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Golden pan-seared chicken thighs in a cast iron skillet

Pan-Seared Chicken Thighs

Boneless chicken thighs seared in one skillet until golden outside and juicy inside. A simple 20-minute dinner made with pantry seasonings.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ pounds boneless, skinless chicken thighs about 6
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter optional

Method
 

  1. Pat the chicken thighs dry with paper towels. Season both sides with the salt, paprika, garlic powder and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
  3. Add the thighs smooth side down, leaving space between them. Cook without moving for 5–6 minutes, until deep golden brown.
  4. Flip the thighs and reduce the heat to medium. Cook for 5–6 minutes more, until the thickest part reaches at least 165°F.
  5. Add the butter during the last minute and spoon it over the chicken as it melts.
  6. 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.