Pan-Seared Chicken Thighs Recipe

Why You’ll Love This Recipe

This recipe is a fantastic option for a fast weeknight meal. The combination of a simple dry rub and pan-searing results in crispy, juicy chicken thighs. It's easy to make, requires minimal cleanup, and delivers restaurant-quality flavor in no time.

Ingredients

• 2 lbs. chicken thighs, bone-in with skin

• 2 tablespoons olive oil or ghee

• 1 teaspoon salt

• 1 teaspoon garlic powder

• ½ teaspoon smoked paprika

• ½ teaspoon onion powder

• ¼ teaspoon parsley

• ¼ teaspoon oregano

• ¼ teaspoon black pepper

• 3 garlic cloves, minced

• ⅔ cup chicken broth

• Fresh parsley for garnish (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat oil or ghee in a large, heavy-bottomed skillet over medium heat until hot.

2. Combine all dry rub ingredients in a bowl and rub onto the chicken thighs.

3. Place chicken skin-side down in the skillet. Cover and cook for 7 minutes.

4. Flip the chicken over, cover again, and cook for an additional 8-12 minutes.

5. Reduce heat to medium-low. Add minced garlic and sauté for 1 minute.

6. Pour in the chicken broth to scrape up any browned bits from the skillet.

7. Serve the chicken with the broth sauce and garnish with fresh parsley, if desired.

Servings and Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

Variations

• Boneless, Skinless Chicken Thighs: You can use boneless, skinless chicken thighs. Just reduce the cook time to 5 minutes on the first side and 6-7 minutes on the second side.

• Spices: Feel free to adjust the spice blend according to your taste. Add cayenne for heat or thyme for a different flavor profile.

Storage/Reheating

• Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the chicken in a baking dish with a splash of chicken broth, and bake at 350°F until heated through.

FAQs

1. Can I use boneless chicken thighs for this recipe?

Yes, boneless, skinless chicken thighs can be used, but the cooking time will need to be reduced.

2. What kind of pan is best for this recipe?

A heavy-bottomed skillet or cast-iron skillet works best for an even cook and crispy skin.

3. Can I make this with chicken breasts?

While this recipe is designed for chicken thighs, you can use chicken breasts. Just be sure to adjust the cooking time accordingly, as breasts cook faster.

4. Can I use butter instead of olive oil or ghee?

Yes, butter is a great alternative to olive oil or ghee.

5. Can I freeze the cooked chicken?

Yes, you can freeze cooked chicken thighs for up to 3 months. Make sure to store them in an airtight container.

6. How do I make the chicken more flavorful?

Marinate the chicken thighs in the dry rub for a few hours or overnight for even more flavor.

7. Should I cover the chicken while cooking?

Yes, covering the chicken while cooking helps retain moisture and ensures the chicken is cooked through.

8. Can I make this recipe in the oven?

While this recipe is best suited for pan-searing, you can finish cooking the chicken in the oven at 375°F after searing the skin.

9. Can I add vegetables to the skillet?

Yes, vegetables like potatoes, carrots, or onions can be added to the skillet after searing the chicken for a one-pan meal.

10. Is the broth optional?

The broth is not strictly necessary but adds flavor and moisture to the chicken, making it more juicy and tender.

Conclusion

Pan-Seared Chicken Thighs are a perfect weeknight meal that's quick, easy, and full of flavor. Whether you prefer bone-in or boneless, this recipe is flexible and yields tender, juicy chicken every time.

Print