RecipeTin Eats Dinner: 150 Recipes for Fast, Everyday Meals

Here’s my favorite no-prep way to cook skinless, boneless chicken thighs. However, if I have time, I like to marinate the thighs for more flavor.

SERVES: 4 I PREP: 3–5 MINUTES I COOK: 10 MINUTES

Prepare chicken—Sprinkle each side of the chicken with the garlic powder, salt, and pepper.

Fry chicken—Heat the oil in a large nonstick skillet over medium heat. Place the thighs in the skillet, smooth-side down, and press down lightly on them with a spatula. Cook for 5 minutes until deep golden and crispy.

Flip the chicken and again press lightly with a spatula. Cook for 2 minutes.

Sauce—Add the garlic and butter, cook for 1 minute until the garlic is light golden and smells amazing.

Add the wine, then turn up the heat so the wine is simmering. Stir around the chicken to

dissolve the golden bits stuck on the bottom of the skillet into the wine. Simmer rapidly for 1 ½ minutes or until the alcohol smell evaporates.

Serve—Remove from the heat and transfer the chicken to serving plates. Rest for 3 minutes, drizzle with the pan sauce, and serve!