Pan-Fried Chicken Thighs with Honey Balsamic Topping

Servings: | Prep Time: | Cook Time:


  • 2 lbs. Chicken Thighs

Dry Rub:

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Prepare rub, then spread evenly over the chicken thighs. Heat pan to medium, and then add 3 T. Lemon Olive Oil. Cook Chicken turning as necessary to fuly cook and brown well. Remove to a serving pan when done.

Combine 1/4 C. Honey Balsamic and 1 T. Dijon Mustard. Whisk until blended. Now, slowly whisk in a combination of 1/4 C. Lemon Olive Oil and 2 T. Porcini Oil. Pour dressing over the Chicken and top with the sliced scallions and serve.