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Easy-Peasy Chicken

15-MinutesChickenGastro-PubStove-Top
Time :15 minutes
Yield :8 servings
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The Scoop

This 15-minute spiced chicken is the ultimate cure for your dinner apathy!
When cooking feels like an absolute chore, but you don't want to open a food delivery app again, make this absolute lifesaver of a recipe.
You take boneless chicken thighs, the most forgiving, impossible-to-overcook protein on the planet, and coat them in a heavy blend of pantry-staple spices like smoked paprika, garlic powder, and oregano. You sear them in a hot pan for a few minutes until they get a golden crust, tent them in foil so they stay insanely juicy, and boom! Dinner is served!
It requires zero culinary skills, takes less time than scrolling your social feed, and delivers a bold flavor profile that tastes like you actually tried!
Hack it: 
Build your own signature seasoning: Add a pinch of cayenne for heat, cumin for a smoky Southwestern twist, or lemon zest for a fresh Mediterranean vibe.
Marinate the seasoned chicken with a splash of olive oil and lemon juice for 30 minutes before cooking. The spices will sink in even deeper.
Pat the chicken dry before seasoning. Less moisture means better browning and those delicious golden edges.
Cook a double batch and keep the extra chicken ready for wraps, salads, grain bowls, or quick dinners.
Leftovers:
Slice the leftover chicken and tuck it into a tortilla with lettuce, cucumber, yogurt sauce, or hummus.
Add any leftover chopped chicken over rice or couscous with roasted vegetables and a drizzle of tzatziki.
Toss the chicken with greens, avocado, tomatoes, and a creamy dressing for a lunch that feels far more exciting than leftovers.

Ingredients

  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 2 teaspoons paprika or smoked paprika
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon salt
  • 8 (6-ounce) chicken thighs, boneless and skinless
  • 1 tablespoon olive oil
  • 2 tablespoons cilantro, chopped, for garnish

Directions

  • In a small bowl, add the garlic powder, the onion powder, the paprika, the oregano, the black pepper, and the salt and whisk to combine.
  • Evenly sprinkle both sides of each of the chicken thighs with the seasoning mixture and rub them so they are well-coated.
  • Heat a nonstick grill pan or skillet over medium heat.
  • Evenly drizzle the olive oil over the heated grill pan.
  • Add the seasoned chicken thighs to the heated olive oil in batches, ensuring there is space between each piece, and cook, undisturbed, about 5 minutes.
  • Flip the chicken thighs and cook until they reach an internal temperature of 165 degrees F and the juices run clear, about 3-5 minutes.
  • Transfer the cooked chicken thighs to a plate and tent with aluminum foil to keep them warm. Repeat the cooking process with the remaining seasoned chicken thighs.
  • Let the cooked chicken thighs rest, about 5 minutes.
  • Serve the chicken thighs garnished with the cilantro.
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