These Skillet Chicken Thighs are the best, pan-seared boneless skinless chicken thighs ever! This stove-top cooking method is simple to follow, even for beginners.
Serve them with roasted potatoes and carrots, sauteed spinach or mushrooms and a simple salad, for a wholesome meal your whole family will love. For a cast iron version baked with vegetables in the oven, you may like my Garlic and Herb Chicken and Potatoes.
Today, I am going back to basics. Boneless skinless chicken thighs are seasoned and cooked in a skillet, on the stove. My simple seasoning mix with spices that most likely you already have in your pantry adds delicious flavor. You can easily cook a larger batch and keep it for meal prep though out the week. These thighs are perfect as a main dish, can be grilled or baked, but also sliced and used as a salad topping. You will love this recipe!
Ingredients:
- chicken thighs: boneless, skinless
- olive oil and butter: this combo is the best for pan frying
- spices: sweet paprika, Italian seasoning, dried parsley, garlic powder, onion powder, salt and pepper
How to cook chicken thighs in a skillet?
- Start by trimming off any excess fat from the thighs.
- Mix seasoning in a small bowl and sprinkle over chicken. Rub into the meat. Flip and repeat on the other side.
- Heat up oil in a skillet. Add butter and let it melt.
- Cook chicken thighs, 3 to 4 at a time, not to crowd the pan. Cook 5 minutes on one side, then flip and cook 5 to 7 minutes on the other side, until golden brown.
- Always check with the meat thermometer. It should show at least 165 degrees F in the thickest part of each thigh.
How do I know if my chicken thighs are done?
Your chicken is done when the juices run clear. Also, if you are trying to flip the chicken pieces and they appear stuck to the pan, they are not ready. Wait a few minutes and try again. They should come off easily.
I highly recommend a meat thermometer for any home cook. It’s very handy and you will never have to guess if your meat is done. For this recipe, check the internal temperature in the thickest part of each chicken thigh. It should be at least 165 degrees F.
Expert tips:
- Rub in the seasoning, don’t just sprinkle it, or it will fall off when you pick up the meat piece to move it into the pan.
- Make sure your pan is hot before adding the chicken. If it’s hot, the chicken will brown nicely. If it’s not hot enough, the chicken will boil in its own juices.
- Do not over-crowd the pan. It’s better to cook the pieces in batches.
- If you check on the first side and it’s stuck to the pan, the chicken thighs are not ready to be flipped. They should come off easily. Wait a few minutes and try again.
- Let the chicken thighs sit after cooking to the juices in each piece can redistribute. Don’t slice them right away or they will escape and your meat will be dry.
What to serve with chicken thighs?
Skillet chicken thighs can be served with many different side dishes. Mashed potatoes, sauteed veggies, roasted veggies, steamed broccoli, salads, coleslaw, pasta, rice, mashed cauliflower (for low-carb version), etc. Feel free to use our search bar to find the recipes!
More chicken dinner recipes:
- French Onion Roasted Chicken
- Creamy Lemon Garlic Chicken
- Mushroom Garlic Chicken
- Lemon Pepper Chicken
For more recipes like this one, feel free to browse our Dinner category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
These Skillet Chicken Thighs are the best, pan-seared boneless skinless chicken thighs ever! This stove-top cooking method is simple to follow, even for beginners. Serve them with roasted potatoes and carrots, sauteed spinach or mushrooms and a simple salad, for a wholesome meal your whole family will love.
- 5 boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon Italian seasoning
- ½ teaspoon dried parsley
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
-
Trim off any excess fat from the thighs.
-
In a small bowl, mix spices and sprinkle over chicken. Rub into the meat. Flip and repeat on the other side.
-
Heat up oil in a skillet. Add butter and let it melt.
-
Cook chicken thighs, 3 to 4 at a time, not to crowd the pan. Cook 5 minutes on one side, then flip and cook 5 to 7 minutes on the other side, until golden brown.
-
Always check with the meat thermometer. It should show at least 165 degrees F in the thickest part of each thigh.
-
Remove thighs from pan and let them sit on a plate for a few minutes, so the juices can redistribute inside.
- Make sure your pan is hot before adding the chicken. If it’s hot, the chicken will brown nicely. If it’s not hot enough, the chicken will boil in its own juices.
- Do not over-crowd the pan. It’s better to cook the pieces in batches.
- If you check on the first side and it’s stuck to the pan, the chicken thighs are not ready to be flipped. They should come off easily. Wait a few minutes and try again.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Cynthia says
I came across this recipe because I had cookies in the oven and needed a stove top alternative. Delicious! It will be in the rotation for sure, everyone loved them, even the pickiest kid.
Kathy says
Perfect perfect perfect!!! Tender crisp quick
Anna says
Thank you so much, Kathy!
Mark Tripp says
Hi Anna! Haven’t made it yet, but plan on doing so. Hence the no rating.
Would it be ok to use bone-in
thighs in this recipe? The seasonings sound
fantastic!
Thanks,
MT
Anna says
Hi Mark! Yes, you can easily use bone-in thighs. Just check the temperature to make sure they are cooked through. I hope this helps!
Marcus Pearse says
I’m a super-beginner as I’ve only been cooking since the beginning of the year, only learning to cook steak/pork/chicken in a skillet. I’ve got the technique down to cook chicken breast in a skillet with a lid cracked an inch, and they come out perfect between medium and med-high temperature. So I’m hoping to use your recipe to perfectly cook thighs. I know you said to have the pan hot to cook this recipe, but I wanted to make sure if I need to keep the temperature on high the whole time, or cook at a lower temperature?
Laney says
My fiancé was not excited when I told him we were having chicken (yet again) for dinner, but this recipe definitely impressed both of us! Rarely does he compliment on my cooking of chicken thighs. Already had all the seasonings in my pantry and just threw together some roasted carrots and rice. Very delicious and easy and a great recipe to have in your repertoire. Cast iron skillet really helped brown the chicken without drying it out. Delicious! Thank you for sharing. Will be making again.
Amanda says
Thanks for re-iterating the cast iron skillet. I would’ve gone with the all-clad. I’m about to make these momentarily!
Anna says
I hope you loved the dish, Amanda!
Elaine says
This is a delightfully, fast and easy recipe! The seasonings are well balanced and pantry ready! I can easily serve this for family and friends. I paired this with a light cucumber salad and basil pesto tortellini, nice crisp white wine and smiles around the table. Thank you !
wilhelmina says
Chicken thighs are so much more flavorful and juicy than other cuts! Your blend of flavors really made for a delicious piece of chicken. Thanks for a great recipe!
Anna says
Thank you so much, Wilhelmina!
Kathy says
This an excellent dish!! I have already made it so many times!! We’ve been trying to eat healthier & this fits the bill !!!I have finally been able to lose weight! They are so delicious, I can eat as much as I want & get full!!❤️ My husband loves them too!
Erin says
This is a basic recipe everyone needs in their recipe file! Good flavor!
Anna says
Absolutely! Thank you, Erin!
Stephanie says
Loved the seasoning in this chicken recipe. The paprika was a delicious touch!
Anna says
Awesome! Thank you, Stephanie!