Pan-Seared Chicken Thighs Recipe
Pan-Seared Chicken Thighs are an easy and delicious dinner option, featuring juicy, tender chicken with a crispy skin. With a simple dry rub and quick pan-searing method, this recipe is ready in just 25 minutes. It's perfect for busy weeknights, offering restaurant-quality flavor with minimal effort.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
- Diet: Gluten Free
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)
Instructions
-
Heat olive oil or ghee in a large, heavy-bottomed skillet over medium heat until hot.
-
Combine all dry rub ingredients in a bowl and rub onto the chicken thighs.
-
Place chicken skin-side down in the skillet. Cover and cook for 7 minutes.
-
Flip the chicken over, cover again, and cook for an additional 8-12 minutes.
-
Reduce heat to medium-low. Add minced garlic and sauté for 1 minute.
-
Pour in the chicken broth to scrape up any browned bits from the skillet.
-
Serve the chicken with the broth sauce and garnish with fresh parsley, if desired.
Notes
-
For boneless, skinless chicken thighs, reduce cooking time by 5 minutes on the first side and 6-7 minutes on the second side.
-
Feel free to adjust the spices to your taste. Add cayenne for heat or thyme for a different flavor profile.
-
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven with a splash of chicken broth.
Find it online: https://recipesbyjanet.com/pan-seared-chicken-thighs-recipe/
