Season boneless
skinless chicken thighs with salt and pepper.
Not exact matches
Boneless
skinless chicken thighs are seared to perfection and served in a creamy tomato basil sauce
with spinach, sprinkled
with grated Parmesan cheese.
Heat 1 tablespoon olive oil in a large skillet, and cook boneless
skinless chicken thighs (seasoned
with salt and pepper) on one side for 5 minutes:
Will do the seasonings without the carbs of the tortilla and the fat of the cheese and serve
with some grilled fish or
skinless - boneless
chicken thighs and fresh berries.
Slow - cooked bone - in,
skinless chicken thighs create the luxe flavor in this savory Italian
chicken dinner that pairs perfectly
with pasta for an incredibly easy weeknight or weekend meal.
To serve, spoon the sauce over the boneless
skinless chicken thighs and top
with grated Parmesan cheese.
Review Body: Made it tonight
with skinless boneless
chicken thighs.
Ready in less than 30 minutes, this foolproof recipe for roasted boneless,
skinless chicken thighs is easy, flavorful and can be served
with just about any side dish you can think of.
This Cajun classic is made
with boneless,
skinless chicken thighs, chorizo sausage, shrimp, onion, garlic, and plenty of seasonings.
Maybe use some boneless -
skinless chicken thighs, and toss in a crock pot
with the sauce.
I made it
with whole
skinless chicken thighs.
I posted this recipe along
with a Black Bean Stuffing last fall, but have made it a few times using boneless,
skinless chicken thighs since then, making it a very quick and easy weeknight meal.
I just threw 1 pound of boneless
skinless chicken thighs in my smaller crockpot
with 1/2 cup of GF soy sauce and cooked on high for about 3 hours, then shredded it and stirred it in at the end)-LSB-...]
(I used 4 boneless,
skinless breasts that were big and cut them into two pieces and 4
chicken thighs with skin - I guess I'm not good at reading directions)
Finally, it would be more traditional to use
chicken pieces
with the bone and skin, but I prefer to use boneless
skinless chicken thighs simply because it makes it easier to eat
4 lb boneless
skinless chicken thighs, halved 3 medium yellow onions, diced 3 cloves garlic, thinly sliced 28 oz diced tomatoes,
with their juices 8 oz canned chickpeas, drained 1 quart
chicken stock 3 tbsp cilantro, roughly chopped 3/4 cup golden raisins 1/2 cup dried apricots, halved 1/2 lemon, juiced 1 tbsp cumin 2 tsp turmeric 2 tsp ground ginger 2 cinnamon sticks (or 1 tsp ground) 1/2 teaspoon ground nutmeg
I used boneless,
skinless chicken breasts, but this would be really good
with chicken thighs —
with or without skin and bones.
If you'd prefer another protein - you can substitute boneless,
skinless chicken thighs and reduce the cooking time to 10 minutes, high pressure
with a quick release.
I used boneless,
skinless chicken thighs (all the grocery store had on hand at the time), skipped the wood chips (as some other reviewers have suggested), and we put heavy duty foil down on the grill but lit the burners directly underneath (took about 20 minutes total cook time, turning and basting
with syrup every 5 minutes).
Boneless
skinless chicken thighs are sprinkled
with paprika, ginger, cumin, coriander, and more, placed on a bed of chopped onions, and slow cooked
with green olives, lemon slices, and raisins until fork tender.
ingredients
CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain
CHICKEN SOUP: 2 pounds
chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain
chicken thighs (boneless,
skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic
chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain
chicken stock 5 sprigs thyme (ties
with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
Stumbled upon this recipe trying to find something new to make
with my boneless
skinless chicken thighs.
FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half of a 14.5 - oz can of diced tomatoes
with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped into small pieces 1/2 red bell pepper, chopped into small pieces 1 stalk celery, chopped into small pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2 tablespoons water or white wine 1 boneless
skinless chicken thigh cut into small pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut into small pieces 1/2 cup frozen or fresh okra, cut into small pieces 1 tablespoon Italian parsley, chopped
In this quick weeknight dinner recipe, boneless,
skinless chicken thighs are quickly cooked in a hot wok
with peppers and cashews.
Great finger foods include whole grain toast strips (
with butter),
skinless, boneless
chicken thighs cut length-wise, or a slice of pear (peeled).
This healthy version of old - fashioned
chicken dish contains
skinless chicken thighs that are cooked in a mixture of carrot, leek, parsnip, celery and peas and topped
with a low - fat dumpling mixture.
This looks amazing I subbed monterey jack cheese to top the
chicken and I also used boneless
skinless chicken thighs which tenderized
with a mallet.
I cook my 2 dogs boneless
skinless chicken thighs in the pressure cooker
with nothing added but water.