Can I use boneless, skinless chicken thighs instead?

Absolutely! The cooking time will be shorter (around 3-4 minutes per side), and while you won't get that crispy skin, they'll still be delicious. Just be careful not to overcook them as they can dry out more easily than bone-in thighs.

Why aren't my chicken thighs getting crispy?

Three main culprits: First, the chicken wasn't dry enough before seasoning. Second, the pan wasn't hot enough when you added the chicken. Third, you might be flipping too early - let the skin cook undisturbed until it naturally releases from the pan.

Can I make this recipe with chicken breasts instead?

Yes, though you'll need to adjust the cooking technique slightly. Chicken breasts are leaner and cook faster, so reduce the covered cooking time to prevent drying out. An internal temperature of 165°F is perfect for breasts.

Is there a way to reduce the fat content in this recipe?

You can trim some of the excess skin and visible fat before cooking. Alternatively, after cooking, let the pan sauce sit for a minute, then skim off some of the fat from the top. However, remember that fat carries flavor, so removing too much will impact the taste.

Pan Fried Chicken Thighs Recipe

Name: Pan Fried Chicken Thighs Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 6 medium bone-in chicken thighs (~2 lb); 1 tsp sea salt; 3/4 tsp paprika; 3/4 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 3/4 cup chicken broth (reduced sodium)

This Pan Fried Chicken Thighs recipe delivers incredibly juicy, crispy-skinned chicken with minimal effort. The simple seasoning blend enhances the natural flavor of the thighs while the pan-frying technique creates a beautiful golden crust. Finished with a rich, buttery pan sauce, this 20-minute main dish proves that good food doesn’t need to be complicated. Perfect for both weeknight dinners and special occasions when you want maximum flavor with minimum fuss.

Why You’ll Love This Recipe

Incredibly Juicy: The bone-in, skin-on chicken thighs retain their moisture, creating the juiciest chicken you’ve ever tasted.
Fast and Simple: Ready in just 20 minutes from start to finish – faster than ordering takeout!
Crispy Skin: The searing technique creates beautifully crispy skin that adds wonderful texture contrast.
Versatile: This chicken pairs with virtually any side dish, making it perfect for meal planning.
Budget-Friendly: Chicken thighs are typically less expensive than breasts but offer more flavor.

Ingredients You’ll Need

Bone-in chicken thighs: The star of the show – bone-in thighs stay juicier than boneless and the skin gets wonderfully crispy.
Sea salt: Enhances all the flavors and helps create that perfect crispy skin.
Paprika: Adds a gorgeous color and subtle smoky flavor without being spicy.
Garlic powder: Provides savory depth without the risk of burning that fresh garlic has.
Onion powder: Adds subtle sweetness and savory notes that complement the chicken perfectly.
Black pepper: Brings a mild heat and complexity to the seasoning blend.
Olive oil: Has a higher smoke point than butter alone, perfect for the initial searing.
Unsalted butter: Creates richness in the pan sauce – unsalted allows you to control the salt level.
Chicken broth: Forms the base of the pan sauce while adding flavor and helping the chicken cook through.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Twists

Herb Lover’s: Add 1 teaspoon of herbs de Provence or Italian seasoning to the spice mix
Lemon Garlic: Add lemon zest to the seasoning and finish with fresh lemon juice
Spicy Kick: Mix in cayenne pepper or red pepper flakes to the seasoning blend
Asian-Inspired: Swap the paprika for five-spice powder and add a splash of soy sauce to the broth

Sauce Variations

Creamy: Add a splash of heavy cream to the pan sauce at the end
Wine-Enhanced: Replace half the broth with white wine for a more complex sauce
Mushroom: Add sliced mushrooms when you add the broth for an earthy flavor

How to Make Pan Fried Chicken Thighs

Step 1: Prep and Season

Pat the chicken thighs completely dry with paper towels – this is crucial for getting crispy skin. Mix the salt, paprika, garlic powder, onion powder, and black pepper in a small bowl, then season both sides of the chicken generously, paying special attention to the skin side.

Step 2: Sear to Perfection

Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken skin-side down in a single layer, making sure not to overcrowd the pan. Let them sear undisturbed for 3-5 minutes until the skin turns a beautiful golden brown and releases easily from the pan.

Step 3: Flip and Sear Again

Flip the chicken thighs and sear the other side for another 3-5 minutes until golden brown. This creates a flavorful crust that seals in all those delicious juices.

Step 4: Create the Pan Sauce

Pour the chicken broth around (not over) the chicken thighs to preserve that crispy skin. Add the butter pieces around the pan and swirl until melted. The broth will begin to reduce and concentrate in flavor.

Step 5: Covered Cooking

Reduce heat to medium-low and cover the pan. Let the chicken cook for 4-8 minutes more until the internal temperature reaches at least 165°F, though 170°F will give you even juicier results.

Step 6: Rest and Serve

Transfer the chicken to a plate and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat. Spoon that delicious pan sauce over the chicken when serving.

Pro Tips for Making the Recipe

Flavorful and Crispy: These chimichangas are bursting with flavor, thanks to the combination of tender chicken, a blend of spices, and a creamy, cheesy sour cream sauce. They’re also perfectly crispy on the outside and juicy on the inside.
Easy to Make: This recipe is surprisingly easy to follow, even for beginner cooks.
Versatile: You can easily customize these chimichangas with your favorite fillings and toppings.
Freezer-Friendly: You can assemble these chimichangas ahead of time and freeze them for a quick and easy meal later on.

How to Serve

Perfect Pairings

This juicy chicken pairs wonderfully with so many sides. Try serving it with:

Creamy mashed potatoes or cauliflower mash to soak up the delicious pan sauce
Roasted vegetables like asparagus, brussels sprouts, or carrots
A simple green salad with light vinaigrette
Fluffy rice or quinoa
Crusty bread for sauce-dipping purposes

Sauce Serving

Drizzle that incredible pan sauce directly over the chicken and any starchy sides. For a dinner party presentation, place the chicken on a platter and pour the sauce around (not over) to maintain the crispy skin.

Make Ahead and Storage

Storing Leftovers

Allow the chicken to cool completely, then store in an airtight container in the refrigerator for 3-4 days. The flavor actually improves as it sits, making this perfect for meal prep. Consider shredding leftover chicken for salads, wraps, or grain bowls.

Freezing

These chicken thighs freeze beautifully. Wrap individual portions tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Label with the date for easy tracking.

Reheating

For best results when reheating:

Oven method: Wrap in foil and warm at 300°F until heated through (about 15 minutes) to retain moisture
Stovetop: Reheat gently in a covered skillet with a splash of broth
Microwave: Use 50% power in short bursts to prevent toughening

FAQs

Can I use boneless, skinless chicken thighs instead?

Absolutely! The cooking time will be shorter (around 3-4 minutes per side), and while you won’t get that crispy skin, they’ll still be delicious. Just be careful not to overcook them as they can dry out more easily than bone-in thighs.
Why aren’t my chicken thighs getting crispy?

Three main culprits: First, the chicken wasn’t dry enough before seasoning. Second, the pan wasn’t hot enough when you added the chicken. Third, you might be flipping too early – let the skin cook undisturbed until it naturally releases from the pan.
Can I make this recipe with chicken breasts instead?

Yes, though you’ll need to adjust the cooking technique slightly. Chicken breasts are leaner and cook faster, so reduce the covered cooking time to prevent drying out. An internal temperature of 165°F is perfect for breasts.
Is there a way to reduce the fat content in this recipe?

You can trim some of the excess skin and visible fat before cooking. Alternatively, after cooking, let the pan sauce sit for a minute, then skim off some of the fat from the top. However, remember that fat carries flavor, so removing too much will impact the taste.

Final Thoughts

These Pan Fried Chicken Thighs prove that simplicity often yields the most spectacular results. The contrast between that golden, crispy exterior and the tender, juicy meat inside makes this a dish you’ll return to again and again. It’s remarkable how a handful of pantry spices and a simple cooking method can transform humble chicken thighs into something restaurant-worthy. Whether for a quick family dinner or casual entertaining, these chicken thighs are sure to become a staple in your cooking repertoire. Give them a try tonight – your taste buds will thank you!