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

Description

This Pan Fried Chicken Thighs recipe delivers tender, juicy, and flavorful chicken with perfectly crisp skin. Made with a simple seasoning blend and cooked in a skillet for a quick weeknight meal, this dish is a fail-proof way to elevate your chicken thigh game. Whether you’re meal prepping or serving it fresh, these chicken thighs pair wonderfully with a variety of sides and sauces.

Ingredients

Units Scale

Chicken & Seasonings:

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

For Cooking:

2 tbsp olive oil
2 tbsp unsalted butter
3/4 cup chicken broth (reduced sodium)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken:
Pat the chicken thighs dry with paper towels. This step ensures the skin will get crispy during cooking. Proceed to season the chicken thighs liberally on both sides with sea salt, paprika, garlic powder, onion powder, and black pepper.
Sear the Chicken (Skin Side Down):
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet in a single layer, skin side down. Let the chicken sear for 3-5 minutes, or until the bottom side is golden brown and crispy.
Sear the Other Side:
Flip the chicken thighs over and sear the opposite side for another 3-5 minutes. The chicken should develop a gorgeous golden-brown crust on both sides.
Add Flavors to the Pan:
Pour the chicken broth into the pan, making sure it surrounds the chicken without touching the skin. Add the unsalted butter and gently swirl it around the pan until melted.
Cook Through:
Lower the heat to medium-low and cover the skillet with a lid. Let the chicken cook for an additional 4-8 minutes, or until the internal temperature reaches at least 165°F (74°C), ideally 170°F (77°C) for juicy chicken thighs. Use a meat thermometer to check for doneness.
Rest and Serve:
Transfer the chicken thighs to a plate and let them rest for 5 minutes. Serve the chicken with the flavorful pan sauce spooned over the top.

Notes

Crispy Skin Tip: Getting the skin extra crispy before covering the pan is key since it softens while cooking. For even crispier skin, you can use a cast iron skillet and follow a high-heat searing method.
Meal Prep Option: Season the chicken thighs a day ahead to enhance the flavors. Store seasoned chicken in the refrigerator until ready to cook.
Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Freeze cooked chicken thighs tightly wrapped for up to 3 months. Thaw overnight before reheating.
Reheating Instructions: Use a skillet on the stovetop, or bake at 300°F (wrapped in foil) for the moistest results. A microwave on low power works for quicker reheating.

Nutrition

Serving Size: 1 chicken thigh
Calories: 295 kcal
Sugar: 0g
Sodium: 320mg
Fat: 21g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 26g
Cholesterol: 115mg