Go Back
pan fried chicken thighs crispy golden skin on white cloth with simple glass of water
Joe Rooney

Pan Fried Chicken Thighs Crispy: Simple & Delicious Recipe

Make juicy and crispy pan fried chicken thighs in just 20 minutes using simple ingredients and a flavorful buttery pan sauce. This easy chicken recipe is perfect for a quick and delicious meal without needing an oven.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 6 medium Bone-in chicken thighs (~2 lb)
  • 1 tsp Sea salt
  • 3/4 tsp Paprika
  • 3/4 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Black pepper
  • 2 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 3/4 cup Chicken broth, reduced sodium

Method
 

  1. Pat the chicken thighs dry with paper towels.
  2. Season chicken thighs on both sides with sea salt, paprika, garlic powder, onion powder, and black pepper.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the chicken in a single layer, skin side down.
  5. Sear chicken thighs for 3-5 minutes, until the bottom side is golden brown and crispy.
  6. Flip the chicken and sear for 3-5 more minutes, until golden brown on the other side.
  7. Add the chicken broth and butter to the pan, around the chicken but not directly over the skin.
  8. Move the butter around, until melted.
  9. Reduce heat to medium-low and cover the pan with a lid.
  10. Cook chicken thighs on the stovetop for 4-8 more minutes, until the internal temperature reaches at least 165 degrees F.
  11. Remove the chicken from the pan and transfer to a plate.
  12. Rest for 5 minutes before serving with the pan sauce.

Notes

  • Be sure to season the chicken well and pat dry for best crispiness. The skin softens after covering but cooking covered ensures juicy thighs. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat gently on stovetop or oven to maintain texture. For extra crispy skin, try the cast iron chicken thigh method.