These juicy and tender crispy stove top chicken thighs is a perfect main dish. It is delicious, quick, easy and with a cooking time of about 30 minutes including prep.
This stovetop chicken thighs recipe is simple to make, pan seared to perfection and a great one pan meal that the whole family would love.
Pan seared chicken thighs
This budget-friendly pan seared chicken thighs recipe is perfect for all occasions, a perfect chicken dinner that is a family favourite.
I make chicken at least twice a week and this stovetop chicken thighs often finds its way on the menu. For a good reason, if you ask me, it is simply the best and it requires a few ingredients and yet full of flavour, just like my cajun butter chicken thighs.
The simple process of pan searing chicken thighs that delivers juicy and crispy chicken. This cooking method is very similar to my honey garlic salmon, only that it cooks faster than the chicken. You can have your cake and eat it at the same time. Chicken thighs and sauce in one pan
You may be wondering if it is safe to cook chicken thighs over stove top, the answer is yes. In fact, you can cook boneless chicken thighs on the stove top in less than 15 minutes as I did with this chicken for a wrap
Related to this post is this juicy and tender cilantro lime chicken recipe.
Why We Love This Stovetop Chicken Thighs Recipe
You can use any type of chicken thighs, boneless, skinless, boneless, bone-in.
It is quick and simple to make and I absolutely love anything 30 minutes one pan skillet recipe
This pan seared chicken thighs is great for weekly meal plans.
You only need 4 ingredients to make it and they are ingredients you already have in your panty
It is inexpensive and budget-friendly. A perfect low carb meal that can double as keto recipe if you into that vibes.
Ingredients
Chicken thighs
Chicken broth substitute with cooking wine or water
Smoked Paprika
Salt and pepper
Onion powder substitute with garlic powder
Olive oil: substitute with any flavourless oil or butter
How to make the best stove top chicken thighs recipe
Here is a quick overview of how to cook chicken thighs in a pan over the stovetop. Season chicken and pan fry in an iron skillet (or large cast iron skillet). Sounds so easy right? Ok, let’s get to it.
Prepare the chicken thighs, remove any visible unwanted fats and hanging skin. If you are using boneless skinless chicken thighs, then you may not need to do much.
Season both sides of chicken with the spices generously.
Place a large iron skillet over medium-high heat, then add oil until hot.
Add the chicken thighs skin side down and pan sear for 3 minutes untouched until the skin is nice, golden, crispy and no longer sticking to the pan. Flip chicken to the other side and pan fry for another 3 minutes.
Add chicken broth to the chicken, move around in other to deglaze the skillet. This would make some delicious pan sauce. Because I have used chicken thighs with bone-in for this recipe, it would take longer to cook than boneless chicken thighs.
After adding the chicken broth, cover the skillet with a lid (this is optional) and continue to cook chicken over medium heat for 10 minutes or until chicken is completely cooked.
How to Serve Pan Seared Chicken Thighs and Pan Sauce
Serve it alongside some creamy mashed potatoes, rice, steamed vegetables, cauliflower rice, French fries, salad etc the list is endless. The pan sauce makes a great gravy, you can either add it straight from the pan or add water or broth with cornflour to make a delicious gravy.
My pan sauce was served over garlic mashed potatoes, ‘Twas so good.
How to Store Cooked Chicken Thighs
Let any leftover cooked chicken thighs cool completely, store in an airtight container or wrapped in a foil then keep in the fridge for 3 to 4 days. Chicken can be stored in the freezer for up to 3 months.
More stove top chicken recipes
Garlic mushroom chicken thighs
Other Recipes From the Blog
Want to make this chicken thighs recipe in an Instant pot then check this recipe?
Stove Top Chicken Thighs
Equipment
- Cast iron skillet
Ingredients
- 5 chicken thighs about 700g
- ½ cup chicken broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 teaspoon onion powder substitute with garlic powder or use both
- 2 tablespoon olive oil substitutes with any flavourless oil or butter
- Parsley chopped to garnish
Instructions
- Prepare the chicken thighs, remove any visible unwanted fats and hanging skin. If you are using boneless skinless chicken thighs, then you may not need to do much.
- Season both sides of chicken with the spices generously.
- Place a large iron skillet over medium high heat, then add oil until hot. Add the chicken thighs skin side down and pan sear for 3 minutes untouched until skin is nice, golden, crispy and no longer sticking to the pan. Flip chicken to the other side and pan fry for another 3 minutes.
- Add chicken broth to the chicken, move around in other to deglaze the skillet. This would make some delicious pan sauce. After adding the chicken broth, cover the skillet with a lid (this is optional) and continue to cook chicken over medium heat for 10 minutes or until chicken is completely cooked. Take it off the heat and serve with other side of choice.
Notes
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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David Crockett says
Works really well. I added fresh mushrooms from the farmer's market. Sautéed before I started the chicken. I threw them in when I added the chicken broth. I also added a few sprigs of rosemary. I could not find a package wit just thighs. SO I did two thighs and 3 drums sticks.
Ajoke says
Yay, thank you David for the feedback and tips, I am glad you enjoyed this recipe.
Ann Moore says
Great recipe for stovetop cooking! I love it because it is so easy to prepare and tastes so good. I doubled the seasonings. This is wonderful for my low carb eating plan and makes meal prep simple.
Ann Moore says
Next time I am going to stir fry cauliflower rice in the sauce for a tasty low carb side dish. 🙂
Dinah says
Thank you Ajoke for this wonderful, easy recipe! I made it last night and it was so easy and tasty, I'm going to make it again tonight!
Ajoke says
You are very welcome, Dinah, thank you for loving this recipe and I am glad you enjoyed it.
Vanessa says
Great recipe! Easy to make and tasty.
Ajoke says
Thank you, Vanessa, for your feedback, I am glad you enjoyed it.
Katrina says
I would LOVE to try this recipe,But i want to do more then 5 thighs at a time. Will i nees to follow same proxand double the ingredients??
Ajoke says
Hi Katrina, yes, you can double the recipe and cook the chicken in batches it doesn't fit your pan at once. Kindly let me know how it turns out
Franny B says
Thank you for such a great way to cook bone-in chicken thighs! I am a widow and wanted to have just one piece of chicken. I used a smaller cast iron skillet and cooked it to your specifications. To make a creamy gravy, I mixed my corn starch with a little light cream to the drippings. I have to say that in all my years of cooking, this was the best, most moist and delicious chicken I have ever eaten!!! Thank you again and I will be making this over and over!
Ajoke says
Aw, Franny, bless your big heart! I thank you for your kind words. I wish nothing but the best in all you do.
Heidi says
It’s was delicious and juicy! My family loves it! Thank you for a wonderful recipe.
Mira says
This chicken is absolutely delicious and I love that it’s so fast!!! My only problem is that the chicken broth literally just burns at the bottom of the pan after the 10 mins 🙁 what am I doing wrong? I’ve made it twice now and second time I lowered the heat down to low and it still burns. Fortunately the chicken itself doesn’t and is still tasty!
Ajoke says
Hello Mira, Thank you for your feedback. I am happy you love this recipe. In regards to the broth burning off before the cooking time finishes, you can add more broth(if using low sodium broth) or water once it starts drying out and reduce the heat too. Thank you
Marthe says
In a word--yummy!!! And easy and fairly fast. Thanks so much!!
Ajoke says
Happy days! thank you so much Marthe for the feedback.
Nat Turner says
Excellent Recipe, I used close to a tablespoon of smoked Paprika, but this was great!
Ajoke says
Thank you so much Nat, I am so glad you love the recipe. I am a sucker for smoked paprika too, I literally use it on everything.
Sonia Haye says
Thanks for sharing...i have Dutch pot that i use and i want to bake some chicken for dinner how do i do it
Ajoke says
Hi Sonia, using the same recipe here, sear the chicken on the stove top for crispy skin then finish it off in the oven using your Ducth pot at 360F for another 20 minutes or so (I am assuming you will be using chicken thighs) Thanks and do let me know how you get on.
Jillian says
I love love this recipe. It was a winner as the whole family loved it, I used skinless boneless chicken thighs and it was ready under 15 minutes. This is definitely a keeper. Thanks for sharing
Ajoke says
I am so glad you and your family loved it Jillian thank you, for your feedback
Kemi says
Looks Juicy. Will be trying this soon.
Ajoke says
Thank you.