When the recipe calls for precooked chicken, sautéing has several advantages. I tasted bagged precooked chicken before, let’s just say home cooked meat tastes better. The convenience factor is not huge either when you consider that half a dozen boneless skinless chicken pieces can be ready in 14 to 18 minutes. Why buy tasteless precooked chicken when you can sauté the meat in the fry pan in such a short time? The challenge with all precooked meat is keeping it tender and juicy. Oven roasting is definitely more time consuming, not to mention how easy it is to dry out the meat. Remember, that precooked meat should be fully cooked and juicy. Keep the flavouring simple. If you have the time for pre-salting, keep the salted meat wrapped in the fridge overnight or place it on the counter for a couple of hours before cooking. Suffice to say, the meat must be either fresh or fully thawed. But that holds true for any type of meat preparation.

Sautéed Boneless Skinless Chicken Thighs

5 skinless, boneless chicken thighs, in similar size
2 Tbsp olive oil
3 Tbsp butter
1 garlic clove, crushed

  • Wash the chicken thighs and dry them with paper towel. Leave the thighs in whole, you will have better control cutting up the cooked meat.
  • Salt the meat to taste on both sides.
  • Preheat the oil and the butter in a large non stick fry pan over medium heat. Use enough fat to cover the bottom of the pan.
  • Add the crushed garlic to the pan.  
  • Place the chicken in the pan.
  • Sear the meat on both sides, but do not burn.
  • Scoop out the garlic and discard.
  • Adjust the heat so meat does not brown. Continue to sauté. Don't pierce the meat with a fork, use kitchen thongs to turn the meat. Don’t cover the pan, if you do, the cooking will accelerate but the meat will release its juices and you do not want that. From the time I placed the thighs in the pan to the end, I counted 17 minutes . Depending on the stove’s temperature setting and the size of the thighs, the cooking time can vary.
  • Check the chicken for doneness. There should be no pink and the juice should run clear.
  • Remove the chicken from the pan with a pair of tongs to cool.
  • Let the thighs cool to room temperature before cutting.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!