Pan Fried Stove Top Boneless Chicken Thighs

stove top chicken thighs recipe featured image.

Pan Fried Stove Top Boneless Chicken Thighs

Course Main Course

Cuisine American

Keyword pan fried boneless chicken thighs, pan fried chicken thighs, stove top chicken thighs

Prep Time 10

Cook Time 26

Total Time 36

Servings

Calories 389kcal

Ingredients

6 chicken thighs boneless and skinless
10 strips bacon
14.5 ounce can diced tomatoes in tomato juice drained
1 cup pepper jack cheese freshly grated
½ cup cheddar freshly grated
3 stalks celery thinly sliced
½ teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon ground sage
¼ teaspoon ground oregano
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ cup chicken broth
salt & ground black pepper to taste

Instructions

Properly wash chicken and pat dry. Season with with salt, ground black pepper, sage and oregano. Refrigerate for 1 to 2 hours in a sealed container.
Cut 7 strips of bacon into into half. The remaining 3 strips cut into bacon squares around 1 inch size.
In a large skillet or deep fry pan, cook bacon without oil at low heat about 2 minutes on each side for the 7 strips cut into half. Cook the remaining bacon for 1 minute on each side. Drain. Leave bacon oil on the pan.
In the same pan with bacon oil/drippings, brown chicken thighs about 3 to 5 minutes on each side. Drain and set aside.
In the same pan without oil, pour diced tomatoes in tomato juice and sprinkle dried marjoram and thyme. Add chicken broth and bring to a boil for 3 to 5 minutes.
Turn the heat to low then add browned chicken thighs and celery. Simmer for 5 minutes, turning chicken on the other side.
Add pepper jack and simmer for 3 minutes, stirring occasionally.
Add red cheddar and continue to simmer at low heat for 3 minutes. Stirring occasionally as cheese melts.
Before serving, top with celery leaves and bacon pieces around the sauce then add crisp bacon slices over chicken thighs.

Notes

You can cook bacon in the microwave on a special tray that collects the grease as it cooks. This will reduce the overall cooking time.

Sharp kitchen shears are much faster at cutting the stacked strips of bacon than using a knife and cutting board.

It's best to allow the seasonings to sit on the meat in the refrigerator before cooking. To save time, you can do this earlier in the day or the night before.

Nutrition