Pan-seared Boneless Chicken Thighs Recipe
pepper creamed corn - pineapple gold BBQ {gf}
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the boneless chicken thighs with salt and black pepper on both sides.
- 2
Sear the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and sear for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 3
Make the BBQ Sauce
In the same skillet, reduce the heat to medium, add the pineapple juice and BBQ sauce. Stir to combine and let simmer for 3-5 minutes until slightly thickened.
- 4
Combine with Pineapple
Add the diced fresh pineapple to the sauce and stir. Return the chicken thighs to the skillet, coating them with the sauce.
- 5
Prepare the Creamed Corn
In a separate pot, heat the creamed corn over low heat until warmed through. Stir occasionally to prevent sticking.
- 6
Serve
Serve the chicken thighs topped with the pineapple BBQ sauce alongside the pepper creamed corn. Garnish with sliced green onions.
