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pan fried chicken thighs crispy

pan fried chicken thighs crispy golden skin on white cloth with simple glass of water
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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

  1. Pat the chicken thighs dry with paper towels.
  2. Season chicken thighs on both sides with sea salt paprika garlic powder onion powder and black pepper.
  3. 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.
  4. Flip the chicken and sear for 3-5 more minutes until golden brown on the other side.
  5. Add the chicken broth and butter to the pan around the chicken but not directly over the skin. Move the butter around until melted.
  6. 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.
  7. 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

Nutrition

Find it online: https://www.amgroyal.com/pan-fried-chicken-thighs-crispy/