Try these easy pan-fried chicken thighs for a great, flavorful alternative to chicken breasts. I use boneless skinless thighs, which are ready in less than 20 minutes!
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❤️ Why you'll love it
Compared to other cuts of chicken meat, chicken thighs are often lower in price, making for an affordable meal for you and your family. They are also really juicy and packed full of flavor.
Pan-frying is a great way to make the most of the chicken thighs, especially as it helps the skin get crispy and absorb any seasonings and marinades. It also makes a great family dinner served with veggies!
🧾 Ingredients Used
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You only need a few ingredients to make pan-seared chicken thighs.
- Boneless skinless chicken thighs: You can easily get this from your local grocery store or butcher. You can also use bone-in or boneless chicken thighs.
- Homemade chicken seasoning: My easy homemade chicken spice rub is made using pantry staples like garlic powder, onion powder, smoked paprika, and black pepper, among others.
- Olive oil: You can use your favorite cooking oil.
- Chicken broth (optional): You only need chicken broth for bone-in chicken thighs. The broth helps keep the thighs nice and moist as they cook in the final stages of this recipe.
🔪 How To Make This Recipe
Here's how to make this easy weeknight dinner recipe.
- Wash and pat dry the chicken thighs with a paper towel.
- Rub the chicken seasoning liberally all over the thighs. Make sure you also rub the sides of the chicken thighs.
- Pour olive oil into a frying pan or a large cast-iron skillet.
- When heated, arrange the chicken pieces in a single layer on the hot skillet.
- Brown the chicken on both sides for 5 minutes each, on medium-high heat, until it is golden brown.
For Bone-in Chicken Thighs
- Cook the chicken for 8 minutes on one side on medium high heat.
- Flip the chicken, then cook for 8-10 minutes.
- Pour the chicken broth into the pan, and scrape the browned bits from the cast iron pan.
- Turn the heat to medium low and cook for 5 minutes or until the internal temperature reaches 165F. I use a meat thermometer to check this.
🥫 Storing and Reheating Chicken Thighs
Once cooked, your pan-roasted chicken thighs can be kept safely in the refrigerator for 3-4 days in an airtight container. You can also freeze for about six months.
To reheat your frozen chicken thighs, thaw them first by placing them into your refrigerator for a few days. Then reheat on the stove top in a pan or in the oven.
💭 Tips and Variations
- Add some veggies to the pan to fry with the chicken.
- Add chili powder or cayenne pepper to the chicken if you like spicy food. You can also jazz It up with this homemade creole seasoning!
- If you use skin-on chicken thighs, make sure you rub some of the spices under the skin.
- Use an instant-read thermometer to be sure the chicken is cooked through.
🍽️ What can I eat this recipe with?
Enjoy your juicy chicken thighs with these side dishes!
- Air Fryer Green Beans
- Keto Mashed Cauliflower
- Instant Pot Asparagus
- Air Fryer Brussels Sprouts
- Keto Cauliflower Potato Salad
👩🍳 Frequently asked questions
You can cover the pan with a lid, which can help it retain moisture and heat to help with cooking time. However, keeping it covered won't allow the chicken thighs to crisp up or help to reduce the added stock, so it shouldn't be kept on for the entire time.
Chicken thighs are cooked when they reach an internal temperature of 165°F (73.9°C). If you are using a meat thermometer to check, ensure the thermometer makes contact with only the meat and not the bone to get the most accurate reading.
If you don't have a thermometer, the juices should run clear when you cut into the chicken. If the juices are red or pink, it needs to be cooked a bit longer.
Although olive oil is the healthiest choice, you can pick another oil if you don't have any in your cupboards or prefer an alternative. Some good options are avocado oil or coconut oil.
📚 Related Recipes
Need more chicken recipes? Next time, try these!
📖 Recipe
Pan Fried Chicken Thighs
Equipment
Ingredients
- 4 boneless chicken thighs
- 2 tablespoon chicken seasoning
- 2 tablespoon olive oil
- ½ cup chicken broth only when using bone-in chicken thighs
Instructions
- Wash and pat dry the chicken thighs with a paper towel.
- Rub the chicken seasoning liberally all over the thighs. Make sure you also rub the sides of the chicken thighs.
- Pour olive oil into a frying pan or a large cast-iron skillet.
- When heated, arrange the chicken pieces in a single layer on the hot skillet.
- Brown the chicken on both sides for 5 minutes each, on medium-high heat, until it is golden brown.
For Bone-in Chicken Thighs
- Cook the chicken for 8 minutes on one side on medium high heat.
- Flip the chicken, then cook for 8-10 minutes.
- Pour the chicken broth into the pan, and scrape the browned bits from the cast iron pan.
- Turn the heat to medium low and cook for 5 minutes or until the internal temperature reaches 165F. I use a meat thermometer for this.
Notes
- Add some veggies to the pan to fry with the chicken.
- Add chili powder or cayenne pepper to the chicken if you like spicy food. You can also jazz it up with this homemade creole seasoning!
- If you use skin-on chicken thighs, make sure you rub some of the spices under the skin.
- Use an instant-read thermometer to be sure the chicken is cooked through.
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