken has evaporated (you may need to raise the heat to high and reduce heat to medium-high after) and saute, stirring only occasionally to allow the pieces to take on that beautiful seared appearance.
  • Try not to overcrowd the pan:  Now, because this is a quick recipe that will hopefully leave us with some leftovers for the next day, I say “try” not to overcrowd.  The pan can only be as big as it can possibly be and, in a quick meal recipe, you don’t want to fry the meat in sections or use two pans with more cleanup.  Preferably, and to make for easier browning, use a larger pan so as to not overcrowd the meat.  But really, I find myself lazy after work sometimes and don’t follow this advice.  I just make sure the liquid evaporates and stir the chicken pieces occasionally to ensure each piece has that caramelized-brown sear.
browned

What to serve with the chicken thighs:

Try these side dishes and salads:

Super Easy Sautéed Chicken Thighs

Super Easy Sautéed Chicken Thighs

Yield: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

These brown-seared chicken thighs are super simple to make - hence the name! They are ready in just about 30 minutes and require very few simple ingredients. Great to make on a busy weeknight.

Ingredients

  • 2.5 lbs (1 kg.) boneless, skinless chicken thighs, diced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1 lb (500 gm.) sliced button mushrooms
  • 1/4 cup soy sauce

Instructions

  1. Trim off excess fat and slice each chicken thigh into about 6 smaller pieces.
  2. Season chicken with smoked paprika and ground black pepper.  Toss to combine.
  3. Heat a large non-stick skillet over medium-high heat and add the chicken thighs.  I don't add cooking oil because the chicken thighs release their juice.  You can of course add cooking oil if you prefer.  
  4. Stir the chicken occasionally and until the juices begin to evaporate.
  5. Stir in the mushrooms and pour the soy sauce over the chicken and mushroom mixture.
  6. Increase the heat to high and allow the rest of the liquid to evaporate.  Turn the heat down to medium and brown the chicken thighs.  Add ground black pepper or a little more soy sauce to taste.

Notes

- Use a non-stick skillet

- It's important to allow the liquid from the chicken to evaporate on higher heat in order to achieve the caramelized-brown seared look and slightly crispy chicken thighs.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 84Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 57mgSodium 667mgCarbohydrates 1gFiber 0gSugar 0gProtein 12g

Nutrition information isn’t always accurate.

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