Quick & Easy Kid Friendly Chicken
Dinners with Tyler Florence

by Tyler Florence & Kira Akerstorm

Make kid friendly chicken thighs

Pan fry the perfect chicken thighs and create delicious, easy, and wholesome meals that your kids will love.

Looking for a cut of meat that cooks quickly and is super flavorful?

Boneless and skinless chicken thighs are a delicious option; they cook quickly and are moist due to the higher fat content. Pan frying is an easy way to maximize the flavor of the chicken thanks to the golden brown sear they get when pan fried.

Tips:

1. Before pan frying, make sure that your chicken is dry, since even a tiny bit of moisture won’t allow the chicken to brown properly.

2. Season your chicken before it hits the pan to maximize the flavor.

3. Preheat your pan before adding oil to create a non-stick surface.

4. Make sure that you put the chicken into a hot pan to prevent it from sticking.

5. Avoid overcrowding the pan since this won’t allow the chicken to brown properly.

Teriyaki Chicken Thighs with Sweet Potato Wedges

30 min

total time

15 min

active time

2-4

serving size

Roasted Sweet Potato Fries

  • 2 Sweet Potatoes
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 tsp. Kosher Salt
  • ¼ tsp Ground Black Pepper

Pan Seared Chicken Thighs

  • 4 Boneless, Skinless Chicken Thighs
  • 1 tsp. Kosher Salt
  • ¼ tsp. Ground Black Pepper
  • 1 tbsp. Extra Virgin Olive Oil

Teriyaki Sauce

  • 2 cups Carrot Juice
  • 0.5 cup Soy Sauce
  • 0.5 cup Honey
  • 0.25 cup Rice Wine Vinegar
  • 0.25 cup Mirin
  • 1 tbsp. Grated Ginger

Optional for Serving

  • Sliced Green Onions
  • Sesame Seeds
  • Cilantro Leaves

Instructions

1. Make the Sweet Potato Fries

Preheat oven to 350F.

Scrub 2 sweet potatoes clean with a vegetable brush. Cut each sweet potato crosswise in two equal pieces. Continue cutting each piece lengthwise in half. Start cutting each half at an angle into wedges. Place sweet potato wedges in a single layer (to ensure crispy fries) on a baking sheet, drizzle with 2 Tbsp. olive oil, and toss to coat. Season with 1 tsp. salt and ¼ tsp. black pepper. Roast on middle rack for 25 minutes, or until tender and browned.

2. Pan Fry Chicken Thighs

Heat a large skillet over high heat for 2 minutes. Meanwhile, pat dry 4 chicken thighs with paper towels. Season chicken thighs on all sides with 1 tsp. salt and ¼ tsp. black pepper.

Add 1 Tbsp. olive oil to the hot pan, turn heat to medium-high to minimize oil splatter, and place chicken thighs into the pan, facing away from you to avoid the hot oil splattering on you. Sear 3 minutes on each side or until a golden brown crust has been achieved. Remove the chicken thighs from the pan, and set aside onto a plate. Note the chicken thighs won’t be cooked through at this point. Keep the pan on the stove top on medium-high heat; we’re creating the sauce in the same pan. Also, be sure to not clean the pan, you’ll want all that chicken flavor to be infused with the sauce.

3. Carrot Teriyaki Sauce

Pour 2 cups carrot juice into the hot pan, followed by 0.5 cup soy sauce, 0.5 cup honey, 0.25 cup rice wine vinegar, and 0.25 cup mirin. Stir until the honey melts, then bring everything to a boil and reduce heat to a simmer, and let the sauce reduce for 3 minutes. Grate 1 Tbsp. peeled ginger straight into the pan, and let the sauce reduce for 8 minutes, or until it reaches a syrup like consistency. Add the chicken thighs to the pan, and let simmer for another 4 minutes, basting occasionally, or until chicken thighs are cooked through (aim for an internal temperature of 160-170F).

4. Serve & Enjoy

Serve chicken with sweet potato fries, drizzle over sauce and garnish with sesame seeds, green onions, and cilantro if desired.

BBQ Chicken Thighs with Roasted Corn

30 min

total time

15 min

active time

2-4

serving size

Roasted Corn

  • 2-4 Ears of Corn, Husks On

Pan Seared Chicken Thighs

  • 4 Boneless, Skinless Chicken Thighs
  • 1 tsp. Kosher Salt
  • ¼ tsp Ground Black Pepper
  • 1 tbsp. Extra Virgin Olive Oil
  • ¾ cup of your favorite BBQ Sauce

Optional for serving

  • Chopped Chives

Instructions

1. Make Corn

Preheat oven to 350F.

Place 2-4 ears of corn on a sheet pan, and bake on top rack for 25-30 minutes. Cooking corn with the husks on allows the corn to be cooked in its own steam, resulting in a more flavorful outcome.

2. Pan Fry Chicken

Rinse 4 chicken thighs under running cold water and pat dry with paper towels. Season chicken thighs on all sides with 1 tsp. salt and ¼ tsp. black pepper.

Heat a large ovenproof skillet over high heat for 2 minutes. Add 1 Tbsp. olive oil to the hot pan, turn heat to medium-high, and place chicken thighs into the pan, facing away from you to avoid hot oil splattering on you. Sear 3 minutes on each side or until a golden brown crust has been achieved.

Brush the chicken thighs with ¾ cup of BBQ sauce, and place the pan in the oven on middle rack, and roast for 15 minutes or until chicken is cooked through (aim for an internal temperature of 160-170F).

3. Peel Corn

Remove the corn from the oven (you’ll know it’s ready when it feels like a soft avocado), and let cool for 5 minutes. Peel the husks back, remove the silk, and tie husks to a knot (or remove them completely).

4. Serve & Enjoy

Serve chicken thighs with corn, and extra BBQ sauce (optional). Garnish with chives if desired.

One Pot Chicken Thighs with Coconut Curry Rice

30 min

total time

15 min

active time

2-4

serving size

Vegetables

  • 1 Yellow Onion
  • 1-inch piece Ginger
  • 4 cloves Garlic
  • 2 Carrots
  • 1 cup Frozen Peas

Pan Seared Chicken Thighs

  • 4 Boneless, Skinless Chicken Thighs
  • 1 tsp. Kosher Salt
  • ¼ tsp Ground Black Pepper
  • 1 tbsp. Extra Virgin Olive Oil

Sauce

  • 1 cup Basmati Rice
  • 1 cup Chicken Stock
  • 1 cup Canned Coconut Milk
  • 2 tsp. Curry Powder
  • 1 pinch Kosher Salt

Optional for serving

  • Sliced Green Onions
  • Cilantro Leaves

Instructions

1. Prepare Chicken

Pat dry 4 chicken thighs with paper towels.

2. Prepare Vegetables

Peel and dice 1 yellow onion. Peel 1 inch piece ginger with the help of a spoon. Cut the ginger lengthwise into thin planks, then stack the planks and cut into thin slices. Continue cutting crosswise to form small dice. Peel, and whack 4 cloves of garlic with the back of your knife and mince to match the size of the onions. Combine onions, garlic, and ginger in a bowl. Scrub 2 carrots clean and slice into ¼” thick coins, and place in a bowl. Rinse 1 cup frozen peas under running cold water and put into a small bowl.

3. Pan Fry Chicken

Heat a large skillet over high heat for 2 minutes.

Add 1 Tbsp. olive oil to the hot pan, turn heat to medium-high, and place chicken thighs into the pan, facing away from you to avoid hot oil splattering on you. Sear 3 minutes on each side or until a golden brown crust has been achieved. Remove the chicken thighs from the pan, and set aside onto a plate. Note that the chicken thighs won’t be cooked through at this point. Keep the pan on the stove top on medium heat; we’re creating the sauce in the same pan. Also, be sure to not clean the pan, you’ll want all that chicken flavor to be infused with the sauce.

4. Create Sauce

Add the onions, garlic, and ginger into the pan, and saute for 2 minutes or until slightly caramelized (browned on the edges). Add 1 cup rice, and saute for 1 minute to infuse more flavor to the rice. Add 1 cup chicken stock, 1 cup coconut milk, and 2 tsp. curry powder. Add the carrots and chicken thighs to the sauce, and season with a pinch of salt. Let simmer, uncovered, for 12 minutes or until rice is tender (add more liquid if needed), and the chicken thighs are cooked through (aim for an internal temperature of 160-170F). Sprinkle the thawed peas on top, and garnish with sliced green onions, and cilantro.

5. Serve & Enjoy

Serve chicken and rice with additional cilantro and green onions if desired.

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