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Love crispy chicken thighs but struggle with cooking chicken bone-in? You need this recipe! Cook ultra juicy, mouthwatering Pan Fried Chicken Thighs easily and to perfection following my guide. It takes just 30 minutes to cook a full dinner of bone-in chicken thighs in a pan!
Jump to:
- Why You'll Love My Pan Seared Chicken Thighs
- Pan Fried Chicken Thighs Ingredients
- How to Pan Fry Chicken Thighs
- Why cover chicken thighs when pan-frying?
- Can I make skillet chicken thighs in the oven instead?
- Chicken Dinner Recipes
- Expert Tips
- Storing and Reheating Chicken Thighs
- How to Serve Seared Chicken Thighs
- FAQ
- Pan-Fried Chicken Thighs
- Reviews
If I had to choose a favorite cut of chicken, it would have to be chicken thighs. I love making chicken legs, wings, seared chicken breasts, and even cooking chicken whole, but chicken thighs are just irresistible.
Bone-in skin-on chicken thighs will give you the most flavorful chicken dinner, but if you're like me, you've probably had a few incidents where you accidentally overcooked the chicken just to be on the safe side (definitely pick up a meat thermometer if you've done this!).
That's why I made this pan-fried chicken thighs recipe so reliable. It's the Sunday dinner solution you've been looking for! Crispy, tender, flavorful, and so easy, too. I worked to make this recipe for pan frying chicken thighs as simple as possible so you can use it for all of your favorite suppers!
Why You'll Love My Pan Seared Chicken Thighs
This recipe for chicken thighs is foolproof
Over the years, I've heard from plenty of friends that cooking chicken thighs is intimidating to them. They're worried about over- or under-cooking the chicken, and I definitely understand that fear! But, that's exactly what makes my chicken thighs recipe so reliable - I know how it goes, and made sure to make this the easiest, most straightforward and hands-off recipe you'll find.
One-pan chicken dinner
The magic of this recipe is the skillet sauce. By cooking the chicken thighs and sauce in the same pan, the sauce will soak up all of the juices and chicken drippings, which infuses it with flavor. Plus, the thighs cook in the sauce, so there's no way they'll turn out dry!
The cleanup is a total breeze
Who likes dishes? Honestly, not me. I love my porcelain sink, but I don't like cleaning up after a big meal. This recipe is designed for easy cleanup, without any mixing bowls or messy cutting boards!
Pan Fried Chicken Thighs Ingredients
- Chicken thighs: I use bone-in chicken thighs, as they tend to have a better flavor and more tender meat. You can remove the skin if you'd like, but it's my favorite part! That said, this recipe will also work for boneless skinless chicken thighs.
- Garlic powder: I much prefer garlic powder over fresh garlic cloves in pan fried chicken, as fresh garlic tends to burn and turn bitter.
- Paprika: If you can find it, use smoked paprika! Regular paprika will taste great, too.
- Oregano: Fresh or dried oregano will work great. If using fresh, use double the amount.
- Butter: Salted or unsalted butter will both work, but if you're using unsalted, be sure to season the chicken with extra flaky salt. If you want, you can use olive oil or coconut oil instead.
- Chicken broth: Chicken broth is used to simmer around the chicken thighs, which helps them cook completely without burning the meat. This is especially important with bone-in chicken thighs, which take much longer to cook completely!
- Salt and pepper: Add extra salt and pepper to taste. You'll want more salt if you used unsalted butter and low sodium broth.
- Parsley (optional): Fresh parsley looks beautiful as a garnish, but it's not necessary!
I've recommended the spices I enjoy, but you can add any seasonings you want. Make them spicy with Creole seasoning for chicken, add cumin and chili powder for a Mexican twist, or add a dash of Chinese 5-spice and add soy sauce to the broth for a Chinese twist!
How to Pan Fry Chicken Thighs
1: Season Thighs
Pat dry your chicken thighs with a paper towel and place on a plate. Evenly season your chicken with garlic powder, paprika, oregano, salt, and pepper on all sides.
2: Melt Butter
In a skillet over medium-high heat, add in butter. I recommend slicing it up to ensure even melting.
3: Sear Thighs
Once the butter has melted, add the seasoned chicken thighs chicken skin side down and sear for 5 minutes. Then flip, and sear another 5 minutes.
4: Add Broth and Simmer
After 10 minutes of searing, pour in chicken broth and cover your skillet with a lid. Turn the heat down to medium-low, and cook for 20 minutes, making sure to flip the chicken thighs halfway through.
5: Serve!
After 20 minutes, remove from the heat and serve! Garnish with fresh parsley (optional).
Why cover chicken thighs when pan-frying?
Covering the chicken thighs with a lid allows you to completely cook the chicken through without worrying about the chicken drying out. This is a foolproof way to cook juicy chicken thighs!
Can I make skillet chicken thighs in the oven instead?
Yes! You can make this skillet chicken thighs recipe in the oven instead, if you prefer. Follow all of the same steps to prep the chicken, then sear in an oven-safe skillet for 5 minutes on each side. Bake in the skillet in an oven preheated to 400°F for 17-20 minutes or until the internal temp is safe.
Chicken Dinner Recipes
Expert Tips
- For boneless pan fried chicken thighs, cook for 5 minutes less regardless of cooking method. The lack of bone will mean that the chicken will cook more quickly.
- Cook to a minimum temperature of 170°F. This is the temperature where dark meat truly starts melting into juicy perfection!
- Make sure not to pour the broth over the chicken. You want to reduce the amount of moisture coming in contact with the skin, as that will help keep it crisp!
- Change up the seasonings! This cooking method will work great for any seasonings you like. I recommend trying out my favorite rub for seasoning chicken, or kick up the heat with my homemade Cajun rub for chicken!
- Skin-on chicken thighs have the best texture and flavor, but are harder for little kids to eat, and some adults don't like the bone, either. Choose your chicken thighs based on who will be dining.
Make Pan Seared Chicken Thigh Cleanup Easier
Pan frying is one of my favorite ways to cook meat, with a beautiful crispy skin and incredible flavor, but it can be pretty messy. If you want to avoid deep cleaning after cooking chicken on the stove, try a spatter guard. It's like magic. I got this one, and it makes cleanup so much easier.
Storing and Reheating Chicken Thighs
- Refrigerator: Let the chicken cool, then place in an airtight container in the fridge for up to 4 days. Try not to stack chicken thighs, as contact with liquid will turn the skin very soft and rubbery.
- Freezer: Let cool, then place in an airtight container and freeze for up to 3 months. I tend to wrap my chicken thighs in plastic wrap, then freeze them in bulk in a freezer safe bag.
- Thawing: Thaw frozen chicken thighs in the fridge overnight. I don't recommend quick-thawing.
- Reheating: The best (and in my opinion only) way to reheat fried chicken thighs is by placing them on a baking sheet in the oven at 350°F. Bake for 15 minutes, or until the skin is crispy again! I recommend adding a little of the broth sauce to the pan to ensure the chicken doesn't dry out.
How to Serve Seared Chicken Thighs
FAQ
If you cook these chicken thighs on the stove with a lid, the skin will start to soften. I still like it, and crisping it in the beginning gives it a delicious flavor, but if you prefer ultra-crispy skin, use my stove-to-oven instructions above!
While I tend to cook chicken to 165°F, dark meat is best when cooked to 170°F. This is the temperature at which the tougher fats start breaking down and melting, resulting in much juicier, more flavorful chicken.
You can, but I would recommend discarding the skins unless you plan on air-frying or baking the chicken to reheat it. This is because the skin doesn't stay crispy long, so it should be eaten right away.
Try my Chicken Breast Recipes for Dinner next!
Follow my guide for pan frying chicken thighs, and enjoy a delicious dinner in 30 minutes or less! I love these pan fried chicken thighs. They're crispy on the outside, but juicy and tender inside. Great for serving with sauces like my peri peri sauce!
Pan-Fried Chicken Thighs
Equipment
Ingredients
- 4 Chicken thighs - bone-in skin-on
- ½ teaspoon Garlic powder
- ½ teaspoon Paprika
- 1 teaspoon Oregano - dried; 2 teaspoons if fresh
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 Tablespoons Butter
- 1 cup Chicken broth
- ½ Tablespoon Fresh parsley - optional, for garnish
Instructions
- Pat dry your chicken thighs with a paper towel and place on a plate. Evenly season your chicken with garlic powder, paprika, oregano, salt, and pepper on all sides.4 Chicken thighs,½ teaspoon Garlic powder,½ teaspoon Paprika,1 teaspoon Oregano,1 teaspoon Salt,1 teaspoon Black pepper
- On a skillet over medium-high heat, add in butter.4 Tablespoons Butter
- Once the butter has melted, add the seasoned chicken thighs and sear for 5 minutes on each side, starting with the skin side down.
- After 10 minutes of searing, pour in chicken broth and cover your skillet with a lid. Turn the heat down to medium-low, and cook for 20 minutes, making sure to flip the chicken thighs halfway through.1 cup Chicken broth
- After 20 minutes, remove from the heat and serve! Garnish with fresh parsley (optional).½ Tablespoon Fresh parsley
Notes
- Store leftover chicken thighs in an airtight container in the refrigerator for up to 3-4 days.
- Feel free to change up the seasonings!
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