Pan Seared Chicken Thighs

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.


– chicken thighs – oil – garlic powder – paprika – onion powder – Italian seasoning – lemon – garlic cloves – chicken stock – butter

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.

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. 

Tips and Recipe Variations

- Season the skin part using only salt because spices may cause chicken skin to burn. - If the sauce thickens too much, stir in about 1/2 cup of chicken stock.



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