Pan Roasted Chicken Recipe with Ginger Ale Pan Sauce

March 04, 2014

Many pan roasted chicken recipes call for skin-on chicken and then direct you to sear the chicken and roast it in the oven. I used bone-in skinless chicken, dusted it with a flour mixture, seared over medium heat but then I “roasted” the chicken by keeping the heat medium and putting a cover on the skillet. The chicken was perfectly cooked, and the sauce is a revelation. A new go-to chicken recipe ~ don’tcha love it when that happens?

4 skinless chicken thighs (or 2 skinless chicken breasts cut in half and pounded slightly to flatten)
2 teaspoons salt
1/2 cup flour (use your fave)
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons vegetable oil

1 cup ginger ale (NOT diet)

1 tablespoon spicy brown mustard (or other favorite mustard)
3 tablespoons white wine vinegar
1 tablespoon cream
1 teaspoon cayenne pepper sauce

Salt and pepper to taste

Sprinkle both sides of chicken thighs with salt and let chicken come to room temperature – 30 to 60 minutes on your counter top should do it. Mix together the flour, paprika, garlic powder and onion powder...
See the full directions on my site

Nutritions

Calories
105

Sodium
620mg
25% DV

Fat
7g
11% DV

Protein
4g
8% DV

Carbs
10g
3% DV

Fiber
1g
4% DV