MAPLE PECAN CHICKEN THIGHS
(GLUTEN FREE, GRAIN FREE, DAIRY FREE, PALEO)
I’ve recently become such a fan of chicken thighs. They’re pretty much impossible to overcook, they’re so much more flavorful and tender than chicken breasts, and they are so versatile. I love recipes that are both sweet and savory; the sweet maple syrup and pecans really complement the chicken thighs and Brussels sprouts. After cooking the chicken thighs, I let this sauce simmer and it really caramelizes the meat. You have to try this one!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Lunch, Dinner
1 package chicken thighs (about 8 thighs)
2 TBL olive oil
1/4 cup pure maple syrup
1 cup Brussels sprouts, pre-boiled
In a large skillet, brown chicken thighs in olive oil. Sear for 3 minutes each side before reducing heat.
Once chicken thighs are no longer pink, add in remaining ingredients.
Let simmer on low for 30 minutes.
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2 Comments on “MAPLE PECAN CHICKEN THIGHS”
I love sheet pan recipes!
Is there a category for thyroid disorders-hypo and hyper?
Me too! I’m not sure what you’re asking?