Pan Seared Chicken Thighs
These Pan Seared Chicken Thighs are juicy, flavorful, and easy to prepare. With a golden crispy skin and tender interior, they’re perfect for weeknight dinners or special occasions.
Equipment
- Skillet
- Tongs
- Meat Thermometer
- Paper Towels
Ingredients
Main Ingredients
- 4 chicken thighs bone-in, skin-on
- salt to taste
- black pepper to taste
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 lemon sliced
Instructions
- Pat chicken thighs dry with paper towels to ensure crisp skin.
- Season both sides generously with salt and black pepper.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Place chicken thighs skin-side down and sear for 7–8 minutes until golden and crispy.
- Flip the chicken and add garlic, thyme, and lemon slices to the pan.
- Cook for another 8–10 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from heat and let rest for 5 minutes before serving.
- Serve warm, topped with pan juices and lemon slices.
Notes
For extra flavor, marinate chicken in olive oil, lemon juice, and herbs for 2–4 hours before cooking. Serve with rice, roasted vegetables, or mashed potatoes.