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5
from 1 vote
Crispy Chicken Thighs
Pan seared crispy chicken thighs and finished in the oven. Served over a creamy white cheddar broccoli rice with mushrooms.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Calories:
272
kcal
Author:
Courtney
Ingredients
1
teaspoon
olive oil
4
chicken thighs
bone in, skin on
1/2
teaspoon
parsley
dried
1/2
teaspoon
garlic
granulated
1/2
teaspoon
salt
1/2
teaspoon
pepper
1
package
baby bella mushrooms
sliced
1
package
Knorr® Selects White Cheddar Broccoli Rice
1 1/2
cups
water
1/2
cup
milk
Instructions
Preheat oven to 400 degrees.
In a large skillet heat olive oil.
Season chicken with seasonings and place skin down into the pan.
Once the skin is crispy about 5-7 minutes, flip over and finish cooking in the oven for about 10-15 minutes.
Do not discard grease from chicken, instead cook the mushrooms until tender.
Once the mushrooms are soft and tender add in the rice, water, and milk.
Bring to a boil and then reduce the heat to low.
Serve once rice and chicken are fully cooked.
Notes
Nutrition label does not include Knorr Side as nutrition varies.
Dry the chicken to ensure a super crispy skin
Make sure the chicken reaches 165 degrees F
Cooking time will be less if you remove the bones from the chicken
Try using an air fryer for extra crispy skin
Use a baking sheet to cook the chicken thighs without pan frying for 30 minutes at 400 degrees F.
Nutrition
Calories:
272
kcal
|
Carbohydrates:
1
g
|
Protein:
19
g
|
Fat:
20
g
|
Saturated Fat:
5
g
|
Cholesterol:
113
mg
|
Sodium:
396
mg
|
Potassium:
272
mg
|
Sugar:
1
g
|
Vitamin A:
120
IU
|
Calcium:
47
mg
|
Iron:
0.8
mg