These Pan-Seared Chicken Thighs are delicious; they’re seasoned with dry rub and cooked entirely in a skillet, turning out to be crispy on the outside and juicy on the inside. This quick weeknight dinner recipe only takes about 25 minutes to complete.
These pan-seared chicken thighs are the simplest weeknight dinner, and since they only require one skillet, cleanup is a breeze.
I’ve developed a collection of go-to chicken recipes, like my air fryer chicken thighs and Instant Pot whole chicken, both of which are anything but bland and boring. You see, I used to find chicken bland and boring, but not anymore.
The full ingredient list is below in the recipe card; this list is intended to provide additional clarification on a few of the ingredients.
Chicken thighs – I used bone-in, skin-on chicken thighs when I tested this recipe; if you use boneless, skinless chicken, you’ll need to adjust the cook time (see notes below).
Step 1: Heat oil. In order to begin, heat the oil or butter in a heavy skillet over medium heat. By the time we add the chicken, we want the oil to be hot.
Step 2: Make the dry rub. Next, combine all the ingredients for the dry rub in a bowl, and then use your hands to coat the chicken thighs completely with the dry rub.
Step 3: Cook the chicken. Put the chicken in the skillet skin side down, cover it with a lid, and cook it for 7 minutes. Then, turn the chicken over, cover the pan, and cook for an additional 8 to 12 minutes.
The last step is to turn the heat down to medium-low, add the minced garlic, and cook for one minute before adding the broth and scraping up any browned bits from the pan.
-Make sure the skillet is deep and roomy enough to accommodate all 4 chicken thighs without crowding the pan.
-Always begin by cooking the skin so that it becomes nice and crispy, then flip it over so that it can finish cooking.
-Once the chicken is in the skillet, do not move it around; if it stays in one spot for the first seven minutes, the skin will become crispy.
Yes, you will adhere to the same procedures but shorten the cooking time. Cook the chicken for 5 minutes on the first side and 6-7 minutes on the second side if you choose to go this route.
You’ll be left with a “sauce” made of broth, garlic, and seasoning after adding the broth, which you can spoon over the chicken to create an incredibly moist chicken recipe. You could make my chipotle aioli to go with it as well.
For up to three days, keep them in a refrigerator container that is tightly closed. Place the chicken in a baking dish with some chicken broth and reheat in the oven at 350 degrees. PureWow has a great article on how to reheat chicken.
Please leave a comment and star rating if you made this recipe. Thanks! .
COOK’S NOTES FOR STOVE TOP CHICKEN THIGHS
HOW TO STORE COOKED CHICKEN THIGHS
THE BEST STOVE TOP CHICKEN THIGHS
This Stove Top Chicken Thighs recipe is all about the technique and is quick enough for a Thursday night dinner or even a dinner party. Crispy yet tender and mouthwatering chicken thighs are produced when the thighs are cooked in olive oil and then finished with butter, garlic, and chicken broth.
I cook with our waistlines in mind, so did I mention that this recipe is affordable, ketogenic, and paleo-friendly, too? Because IT IS.
Whether it’s chicken breasts or chicken thighs, pan-seared chicken almost always turns out dry and flavorless. But all of that is about to change thanks to this recipe for stovetop chicken thighs. Visit this page to see these mouthwateringly marinated oven-baked chicken thighs if you’re looking for an oven recipe.
FAQ
How long does it take for a chicken thigh to fry?
The average time to deep fry chicken thighs is between 12 and 18 minutes. The best way to determine when a chicken is done, especially if you’re new to this, is to check the internal temperature. 165 °F is the safe temperature for chicken thighs.
What is the best method for cooking chicken thighs?
The chicken thighs must be baked for 50 minutes at 400 degrees F. This will enable the meat to become juicy and the skin to become crispy. Simply poke the chicken with a knife if you’re unsure whether it’s done. If the juices run clear it’s done.
How long does it take to cook chicken in a frying pan?
Pan-fried chicken breast recipe 2. If the chicken breasts have skin, place it skin-side down in the hot oil and cook for two to three minutes, or until browned. Then, flip the food over, close the lid, and cook for 7-8 minutes, or until it is thoroughly cooked.
How long should you pan fry boneless chicken thighs?
Cook the chicken thighs for 5 to 6 minutes on one side in a pan or skillet with 2 to 3 tbsp of heated oil. Turn the chicken thighs over and cook for an additional 4 to 5 minutes on medium heat, or until golden all over.
