Chicken thighs are particularly forgiving part of the chicken—even when they’re skinless—because they’re much harder to overcook and dry out. If you prefer chicken breasts, pound them to an even thickness of about ½ inch, season, and then sauté in the olive oil. You can add this chicken to my Roasted Garlic Mushrooms—just nestle them near the middle of the pan.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 4
Ingredients
- 1 lb. boneless, skinless chicken thighs
- 1 Tbs. extra-virgin olive oil
- ¼ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- Pat the chicken dry with paper towels. Lay the chicken on a medium baking pan and drizzle with the oil. Season with the salt and pepper.
- Roast until the tip of a paring knife meets no resistance in the thickest part of the thigh, 17-20 minutes. (If you’re not sure, make sure a meat thermometer reaches 165°F in the thickest part of the thigh, or cut into it to check for doneness.) Let rest for 5 minutes before serving.
Nutrition Information
Per serving (3 oz.):
- Calories: 170
- Total fat: 10 g
- Sat fat: 2.5 g
- Carbs: 0 g
- Fiber: 0 g
- Total sugar: 0 g
- Added sugar: 0 g
- Protein: 19 g
- Sodium: 200 mg
