Easy Pan Seared Chicken Thighs in a Skillet
Pan seared chicken thighs are one of the best ways to get deeply browned chicken without turning on the oven. I start the thighs skin-side down in a skillet and give them enough time for the fat to slowly render before flipping them. The mistake to avoid is using heat that is too high: the skin can turn dark before the meat cooks through. What I look for is an even golden crust that releases easily from the pan, with clear juices and tender meat around the bone.
Ingrédients
- 8 bone-in skin-on chicken thighs
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon neutral cooking oil
- 2 tablespoons unsalted butter
- 4 garlic cloves lightly crushed
- 4 sprigs fresh thyme
Instructions
- Pat the chicken thighs very dry and season both sides with salt, pepper, garlic powder and paprika.
- Heat a large heavy skillet over medium-high heat and add the oil.
- Place the thighs skin-side down, reduce the heat to medium and cook for 10 to 12 minutes until deeply golden.
- Flip the thighs and cook for 8 to 10 minutes, or until the thickest part reaches at least 165°F.
- Lower the heat and add the butter, garlic and thyme.
- Spoon the foaming butter over the chicken for 1 to 2 minutes.
- Transfer the thighs to a plate and rest for 5 minutes before serving.
Notes
Keep the skillet at moderate heat after the initial sear so the skin has time to render without burning. Very large thighs may require several additional minutes of cooking.