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.
In a small bowl, mix spices and sprinkle over chicken. Rub into the meat. Flip and repeat on the other side.
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
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.
Notes
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.