Pan Seared Chicken Thighs Recipe
These pan seared chicken thighs cook in one skillet with warm Mediterranean spices, garlic, and a simple pan sauce.
Servings: 4 servings
Equipment
Ingredients
- 1 ½ pounds chicken thighs boneless skinless, about 4 pieces
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 4 garlic cloves sliced
- ½ cup chicken broth
- Chopped parsley for garnish
Instructions
- Pat the chicken thighs dry with paper towels. In a small bowl, whisk together onion powder, cumin, coriander, paprika, turmeric, salt, and black pepper. Season both sides of the chicken thighs with the seasoning mix.
- Heat a large skillet over medium-high heat. Add the olive oil and carefully place the chicken thighs, presentation-side down, into the hot pan, making sure not to overcrowd them.
- Cook the chicken thighs for 7 minutes without touching until they develop a golden brown crust. Flip the chicken to the other side and continue to cook until they reach an internal temperature of at least 165°F, 8–10 more minutes.
- Lower the heat to medium-low, add garlic, and cook for 1 minute, until garlic is golden and fragrant. Pour chicken broth to deglaze the bottom and sides of the pan with the crispy browned bits until they're no longer sticking to the pan.
- Remove the chicken thighs from the pan and let them rest for a few minutes before slicing or serving. Spoon the pan sauce over the chicken. Garnish with fresh chopped parsley and serve immediately.
Video
Notes
My Top Tip: Don't flip the chicken too soon. Once it's in the hot skillet, let it cook undisturbed until it releases easily from the pan. If you try to flip it too early, it will stick and won't develop the deep golden crust that makes pan seared chicken thighs so good.
Storage: Store leftover pan seared chicken thighs and the pan sauce in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat with a splash of chicken broth or water to keep the chicken from drying out, or microwave until warmed through.
Freezing: Let the chicken cool completely, then freeze it with the pan sauce in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Nutrition
Calories: 419kcal | Carbohydrates: 3g | Protein: 29g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 578mg | Potassium: 419mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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