Pan-Fried Chicken Thighs (juicy!)

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These Fried Chicken Thighs (aka fried chicken thighs) is a must-have recipe for busy weeknights, quick healthy dinner, or anytime you have an extra package of chicken to use!I will teach you how to cook chicken thighs on the stovetop super fast – they do whatever they want salad to pasta. Best of all, pan frying chicken thighs makes the meat super juicy and flavorful with minimal ingredients.

like my recipes Creamy Garlic Chicken Thighsthis pan-fried version cooks meat quickly on the stovetop — but it simplifies the process even more with pantry seasonings and faster pan sauces.

Ingredients for Fried Chicken Thighs

This section explains how to choose the best ingredients for pan frying chicken thighs, the role of each ingredient in the recipe, and substitution options. See recipe card below for measurements.

• chicken thigh – Frying bone-in chicken thighs creates the juiciest result. If you want, you can remove the skin and bones (or buy boneless skinless drumsticks) and use pan roasted boneless drumsticks instead. For boneless chicken, follow the same recipe, but keep in mind that boneless chicken will cook faster.Follow me if you want to use chicken breast Pan-Fried Chicken Breast Recipe instead.
• spices – Include sea salt, chili powder, garlic powder, onion powder and black pepper. Check out more seasoning ideas below!
• olive oil – I love the taste of extra virgin olive oil in this recipe, but any neutral cooking oil will do.
• unsalted butter – for making a simple buttery pan sauce. butter would make a good overall 30 replacement, and Butter Flavored Coconut Oil Will work on dairy-free or paleo swaps.
• chicken soup – This is also used in chicken thigh pot sauce. I use the low sodium version because we are going to use salt to season the meat.you can also use bone broth instead.

How to Cook Chicken Thighs in a Pan

This section describes how to fry chicken thighs, with step-by-step photos and details about the technique. See the recipe card below for full instructions.

1. Prepare the chicken. Pat the chicken dry with paper towels. Season both sides with sea salt, paprika, garlic powder, onion powder, and black pepper.
2. searing. Heat oil in a large saucepan over medium-high heat. Add the chicken skin-side down, in a single layer. Fry chicken thighs for 3-5 minutes per side, flipping once, until golden and crisp.

3. Add butter and chicken stock. Be sure to place them around the chicken (avoid directly on the skin). Let the butter melt.
4. chef. Reduce heat to medium-low, cover, and continue to cook chicken thighs on the stove until the internal temperature reaches 170 degrees Fahrenheit.

4. plate. Transfer chicken thighs from skillet to a plate and let rest 5 minutes. Serve with the juices in the pan.

How long to fry chicken thighs?

Stovetop Chicken Thighs recipe should cook meat until internal temperature reaches at the lowest limit 165 degrees Fahrenheit. However, For juicy chicken, cooking to 170°F is ideal. Take about 3-5 minutes per side for searing, then cook the chicken thighs in a covered pot for 4-8 minutes.always use meat thermometer Check for completion.

Tips for the Best Fried Chicken Thighs

Keep these important tips in mind if you’re pan frying chicken thighs.

• Pat the chicken dry. Don’t skip this step! It ensures that the chicken gets a golden crust on the outside.
• Start skin down. This way you can render some fat in the pan and make it easier to brown the peeled side.
• give it space. Make sure you only cook the chicken one layer at a time in the pan, giving yourself enough room to flip it. Work in batches if needed.
• Flip only once. This way the chicken will cook more evenly and not dry out.
• Don’t forget to rest. Resting allows the juices inside the chicken to settle, so the fried chicken thighs stay juicy when cut open.

Storage Instructions

• Shop: Cool, cover, and place chicken in an airtight container in the refrigerator for 2-4 days.
• Reheat: Heat in a covered, warm saucepan at 300°F (covered with foil) until fully heated, or microwave on low power.
• freeze: Wrap the chicken tightly and refrigerate for 2-3 months. Thaw overnight before reheating.

What to Serve with Stovetop Chicken Thighs

There are so many dishes to pair with this chicken! Try these side dishes:

Easier Chicken Recipes

For a weeknight chicken dinner, you can’t beat these quick and easy meals!

Pan-Fried Chicken Thighs (juicy!)

It’s so easy to fry chicken thighs in a skillet on the stovetop! Make these juicy pan-fried chicken thighs in 20 minutes with a delicious pan sauce.

Prepare: 5 minute

chef: 15 minute

All: 20 minute

Serving Size: 6 (Adjust the scale recipe)

exchange:

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Pat the chicken thighs dry with paper towels.

2. Season both sides of the chicken thighs with sea salt, paprika, garlic powder, onion powder, and black pepper.

3. heat the olive oil large frying pan Medium to high temperature. Add the chicken in a single layer, skin side down.Roast Chicken Thighs 3-5 minutesuntil the bottom is golden brown and crispy.

4. Flip the chicken over and grill 3-5 minutes leftuntil the other side is golden brown.

5. Add the chicken stock and butter to the pan, around the chicken, but not directly on the skin. Move the butter until melted.

6. Reduce the heat to medium-low and cover the pot.Cook Chicken Thighs on the Stovetop 4-8 minutes leftuntil the internal temperature reaches at least 165°F, preferably 170°F (77°C) for juicy chicken thighs.

7. Remove the chicken from the pan and transfer to a plate.rest 5 minutes Before serving with pan sauce.

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recipe notes

Serving Size: 1 chicken thigh

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 339

fat 28 grams

protein 21 grams

total carbohydrates 1.1g

net carbs 0.9g

fiber 0.2g

sugar 0.2g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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