Pan-seared chicken thighs simmered with fresh garlic, chicken broth, and pickle juice. The pickle juice adds a delicious brine flavor. Serve over a bed of cauliflower rice, topped with flavorful pan juices. This easy chicken thigh recipe is low carb, keto, and gluten free!
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Welcome to My Kitchen Serenity! You may be wondering “why pickle juice” but I can assure you it definitely adds a unique flavor to chicken! If you’ve ever eaten chicken or turkey that has been brined in dill pickle juice, you know exactly what I’m talking about. Moreover, if you’ve ever eaten chicken from chick-fil-a you know how wonderful pickle juice and chicken go together.
If you love the twang of dill pickle juice, you’ll also love the lemon twang of my Lemon Pepper Chicken cooked in fun foil packets! For now, let’s get back to this awesome chicken dinner recipe!
Why We Love This Recipe
Adding pickle juice to these chicken thighs during the cooking process adds that delightful flavor; it’s not overpowering at all, it’s just a hint of pickle juice flavor. So don’t throw out your leftover pickle juice!
If you’re looking for more ways to use leftover dill pickle juice, check out this article from Garden and Gun Ten Ways to Use Leftover Pickle Juice.
Ingredients
please scroll down to the Recipe Card for detailed ingredient information
Chicken thighs – use bone-in, skin on for the best flavor and juicy chicken
Frozen cauliflower rice (steamed per directions on bag) – love this shortcut!
Dill pickle juice – you can easily double for more flavor!
Chicken broth
Olive oil
Minced garlic – keep a jar of minced garlic in your refrigerator; it’s easy and handy for all your recipes.
Salt and pepper to taste – taste test for flavor first, before adding salt.
Directions
STEP 1: Add olive oil and minced garlic to large skillet. Saute for 1-2 minutes. Season the chicken thighs with black pepper and sear both sides over medium-high heat until the skin is golden brown.
STEP 2: Once the chicken thighs are browned, add pickle juice and 1/2 cup chicken broth to the pan. Bring liquid to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes, then turn each thigh over and continue cooking another 30 minutes or until the meat is very tender. Once tender, remove chicken thighs from skillet to a separate platter. Cover and keep warm.
STEP 3: Make the pan sauce: add remaining cup of chicken broth to the skillet and bring to a boil, then reduce heat to simmer. Scrape brown bits from bottom of pan with a wooden spoon and continue cooking until the sauce reduces by one half. While the pan sauce is reducing, prepare the cauliflower rice per the directions on the bag. Serve chicken thighs over a bed of cauliflower rice and drizzle with pan sauce.
Tips and Faqs
How Do I Make Cauliflower Rice
To make your own cauliflower rice using fresh cauliflower, pulse 1 head of cauliflower florets in a food processor or grate by hand to create rice-sized pieces. Heat 1 tablespoon olive oil in a medium skillet over medium heat before adding cauliflower. Cook for 1-2 minutes, stirring constantly. Reduce heat to low, cover and steam for approximately 5 minutes, or until cauliflower is tender. Remove from heat and serve as desired.
How Long Will Leftovers Last
Store leftovers in the refrigerator for up to 3 days. Store in airtight containers. I like to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco. These containers are great for meal prep, too! Available now on Amazon.
If you tried this delicious recipe, please be sure to let me know how it turned out in the comments below!
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Skillet Chicken Thighs with Cauliflower Rice
Ingredients
- 8 chicken thighs, bone in, skin on
- 16 oz frozen cauliflower rice
- 1 tbsp minced garlic
- 1-1/2 cup chicken broth, divided
- 1/4-1/2 cup dill pickle juice
- 2 tbsp olive oil, divided
- salt and pepper, to taste
Instructions
- Add olive oil and minced garlic to large skillet. Saute for 1-2 minutes. Season the chicken thighs with black pepper and sear both sides over medium-high heat until the skin is golden brown.
- Once the chicken thighs are browned, add pickle juice and 1/2 cup chicken broth to the pan. Bring liquid to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes, then turn each thigh over and continue cooking another 30 minutes or until the meat is very tender. Once tender, remove chicken thighs from skillet to a separate platter. Cover and keep warm.
- Make the pan sauce: add remaining cup of chicken broth to the skillet and bring to a boil, then reduce heat to simmer. Scrape brown bits from bottom of pan with a wooden spoon and continue cooking until the sauce reduces by one half. While the pan sauce is reducing, prepare the cauliflower rice per the directions on the bag. Serve chicken thighs over a bed of cauliflower rice and drizzle with pan sauce.
Notes
Please try these easy Low Carb & Keto recipes from My Kitchen Serenity:
Pork Curry over Cauliflower Rice
Baked Egg in Avocado with Bacon and Cheese
