Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped fresh parsley for garnish (optional)
Instructions
- Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken thighs to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
- Reduce heat to medium. Add butter to the skillet and melt.
- Add minced garlic to the skillet and cook for 30 seconds, until fragrant.
- Stir in honey and apple cider vinegar. Bring to a simmer and cook for 1-2 minutes, until the sauce thickens slightly.
- Return chicken to the skillet, turning to coat evenly with the sauce.
- Garnish with fresh parsley, if desired, and serve immediately.
Notes
- You can use chicken breasts instead of thighs, but adjust cooking time accordingly.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Serve with rice, mashed potatoes, or your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 10g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 100mg