Description
Make my juicy pan fried chicken thighs in 20 minutes, with simple ingredients and no oven step! You’ll love the flavorful, buttery pan sauce for a delicious meal.
Ingredients
Scale
- 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
Instructions
- Pat the chicken thighs dry with paper towels.
- Season chicken thighs on both sides with sea salt paprika garlic powder onion powder and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer skin side down. Sear chicken thighs for 3-5 minutes until the bottom side is golden brown and crispy.
- Flip the chicken and sear for 3-5 more minutes until golden brown on the other side.
- Add the chicken broth and butter to the pan around the chicken but not directly over the skin. Move the butter around until melted.
- Reduce heat to medium-low and cover the pan with a lid. Cook chicken thighs on the stovetop for 4-8 more minutes until the internal temperature reaches at least 165 degrees F preferably 170 degrees F 77 degrees C for juicy chicken thighs.
- Remove the chicken from the pan and transfer to a plate. Rest for 5 minutes before serving with the pan sauce.
Notes
- Be sure to check out my recipe tips above for best results
- I’ve got some notes on how you want to arrange the chicken when to flip etc
- The skin does soften a bit after you cover the chicken but it won’t cook through well if you don’t
- If you want extra crispy skin make my cast iron chicken thighs instead
- Let the chicken cool then cover and store in an airtight container in the fridge for up to 3-4 days
- I like to shred the leftovers and toss them into a green goddess salad or chicken Caprese salad
- Season the chicken the day before and store in the refrigerator
- Warm it up in a skillet on the stove bake at 300 degrees F wrapped in foil or pop it in the microwave on low power
- Wrap the pan fried chicken thighs tightly and freeze for up to 3 months
- Thaw overnight before reheating
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Method: Pan fried
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350 kcal
- Sugar: 0g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg