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:
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.
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!
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!