Lazy Girl” Chicken Thighs

• total time: 26 minutes

Ingredients

1 1/2 lbs of chicken thighs, boneless and skinless

salt and pepper to season (about 1/4 tsp salt per thigh, and 1/8 tsp pepper)

about 1/2 cup of low sodium chicken broth or bone broth

Directions

Heat a large cast iron skillet over medium high heat

While the skillet heats up, season the chicken thighs generously on both sides with salt and pepper

Add the chicken thighs to the dry skillet, making sure not to overcrowd the pan, and cook, undisturbed, for 10-12 minutes or until they are white around the edges and are no longer sticking to the pan. It’s important not to move them around while cooking because you want a nice golden crust to form.

Flip the chicken once it can easily release from the pan and cook for another 5-7 minutes.

Lower the pan heat to medium low and add 1/4 cup of chicken broth, scraping up any chicken bits as the broth deglazes the pan, then add another 1/4 cup to cover the bottom on the pan in a thin layer.

Allow the sauce to reduce until there is only a thin, sticky glaze over the bottom of the pan, tossing the chicken in the sauce as you go, for another 3-5 minutes.

Remove the chicken from the skillet and allow to rest for 5 minutes before slicing.

Slice into your juicy chicken thighs, serve (with the pan drippings), and ENJOY!

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