seared chicken thighs

You’re going to love these Pan-Seared Chicken Thighs! They’re seasoned with dry rub, then completely cooked in a skillet, making them crispy on the outside but juicy on the inside. This is an easy weeknight dinner recipe that comes together in about 25 minutes total!

Pan-Seared Chicken Thighs

lbs. chicken thighs (bone-in, with skin)

olive oil

salt

garlic powder

tsp smoked paprika

onion powder

tsp parsley

oregano

tsp black pepper

garlic

chicken broth

parsley

Add oil or ghee to a large, heavy-bottomed skillet/cast iron/dutch oven and heat over medium heat.

While it&#039;s heating up, make the dry rub: combine salt, garlic powder, smoked paprika, onion powder, parsley, oregano, and pepper in a bowl. Next, pat the chicken thighs dry, then rub the dry rub over them until they&#039;re completely coated.

Cook

Place chicken skin side down in the skillet, then cover with a lid. Cook chicken for 7 minutes, then flip over, place the lid back on and cook for an additional 8-12 minutes or until the internal temperature reaches 165°.

Sauté

Reduce heat to medium-low, then add the garlic and sauté for 1 minute before pouring in the chicken broth to remove any brown bits from the skillet. Top with chopped fresh parsley (optional), and use a spoon to spoon the chicken broth/garlic mixture over the chicken. Enjoy!

https://www.youtube.com/watch?v=cud0cq02vFw

FULL RECIPE: https://thealmondeater.com/pan-seared-chicken-thighs/

You're going to love these Pan-Seared Chicken Thighs! They're seasoned with dry rub, then completely cooked in a skillet, making them crispy on the outside but juicy on the inside. This is an easy weeknight dinner recipe that comes together in about 25 minutes total!

Pan Seared Chicken Thighs

These herb-crusted, pan-seared chicken thighs make a quick, flavorful dinner that the entire family will enjoy! With a crisp outer skin and tender meat inside, these chicken thighs are a favorite weeknight dinner for any time of year.

chicken thighs

thyme

rosemary (finely chopped)

pepper

extra virgin olive oil

Pat 1 pound bone in skin on chicken thighs dry with a paper towel.

In a small bowl, combine 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon garlic powder, ½ teaspoon salt and ½ teaspoon pepper.

Coat chicken with spice blend.

In a heavy-bottomed skillet, heat 2 tablespoons extra virgin olive oil on medium heat.

Sear seasoned chicken in pan and cook for about 3 minutes until skin has browned. Flip chicken and repeat on other side.

After both sides are browned, place lid on pan and cook for about 15 minutes. Check internal temperature with a meat thermometer. Continue cooking if needed until internal temperature is 165°F .

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Pan-Seared Chicken Thighs

Pan Seared Chicken Thighs

Top 2 seared chicken thighs recipes from across the web

The most viewed seared chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan-Seared Chicken Thighs

Pan Seared Chicken Thighs

The most viewed seared chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine