Pan Seared Chicken Thighs

Last Updated on January 11, 2023 by Kayla Berman

Pan Seared Chicken Thighs are the perfect easy and delicious dinner recipe for a busy weeknight! Made with boneless skinless chicken thighs, chicken broth, fresh herbs, and a perfectly seasoned dry rub – this chicken is crispy, juicy, flavorful, and tender. It is a great main protein choice for any dinner!

pan seared chicken thigh in a skillet

Juicy, Crispy, & Flavorful Dinner Recipe

I have officially decided that chicken thighs are better than chicken breasts. I am well aware that I may be a little late to this conclusion, but at least I am here now!

They are just so much more juicy, so much more flavorful, and so much more tender. I pretty much think they are better in every department.

Pan Seared Chicken Thighs are my go-to, staple way to prepare this delicious cut of meat!

These chicken thighs are crispy, golden brown, and perfectly seasoned with a dry rub! Plus they come together in no time and you will have dinner on the table in under 30 minutes.

Once you try out these juicy chicken thighs you will never look back!

Looking for more chicken thigh recipes? Check out my Honey Soy Sheet Pan Chicken Thighs.

pan fried chicken thighs

Ingredients

This easy weeknight dinner recipe comes together with customizable and minimal ingredients! It requires mainly pantry staples and flavorful spices that you can personalize.

I do recommend using the fresh herbs, but to make this recipe even easier to whip together you can totally just leave those out!

Ingredient Notes

  • Chicken Thighs: Chicken thighs are of course the base of this simple recipe! You will need 1.5 lb of boneless, skinless thighs – which is about 6 pieces.
  • Chicken Broth: This chicken dinner calls for some chicken broth to deglaze the pan. It also makes up a delicious sauce that you can serve atop your meal. 1/2 cup is perfect!
  • Butter: Just a bit of butter, 1 tbsp, is also added to this dish. It adds some yummy richness!
  • Olive Oil: You will need 2 tbsp olive oil to sear the chicken here.
  • Seasoning & Spices: The seasonings and spices are truly key in this recipe! They bring in all the flavor. You will need 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp oregano, 1/2 tsp paprika, 1 tsp salt, and 1/4 tsp black pepper.
  • Fresh Herbs: Fresh herbs bring this already great recipe up a notch. Maybe a few notches! Add 1/2 tbsp each of fresh parsley and fresh oregano.
chicken thigh dry rub ingredients

Substitutions & Additions

This stovetop chicken thighs recipe is actually pretty customizable! You can make substitutions and additions based on what ingredients you have on hand or what you prefer.

Chicken: I definitely recommend using the intended chicken thighs for this recipe. I just love the flavorful, tender meat! However, you could swap in bone-in chicken thighs instead of the boneless, skinless. The cook time will just increase!

Oil: Olive oil can be replaced with any oil of your choice here! My next best is always avocado oil. It has a high smoke point which is fantastic for pan searing.

Chicken Broth: Vegetable broth or even white wine could be used in place of chicken broth.

Fresh Herbs: You can use any fresh herbs you’d like in this recipe! I do love the combination of fresh oregano and fresh parsley but – basil, thyme, dill, or rosemary are all great options too depending on the vibe you’re going for in the dish.

Spices: Again, spices are similar to the herbs here. Super customizable! You can swap in and out anything you would like!

seared chicken thighs ingredients

Kitchen Tools

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. 

sliced seared chicken thighs

How To Sear Chicken Thighs

This chicken recipe is full of delicious flavor and makes for such an easy meal! The cooking process – pan searing – is so simple and might just be my new favorite way to enjoy chicken thighs.

The chicken comes out pretty dang perfect every time!

Step By Step Instructions

Step 1: Add the skinless boneless chicken thighs to an airtight container or large bowl. 

Step 2: In a separate small bowl combine the dry rub ingredients – garlic powder, onion powder, oregano, paprika, salt, and black pepper.  Combine thoroughly.

Step 3: Add the dry rub to the chicken thighs.  Evenly and thoroughly coat all the chicken pieces.  Cover and place in the fridge to marinate for at least 15 minutes. If you have time, I recommend marinating for longer – a few hours or even 24 hours.

Step 4: Next add the olive oil to a large pan or skillet on the stove over medium-high heat.

Step 5: Once the oil is hot, add the chicken thighs smooth side down to the skillet.  Sear for 7-10 minutes or until the chicken releases from the pan.  Do not move around the chicken during this time.

seared chicken in a skillet

Step 6: Flip the chicken.  Cook for about another 5-7 minutes depending on the thickness of each piece.  You can use a meat thermometer to check that the middle of the chicken thighs have reached an internal temperature of 165 degrees F.

Step 7: Next lower to medium heat and add the chicken broth to the skillet to deglaze and scrape up the brown bits on the bottom of the pan.

seared chicken thighs in a skillet with chicken broth, fresh herb, and butter

Step 8: Add the butter, fresh parsley, and fresh oregano.  Combine.  Let the chicken cook for another 2-3 minutes until the broth thickens a bit.

Step 9: Remove the chicken thighs from the hot pan and let sit for a few minutes before cutting. 

Step 10: Serve with the pan sauce and enjoy!

pan seared chicken thighs

Expert Tips

Dry the chicken thighs thoroughly with paper towel before adding the dry rub. This will help develop that beautiful golden brown sear!

Marinate the chicken in the seasoning mix for 24 hours. Makes the chicken so dang flavorful!

Make sure the skillet is hot before adding in the chicken.

Do not move the chicken when searing! Let it self release before flipping.

Use fresh herbs for the best flavor!

Check the chicken thighs with a meat thermometer to ensure the meat has reached an internal temperature of 165 degrees F.

pan fried chicken thigh

Frequently Asked Questions

How do I know the pan-seared chicken thighs are cooked through?

The most foolproof way to ensure your chicken thighs are cooked through is to use a meat thermometer. You can insert one into the thickest part of the thigh and make sure the internal temperature has reached 165 degrees F.

Can I make this recipe with other cuts of chicken?

Yes, totally! I think you could use this cooking method for both bone-in, skin-on chicken thighs and chicken breasts.

For the chicken breasts the cooking time would be slightly lower and the bone-in thighs would be more.

How to best serve this recipe?

This recipe is the perfect main protein for dinner any night of the week! Pair it with a vegetable and carb source for a delicious and well rounded meal for the entire family.

For the vegetable side dishes you could do a simple salad, crack green beans, roasted broccoli, honey garlic green beans, or maple glazed carrots.

For the carbs – maybe garlic parmesan roasted potatoes or crescent roll garlic knots.

How to store this chicken thigh recipe?

Store this chicken recipe in an airtight container in the refrigerator. It will keep best for 3-5 days!

How to re-heat pan fried chicken thighs?

My favorite way to re-heat these chicken thighs is in the oven.

Place the chicken thighs in a small baking dish and add some chicken broth to moisten them back up. Then pop in the oven at about 400 degrees for a few minutes until warmed through.

seared chicken thighs in a pan

Love this recipe? Check out more delicious recipes…

Chicken Recipes

Healthy Dinners

Connect With Me!

If you make this skillet chicken thighs recipe or any of my other recipes, I would absolutely love to know! Tag me @wellnessbykay on Instagram so I can see and share your recreations.

sliced chicken

Love this recipe? Leave a comment and a rating! I love to see and it helps me continue to develop delicious recipes for this blog.

Print

Pan Seared Chicken Thighs

Pan Seared Chicken Thighs are the perfect easy and delicious dinner recipe for a busy weeknight! Made with boneless skinless chicken thighs, chicken broth, fresh herbs, and a perfectly seasoned dry rub – this chicken is crispy, juicy, flavorful, and tender. It is a great main protein choice for any dinner!

  • Author: Kayla Berman
  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 25 minutes
  • Yield: 34 Servings 1x
  • Category: Dinner
  • Method: Stovetpo

Ingredients

Scale
  • 1.5 lb chicken thighs (boneless, skinless)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1/2 cup chicken broth
  • 1 tbsp salted butter
  • 1/2 tbsp fresh parsley
  • 1/2 tbsp fresh oregano

Instructions

  1. Add the skinless boneless chicken thighs to an airtight container or large bowl. 
  2. In a separate small bowl combine the dry rub ingredients – garlic powder, onion powder, oregano, paprika, salt, and pepper.  Combine thoroughly.
  3. Add the dry rub to the chicken thighs.  Evenly and thoroughly coat all the chicken pieces.  Cover and place in the fridge to marinate for at least 15 minutes. If you have time, I recommend marinating for longer – a few hours or even 24 hours.
  4. Next add the olive oil to a large pan or skillet on the stove over medium-high heat.
  5. Once the oil is hot, add the chicken thighs smooth side down to the skillet.  Sear for 7-10 minutes or until the chicken releases from the pan.  Do not move around the chicken during this time.
  6. Flip the chicken.  Cook for about another 5-7 minutes depending on the thickness of each piece.  You can use a meat thermometer to check that the middle of the chicken thighs have reached an internal temperature of 165 degrees F.
  7. Next add the chicken broth to the skillet to deglaze and scrape up the brown bits on the bottom of the pan.
  8. Add the butter, fresh parsley, and fresh oregano.  Combine.  Let the chicken simmer for another 2-3 minutes until the broth thickens a bit.
  9. Remove the chicken thighs from the hot pan and let sit for a few minutes before cutting. 
  10. Serve with the pan sauce and enjoy!

Keywords: pan seared chicken thighs, pan fried chicken thighs, seared chicken thighs

This post may contain affiliate links, which if a product is purchased through I may recieve a small compensation. I only recommend products I love and use in my life and cooking! Thank you for supporting wellnessbykay.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

*