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 , sautéed sweet 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.

Pan Seared Chicken Thighs - Wellness by Kay

Description

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!

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

Add the skinless boneless chicken thighs to an airtight container or large bowl.
In a separate small bowl combine the dry rub ingredients – garlic powder, onion powder, oregano, paprika, salt, and pepper. Combine thoroughly.
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.
Next add the olive oil to a large pan or skillet on the stove over medium-high heat.
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.
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.
Next add the chicken broth to the skillet to deglaze and scrape up the brown bits on the bottom of the pan.
Add the butter, fresh parsley, and fresh oregano. Combine. Let the chicken simmer for another 2-3 minutes until the broth thickens a bit.
Remove the chicken thighs from the hot pan and let sit for a few minutes before cutting.
Serve with the pan sauce and enjoy!

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