Pan-Seared Chicken Thighs
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
Add oil or ghee to a large, heavy-bottomed skillet/cast iron/dutch oven and heat over medium heat.
- 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
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
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!
Pan-Seared Chicken Thighs
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About this Recipe
Craving a weeknight dinner that feels like a special meal, but comes together with minimal effort? These Pan-Seared Chicken Thighs are your answer, promising perfectly crispy skin and incredibly juicy meat every time.
The magic lies in the simple yet effective dry rub combined with the transformative power of pan-searing. This method ensures each chicken thigh develops an irresistible crispy exterior while locking in all its natural juices, giving you a tender, flavorful bite from edge to bone. This is an easy weeknight dinner recipe that delivers on taste and texture.
Prepare for a symphony of textures and flavors. You'll bite into shatteringly crispy skin that gives way to succulent, moist chicken, infused with savory notes from garlic powder, smoked paprika, onion powder, and a hint of fresh parsley and oregano. The quick cooking process makes this an ideal choice when you need a satisfying and delicious meal without a fuss. This simple approach lets the quality of the chicken shine through, enhanced by the aromatic dry rub.
Feel free to personalize the dry rub to suit your palate—a touch of cayenne pepper would add a pleasant kick, or you could experiment with different herb blends like rosemary or thyme. While the recipe uses chicken broth, for a richer pan sauce, you could deglaze the pan with a splash of white wine before adding the broth. You can also easily add other aromatics like bell peppers or onions to the pan after the chicken is seared, letting them cook down in the flavorful drippings.
These versatile Pan-Seared Chicken Thighs are perfect for any weeknight meal, pairing beautifully with simple sides like roasted vegetables, mashed potatoes, or a fresh green salad. Garnish with fresh chopped parsley for an extra pop of color and freshness.