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Go to recipe Print Recipe Baked boneless chicken legs, cooked directly on the stove, ready in less than 20 minutes? YES! Golden edges of garlic with a juicy center swimming in a 5 ingredient sauce...you wont believe how incredibly delicious it is with minimal effort! Chicken Legs A versatile recipe for skinless and boneless chicken legs that can be served with anything! Steamed veggies, rice, pasta, mashed potatoes OR low carb options like cauliflower or zucchini noodles...the choices are endless. Besides being a super quick and easy chicken leg recipe, what youll love most is the crispy golden crust. ON skinless chicken thighs? YES! Frying them in garlic-onion powder usually leaves burnt chicken pieces. The secret lies in frying them on medium heat so that they get a nice garlic flavor and a golden color with crispy edges. Plus you get the bonus of serving them with delicious pan juices packed with SO much flavor! HOW TO COOK BONELESS CHICKEN IN THE OVEN First, dry the boneless chicken legs with a paper towel so that they are well cooked. Trim off excess fat and sprinkle on all sides. USE A LARGE BOWL. A well-seasoned cast iron pan or non-stick pan will give the best results. If you can, make sure its big enough to fit all the chicken legs inside. If you dont have a large pan, fry them two to three thighs at a time. Fry the chicken legs on medium heat until golden and crispy. DO NOT move them; let them cook for 5 minutes until they can be turned easily. This will give them a chance to form a crust and prevent them from sticking to the pan. Flip and cook for another 2 minutes. CHICKEN SAUCE You can cook the sauce right in the pan with the chicken! Push the thighs to the sides of the pan and add the oil. ALLOW the butter to melt, then fry the garlic until fragrant, about 30 seconds. INCREASE CULTURE to medium and add dry white wine ibroth (or broth). If you dont want to add wine, you can substitute broth, no problem! Scrape browned bits from the bottom of the pan with the tip of a wooden spoon. Toss the chicken with the sauce to soak up the flavors. cook until reduced by half. When the chicken is ready, remove from the stove. Taste and add salt and pepper if necessary. If desired, serve immediately with fresh chopped parsley or herbs of your choice. CHICKEN CHICKEN For the chicken: 1 12 pounds (700 g) skinless and boneless chicken thighs (about 6-8 fillets) 1 teaspoon onion and garlic powder 12 teaspoon dried thyme and rosemary (optional) 12 teaspoon salt 14 teaspoon ground black pepper 1 pinch cayenne pepper or to taste 1 tablespoon cooking olive oil For sauce: 2 tablespoons butter 4 cloves minced garlic (or 1 tablespoon minced garlic) 14 cup dry white wine (optional) 12 cup chicken broth (or chicken broth) Pat chicken thighs dry with paper towels and trim excess fat. Mix onion powder, garlic powder, dried herbs, salt and pepper. Coat the chicken evenly with the spice mixture. Heat oil in a large skillet over medium heat and fry chicken until golden and crisp, 5 minutes. Turn over and cook for 2 more minutes. Move the chicken to the sides of the pan and add the oil to the center. Let it melt, then add the garlic to the butter. Saute until fragrant, about 30 seconds. Raise the heat to medium-high. Add wine and chicken broth (or broth). Use the end of a wooden spoon to scrape off any brown bits from the bottom of the pot. add chicken; Simmer until liquid is reduced by half, about 2 minutes. When the chicken is ready, remove from the stove. Taste and add salt and pepper if necessary. If desired, serve immediately with fresh chopped parsley or herbs of your choice. *You can use fresh herbs if you have them! 2 teaspoons of fresh herbs is enough. If you dont like thymeSubstitute rosemary, basil and oregano, or use tarragon. COMBINED WITH OUR CHICKEN WITH GARLIC MUSHROOMS. Calories: 206 kcal | Carbohydrates: 2 g | Protein: 23g | Fat: 11g | Saturated Fat: 3 g | Cholesterol: 112 mg | Sodium: 198mg | Potassium: 261 mg | Vitamin A: 140 IU | Vitamin C: 1.5 mg | Calcium: 21 mg | Iron: 1.1mg. This is my favorite boneless, skinless chicken thigh recipe! Its so simple, perfect for Sunday lunch. Simply brush the chicken pieces with olive oil and spices, then bake in the oven for 30 minutes. Its as simple as it gets and so delicious. Chicken is easy and inexpensive, but it can get boring, especially if you cook it a lot like I do. So Im always trying to find new ways to make it more interesting for my family and myself. This chicken recipe is amazing. Its so full of flavor! I make this often because it has a winning combination of a really easy recipe that tastes great too. Even leftovers are good, although Id rather enjoy them cold than risk overcooking the chicken while reheating. Skip to: Ingredients You only need a few simple ingredients to prepare this recipe. Please refer to the recipe card below for exact measurements. Heres a quick summary of what youll need: Fresh Chicken: Im using boneless, skinless chicken legs in this recipe. This is one of my favorite parts of chicken because its cheap, readily available, easy to cook and eat, and incredibly juicy! Olive Oil: I love cooking with this delicious oil. However, if you prefer an oil with a higher smoke point, you can use avocado oil instead. Just remember that it is not as flavorful as olive oil. Kosher salt and black pepper: If you use fine salt, you can reduce the amount, otherwise the dish will be too salty. some of them and I recommend using all of them. They give off such a wonderful smell! I use garlic powder, onion powder, smoked paprika powder, cumin and cayenne pepper.

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