Stove Top Chicken Thighs Recipe

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Perfect stove top chicken thighs recipe! This pan seared chicken thighs have golden crispy skin, it's tender and juicy to the bone.

It is easy to make, quick and makes a perfect chicken dinner served with the pan sauce on sides like potatoes and vegetables.

Why Pan Seared Chicken Thighs

With pan seared chicken thighs, you use less oil than if you were to deep fry it making it healthier and with fewer calories.

You get crispy skin and flavorful meat with the advantage of getting pan sauce or gravy at the same time.

The gravy you get from it is packed full of flavor and delicious.

It is easy, quick and so good you won't want to cook it any other way again.

This can be made with bone in or skinless boneless chicken thighs and that's one of the reasons why pan seared stove top chicken thighs are a favorite.

Stove Top Chicken Thighs Recipe

This is the best stove top chicken thighs recipe that will give you perfectly cooked chicken.

It's well seasoned with a few herbs and spices and it's flavorful and tasty to the bone. No bland tasteless chicken allowed on our plates here.

This recipe is easy and quick to make. It takes just 30 minutes from prep to finish and you have the tastiest skillet chicken dinner on the table for your family. We love quick and easy.

It makes use of clean ingredients that you most likely have in your kitchen cupboard.

This stovetop chicken thighs recipe is budget-friendly and it goes a long way in giving your family a healthy dinner.

Pan seared to perfection with just a little oil, this chicken recipe is one you will be making over and over again.

You get delicious pan sauce that you can serve over rice, potatoes, or vegetables. No need to make a separate sauce.

This recipe is low carb, keto, and paleo friendly.

Make different flavors from honey garlic to cilantro lime. You can play with the flavors and rotate them so you get a different taste each time.

I have used bone-in chicken thighs but you can use skinless boneless chicken thighs. I have included details on how to cook whichever of the two.

If it's chicken breast recipe you are after, then check out my stove top chicken breasts post.

Related: Pan fried chicken drumsticks, Pan fried boneless chicken thighs

Ingredients

The detailed ingredient list and directions are in the recipe card at the bottom of the post.

Chicken thighs

Paprika

Cayenne pepper

Onion granules or powder

Garlic powder or granules

Parsley

Thyme

Salt

Oil - Vegetable or sunflower oil.

Chicken broth - You can substitute with white wine or water.

How To Cook Chicken Thighs on Stove

Measure out the ingredients.

Mix together the parsley, paprika, onion granules, garlic powder, thyme, and salt.

Use a kitchen towel to pat the chicken dry.

Season the chicken with the seasoning mix ensuring that all parts are coated in the seasoning.

Place a wide skillet or frying pan on the stove on medium heat.

Add oil into the skillet and add the chicken thighs skin side down.

Cook for 5 minutes then flip them over and cook for another 5 minutes.

Don't move the chicken around or flip it when it's not ready.

Add in the chicken broth, and deglaze the skillet then cover the skillet and let the thighs cook on low heat for 10 minutes or till they are cooked through.

If using boneless chicken, make it 5 minutes instead of 10 minutes or until it's cooked through.

The internal temperature should be at least 165F/75C to be safe for consumption.

When it's cooked, leave to rest for 5 minutes then serve.

You can thicken the pan sauce with cornflour slurry or serve as it is.

What to Serve with

You can serve this pan-seared chicken with almost anything. It is that versatile and the possibilities are endless. Some of the side dishes you can serve with are

Potatoes - some delicious potato side dishes are mashed potatoes, boiled potatoes, and air fryer potatoes.

Vegetables - boiled broccoli, boiled carrots, sauteed vegetables, air fryer vegetables are some healthy vegetable side dishes.

Grains - Long grain rice, curry rice, and spicy rice are some rice dishes that go with it.

How To Store

Let it cool completely before refrigerating.

To store in the fridge - Pack them into an airtight container, label, and store in the fridge where it will keep for up to 3 days.

How to freeze: put in an airtight freezer-safe container or Ziploc bag, label with dates, and store in the freezer where it'll last up to 4 months.

To reheat: It can be reheated in a skillet, air fryer, oven, or microwave.

To reheat in a microwave, put on a microwave safe plate, cover, and heat on high temperature setting for 90 seconds or till warmed through. Add additional time if neccessary.

How to use leftover: You can repurpose and use in stews, soups, chicken bolognese, omelette, curries, sandwiches, and wraps.

Tips

• Marinating isn't necessary however you can marinate to further enhance the flavor. I suggest you do this for 30 minutes to 5 hours.

• Make sure oil is hot before adding chicken to the skillet.
• Use a wide enough skillet that will ensure the chicken are not overcrowded.
• Cook over medium heat for the best outcome.
• Don't move the chicken till they're ready. Wait till you can easily turn them over.
• Allow chicken to rest for 5 minutes before cutting into it.

How to know if pan seared chicken is cooked

When you pierce into the skin with a knife or fork, the juice should run clear. To be sure, use an instant-read thermometer, it should be between 170 - 180F. It is only safe to eat if the internal temperature is at least 165F/75C.

More Chicken Thighs Recipe

Honey soy chicken thighs

Boiled chicken thighs

Honey garlic chicken thighs

Lime chicken

Instant pot boneless chicken thighs

Baked frozen chicken thighs

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Recipe

Stove Top Chicken Thighs Recipe

Perfect stove top chicken thighs recipe! This pan seared chicken thighs have golden crispy skin, it's tender and juicy to the bone. It is easy to make, quick and makes a perfect chicken dinner served with the pan sauce on sides like potatoes and vegetables.  4.84 from 6 votes Print Pin Rate Course: DinnerCuisine: American, British Prep Time: 10 minutes minutesCook Time: 22 minutes minutesTotal Time: 32 minutes minutes Servings: 6 Calories: 328kcal Author: Kemi

Equipment

• ▢ Skillet
• ▢ Mixing bowl

Ingredients

• ▢ 6 pieces Chicken thighs Bone in chicken thighs or skinless boneless
• ▢ 1 tablespoon Paprika
• ▢ ½ teaspoon Black pepper or cayenne pepper or to taste
• ▢ 1 teaspoon Parsley
• ▢ ½ teaspoon Onion granules
• ▢ ½ teaspoon Garlic powder
• ▢ ½ teaspoon Dried Thyme
• ▢ Salt to taste
• ▢ 1.5 cup Chicken Broth
• ▢ 2 tablespoon Oil vegetable or sunflower oil

Instructions

• Measure out the ingredients. Mix together the parsley, paprika, onion granules, garlic powder, thyme, and salt.
• Use a kitchen towel to pat the chicken dry.Season the chicken with the seasoning mix ensuring that all parts are coated in the seasoning. 
• Place a wide skillet or frying pan on the stove on medium heat. Add oil into the skillet and add the chicken thighs skin side down (smooth).Cook for 5 minutes then flip them over and cook for another 5 minutes.
• Add in the chicken broth, deglaze the skillet and let the thighs cook for 10 minutes or till they are cooked through.If using boneless chicken, make it 5 minutes instead of 10 minutes or until it's cooked through.The internal temperature should be at least 165F/75C to be safe for consumption.
• When it's cooked, leave to rest for 5 minutes then serve.You can thicken the pan sauce with cornflour slurry or serve as it is.

Notes

Tips

• Marinating isn't necessary however you can marinate in the fridge to further enhance the flavor. I suggest you do this for 30 minutes to 5 hours. 
• Use a wide enough skillet that will ensure the chicken are not overcrowded.
• Cook over medium heat for the best outcome.
• As it cooks the chicken broth dries up so add more chicken broth or water if need be.
• Don't move the chicken till they're ready. Wait till you can easily turn them over.
• Allow chicken to rest for 5 minutes before cutting into it.

Nutrition

Calories: 328kcal | Carbohydrates: 2g | Protein: 21g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 314mg | Potassium: 340mg | Fiber: 1g | Sugar: 1g | Vitamin A: 677IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg Tried this Recipe? Pin it for Later!Mention @RecipeVibes or tag #recipevibes!