Description
Juicy chicken thighs coated in a creamy, slightly spicy sauce, perfect for quick weeknight dinners.
Ingredients
- 6 boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons vegetable oil
- 1 cup bang bang sauce (homemade or store-bought)
- Green onions, chopped (for garnish)
Instructions
- Season the chicken by mixing salt, black pepper, and paprika. Apply evenly to the chicken thighs.
- Heat vegetable oil in a large nonstick skillet over medium heat until shimmering.
- Add the chicken thighs to the skillet and cook for 5 minutes without moving them.
- Flip the chicken, reduce heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165°F.
- Transfer the chicken to a plate and tent with foil to keep warm.
- Pour the bang bang sauce into the skillet, scraping up the brown bits. Let simmer for 1-2 minutes until heated through.
- Return the chicken thighs to the skillet and toss to coat with the sauce. Garnish with chopped green onions and serve immediately.
Notes
Adjust the heat in the sauce to your preference and consider pairing with rice or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American