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These Pan-Seared Chicken Thighs are golden on the outside, juicy in the middle and on the table in about 20 minutes. One skillet, a few pantry seasonings and a little patience are all it takes.
Thighs are often one of the more affordable cuts in the meat case, which counts for a lot when the grocery total keeps climbing. They’re also much harder to overcook than chicken breasts, so they’re a great place for beginners to start.
The secret to a good sear is leaving the chicken alone. Put it in a hot skillet, then don’t move it for a full 5 minutes. It will release from the pan on its own once it’s browned.
Check for doneness with an instant-read thermometer. Thighs are safe to eat at 165°F and even more tender at 175°F.
Ingredients and Swaps
- Chicken thighs: Boneless, skinless thighs cook fast and stay juicy. Bone-in thighs need the oven to finish (see the recipe notes).
- Seasoning: Salt, paprika, garlic powder and pepper. Cajun seasoning, Italian seasoning or lemon pepper are easy swaps.
- Olive oil: For searing. Any cooking oil works.
- Butter: Optional, added at the end for flavor.
Tips for a Golden Crust
- Pat the chicken dry. Moisture on the surface steams and keeps the chicken from browning.
- Let the pan get hot. The oil should shimmer before the chicken goes in. A cast iron skillet holds heat especially well.
- Don’t move it. Leave the thighs alone for the full 5–6 minutes. They release from the pan when they’re browned.
- Give them space. Cook in two batches if needed. A crowded pan steams.
Pan-Seared Chicken Thighs
Ingredients
Method
- Pat the chicken thighs dry with paper towels. Season both sides with the salt, paprika, garlic powder and pepper.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Add the thighs smooth side down, leaving space between them. Cook without moving for 5–6 minutes, until deep golden brown.
- Flip the thighs and reduce the heat to medium. Cook for 5–6 minutes more, until the thickest part reaches at least 165°F.
- Add the butter during the last minute and spoon it over the chicken as it melts.
- Rest for 5 minutes before serving.
Notes
- Cook in two batches if the thighs don’t fit in a single layer. A crowded pan steams the chicken.
- Bone-in, skin-on thighs need longer. Sear skin side down for 8 minutes, flip, then finish in a 400°F oven for 15–20 minutes.
- Make a quick pan sauce by adding ½ cup chicken broth to the hot skillet and scraping up the browned bits.
- Wash your hands and anything that touched raw chicken with hot, soapy water.
Quick Pan Sauce
After the chicken comes out, pour ½ cup of chicken broth into the hot skillet and scrape up the browned bits. Simmer for 2–3 minutes until reduced by half, then stir in a tablespoon of butter and a squeeze of lemon. Spoon it over the chicken.
What to Serve with Chicken Thighs
Rice, Garlic Parmesan Buttered Noodles, Easy Roasted Vegetables or Jamaican Pumpkin Rice.
Storage and Reheating
- Refrigerate leftovers for up to 4 days.
- Freeze cooked thighs for up to 3 months.
- Reheat in a covered skillet over medium-low heat with a splash of broth, or slice and add to salads and wraps cold.
- For more methods, see How to Cook Chicken Perfectly.
Chicken Thigh Questions
Why are my chicken thighs tough?
Thighs are forgiving, but they can turn chewy if they’re undercooked. Unlike breasts, they’re at their most tender between 175°F and 185°F.
Can I use chicken breasts?
Yes. Pound them to an even ¾ inch and cook for 5–6 minutes per side, to 165°F.
Do I need a cast iron skillet?
No. Any heavy skillet works. Nonstick pans don’t brown quite as well.
