This post is sponsored by Swanson®. All opinions are my own.
Creamy Thai ginger skillet chicken with perfectly browned, juicy chicken thighs and a creamy Thai ginger sauce. One pan, tons of flavor.
Me: What do you think I should say about the chicken?
Steve: (in a weird, high, sing-song voice) La da da da da chicken is goooood! I like chicken!
Ummmm, yeah. But, I have to tell you that he was super excited about it when he came home for dinner the other night. You see, using chicken thighs is a pretty rare treat in this house. I just honestly prefer white meat 95% of the time, but when I was at the store grabbing my ingredients, the chicken thighs just spoke to me, so I went with it.
My mom always complains about cooking chicken. She says that, no matter what she does, it turns out dry. Usually I just make Steve grill up all the meat because I’m not super into cooking meat. I love to eat it, but I don’t necessarily feel like it’s my forte, so I was really pleasantly surprised when this chicken turned out just as I had imagined it in my head; better even!
The bold and creamy sauce is to.die.for. I kept trying to spoon more out over my chicken, and I wished I had a big plate o’ carbs to soak it up with. I hardly had to use any seasonings because the Swanson® Thai Ginger Flavor Infused Broth was so flavorful, and brought so much to the table!
The chicken is first browned on the stovetop in a little coconut oil, then transferred to the oven to cook throughout. Browning on the stove, and then baking allows the best browned outside while still keeping the inside soft and juicy. Then you just add in your sauce ingredients right into your skillet, and scrape up some of the extra flavor from the bottom of the skillet, and boom! You’ve got a new, amazing, and unique dish to serve to your friends and family this holiday season. You won’t regret trying something new, and your family will appreciate this unique dish year round!
- 1 tablespoon coconut oil
- 1 pound boneless skinless chicken thighs, fat trimmed (about 3 medium)
- pinch pepper
- 1/4 cup Swanson® Thai Ginger Flavor Infused Broth
- 1/4 cup canned coconut milk
- pinch turmeric
- dash cumin
- Sriracha for drizzling (optional)
- fresh cilantro for serving (optional)
- Preheat oven to 350. Heat coconut oil over medium heat in an oven-proof skillet, preferably cast iron. Season chicken breasts with pepper only (I found that salting them made the entire dish taste like salt) and brown in your skillet, about 3-5 minutes per side. You will know chicken is ready to be turned when it easily releases from the pan. If you're having trouble, let it continue to cook. It will release when it's browned and ready.
- Transfer skillet to the oven and bake until chicken is cooked through and juices run clear, about 15 minutes.
- Return to stove and, over medium low heat, pour in broth, coconut milk, turmeric and cumin. Use a wooden spoon to stir, scraping up all the browned bits from the bottom of the pan and incorporating them into your sauce. Serve with a drizzle of sriracha and fresh cilantro. Make sure you spoon extra sauce onto that chicken for serving--it's the best part! Leftovers may be refrigerated in an airtight container for 5-7 days.
This blog post is sponsored by Swanson®.