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
