These seared turmeric chicken thighs are ready in 15 minutes and full of deep and savory flavor!
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My favorite dinners are the ones that have tons of flavor, and take minimal time to prep and cook.
Chicken thighs are a staple in our house, both the bone-in/skin-on and the skinless/boneless.
In fact, I can’t remember the last time I bought chicken breasts!
They really seem to have far less flavor than their thigh counterparts, as well as a tendency to dry out—never mind the weird texture if you try and use them in the slow cooker.
In the case of dinner the other night, I used a mix of turmeric, salt, pepper, onion and garlic powders, and some dried parsley to season a pack of chicken thighs.
Then, I seared them for five minutes on each side in a flat top grill pan (a large skillet would work, too) until the edges were crispy, the insides were juicy and the flavors had a chance to meld together.
The turmeric adds a wonderful layer of flavor to this recipe, and gives the chicken thighs that stunning yellow color!
These were sooooo good, and so quick to make.
Perfect for a busy weeknight.
- 6 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley
- Place a large skillet over medium-high heat, add the olive oil, and let it warm for a couple minutes while you prep the chicken.
- Gently pat the chicken thighs dry with a paper towel. Mix all the spices together in a bowl. Sprinkle half of the mixture evenly over one side of the chicken thighs. Place them seasoned-side down in the hot pan. Sprinkle the remaining spice mixture evenly over the other side of the chicken (now facing up).
- Let the chicken thighs cook for 5 minutes. Flip them. Let them continue cooking for 5 minutes longer.
- Remove the chicken thighs to a plate and let them rest for 5 minutes before serving.
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