Pan-Seared Chicken Thighs

Pan-Seared Chicken Thighs

from thealmondeater.com
25 min
4 servings

You’re going to love these Pan-Seared Chicken Thighs! They’re seasoned with dry rub, then completely cooked in a skillet, making them crispy on the outside but juicy on the inside. This is an easy weeknight dinner recipe that comes together in about 25 minutes total!

Ingredients

  • 2 lbs. chicken thighs (bone-in, with skin )
  • 2 tbsp olive oil or ghee
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp parsley
  • 1/4 tsp oregano
  • 1/4 tsp black pepper
  • 3 garlic cloves (minced)
  • 2/3 cup chicken broth
  • fresh parsley for garnish (chopped, optional )

Directions

  1. 1

    Add oil or ghee to a large, heavy-bottomed skillet/cast iron/dutch oven and heat over medium heat.

  2. 2

    While it's heating up, make the dry rub: combine salt, garlic powder, smoked paprika, onion powder, parsley, oregano, and pepper in a bowl. Next, pat the chicken thighs dry, then rub the dry rub over them until they're completely coated.

  3. 3

    Place chicken skin side down in the skillet, then cover with a lid. Cook chicken for 7 minutes, then flip over, place the lid back on and cook for an additional 8-12 minutes or until the internal temperature reaches 165°.

  4. 4

    Reduce heat to medium-low, then add the garlic and sauté for 1 minute before pouring in the chicken broth to remove any brown bits from the skillet. Top with chopped fresh parsley (optional), and use a spoon to spoon the chicken broth/garlic mixture over the chicken. Enjoy!