Skillet Chicken Thighs over Cauliflower Rice

Skillet Chicken Thighs over Cauliflower Rice

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!

 

Quick Note:  This post contains affiliate links.  Please read my disclosure statement for more details.

 

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.  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.

 

crispy chicken thighs over cauliflower rice

 

Ingredients for Skillet Chicken Thighs over Cauliflower Rice

8 chicken thighs, bone-in, skin on

16 oz frozen cauliflower rice (steamed per directions on bag)

1/4 to 1/2 cup dill pickle juice

1-1/2 cups chicken broth

2 Tbsp olive oil

1 Tbsp minced garlic

salt and pepper to taste

 

How to Make Skillet Chicken Thighs over Cauliflower Rice

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.

 

Skillet Chicken over Cauliflower Rice

Skillet Chicken Thighs with Cauliflower Rice

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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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8

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

Leftovers will stay fresh for up to 3 days in the refrigerator.  Store in airtight containers.  I like to use BPA-free glass containers with locking lids. 
Tried this recipe?Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

 

Want to Make your Own Cauliflower Rice? See below:

 

How to Make Cauliflower Rice

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 SKILLET CHICKEN THIGHS LAST IN THE FRIDGE?

Leftovers will stay fresh for up to 3 days in the refrigerator.  Store in airtight containers.  I like to use BPA-free glass containers with locking lids.  Check out this 20-piece set of glass food storage containers with locking lids.  These containers are great for meal prep, too!

 

If you try this recipe, let me know.  I’d love to hear from you!

 

Please try these easy Low Carb & Keto recipes from My Kitchen Serenity:

Stuffed Chicken Breasts

Stuffed Bell Peppers

Strawberry Cheesecake Squares

Buffalo Chicken and Bacon Wraps

Pork Curry over Cauliflower Rice

Baked Egg in Avocado with Bacon and Cheese

 


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