Susan's StoryThis is my 'go to' recipe when I haven't got anything planned for dinner. Just love how the chicken falls apart without benefit of a knife. Sometimes I add rice during the last 20 minutes of cooking and sometimes I add zucchini or broccoli during the last 10 minutes. Meal in a pan!
boneless, skinless chicken thighs - excess fat removed
1Heat a large, heavy, oiled fry pan over medium high heat. Add chicken thighs, smooth side down, and sear till browned, about 2 minutes. Turn to brown the other side.
2Sprinkle each thigh generously with garlic powder. Carefully pour 2 cups chicken broth into pan and bring to boil. Cover pan; turn heat to low; simmer for 45 minutes.
About this Recipe
Evie Vilkin evilkin - Sep 27, 2010
this sounds sounds soooo yummy... looking forward to eating! Thank you for posting!
FREDA GABLE cookin4me - Sep 27, 2010
sounds So easy and good, especially along with a rice dish. Thanks for this idea.
Nancy Hearell rayna304 - May 21, 2011
Can I use boneless breasts for this instead or thighs?
Susan Holman sukilynner - May 23, 2011
Although I never have used boneless breasts, I'm sure they would be very tasty. I'd cook for a shorter period of time to avoid drying out the chicken.
Nancy Hearell rayna304 - May 23, 2011
Thank you Susan. Yeah, I know the breasts don't have to cook as long. I always have them in my freezer and using the thighs would mean I'd have to go to the store, lol.