I pay $2 a pound for boneless skinless thighs.
I guess there are usually breasts sitting next to it for the same price or a bit cheaper, but they are dry and tasteless.
I guess there are usually breasts sitting next to it for the same price or a bit cheaper, but they are dry and tasteless.
I often prefer thighs too, but if you're stuck, you can avoid dry/tasteless breasts if you use a lower heat for most of the cooking process, then blast briefly at higher heat for a rich malliard.
Also, season more aggressively than you expect. A chicken breast is not a steak, you need to work it a bit more for best results. Salt both early and late in the process, consider using a bit of garlic or onion in the oil, or go all the way and add something bold like sriracha before it hits the pan. Dusting with a mixture of flour and a spice blend like old bay is another good approach.