These pan-seared chicken thighs are tender, juicy, and packed with flavor! Made with bone-in chicken thighs, spices, garlic, butter, and lemon!
I love cooking chicken thighs because they’re economical, easy to cook, and I can make different meals with the leftovers. For instance, sometimes I make chicken empanadas or buffalo chicken dip with leftover chicken. For more chicken thigh recipes, check out these baked chicken thighs and creamy spicy chicken thighs.
INGREDIENTS YOU’LL NEED
SEE RECIPE CARD BELOW FOR INGREDIENT QUANTITIES AND INSTRUCTIONS.
- Chicken – Feel free to use bone-in or boneless chicken thighs; just keep in mind that boneless chicken thighs cook a lot quicker. I used skin-on chicken thighs but skinless works too!
- Chicken Stock – If you don’t have chicken stock on hand, water and chicken bouillon paste will work. You can also use white wine or plain water.
- Garlic – Use fresh garlic for best results.
- Butter – Adds flavor and helps thicken the sauce.
- Lemon – Optional!
- Oil – I recommend using a neutral oil with a high smoking point, such as canola or vegetable.
- Spices – Although I used a combination of garlic powder, onion powder, paprika, and Italian seasoning, feel free to use the spices of your choice!
- Salt – Will add most of the flavor, so definitely a must!
HOW LONG TO COOK THE CHICKEN FOR?
I cooked the chicken for 7 minutes on each side, then covered it and cooked it for 10 minutes. So a total of 24 minutes. However, I recommend cooking the chicken until it reaches an internal temperature of 165 degrees F.
WHAT CAN I SERVE THIS WITH?
I highly recommend serving these delicious pan-seared chicken thighs with creamy mashed potatoes and air fryer honey carrots for a complete dinner meal.
TOP TIPS FOR THE PERFECT PAN-SEARED CHICKEN THIGHS
- Keep in mind that when you cook the chicken on the stovetop and cover it with a lid, the chicken skin will soften a bit. If you want the chicken skin to remain crispy, you’ll have to finish cooking it in the oven uncovered.
- If the sauce thickens too much, stir in about 1/2 cup of chicken stock.
- Make sure to check the sauce for seasoning before serving.
- To prevent the chicken thighs from burning, season only the inner part of the chicken, while using only salt to season the outer part. This is because seasoning with spices may cause the chicken skin to burn.
STORAGE
Allow any leftovers to cool completely, then transfer to an air-tight container and refrigerate for up to 3-4 days. Reheat in the microwave, oven, or air fryer.
MORE RECIPES YOU MIGHT ENJOY…
- Cheesy Buffalo Chicken Tacos
- Spicy Chicken Noodle Soup
- Roasted Chicken Thighs and Potatoes
- Crispy Chicken Fettuccine Alfredo
Tried these pan-seared chicken thighs? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Pan Seared Chicken Thighs
Ingredients
- 4 chicken thighs bone-in skin-on
- 2 tablespoons oil canola or vegetable
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- salt to taste
- ½ lemon
- 2 garlic cloves finely minced
- 1 cup chicken stock
- 1 tablespoon butter
Instructions
- Heat oil in a large skillet over medium-high heat.
- In a small bowl, combine the paprika, garlic powder, onion powder, and Italian seasoning.
- Season the chicken thighs under the skin with salt and the spice blend generously. Then season the skin and the other side of the chicken with just salt. This is because seasoning with spices may cause the chicken skin to burn.
- Cook the chicken skin side down for 7 minutes, then flip and cook for an additional 7 minutes. Remove the chicken from the skillet and set it aside.
- Discard any excess oil and add butter to the skillet. Stir in the garlic and cook for 15 seconds. Stir in the chicken stock and lemon juice. Check for seasoning and bring to a simmer.
- Place the chicken back into the skillet, cover, and cook for 10 minutes or until the chicken is fully cooked through. If the sauce thickens too much, stir in about 1/2 cup of chicken stock right before serving. Enjoy!
Notes
- To prevent the chicken thighs from burning, season only the inner part of the chicken, while using only salt to season the outer part. This is because seasoning with spices may cause the chicken skin to burn.
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