Herby Chicken with a Quick Apple Cider Vinegar Pan Sauce
This dinner leaps off the plate with flavor, and comes together quickly for an elegant weeknight meal!
- Prep Time: 2 minutes
- Cook Time: 26 minutes
- Total Time: 28 minutes
- Yield: 3 servings 1x
Ingredients
1 tablespoon olive oil
6 boneless, skinless, chicken thighs
1 teaspoon Hungarian paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chicken broth
2 tablespoons apple cider vinegar
2 tablespoons organic ghee
1 tablespoon fresh thyme, roughly chopped
2 teaspoons fresh parsley, roughly chopped
Instructions
Preheat oven to 375 degrees.
In a large oven proof skillet, heat olive oil over medium heat.
Season chicken with paprika, salt, and pepper.
Place the chicken in the pan, and cook for 5-7 minutes, or until lightly browned.
Flip, and cook chicken for an additional 5-7 minutes.
Remove chicken from skillet, and deglaze pan with chicken broth and apple cider vinegar.
Place chicken back into the pan, and bake for 10-12 minutes, or until it registers 175-185 degrees with a meat thermometer.
Remove pan from oven, and stir in ghee, thyme, and parsley.
Serve chicken with pan sauce.
Nutrition Facts
- Serving Size: 2 pieces
- Calories: 389
- Sugar: 0.3g
- Sodium: 717mg
- Fat: 22.6g
- Saturated Fat: 8g
- Carbohydrates: 1.5g
- Fiber: 0.7g
- Protein: 45.1g
- Cholesterol: 212mg