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Pan Roasted Chicken Recipe with Ginger Ale Pan Sauce

  • Recipe Submitted by on

Category: Dinner Party, Main Dish, Chicken

 Ingredients List

  • 4 skinless chicken thighs (or 2 skinless chicken breasts cut in half and pounded slightly to flatten)
  • 2 teaspoons salt
  • 1/2 cup flour (use your fave)
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons vegetable oil
  • 1 cup ginger ale (NOT diet)
  • 1 tablespoon spicy brown mustard (or other favorite mustard)
  • 3 tablespoons white wine vinegar
  • 1 tablespoon cream
  • 1 teaspoon cayenne pepper sauce

 Directions

1. Salt and pepper to taste

2. Sprinkle both sides of chicken thighs with salt and let chicken come to room temperature ”“ 30 to 60 minutes on your counter top should do it.

3. Mix together the flour, paprika, garlic powder and onion powder and spread this mixture on a plate. Press both sides of chicken thighs into the flour mixture and tap off excess.

4. Heat a large heavy skillet such as cast iron (NOT a non-stick skillet) to medium heat. Add oil and then chicken thighs. Cover and cook for 7 ”“ 10 minutes or so on each side, until chicken is golden brown on each side and cooked through.

4. Remove chicken to a serving plate. Add the ginger ale to skillet and whisk to deglaze the skillet. Turn heat to high and boil until mixture is reduced in half. Add in remaining ingredients, whisking constantly. Taste and add salt and pepper as desired. Drizzle pan sauce on chicken to serve.

5. Other must- try pan roasted chickens:

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