Pan-Seared, Oven-Roasted Chicken Thighs Perfection

How to Pan-Sear Oven-Roast Boneless Skinless Chicken Thighs

Chicken thighs are a versatile, tasty, and inexpensive cut of meat that can be cooked in a variety of ways. One popular method is to pan-sear the chicken thighs on the stovetop before finishing them off in the oven. This technique yields juicy, tender meat with a crispy skin and is perfect for a quick and easy weeknight dinner. In this guide, we'll walk you through the steps to achieve perfectly cooked boneless skinless chicken thighs every time.

How to get a crispy crust on boneless skinless chicken thighs

Preparation

Firstly, take your chicken thighs out of the fridge about 20 minutes before you want to start cooking. This will help the chicken cook more evenly. Next, pat the chicken dry with paper towels to ensure you get a nice sear. You should also trim off any excess fat and season the meat all over with salt and pepper.

Choosing a pan

For best results, use a well-seasoned cast-iron skillet or non-stick pan that is large enough to fit all of your chicken thighs. If you don't have a large pan, sear the chicken in batches of two or three at a time.

Cooking the chicken

Add oil to your pan and heat it on high until it begins to smoke. Place the chicken thighs in the pan, ensuring they are in a single layer with a bit of room between each piece, and leave them to cook for five minutes without moving them around. This will give them a chance to develop a crust and prevent them from sticking to the pan. After five minutes, turn the chicken over and reduce the heat to low.

Testing for doneness

When the juices run clear and the internal temperature of the chicken reaches 165°F, your chicken is done. If you don't have an instant-read thermometer, you can cut into the thickest part of one of the thighs to check that it is no longer pink inside.

Serving

Let the chicken rest for about 10 minutes before serving. Boneless, skinless chicken thighs go well with a variety of sides, including rice, potatoes, roasted vegetables, and salad.

How to cook chicken thighs without drying them out

Chicken thighs are a versatile and delicious option for a quick and easy weeknight dinner. They are also inexpensive and readily available. Here are some tips to ensure your chicken thighs turn out juicy and tender, without drying out:

Choosing the Chicken

• Chicken thighs are juicier than chicken breasts, which tend to be drier.
• Opt for bone-in, skin-on chicken thighs as they yield juicier meat. Cooking the meat on the bone keeps the juices intact, and the skin also helps to retain moisture during cooking.
• If you prefer boneless, skinless chicken thighs, be aware that they will cook faster and may dry out more easily.

Preparing the Chicken

• Before cooking, let the chicken come to room temperature by taking it out of the fridge about 20 minutes beforehand. This helps with even cooking and prevents dry spots.
• Pat the chicken dry with a paper towel to remove excess moisture, which can make the skin soggy and cause the chicken to stick to the pan.
• Trim off any excess fat, which can make the chicken less enjoyable to eat. However, leaving some fat on can help protect the meat from drying out during cooking.
• Be generous when coating the chicken with oil or butter, as this also helps to keep the meat moist.

Cooking the Chicken

• Preheat your oven to a high temperature, typically around 400°F to 425°F.
• For boneless, skinless chicken thighs, bake for around 20-30 minutes.
• For bone-in, skin-on chicken thighs, bake for about 30-40 minutes.
• To ensure even cooking and a nice crispy skin, sear the chicken in a pan before roasting. Place the chicken skin-side down in a hot pan and sear for 5-7 minutes until golden brown, then flip.
• Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F when done.
• Let the chicken rest for 5-10 minutes after cooking to allow the juices to redistribute and make the meat more tender.

Storing and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, do so gently in the microwave at 50% power or in a 350°F oven until heated through. Avoid over-aggressive reheating, especially in the microwave, as this can dry out the chicken.

How to store and reheat chicken thighs

Storing and reheating chicken correctly is essential to ensure it stays juicy and delicious. Here is a detailed guide on how to store and reheat chicken thighs:

Storing Chicken Thighs

Leftover chicken thighs can be stored in an airtight container and refrigerated for up to four days. This will keep the chicken fresh and safe to eat.

Reheating Chicken Thighs in the Oven

The oven is an excellent option for reheating bone-in or breaded chicken thighs as it helps keep the skin crispy. Here are the steps to reheat chicken thighs in the oven:

• Preheat the oven to 350-400°F.
• Place the chicken thighs in a baking dish. For bone-in chicken, it is recommended to add about a cup of chicken broth or water to the dish and cover it with foil.
• Reheat the chicken for about 15-20 minutes. If using foil, remove it for the last 5 minutes of cooking to allow the skin to crisp up. Ensure the internal temperature reaches 165°F.

Reheating Chicken Thighs in the Microwave

The microwave is a quick option for reheating boneless, skinless chicken thighs. However, it may not be ideal for breaded, bone-in, or skin-on cuts. Here are the steps to reheat chicken thighs in the microwave:

• Arrange the boneless, skinless chicken thighs on a microwave-safe dish, with smaller pieces towards the centre and larger pieces on the edges.
• Add a small amount of water (a tablespoon or two) to the dish to help keep the chicken moist.
• Cover the dish with a damp paper towel or plastic wrap.
• Reheat for 2 minutes initially, then flip the chicken pieces and continue heating in 30-second intervals until the internal temperature reaches 165°F.

Reheating Chicken Thighs on the Stove

The stovetop is a suitable option for reheating boneless, skinless chicken thighs. It involves:

• Placing enough water in a large skillet to cover the bottom and heating it on medium-high.
• Adding the chicken thighs to the skillet and lowering the heat to medium.
• Covering the skillet and cooking until the chicken reaches an internal temperature of 165°F, which should take about 6 minutes, depending on the size of the pieces.

Tips for Optimal Results:

• Allow the chicken to reach room temperature before reheating.
• Avoid using high heat in the oven or microwave, as this can dry out the chicken.
• Use a meat thermometer to check the internal temperature and ensure the chicken is reheated thoroughly.

How to get juicy chicken thighs

Chicken thighs are a great option for a quick and easy meal. They are inexpensive, tasty, and difficult to mess up. Here are some tips to ensure your chicken thighs turn out juicy and delicious every time.

Preparation

First, remove your chicken from the fridge and let it sit at room temperature for about 20 minutes. This will help the chicken cook more evenly, preventing dry spots. Then, trim off any excess fat for a more enjoyable eating experience. Next, pat the chicken dry with a paper towel. This step is important as it helps the chicken brown and crisp up nicely. If you are using skin-on chicken thighs, this will also help ensure a crispy skin.

Seasoning

Now, it's time to season your chicken. You can use a simple spice rub of salt and pepper, or get creative with spices like garlic powder, onion powder, smoked paprika, sage, Italian seasoning, and cumin. Drizzle the chicken with olive oil and then sprinkle and rub the seasoning mix evenly over the chicken.

Cooking

If you are pan-searing your chicken thighs, place them skin-side down in a single layer in a hot cast-iron skillet. Sear for 5-7 minutes until they are golden brown, then flip. For oven-baked chicken thighs, preheat your oven to 400-425°F and place the chicken in a baking dish or on a rimmed baking sheet lined with foil or parchment paper. Bake for about 20-35 minutes, or until the chicken reaches an internal temperature of 165°F.

Resting

Once your chicken is cooked, remove it from the oven and let it rest for about 10 minutes. This will help the juices redistribute, making your chicken even more tender and juicy.

Serving

Finally, it's time to enjoy your juicy chicken thighs! Serve them with a side of rice or potatoes, roasted vegetables, or on top of a salad.

By following these simple steps, you can ensure your chicken thighs turn out juicy and full of flavor every time!

How to get golden, crispy chicken thighs

Ingredients

• Boneless, skinless chicken thighs
• Olive oil
• Salt
• Pepper
• Garlic powder
• Onion powder
• Smoked paprika
• Sage
• Cumin
• Cayenne pepper
• Butter
• Chicken broth
• White wine (optional)

Method

• Remove the chicken from the fridge and let it sit at room temperature for 20 minutes.
• Preheat the oven to 400°F.
• Pat the chicken dry with a paper towel.
• Mix all your spices together in a bowl.
• Drizzle the chicken with olive oil and sprinkle with the seasoning mix. Rub the spices into the chicken.
• Heat an oven-safe skillet over medium-high heat.
• Place the chicken in the pan, skin side down, in a single layer. Sear for 5-7 minutes until golden brown.
• Flip the chicken and turn off the stovetop burner.
• Slide the skillet into the oven and bake for about 30 minutes, or until the chicken reaches an internal temperature of 165°F.
• Rest the chicken for 10 minutes before serving.

Tips

• For extra crispy skin, use bone-in, skin-on chicken thighs.
• Bring the meat to room temperature before cooking for even cooking and to avoid dry spots.
• Pat the meat dry to prevent soggy skin and sticking to the pan.
• Don't flip the chicken until it is ready to release from the pan.

Frequently asked questions