So simple, but always delicious. You can't overcook or dry out thighs, and they are always better than breasts. I make a big batch and we eat them for a few days as is with veggies, chopped in a salad, chopped in a jicama wrap like a taco - so good!
Boneless skinless chicken thighs
Avocado Oil
Your favorite seasonings (I use Kinders The Blend, and Paprika)
Chopped Shallots
Chopped Italian Parsley
Lemon
In a bowl coat the chicken thighs in seasonings of choice and avocado oil
In a sautee pan place chicken in one layer on low/medium heat and cover
After 5 minutes, flip and cover again for another 5 minutes
Remove chicken from pan, set aside
In drippings in the pan add the chopped shallots and sautee until translucent
Add the juice of a lemon and scrape any bits of goodness off the bottom of the pan with a wooden spoon
Return the chicken to the pan and add parsley, cover, and turn the heat to low for 5 minutes
Serve!
This looks easy and delicious. Can’t wait to try it!