This recipe owes a big thank-you to my dear friend Kate. She discovered it. It’s located here.
It was quick and easy to put together. My one recommendation would be – make sure to use skin-on chicken thighs. I used boneless, skinless thighs because that is all I had and I tend to make them all the time. It was delicious – don’t get me wrong – but I think more flavor would’ve been sucked into the chicken if it had some skin on it.
I ate this was a nice side of zucchini noodles 🙂 and used the juice in the pan to top them off with some extra flavor.