Garlic Chicken with Hot Sauce
Juicy pan-seared chicken thighs in a rich, garlicky hot sauce with wilted greens. A quick, bold weeknight dinner that comes together in one skillet.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 35g
Ingredients
- 1.5 lb chicken thighs, boneless skinless
- 6 cloves garlic cloves, minced
- ¼ cup hot sauce
- ½ cup chicken broth
- 2 tbsp olive oil
- 4 cups mixed greens (e.g., spinach or kale)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Pat the 1.5 lb chicken thighs dry and season both sides with the 0.5 tsp salt and 0.25 tsp black pepper.
- 2
Heat the 2 tbsp olive oil in a large skillet over medium-high. Add the chicken in a single layer and cook until golden brown, about 5-6 minutes per side. Transfer to a plate.
- 3
Reduce heat to medium. Add the 6 minced garlic cloves and cook until fragrant, about 30 seconds, stirring constantly.
- 4
Pour in the 0.5 cup chicken broth and 0.25 cup hot sauce, scraping up any browned bits. Simmer until slightly thickened, about 2-3 minutes.
- 5
Return the chicken to the skillet, turning to coat in the sauce. Cook until the chicken is cooked through and the sauce clings, about 3-4 minutes.
- 6
Add the 4 cups mixed greens to the skillet and toss until just wilted, about 1-2 minutes. Serve the chicken with the greens and extra sauce spooned on top.
Tools you’ll need
- Large skillet
- Tongs
- Cutting board
- Knife
- Measuring cups and spoons
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