Pan-seared chicken thighs are cooked by first searing the skin in a hot pan, creating a crispy outer layer. After browning, the chicken is cooked through, often with a lid to help retain moisture. This method works best with bone-in, skin-on chicken thighs, as the fat from the skin adds richness and flavor to the meat.
For perfect pan-seared chicken thighs, cook them for 5-7 minutes per side over medium-high heat. After searing, reduce the heat and cook the chicken for an additional 10-15 minutes until the internal temperature reaches 165°F. This timing ensures crispy skin and tender meat inside.
Pan-seared chicken thighs always turn out wonderfully crispy with a tender inside, thanks to the rich flavors that develop during the cooking process. The method has become a staple in my kitchen for its ease and consistently great results. Adding fresh herbs like thyme or rosemary during the cooking helps elevate the dish, making it even more flavorful.
Why You’ll Love This Pan Seared Chicken Thighs
- Simple and Quick: This pan-seared chicken thighs recipe is easy to follow and cooks in under 30 minutes. It’s perfect for busy nights when you need a delicious, homemade meal in no time.
- Packed with Flavor: The crispy skin and juicy meat create an explosion of flavor in every bite. A blend of spices ensures that each chicken thigh is perfectly seasoned, making every meal delightful.
- Tender and Juicy: The chicken thighs stay tender and juicy due to the searing method. This technique locks in the natural juices, giving you a satisfying, melt-in-your-mouth experience.
Ingredient Notes for Pan Seared Chicken Thighs
- Chicken Thighs: Chicken thighs are perfect for pan searing due to their juicy texture and rich flavor. Bone-in or boneless, they both work well, but bone-in thighs provide even more flavor.
- Olive Oil: A healthy fat choice, olive oil helps achieve a crispy, golden-brown exterior. It also adds a light, fruity flavor that complements the chicken.
- Salt & Black Pepper: Simple yet essential for seasoning. Salt enhances the natural flavors of the chicken, while black pepper adds a bit of heat and depth.
- Garlic Powder: Garlic powder gives the dish an aromatic, savory kick without the strong bite of fresh garlic.
- Onion Powder: Onion powder adds a subtle sweetness and depth to the flavor profile, making the chicken more savory.
- Smoked Paprika: Smoked paprika provides a smoky, slightly spicy flavor, creating a deliciously warm taste that pairs beautifully with the crispy chicken.
- Fresh Herbs: Fresh herbs like rosemary, thyme, or parsley can add a fresh, aromatic touch to your chicken thighs, enhancing the dish’s overall flavor.
Pan Seared Chicken Thighs Variation
There are many ways to change up this recipe to suit your taste preferences.
- Spicy Chicken Thighs: Add red pepper flakes or chili powder to the seasoning mix for a spicy kick.
- Lemon Garlic Chicken Thighs: Add fresh lemon zest and garlic to the pan in the last minute of cooking for a zesty and aromatic twist.
- BBQ Chicken Thighs: Brush the thighs with BBQ sauce during the last few minutes of cooking for a smoky, sweet finish.
How to Serve Pan Seared Chicken Thighs
Pan-seared chicken thighs are versatile and pair well with many sides. Here are a few ideas on how to serve them:
- With Roasted Vegetables: Serve the chicken thighs alongside roasted carrots, potatoes, or Brussels sprouts for a complete, balanced meal.
- Over Rice: Serve the chicken over a bed of fluffy rice, with a drizzle of pan juices for extra flavor.
- With a Salad: Pair the chicken with a fresh salad for a light, refreshing meal. A simple cucumber, tomato, and avocado salad works well.
Storage Options
If you have leftovers, pan-seared chicken thighs store well in the fridge. Here’s how:
- In the Fridge: Place the chicken thighs in an airtight container and store in the fridge for up to 3 days.
- In the Freezer: You can freeze cooked chicken thighs for up to 3 months. Wrap each thigh in plastic wrap or aluminum foil before placing them in a freezer bag.
- Reheating: To reheat, place the chicken thighs in a skillet over low heat until warmed through, or microwave for 1-2 minutes.
FAQs About Pan Seared Chicken Thighs
Do I need to skin the chicken thighs for pan-searing?
No, leaving the skin on adds flavor and crispiness. The fat renders as the chicken cooks, making the skin crispy while keeping the meat moist.
Should I season chicken thighs before pan-searing?
Yes, it’s important to season chicken thighs with salt, pepper, and other spices before cooking. This enhances the flavor and helps develop a crispy crust.
Can I use boneless chicken thighs for pan-searing?
Yes, boneless chicken thighs can be pan-seared, but they cook faster than bone-in thighs. Adjust the cooking time to avoid overcooking.
What oil is best for pan-searing chicken thighs?
Use an oil with a high smoke point, like vegetable oil or canola oil. These oils can handle the high heat needed to get that perfect sear without burning.
Pan Seared Chicken Thighs Recipe
Equipment
- Skillet (preferably cast-iron)
- Tongs
- Meat thermometer
- Knife and Cutting Board
- Paper Towels
- Serving Plate
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- 1/4 teaspoon smoked paprika (optional)
- Fresh herbs (like thyme or rosemary) for garnish (optional)
Instructions
- Heat your skillet: Place a heavy skillet on medium-high heat and add the olive oil. Allow it to get hot. You want it shimmering, not smoking, before adding the chicken.
- Prepare the chicken: While the skillet is heating up, season your chicken thighs with salt, pepper, and any other spices you're using. Be generous, but don’t overdo it.
- Sear the chicken: Once the oil is hot, carefully place the chicken thighs, skin side down, into the pan. Don’t overcrowd the pan—make sure there's space between each piece so the chicken can crisp up.
- Cook the chicken: Let the chicken cook for about 7-8 minutes without moving it. The skin should be golden and crispy. Don’t try to flip the chicken too early—let it do its magic.
- Flip and finish cooking: After the skin is crispy and golden, flip the chicken thighs over. Reduce the heat to medium and cook the other side for an additional 7-10 minutes.
- Check the temperature: Use a meat thermometer to check the internal temperature. It should read 165°F (74°C) for safe consumption. If it hasn’t reached that temperature yet, cook for a few more minutes.
- Rest and serve: Once cooked through, remove the chicken from the skillet and let it rest for 5 minutes. This ensures the juices redistribute for a tender bite. Serve with your favorite sides and garnish with fresh herbs.
