Emilie Meyer
Bone-in chicken thighs are a flavorful and economical cut of chicken that is hard to overcook. They can be cooked in a pan on a stovetop, without the need for an oven. This makes them a convenient option for those without an oven, such as those living in small apartments or in regions where ovens are not common. Cooking bone-in chicken thighs in a pan can be a simple process, requiring minimal preparation and a short cooking time. Various recipes are available, offering different ways to season and cook the chicken to achieve the desired level of crispiness and juiciness.
| Characteristics | Values |
|---|---|
| Cookware | Deep skillet or oven-safe skillet |
| Chicken Thighs | Bone-in, skin-on |
| Seasoning | Salt, garlic powder, smoked paprika, onion powder, parsley, oregano, pepper |
| Cooking Time | 7 minutes on the first side, 8-12 minutes on the other side |
| Internal Temperature | 165°F |
| Sides | Rice, potatoes, roasted vegetables, salad |
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What You'll Learn
Pan-seared chicken thighs with a dry rub
Yes, you can cook bone-in chicken thighs in a pan. In fact, bone-in, skin-on chicken thighs are an economical and flavorful cut of chicken that is hard to overcook.
Ingredients:
- 4 medium-sized bone-in chicken thighs with skin
- Olive oil or ghee
- Salt
- Garlic powder
- Smoked paprika
- Onion powder
- Parsley
- Oregano
- Pepper
- Chicken broth
- Fresh parsley (optional)
Method:
- Combine salt, garlic powder, smoked paprika, onion powder, parsley, oregano, and pepper in a bowl to make the dry rub.
- Pat the chicken thighs dry, then rub the dry rub over them until they're completely coated.
- Heat oil or ghee in a large, heavy-bottomed skillet/cast iron/Dutch oven over medium heat.
- Place the chicken skin side down in the skillet, then cover with a lid.
- Cook for 7 minutes, then flip over, place the lid back on, and cook for an additional 8-12 minutes or until the internal temperature reaches 165°F.
- Reduce heat to medium-low, then add the garlic and sauté for 1 minute.
- Pour in the chicken broth to deglaze the pan and let it cook for an extra couple of minutes until the juices get a little thicker.
- Top with chopped fresh parsley (optional) and serve.
Tips:
- Always start by cooking the skin so it gets nice and crispy, then flip it over so it can continue to cook all the way through.
- Don't overcrowd the pan. You want the chicken thighs to brown and cook evenly.
- Allow the chicken to rest for 5 minutes before cutting. This allows the chicken a chance to absorb the juices to become more juicy and tender.
- You can also deglaze the pan with some chicken stock or white wine to make a great pan sauce.
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Cooking time and temperature
Bone-in chicken thighs can be cooked in a pan on a stovetop. The stovetop is suitable for cooking dark meat at high heat for shorter periods.
To cook bone-in chicken thighs in a pan, first, pat the chicken dry and season. Then, heat a cast-iron skillet on medium-high heat and add oil. Place the chicken thighs, skin side down, in the skillet and cover with a lid. Cook for 7 minutes, then flip and cook for another 8-12 minutes or until the internal temperature reaches 165°F.
The cooking time can be reduced for boneless, skinless chicken thighs. For this, cook for 5 minutes on the first side and 6-7 minutes on the second side until the internal temperature reaches 165°F.
Chicken thighs can also be baked in the oven at 400°F for 30-40 minutes or until the internal temperature reaches 165°F. However, some sources recommend baking until the temperature reaches 180-190°F for extremely tender chicken thighs.
For baking, it is recommended to preheat the oven to 400°F and let the chicken come to room temperature for about 20 minutes before cooking. Then, pat the chicken dry with a paper towel and drizzle with olive oil and seasonings. Bake for 25 minutes until the chicken is browned and reaches an internal temperature of 165°F.
Bone-in chicken thighs are harder to overcook than chicken breasts and are more forgiving. The dark meat has more connective tissue, which breaks down at higher temperatures, resulting in juicier and more tender chicken.
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Pan sauce
Bone-in chicken thighs can be cooked in a pan and are a great option for a quick, tasty, and juicy weeknight meal.
A simple pan sauce can be made to accompany the chicken thighs. This sauce is made in the same pan as the chicken, using the juices, flavour, and crispy browned bits left behind after cooking the chicken.
To make the sauce, add butter, shallots, and garlic to the pan. Cook for about a minute, stirring frequently. Then, pour in chicken broth, stock, or white wine to deglaze the pan, scraping up any remaining browned bits. For extra flavour, add lemon juice, thyme, and red pepper flakes. To finish, stir in heavy cream and simmer until the sauce thickens.
The sauce can be served with the chicken, garnished with fresh herbs such as parsley.
Feel free to experiment and substitute ingredients according to your preference. For example, you can swap out the white wine for chicken broth or stock, or use sour cream instead of heavy cream.
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Oven-safe skillet
Bone-in chicken thighs can be cooked in a pan on a stovetop, in the oven, or a combination of both. For cooking bone-in chicken thighs in an oven-safe skillet, the general method involves searing the chicken thighs in the skillet on the stovetop, and then transferring the skillet to the oven to finish cooking.
To cook bone-in chicken thighs in an oven-safe skillet, start by heating the skillet on the stovetop. Add olive oil and butter to the skillet, followed by the seasoned chicken thighs, skin-side down. Cook without moving the chicken thighs for 7-9 minutes to let the skin crisp up. Flip the chicken thighs and add minced garlic. Then, transfer the skillet to a preheated oven and bake until the chicken thighs are cooked through. The chicken thighs are done when they reach an internal temperature of 165°F (74°C).
You can season the chicken thighs with a dry rub of salt, garlic powder, smoked paprika, onion powder, parsley, oregano, and pepper. You can also add extra spices like onion powder, garlic powder, and paprika. For a simple garlic cream sauce to serve with the chicken, whisk together butter, garlic, shallot, chicken broth (or white wine), fresh lemon juice, thyme, and heavy cream.
Using a cast-iron skillet is recommended for getting crispy, golden skin. A stainless steel skillet can also be used, as both types of pans allow for excellent heat retention and ensure an even sear on the chicken. Avoid using non-stick pans, as they won't allow the skin to crisp up properly and may affect the caramelized flavor.
Bone-in chicken thighs are a flavorful and economical cut of chicken that is hard to overcook, making them a great option for an easy and juicy weeknight dinner.
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Juicier meat
Bone-in chicken thighs are a great option for a juicy, flavourful, and economical meal. Dark meat, such as chicken thighs, is well suited for the higher heat of a stovetop and is more forgiving than breast meat. It's also hard to overcook chicken thighs, as the longer it cooks, the more tender it becomes.
To achieve juicy meat with a crispy skin, you can use a cast-iron skillet on the stovetop or finish the chicken in the oven. First, pat the chicken dry and trim away any excess skin and fat. Then, create a dry rub with salt, garlic powder, smoked paprika, onion powder, parsley, oregano, and pepper. Coat the chicken with the dry rub and, if desired, a drizzle of olive oil or bacon fat.
When cooking, ensure the skillet is large enough to fit all the chicken thighs without overcrowding the pan. Place the chicken skin-side down and leave it undisturbed for the first 7 minutes to allow the skin to crisp up. After 7 minutes, flip the chicken and cook for an additional 8-12 minutes or until the internal temperature reaches 165°F.
For an extra juicy dish, spoon some of the juices from the pan over the chicken before serving. You can also deglaze the pan with chicken stock or white wine to create a delicious sauce.
By following these simple steps, you can enjoy juicy and flavourful bone-in chicken thighs cooked right on your stovetop!
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Frequently asked questions
Yes, you can cook bone-in chicken thighs in a pan.
Bone-in chicken thighs can be cooked in a pan by pan-roasting or pan-searing. To pan-roast, preheat the oven to 400°F, pat the chicken dry, mix spices and seasonings, drizzle with olive oil, sprinkle the spice mixture, rub the oil and spices all over the chicken, heat an oven-safe or cast-iron skillet, add the chicken to the skillet skin-side down, and cook. To pan-sear, season the chicken with a dry rub, place the chicken skin side down in a skillet, cover with a lid, cook for 7 minutes, flip it over, cook for another 8-12 minutes, reduce heat to medium-low, add garlic and sauté for 1 minute, and pour in the chicken broth.
It takes around 15-25 minutes to cook bone-in chicken thighs in a pan.
Some tips for cooking bone-in chicken thighs in a pan include using a deep skillet that is large enough to fit all the chicken thighs without overcrowding the pan, always starting by cooking the skin side down first so it gets crispy, and not moving the chicken around once it is placed in the skillet.
