You will love these easy and tasty Pan Seared Chicken Thighs! Ready in less than 30 minutes with just a few ingredients, this recipe is great for quick and healthy weeknight dinners.
I’ve made these pan seared chicken thighs on the stove top so many times, and they always come out perfect.
Chicken Thighs are a well-loved staple in my house. When I need a quick and easy meal that I know everyone will love, I always make chicken thighs like my Chicken Thighs With Potatoes or Chicken Thighs And Vegetables. These Air Fryer Chicken Thighs are also always a bit hit and super adaptable.
This recipe is amazing and I’m sure you’ll love it as much as we do. They’re crispy on the outside, tender on the inside, and full of flavor. The pan sauce is so easy to make and elevates the whole dish. Once you try this gluten-free and keto recipe, it’ll become a staple in your house too!
Ingredients & Substitutions
Bone-in Chicken thighs — I use skin-on chicken thighs too, so the outside gets crispy while the inside stays tender and moist.
Olive oil — I like extra virgin olive oil, but you can also use neutral oils like avocado or vegetable for cooking.
Seasonings — A blend of garlic powder, paprika, onion powder, and dried oregano. You can make this recipe also with my homemade BBQ or Cajun seasoning. You can also get creative and make your own spice blends!
Garlic — I use 2 cloves, but you can adjust the amount to your liking.
Chicken broth — Use your preferred chicken broth to make the pan sauce. If you don’t have chicken broth on hand, you can also make the sauce with vegetable broth or white wine.
Fresh herbs — Garnish with fresh parsley or feel free to use any fresh herbs you like. This recipe is also great with rosemary, thyme, or cilantro, depending on what you’re serving it with.
How to make Pan Seared Chicken Thighs
Season the chicken thighs:
Pat chicken thighs dry with paper towels to remove excess moisture.
In a small bowl, mix the spices. Then, sprinkle the seasoning mixture evenly over both sides of each chicken thigh.
Sear the chicken, make the pan sauce:
In a skillet, heat olive oil over medium high heat. Then, place the seasoned chicken thighs in (chicken skin side down). Let them sear undisturbed for 3 minutes. Then, flip the chicken and sear the other side for another 3 minutes.
Add the minced garlic and sauté it briefly. Reduce the heat to medium-low and pour in the chicken broth. Scrape the bottom of the pan to release any flavorful bits.
Cook the chicken in the broth for 7-10 minutes until it reaches the internal temperature of 165°F inside.
Rest and garnish:
When the chicken finishes cooking, take it off the heat and allow it to rest for a few minutes.
Then, garnish it with fresh parsley, squeeze some lemon juice (optional) and enjoy your delicious Pan Seared Chicken Thighs!
Olivia’s Recipe Tips
- I highly recommend trying my homemade chicken broth It adds so much flavor to the sauce!
- Be careful not to flip or move the chicken too soon. Once it’s ready, the chicken thighs will self-release from the pan without much effort at all.
- I always let the chicken rest for at least 5 minutes before serving. This allows the juices to redistribute and keeps the meat moist and tender.
How To Store Leftovers
To Store: Transfer the cooled leftovers to an airtight container and keep them in the fridge for up to 4 days.
To Freeze: Pan seared chicken thighs are freezer-friendly! Once they’re completely cool, store the leftovers in a freezer-safe bag or container and freeze for up to 3 months.
To Reheat: I like use the oven or air fryer until warm. This keeps the skin crispy.
What To Serve with Pan Seared Chicken Thighs
Grains: My family loves pan seared chicken thighs with delicious side dishes such as fluffy rice and Mediterranean quinoa salad. You can also serve it with cauliflower rice, a great alternative to traditional grains.
Veggies: Try it with roasted cauliflower, broccoli, mushrooms, roasted brussels sprouts, sweet potato, air fryer green beans, or roasted vegetables.
Potatoes: Chicken thighs and potatoes are so good together. I love this recipe with potatoes au gratin, mashed potatoes, crispy air fryer potato wedges, or this easy roasted potato salad.
Salad: These pan seared chicken thighs are perfect with my Mediterranean salad or my couscous salad.
Frequently Asked Questions
Absolutely! This recipe is incredibly versatile and works with chicken drumsticks, boneless skinless thighs, or chicken breasts if you prefer. Just keep in mind that if you use a cut of meat without skin, it won’t have that same crispy texture. You’ll also need to adjust the cooking time depending on what type of chicken you use.
I always recommend using a meat thermometer to test the internal temperature. Insert it into the thickest part of the chicken thigh, and it should register at least 165°F.
You can easily switch this recipe to use boneless chicken thighs if you prefer. But the cooking time will be slightly shorter.
More Chicken Thigh Recipes
More chicken recipes? Try these ones below:
Pan Seared Chicken Thighs
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Ingredients
- 6 chicken thighs bone-in with skin
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- salt and black pepper to taste
- 2 garlic cloves minced
- 1/2 cup chicken broth
- fresh parsley for garnish chopped
Instructions
- Pat the chicken thighs dry with paper towels to remove excess moisture.
- In a small bowl, mix garlic powder, paprika, onion powder, dried oregano, salt and pepper. Sprinkle this seasoning mixture over both sides of each chicken thigh, ensuring even coverage.
- In a skillet, heat olive oil over medium heat. Make sure the pan is hot before adding the chicken to achieve a crispy skin.
- Place the seasoned chicken thighs in the hot skillet, skin side down. Allow them to sear undisturbed for 3-5 minutes or until the skin is golden brown and crispy. Flip the thighs and sear the other side for an additional 2-3 minutes.
- Add minced garlic to the skillet. Sauté briefly until aromatic, being careful not to burn the garlic.
- Reduce the heat to medium-low. Pour chicken broth into the skillet, scraping the bottom to release any flavorful bits. Allow the broth to simmer, creating a delicious sauce.
- Continue cooking the chicken in the broth for about 7 to 10 minutes or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from heat, garnish it with fresh parsley, and enjoy!
Tips
- Dry the chicken thighs thoroughly with a paper towel before seasoning them.
- Use homemade chicken broth for even more flavor.
- Allow the chicken 5 minutes to rest before serving.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Joann Giancane says
These are the best! My husband even said these thighs were the best he ever had and he’s not a big chicken fan. Thank you and keep the great recipes coming.
Olivia Ribas says
That’s amazing! So happy to hear that 😉