- 1/3 cup flour
- 2 tablespoons of your favorite spice blend
- 1-1 1/2 pounds (about 4 large thighs) boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1/4-1/3 cup chicken broth or water
- 2 tablespoons unsalted butter
Blend flour with spice blend. Dredge chicken in flour mixture, shaking off excess. Heat oil in a pan over medium-high heat. Add chicken in a single layer. Cook until golden brown, about four minutes. Flip and cook for another four minutes. Reduce heat to medium-low and add broth or water. Cook until internal temperature reaches 165°F. Add butter, swirl to melt and turn chicken to coat.