Irresistible Pan Seared Chicken Thighs Recipe

Sometimes the busiest days call for a meal that feels special without demanding hours in the kitchen. I created this recipe when I needed something golden and crispy but had zero energy for complicated prep.

These pan seared chicken thighs deliver that perfect crackling exterior while keeping the meat incredibly juicy inside. It is my absolute favorite way to turn a simple pack of chicken into a restaurant-quality dinner.

What Makes These Pan Seared Chicken Thighs Special

The spice blend transforms humble ingredients into a warm, aromatic meal that smells amazing as it cooks.

You only need one skillet to make this, which means cleanup is quick and stress-free.

It works perfectly for meal prep since the flavors actually get better after sitting for a day.

If you crave more comforting family meals, my Ultimate Minestrone Soup Recipe is a perfect starter, or try the Savory Vegetable Barley Soup Recipe for another cozy option.

Gathering Your Pan Seared Chicken Thighs Ingredients

Here is everything you will need to get started:

• Boneless Skinless Chicken Thighs: These stay juicy during the high-heat cooking process and cook faster than bone-in cuts.
• Olive Oil: You need a good quality oil to coat the pan and create that beautiful golden sear.
• Garlic Cloves: Slicing them instead of mincing prevents them from burning while adding a gentle savory note.
• Chicken Broth: This liquid lifts the flavorful browned bits from the pan to create a simple sauce.
• Onion Powder: Provides a savory depth that complements the fresh garlic.
• Paprika: This adds a vibrant color and a mild, sweet pepper flavor to the crust.
• Cumin: Adds a warm, earthy note that grounds the lighter spices.
• Coriander: Offers a slight citrusy brightness to balance the savory elements.
• Turmeric: Gives the chicken a beautiful golden hue and subtle earthiness.
• Salt and Black Pepper: Essential for waking up all the other flavors in the spice rub.
• Fresh Parsley: A sprinkle at the end adds a pop of color and freshness.

Step-by-Step Pan Seared Chicken Thighs Instructions

Let’s get cooking!

1. Start by pouring the olive oil into a large skillet and setting it over medium heat so it gets nice and hot. While the oil warms up, take a paper towel and pat each chicken thigh completely dry to ensure they crisp up instead of steaming. In a small bowl, mix the onion powder, cumin, coriander, paprika, turmeric, salt, and black pepper, then rub this mixture thoroughly over both sides of the chicken until coated evenly.
2. Place the seasoned chicken thighs into the hot skillet, making sure to put the smooth side down first. This is the most important part because you must let them cook undisturbed for about 5 to 7 minutes. Watch for the edges to turn opaque and check that the chicken releases easily from the pan before you attempt to flip it.
3. Flip the chicken over once it has a deep golden-brown crust and moves freely without sticking. Continue cooking the other side for another 7 to 10 minutes, depending on how thick your pieces are. You are looking for clear juices and an internal temperature between 160°F and 165°F to ensure they are fully cooked but still tender.
4. Toss in the sliced garlic cloves and cook them for just 30 seconds until they become golden and fragrant. Pour in the chicken broth immediately to deglaze the pan, using a spoon to scrape up all those flavorful browned bits from the bottom. Let the sauce bubble for a minute or two before spooning it over the chicken and serving with fresh parsley.

My Secrets for Perfect Pan Seared Chicken Thighs

Patting the chicken completely dry is the most critical step to ensure a crispy sear rather than steaming the meat.

I always resist the urge to move the pan seared chicken thighs until they release naturally from the skillet surface.

Letting the meat rest for five minutes after cooking allows the juices to redistribute for the tenderest bite.

Best Ways to Serve Pan Seared Chicken Thighs

I love plating this alongside fluffy rice or roasted potatoes to soak up the savory pan juices.

A fresh cucumber salad or steamed green beans adds a nice crunch that balances the richness of the pan seared chicken thighs.

I love seeing you try my recipes, so please tag me on Pinterest when you make this.

Pan Seared Chicken Thighs

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• Author: Amelia Bryan
• Total Time: 28 min
• Yield: 4 servings
• Diet: Gluten Free

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Description

Juicy, golden-brown boneless chicken thighs seasoned with a warm spice blend and seared to perfection in under 20 minutes.

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Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 4 cloves garlic, sliced
• 3 tbsp olive oil
• 1/2 cup chicken broth
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• 1 tbsp chopped fresh parsley (for garnish)

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Instructions

1. Begin by heating the olive oil in a large skillet over medium heat until it shimmers. Meanwhile, thoroughly pat the chicken thighs dry with paper towels to ensure a good sear. In a small bowl, combine the onion powder, cumin, coriander, paprika, turmeric, salt, and pepper, then rub this spice mixture evenly over both sides of the chicken.
2. Carefully place the chicken thighs into the hot skillet, smooth side down. Allow them to cook undisturbed for about 6 to 8 minutes; do not try to move them until they release easily from the pan and have formed a golden crust.
3. Flip the chicken thighs and cook on the second side for another 7 to 9 minutes. The chicken is done when the juices run clear and the internal temperature reaches 165°F.
4. Add the sliced garlic to the pan and sauté for about 30 seconds until fragrant but not burnt. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the sauce reduce slightly, then spoon it over the chicken, garnish with parsley, and serve immediately.

Notes

Ensure your skillet is hot before adding the chicken to prevent sticking. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.

• Prep Time: 10 min
• Resting Time: 5 min
• Cook Time: 18 min
• Category: Dinner
• Method: Pan Sear
• Cuisine: American / Mediterranean Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 445
• Sugar: 1g
• Sodium: 145mg
• Fat: 35g
• Saturated Fat: 9g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 165mg

Keywords: pan seared chicken thighs, easy chicken dinner, skillet chicken recipe, 20 minute meal