Pan Seared Chicken Thighs
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Pan Seared Chicken Thighs come together so easily — no marinating or dredging required! All you need is a little oil and a hot skillet to get perfectly seared chicken thighs in under 15 minutes. Pair with your favorite hot or cold side dishes and dinner is served!
Pan Seared Chicken Thighs
Whether it’s been a busy day or it’s just too darn hot to turn on the oven, I have a list of easy-to-make recipes that I always turn to… and these easy skillet chicken thighs are at the top of that list!
I always have a package of bone-in thighs in the freezer, and I use a handful of herbs and a lemon to flavor the meat. Who said good food had to be complicated?!
This recipe is so easy to customize too. Swap out the herbs with your favorite seasonings, or create a little pan sauce after the chicken is cooked.
Either way, dinner will still be on the table in no time — and with very little effort on your part. It’s a win-win!
And if you’re only cooking for one or two people, you can count on leftovers for lunch. Reheat as is, or slice off the meat for a salad or sandwich.
Ingredient Notes and Substitutions
- Chicken – Use bone-in, skin-on thighs for this recipe. The skin crisps up really nicely and the bone helps keep the meat tender and moist.
You can also make boneless, skinless pan seared chicken thighs if you prefer, but you’ll need to reduce the cooking time. - Olive Oil – Mix a little bit with the herb rub to help it stick to the chicken, then use the rest in the skillet. Any neutral cooking oil would work as a substitute.
- Garlic – Take the time to peel and mince this yourself. When recipes are this simple, fresh ingredients really shine!
- Seasonings – Dried herbs are easy to have on hand, and a little goes a long way!
Thyme, rosemary, oregano, and parsley (plus salt and pepper) add loads of flavor to these skillet chicken thighs.
If you prefer to use fresh herbs, increase to 1 tablespoon of each but keep the salt and pepper the same. - Lemon – Zest a lemon and mix that in with the herbs, then slice the citrus into wedges for serving.
Tips and Tricks to Make Perfect Skillet Chicken Thighs
- Pat the chicken dry before seasoning.
Doing so not only helps the herb mixture stick to the surface but also ensures the skin gets nice and crispy.
Too much moisture will cause the meat to steam instead of sear, and you’ll lose that incredible texture and flavor.
- Get your skillet nice and hot.
This is the most important step to get a really nice crust on chicken thighs! Don’t forget to heat the olive oil too.
You want the meat to start searing as soon as it hits the pan. Just be sure to add it carefully to avoid oil splatters.
Also, leave space between each thigh and work in batches if needed.
- Add another layer of flavor.
After searing the thighs, deglaze the pan with a splash of white wine or chicken broth and scrape up all of those yummy browned bits!
Note: I do mean a splash! You want just enough to loosen the bits that are stuck and infuse the meat with flavor, but not so much that you soften that crispy exterior.
But if you want to create a pan sauce, simply remove the chicken from the pan before whisking in your extra ingredients.
- Use a meat thermometer to check for doneness.
This is especially important with poultry because it can make you really sick if it’s undercooked.
And since chicken thighs come in all shapes and sizes, the cooking time for this recipe may vary.
Insert the probe into the thickest part of the thigh, avoiding the bone — touching that will give you a false reading.
Poultry is safe to eat at 165°F internally. I usually pull my pan seared chicken thighs a few degrees early since they will come to temp as they rest.
Prep Ahead
- Mince garlic
- Slice lemon
- Measure out spices
Kitchen Tools You Will Need
- Large Skillet – Cast iron makes the best pan seared chicken thighs! Stainless steel is the next best choice.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Tongs – I love this set of 3 and use every pair of them. They are so handy and grip amazingly well!
Serving Suggestions
There’s really no wrong way to serve these easy skillet chicken thighs. In fact, I have plenty of side dishes for chicken to choose from!
For a lighter meal, I like to throw together a quick salad and call it good. Cucumber tomato salad and burrata caprese are my favorites.
But for a heartier dinner, you can count on potatoes to make an appearance. Mashed, baked, stacked, or roasted — sometimes I’ll even make gnocchi if I have the time.
Add a vegetable and maybe some bread, and dinner is served!
Storing and Reheating Seared Chicken Thighs
Allow leftover meat to cool, then transfer to an airtight container and refrigerate for up to 4 days.
It’s best to reheat skillet chicken thighs in the air fryer or oven. This way, they’ll warm through without drying out, and the skin will crisp up nicely again.
While you can certainly freeze bone-in chicken thighs after they’ve been cooked, you’ll lose out on that incredible texture.
You will also need to remove the meat from the bone before storing and freezing.
Easy Skillet Chicken Thighs FAQ
Generally, you should cook skillet chicken thighs for 5-7 minutes per side. You may need to increase or decrease the cooking time based on the size of each piece, as well as whether it’s boneless or bone-in.
It’s always best to check the internal temperature of chicken before serving. It’s safe to eat when it reaches 165°F, is no longer pink in the center, and the juices run clear when sliced.
Oil! It has a much higher smoke point than butter, so it won’t burn while the meat is cooking.
You can, however, add a little butter towards the end for flavor!
While I don’t find that it’s necessary, it’s a good option if you are cooking a large batch at once or your thighs are extra thick.
In that case, reduce the time in the skillet to a few minutes on each side, then finish in the oven at 375°F so the skin stays crispy.
Enjoy!
With love, from our simple kitchen to yours.
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Pan Seared Chicken Thighs
Equipment
Ingredients
- 6 bone-in skin-on chicken thighs
- 3 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- zest of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- fresh parsley, chopped (for garnish)
- lemon wedges
Instructions
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
- In a small bowl, add 1 tablespoon of the olive oil (reserve the remaining 2 tablespoons), minced garlic, dried thyme, dried rosemary, dried oregano, dried parsley, lemon zest,salt, and pepper. Stir to combine.
- Rub the herb mixture evenly onto both sides of the chicken thighs, pressing gently to adhere.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, carefully add the seasoned chicken thighs, skin side down.
- Cook the chicken thighs for 5-6 minutes on each side, or until the skin is crispy and golden brown, and the internal temperature reaches 165°F (75°C).
- Remove the chicken thighs from the skillet and let the chicken thighs rest for a few minutes on a plate before serving to allow the juices to redistribute.
- Garnish the chicken thighs with chopped fresh parsley and serve hot with lemon wedges on the side for squeezing.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2024
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