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. Low Carb, keto, and gluten free!
Quick Note: This post contains affiliate links. Please read my disclosure statement for more details.
You may be wondering “why pickle juice” but it adds a unique flavor to chicken! If you’ve ever eaten chicken or turkey that has been brined in pickle juice, you’ll know exactly what I’m talking about. Moreover, if you’ve ever eaten chicken from chick-fil-a you know how wonderful dill pickle and chicken go together. Adding a little bit of pickle juice to these chicken thighs adds a delightful flavor. You could tone down the pickle flavor by adding less pickle juice, but I recommend trying the recipe as is!
How to Make Delicious Chicken in a Skillet
Season the chicken thighs with freshly ground black pepper and sear both sides in a large pan until the skin is golden brown. Once all 8 chicken thighs are browned, add the pickle juice and 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 with tongs 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.
How to Make Cauliflower Rice
Pulse 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 set aside. TIME-SAVING TIP: Purchase frozen cauliflower rice.
To make the pan sauce, add remaining chicken broth to the first 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. Taste and season with additional salt and pepper, if desired. Serve chicken thighs over a bed of cauliflower rice and drizzle with pan sauce. Garnish with chopped fresh parsley, if desired.
- 8 chicken thighs, bone in, skin on
- 2 tbsp olive oil, divided
- 1 tbsp minced garlic
- 1/4-1/2 cup dill pickle juice
- 1-1/2 cup chicken broth, divided
- salt and pepper, to taste
- 1 head of cauliflower or 16 oz frozen cauliflower rice
In a large 12” oven-proof skillet with deep sides, heat one tablespoon extra virgin olive oil and minced garlic over medium-high heat for 1-2 minutes, stirring occasionally.
Season the chicken thighs with freshly ground black pepper, to taste. Working in batches, place 4 chicken thighs in hot skillet, skin side down, and sear until the skin is golden brown and releases easily from the bottom of the skillet. Turn thighs and repeat on the other side.
Remove browned chicken thighs from skillet and keep warm. Add another tablespoon of olive oil to pan and repeat process with the remaining 4 chicken thighs.
Once all 8 chicken thighs are browned, return the first 4 thighs to the pan. Arrange thighs in a single layer and add the pickle juice and ½ 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 with tongs 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.
While the chicken is cooking, prepare the cauliflower “rice” by breaking the cauliflower into florets. Pulse florets in a food processor or grate by hand with a rectangular box grater to create rice-sized pieces.
Once grated, dry cauliflower “rice” thoroughly by placing on paper towels or clean kitchen towels. Press lightly with another layer of paper towels or clean fabric to remove as much excess water as possible before cooking.
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 set aside.
ALTERNATE TO FRESH CAULIFLOWER: Purchase frozen cauliflower rice and cook according to package directions.
To make the pan sauce, add remaining cup of chicken broth to the first 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.
Serve chicken thighs over a bed of cauliflower rice and drizzle with pan sauce.
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:
Buffalo Chicken and Bacon Wraps
Pork Curry over Cauliflower Rice
Baked Egg in Avocado with Bacon and Cheese
