Basil Chicken Thighs
A fragrant and savory dish featuring tender chicken thighs infused with the fresh, peppery aroma of sweet basil.
Ingredients
- •8 boneless, skinless chicken thighs
- •3 tablespoons olive oil
- •4 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1/2 cup low-sodium chicken broth
- •3 tablespoons soy sauce
- •1 tablespoon honey
- •2 cups fresh sweet basil leaves, packed
- •1/2 teaspoon red pepper flakes (optional)
- •Salt and black pepper to taste
Instructions
- 1
Pat the chicken thighs dry with paper towels and season both sides lightly with salt and pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat.
- 3
Add the chicken thighs to the skillet and sear for 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- 4
In the same skillet, add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- 5
Whisk together the chicken broth, soy sauce, honey, and red pepper flakes in a small bowl, then pour the mixture into the skillet.
- 6
Simmer the sauce for 3-4 minutes until it slightly thickens and reduces.
- 7
Return the chicken to the skillet, tossing to coat thoroughly in the sauce.
- 8
Stir in the fresh basil leaves and cook for just 30-60 seconds until the basil is wilted but still vibrant green.
- 9
Serve immediately over steamed jasmine rice or rice noodles.
💡 Chef tips
- Use Thai basil if you prefer a slightly spicier, anise-like flavor profile.
- If you want a thicker sauce, stir in a teaspoon of cornstarch mixed with a tablespoon of water during the simmering step.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
✅ How it should turn out
The chicken should be succulent and glazed in a glossy, savory-sweet sauce, with the bright, aromatic scent of basil permeating every bite.