Best One Skillet Sesame Chicken Thighs Recipes

SKILLET SESAME CHICKEN

Skillet Sesame Chicken image

Use this easy copycat recipe for takeout-style sesame chicken. You can make it at home in just 30 minutes for a fresher version that will delight you.

Provided by Spruce Eats Staff

Categories Entree Dinner

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1/4 cup brown sugar
4 tablespoons soy sauce
2 tablespoons sesame seeds (toasted)
2 garlic cloves (minced)
1 large egg
2 tablespoons cornstarch
2 chicken breasts (cut into bite-size pieces)
2 tablespoons sesame oil
Optional: 2 cups rice
Optional: 1 cup broccoli (steamed)
Garnish: more sesame seeds and scallions

Steps:

Enjoy.

Nutrition Facts : Calories 261 kcal, Carbohydrate 19 g, Cholesterol 72 mg, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, Sodium 921 mg, Sugar 11 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g

ONE-SKILLET SESAME CHICKEN THIGHS

One-Skillet Sesame Chicken Thighs image

This is a very good recipe for sesame chicken thighs. Serve with rice and a green vegetable.

Provided by JOSIE

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

¾ cup chicken broth
⅓ cup soy sauce
¼ cup balsamic vinegar
2 tablespoons honey
2 tablespoons white sugar
2 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 teaspoon sesame oil
1 teaspoon red pepper flakes
6 (5 ounce) skinless, boneless chicken thighs, cut in half
2 medium green onions, chopped
1 tablespoon toasted sesame seeds

Steps:

Mix chicken broth, soy sauce, vinegar, honey, sugar, garlic, ginger, sesame oil, and red pepper flakes together in a large skillet over medium heat. When mixture starts to sizzle, add chicken and bring to a boil.
Turn down the heat and let simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving platter, leaving remaining sauce in the skillet.
Turn heat to high and cook until sauce becomes a thick glaze. Remove from heat and pour over chicken. Sprinkle with green onions and sesame seeds.

Nutrition Facts : Calories 265 calories, Carbohydrate 14.2 g, Cholesterol 87.2 mg, Fat 11.7 g, Fiber 0.6 g, Protein 25.2 g, SaturatedFat 3 g, Sodium 1031.5 mg, Sugar 12 g

ONE-SKILLET CRISPY CHICKEN THIGHS

One-Skillet Crispy Chicken Thighs image

A delicious, easy, one-skillet meal of juicy chicken with crispy skin. Thighs are almost impossible to overcook, and the sauce appeals to almost any palate. Use the sauce as is or thicken with a roux to make a gravy. Serve with rice.

Provided by Anonymous

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h5m

Yield 6

Number Of Ingredients 13

Ingredients

1 stick butter, softened
1 large shallot, minced
2 tablespoons chopped fresh parsley
1 clove garlic, crushed
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ tablespoons soy sauce
1 ½ tablespoons red wine
1 tablespoon white sugar
6 bone-in, skin-on chicken thighs, excess fat trimmed
salt and ground black pepper to taste
1 tablespoon olive oil
2 cups chicken stock

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar; mix well.
Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat.
Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 335.9 calories, Carbohydrate 4.9 g, Cholesterol 111.2 mg, Fat 25.9 g, Fiber 0.2 g, Protein 20.2 g, SaturatedFat 12.3 g, Sodium 850 mg, Sugar 2.7 g

SESAME ROASTED CHICKEN THIGHS

Sesame Roasted Chicken Thighs image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
2 tablespoons untoasted sesame seeds, white or black
2 tablespoons tahini
3 cloves garlic, minced or grated
Zest and juice of 1 lemon
Hot sauce, optional
Kosher salt and freshly ground black pepper
8 chicken thighs, bone in and skin on
3 tablespoons finely chopped parsley

Steps:

In a mixing bowl, whisk together the olive oil, sesame seeds, tahini, garlic, lemon zest and juice and hot sauce to taste if using. Season with salt and pepper. Add the chicken and marinate in the refrigerator for 1 hour and up to 8 hours.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Remove the chicken from the marinade and place on the indirect heat side of the grill, skin-side up. Close the grill and cook until golden brown, 15 to 18 minutes. Flip and move to the direct heat side of the grill to char on the other side. Cook until the skin is charred and crispy and the chicken is cooked through; the internal temperature should be 160 degrees F, 2 to 3 more minutes. Remove from the grill and let rest for a few minutes. Garnish with the parsley before serving.

ONE-SKILLET CHICKEN WITH BUTTERY ORZO

One-Skillet Chicken with Buttery Orzo image

Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?

Provided by Claire Saffitz

Categories Bon Appétit Chicken Dinner One-Pot Meal Orzo Pasta Fennel Spring Roast Leek

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt, freshly ground pepper
6 skin-on, bone-in chicken thighs (about 2 pounds total), patted dry
3 tablespoons unsalted butter, divided
1 fennel bulb, chopped, plus fronds, chopped
1 leek, white and pale green parts only, chopped
8 ounces orzo
1/3 cup dry white wine
2 1/2 cups low-sodium chicken broth, divided
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest

Steps:

Preheat oven to 400°F. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can't quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges and skin is deep golden brown, 6-8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10-15 minutes. Transfer chicken to a plate.
Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth 1/2 cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10-15 minutes.
Remove skillet from heat, Taste and add more salt and pepper to your liking; mix in lemon juice and remaining 1 Tbsp. butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest.