Pan-Fried Chicken Thighs

My easy pan-friend chicken thighs are unbelievably juicy, self-saucing, and perfect for busy weekdays dinners or meal prep!

Course Main Course

Cuisine American

Keyword chicken thigh recipe, chicken thighs in a pan, pan fried chicken thighs, pan seared chicken thighs

Prep Time 2

Cook Time 30

Total Time 32

Servings thighs

Calories 362kcal

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

Store leftover chicken thighs in an airtight container in the refrigerator for up to 3-4 days.
Feel free to change up the seasonings!