Tired of bland weeknight dinners? This recipe for pan-seared chicken thighs will become your new go-to! These succulent chicken thighs are incredibly easy to make, bursting with flavor, and perfect for busy weeknights. Forget dry, overcooked chicken – this recipe guarantees juicy, tender perfection every time. Whether you’re a seasoned chef or a complete beginner, you’ll be amazed at how simple it is to create restaurant-quality chicken thighs in your own kitchen. Let’s dive into this delicious adventure of pan-seared chicken thighs!
| Category | Value |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 30 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
Nutrition per serving (approximate): Calories: 350, Protein: 35g, Fat: 20g, Carbohydrates: 5g
| Ingredient | Quantity |
|---|---|
| Bone-in, skin-on chicken thighs | 4 (about 1.5 lbs total) |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Paprika | 1/2 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Onion powder | 1/4 teaspoon |
| Fresh rosemary (optional) | 2 sprigs |
| Lemon wedges | 4 |
Cooking Instructions
- Pat the chicken thighs dry with paper towels. This helps achieve a nice crispy skin on your chicken thighs.
- In a small bowl, combine the olive oil, salt, black pepper, paprika, garlic powder, and onion powder. If using fresh rosemary, finely chop it and add it to the mixture.
- Place the chicken thighs in a large bowl and generously coat them with the spice mixture, ensuring each chicken thigh is well seasoned. Make sure to get the spices underneath the skin as well, for extra flavor.
- Heat a large skillet (cast iron is ideal) over medium-high heat. Once the skillet is hot, add the chicken thighs, skin-side down. Avoid overcrowding the pan; cook in batches if necessary to ensure even browning of the chicken thighs.
- Sear the chicken thighs for 5-7 minutes, undisturbed, until the skin is golden brown and crispy. This step is crucial for perfectly seared chicken thighs.
- Flip the chicken thighs and cook for another 5-7 minutes, until the internal temperature reaches 165°F (74°C). For the most accurate reading, use a meat thermometer. Using a meat thermometer prevents dry chicken.
- Once cooked, remove the chicken thighs from the skillet and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender chicken.
Serving Suggestions: These pan-seared chicken thighs are incredibly versatile. Serve them with your favorite sides, such as roasted vegetables (potatoes, carrots, broccoli), a simple salad, mashed potatoes, rice, or even crusty bread to soak up the delicious pan juices. The chicken thighs are also delicious on their own, with a squeeze of lemon juice.
Tips and Notes:
- For extra crispy skin, you can broil the chicken thighs for the last few minutes of cooking.
- Don’t overcrowd the pan when searing the chicken thighs. This will lower the temperature of the pan and prevent proper browning.
- If you prefer boneless, skinless chicken thighs, adjust the cooking time accordingly. They will cook much faster.
- Feel free to experiment with different herbs and spices to customize the flavor of your chicken thighs. Consider adding things such as thyme, oregano, or cayenne pepper for a little heat.
- Leftover chicken thighs can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
Enjoy your perfectly pan-seared chicken thighs! Remember, the key to success is using high heat and letting the chicken rest after cooking. This recipe produces juicy, flavorful, and restaurant-quality chicken thighs – a delightful meal that everyone will love. So, gather your ingredients, follow the steps, and prepare to be amazed by how easy it is to make these delicious chicken thighs! This simple recipe is a game-changer for any weeknight dinner, and these chicken thighs are versatile enough to fit any occasion. Enjoy!
