Emilie Meyer
Chicken thighs are a versatile and delicious meal that can be prepared in a variety of ways. Pan-seared chicken thighs are a quick and easy option that delivers juicy, tender, and flavourful chicken. This method typically involves seasoning the chicken, searing it in a pan with oil, and finishing it with butter, garlic, and a splash of chicken broth. The result is crispy skin and tender meat that can be paired with a variety of sides, making it a perfect weeknight dinner option.
How to cook chicken thighs on a pan
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet, stainless steel pan, heavy bottom skillet |
| Chicken type | Boneless, skinless chicken thighs, bone-in chicken thighs |
| Seasonings | Salt, pepper, onion powder, garlic powder, paprika, cumin, coriander, turmeric |
| Other ingredients | Olive oil, butter, chicken broth, lemon juice, thyme, red pepper flakes, heavy cream |
| Cooking time | 15-20 minutes |
| Cooking temperature | Medium heat |
| Internal temperature | 165-170°F |
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What You'll Learn
Seasoning chicken thighs
Now, it's time to apply the seasoning. Drizzle extra virgin olive oil over the chicken thighs. The oil helps the seasoning adhere to the skin. Use your hands to rub the oil onto both sides of the chicken, then generously sprinkle the seasoning mix over the top, ensuring an even coating. If your chicken thighs have skin, you can rub some seasoning underneath before folding the skin back into place and sprinkling more on top.
For bone-in chicken thighs, you can also try a different approach. Place the chicken thighs on a rack atop a baking pan lined with foil. Brush the meat with olive oil, then sprinkle the spices on top. This method helps achieve crispy skin while keeping the meat moist.
If you're using boneless chicken thighs, you can create a simple and flavourful rub with onion powder, garlic powder, and paprika. This rub pairs well with a garlic cream sauce made with butter, garlic, shallot, chicken broth, lemon juice, thyme, and heavy cream.
Finally, remember that seasoning is a matter of personal preference. Feel free to adjust the quantities of the spices or add your own twist with different ingredients.
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Cooking time and temperature
The cooking time and temperature for chicken thighs on a pan depend on whether you are using boneless or bone-in thighs. Boneless chicken thighs take less time to cook, while bone-in thighs take longer due to the added mass of the bones.
For boneless chicken thighs, heat a large cast-iron skillet or stainless steel pan on medium to high heat. The temperature should be high but not smoking. Add olive oil to the pan and place the chicken thighs in the pan, ensuring they are dry and seasoned before adding them to the hot oil. Sear the chicken undisturbed for 5 to 8 minutes, or until the skin is golden brown and crispy. Avoid moving the chicken to prevent it from sticking to the pan and to allow the skin to crisp properly.
After searing, flip the chicken thighs and reduce the heat to medium. Cook for an additional 5 to 7 minutes, or until the juices run clear. The chicken is cooked when a thermometer inserted into the thickest part of the meat reads between 160°F and 170°F.
For bone-in chicken thighs, the cooking time will be extended. After searing the chicken skin-side down for 2 minutes, reduce the heat to medium-high and cook for about 12 minutes, occasionally rearranging the chicken and rotating the pan for even cooking. Transfer the skillet to an oven preheated to 450°F and cook for an additional 13 minutes. Flip the chicken and continue cooking until the skin crisps and the meat is cooked through, about 5 minutes longer.
It is recommended to use a meat thermometer to ensure the chicken is cooked properly. The internal temperature of the chicken should reach 165°F for boneless thighs and slightly higher for bone-in thighs.
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Using the right cooking oil
The choice of cooking oil is important when cooking chicken thighs on a pan. The oil should have a high smoke point, which means it can be heated to high temperatures without smoking and burning. This is important because the chicken thighs need to be cooked at medium to high heat to get the skin crispy.
Oils that are suitable for pan-frying chicken thighs include:
- Olive oil
- Vegetable oil
- Avocado oil
- Peanut oil
- Grapeseed oil
It is important to heat the oil sufficiently before adding the chicken to the pan. The oil should be hot but not smoking. This will help to ensure that the chicken skin gets crispy and golden brown.
When adding the chicken to the pan, place the thighs skin-side down and do not move them for the first few minutes of cooking. This will help to ensure that the skin gets crispy and doesn't stick to the pan. After a few minutes, you can flip the chicken thighs and cook for a further few minutes until they are cooked through.
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Preparing the pan
To prepare the pan, you will need a large skillet or frying pan. A cast-iron skillet is recommended for getting that crispy, golden skin. A stainless steel skillet or pan will also work, as it also retains heat well and ensures an even sear. However, avoid non-stick pans, as they won't allow the skin to crisp up properly and may affect the flavour.
Next, heat some olive oil in the pan over medium to medium-high heat. Make sure the oil coats the bottom of the pan—2 to 3 tablespoons should be enough. You'll know the oil is hot when it starts to shimmer.
If you're cooking bone-in chicken thighs, you may need to cook them for longer, as the bones add mass. You may also need to rearrange the chicken thighs and rotate the pan to distribute the heat evenly.
If you're cooking a larger batch, be careful not to overcrowd the pan. It's better to cook the chicken in batches than to overcrowd the pan, as this will affect the cooking.
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Knowing when the chicken is cooked
Knowing when chicken is cooked is important for both taste and food safety. Chicken is done when it reaches an internal temperature of 165°F (74°C). Using a meat thermometer is the best way to tell when your chicken is cooked. Insert the thermometer into the thickest part of the meat. If you don't have a thermometer, there are other ways to check if your chicken is cooked.
One way to check if your chicken is cooked is to look at the juices in the pan. The chicken is done when the juices are clear or white. If the juices are pink or red, the chicken needs to be cooked longer. If there are no juices in the pan, make a small incision at the thickest part of the meat and check the colour of the juices that come out.
Another way to check is to look at the colour of the meat. Cut into the thickest part of the chicken and make sure there is no pink or red meat. The meat should be white all the way through for breast meat and have a light brown colour for thigh meat.
You can also tell if chicken is cooked by touching it. The meat should feel firm to the touch, not rubbery. If the meat is still soft or rubbery, it needs to be cooked longer. For chicken with bones, the meat will fall off the bone easily when it is fully cooked.
Finally, you can also tell if chicken is cooked by smell and feel, but this takes some experience.
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