Low Iodine Classic Chicken Skillet Dinner
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 cup cherry tomatoes
- ½ cup low-sodium chicken broth
- 1 tsp fresh thyme leaves
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs and drumsticks completely dry with paper towels. Season all over with the salt, black pepper, and smoked paprika.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer and sear undisturbed for 6–7 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 4 minutes, until lightly browned. Transfer the chicken to a plate and set aside.
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