cooked through and the sauce in the pan reduces into a light, sticky glaze.
4. Rest and serve:
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing and serving.
Notes & Tips
• You can use boneless chicken breasts or tenders instead of thighs, but thighs stay juicier. If using breasts, slice them in half or pound to ½-inch thickness so they cook evenly without burning the glaze.
Chicken
• The oil helps prevent sticking and gives the sauce a glossy finish,
