These pan fried chicken thighs (a.k.a. pan seared chicken thighs) are an essential recipe for busy weeknights, quick healthy dinners, or anytime you have an extra pack of chicken to use! I’ll show you how to make chicken thighs on the stovetop super fast — they go with everything from salad to pastas. And best of all, pan frying chicken thighs makes the meat super juicy and flavorful with minimal ingredients. Like my recipe for creamy garlic chicken thighs, this pan fried version cooks meat quickly right on the stovetop — but simplifies the process even more with pantry seasonings and a quicker pan sauce.
Ingredients For Pan Frying Chicken Thighs
This section explains how to choose the best ingredients for frying chicken thighs in a pan, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Chicken Thighs – Pan fried bone-in chicken thighs create the juiciest results. If you prefer, you can remove the skin and bones (or buy boneless skinless chicken thighs) and make pan seared boneless chicken thighs instead. For boneless chicken, follow the same recipe, but keep in mind that boneless will cook much faster. If you want to use chicken breast, follow my pan seared chicken breast recipe instead.Spices – Including sea salt, paprika, garlic powder, onion powder, and black pepper. See more seasoning ideas below!Olive Oil – I like the flavor of extra virgin olive oil in this recipe, but any neutral cooking oil works.Unsalted Butter – For making an easy, buttery pan sauce. Ghee would make a good whole30 substitute, and butter flavored coconut oil would work for a dairy-free or paleo swap.Chicken Broth – This is used for the chicken thigh pan sauce as well. I’m using a low sodium version, as we’re going to season the meat with salt. You can also use bone broth instead.
How To Cook Chicken Thighs In A Pan
This section shows how to pan fry chicken thighs, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Chicken thighs pan fried would also taste great with lemon pepper seasoning, poultry seasoning, or even fajita seasoning! You can swap in a tablespoon of one of these instead of the spices above.
How Long To Pan Fry Chicken Thighs?
Stovetop chicken thigh recipes should cook the meat until an internal temperature reaches a minimum of 165 degrees F. However, for juicier chicken, cooking to 170 degrees F is ideal. This comes out to about 3-5 minutes per side for searing, followed by 4-8 minutes of cooking chicken thighs in the pan covered. Always use a meat thermometer to check for doneness.
Storage Instructions
Store: Cool, cover, and store chicken in airtight containers in the fridge for 2-4 days.Reheat: Heat in a warm skillet with the lid on, in a 300 degree F (covered in foil) until warmed through, or in a microwave at low power.Freeze: Wrap chicken tightly and store in the freezer for 2-3 months. Thaw overnight before reheating.
What To Serve With Stovetop Chicken Thighs
There are so many dishes that pair with this chicken! Try it with these side dishes: If you fry chicken thighs in a pan, keep these important tips in mind.
Pat the chicken very dry. Don’t skip this step! It ensures the chicken gets a golden crust on the outside. Start skin side down. This way, you can render some of the fat in the pan and make the skinless side easier to brown. Give it space. Make sure you only cook one layer of chicken at a time in the pan, giving yourself enough space to flip it. Work in batches if needed. Only flip once. The chicken will cook more evenly that way and won’t dry out. Don’t forget to rest. Resting allows the juices inside the chicken to settle, so the pan fried chicken thighs stay juicy after you cut into them.
Salads – This chicken would make the perfect starring protein on a green goddess salad or chicken Caprese salad. Or, serve alongside easy dishes like broccoli cauliflower salad, spring mix salad, or Israeli salad.Rice & Potatoes – Use conventional rice and potatoes if your lifestyle allows, or serve on a bed of cauliflower rice or mashed cauliflower.Veggies – You can pair this dish with just about any vegetable, but I love it with sauteed zucchini (pictured in the plated photo above), air fryer broccoli, oven roasted green beans, or sauteed cabbage.
More Easy Chicken Recipes
For a weeknight chicken dinner, you can’t beat these quick and easy meals! Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
