Boneless, skinless chicken thighs are by far my favorite thing to cook for a satisfying weeknight meal. They don’t dry out like chicken breasts when baked; they remain juicy and have a meatier, richer flavor. Boneless skinless thighs are also immensely versatile; In the past I’ve experimented with middle eastern spices, or tangy bbq sauces, but for this recipe, I combined soy sauce with sesame oil and plenty of fresh garlic and ginger. Cook the thighs in a high-heat oven over a bed of mushrooms, in a savory sauce loaded with umami flavors.
This one pan meal is prefect for weeknights because clean up is easy, and dinner is on the table in under an hour. Once the chicken is cooked through, after about 40 minutes, there will be lots of savory juices in the pan you wont want to waste, so cook up a pot of rice to serve with it!
When it comes to ease of cooking and maximum flavor impact, juicy chicken thighs reign supreme. Try this recipe for one pan soy-ginger chicken thighs tonight:
One Pan Soy-Ginger Boneless Skinless Chicken Thighs Recipe
