Pan-seared chicken thighs are juicy, crispy, and full of flavor with just a handful of ingredients. I love how easy they are to prepare and how that golden-brown crust locks in all the flavor.
Why You’ll Love This Recipe
I love how these chicken thighs turn out so flavorful with minimal effort. A simple seasoning, a hot pan, and a few minutes per side are all it takes for juicy, perfectly crisp chicken. It’s a go-to weeknight favorite in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless or bone-in, skin-on chicken thighs
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Salt and pepper
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Garlic powder, paprika, or seasoning of choice
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Olive oil or butter
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Optional: lemon juice or fresh herbs for finishing
Directions
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I pat the chicken thighs dry and season them generously.
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I heat oil in a skillet over medium-high heat until shimmering.
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I place the chicken skin-side down and sear until golden and crisp, about 6–8 minutes.
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I flip and cook until done (internal temp 165°F), then remove and let rest.
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I squeeze lemon or sprinkle herbs on top before serving.
Servings and timing
Serves 4
Prep time: 5 minutes
Cook time: 15–18 minutes
Total time: 20–25 minutes
Variations
I sometimes add a splash of wine or broth and scrape up the brown bits for a quick pan sauce. I’ve also used Cajun, Italian, or BBQ spice blends.
Storage/Reheating
I store in the fridge for up to 4 days and reheat in a skillet or oven to keep the skin crisp.
FAQs
Can I use bone-in chicken?
Yes, I just increase the cooking time slightly and check for doneness.
Do I need to marinate?
No, but I’ve marinated the thighs in lemon-garlic overnight for extra flavor.
What’s the best pan to use?
I use a cast-iron or stainless steel skillet for the best sear.
Can I make a sauce?
Yes, I deglaze the pan with wine or broth and stir in a little butter.
Can I make it spicy?
Yes, I add cayenne or chili powder to the seasoning.
Conclusion
Pan-seared chicken thighs are quick, flavorful, and endlessly versatile. I love how they’re crispy on the outside, juicy inside, and ready in no time.
Print
Pan-Seared Chicken Thighs
- Prep Time: 5 minutes
- Cook Time: 15–18 minutes
- Total Time: 20–25 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stovetop – Pan‑searing
- Cuisine: American
Description
Pan‑seared chicken thighs are juicy, crispy, and full of flavor with just a handful of ingredients. They’re an easy weekday dinner that locks in a golden‑brown crust and rich taste.
Ingredients
- 4 chicken thighs (boneless or bone‑in, preferably skin‑on for crispiness)
- Salt and pepper
- 1 tsp garlic powder (or seasoning of choice: paprika, Italian seasoning)
- 2 tbsp olive oil or butter
- Optional: lemon juice or fresh herbs (parsley, thyme) for finishing
Instructions
- Pat the chicken thighs dry with paper towels; season generously with salt, pepper, and garlic powder (or other seasoning).
- Heat the olive oil (or butter) in a skillet over medium‑high heat until shimmering.
- Place the chicken thighs in the skillet, skin‑side (or outer side) down, and sear without moving for about 6‑8 minutes until the crust is golden and crisp.
- Flip the thighs and cook another 6‑10 minutes (depending on thickness and bone‑in/out) until the internal temperature reaches 165 °F (74 °C) and juices run clear.
- Remove from the pan and let rest for 3‑5 minutes. Finish with a squeeze of lemon juice or sprinkle of fresh herbs before serving.
Notes
- Bone‑in vs boneless: Bone‑in thighs take slightly longer and have more flavor; boneless cook faster.
- Seasoning swaps: Try Cajun, BBQ rub, or Italian herbs for variety.
- Optional pan sauce: After removing the chicken, deglaze the skillet with wine or broth, scrape the browned bits, and simmer briefly for a simple sauce.
- Crispiness tip: Make sure the skillet is hot and the chicken skin (or surface) is very dry before you start for best crust.
- Reheating tip: Store leftovers in the fridge (up to 4 days) and re‑crisp in a skillet or oven to retain texture.
Nutrition
- Serving Size: 1 chicken thigh (approx)
- Calories: ≈300
- Sugar: 0g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg
