Cody Casey
Boneless chicken thighs are a versatile and delicious meal that can be prepared in a variety of ways. One popular method is pan-searing, which results in a juicy and tender chicken with a crispy exterior. To achieve this, it is essential to pat the chicken thighs dry with a paper towel before rubbing them with a variety of seasonings, such as onion powder, cumin, coriander, paprika, and salt. The chicken is then placed in a hot pan with olive oil, skin side down, and cooked undisturbed for 5 to 8 minutes until golden brown. After flipping, the chicken is cooked for an additional 12 to 15 minutes or until it reaches an internal temperature of 165°F. This simple technique yields a flavorful and crispy chicken dish that can be served with a range of sides, making it a quick and convenient option for any occasion.
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What You'll Learn
Heat oil in a large skillet over medium heat
To cook boneless chicken thighs in a pan, heat oil in a large skillet over medium heat. Use a cast-iron skillet or a stainless steel skillet, as both pans allow for excellent heat retention and ensure an even sear on the chicken. You can use olive oil or avocado oil for this step.
Make sure the oil coats the bottom of the pan—usually, 2-3 tablespoons will be sufficient. Heat the oil before placing the chicken in the pan.
While the oil is heating up, season your chicken thighs. You can use onion powder, cumin, coriander, paprika, turmeric, salt, and pepper. You can also use garlic powder, chili powder, or slice some garlic for a milder flavor. Mix the spices and rub them onto the chicken thighs.
Once the oil is hot, place the chicken thighs in the pan with the smooth side down. Do not touch or move the chicken for at least 5-7 minutes, depending on the thickness of the chicken.
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Pat chicken dry with a paper towel
When preparing boneless chicken thighs in a pan, it is important to pat the chicken dry with a paper towel. This is because the presence of excess moisture on the surface of the meat will prevent the Maillard reaction—the chemical phenomenon in which amino acids and sugars in the meat caramelize under heat—from occurring. The Maillard reaction is what gives browned meats their complex array of flavors and textures, as well as their crispy, delectable exterior.
To pat the chicken dry, gently press a paper towel on one side and then the other. Be sure to wear gloves to prevent the spread of raw chicken juices in your kitchen. Even if the chicken does not look wet, it may still contain both internal and external moisture that will condense over time, especially at room temperature. This process is sometimes referred to as "sweating".
If you do not have paper towels, there are other ways to dry your chicken. You could place the meat on a wire rack in your fridge and let the cold, dry air remove moisture from its surface. Alternatively, you could use a clean cloth kitchen towel, although you would need to wash it after a single use to prevent bacterial contamination. Other options include muslin, brown paper lunch bags, or a thick wad of paper towels to prevent tearing.
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Season chicken with salt, pepper, and spices
Boneless chicken thighs are easy to cook and versatile. They can be baked in the oven or pan-seared.
Before placing the chicken in the pan, it's important to season it well. This will ensure the meat is juicy and flavourful.
Firstly, pat the chicken dry with a paper towel. This is an important step as it ensures the seasonings stick to the meat.
Next, season the chicken with salt, pepper, and spices. You can use a variety of spices, depending on your preference. A simple combination of salt and pepper can be very effective, allowing the flavour of the chicken to shine through. However, you may want to add additional spices to create a more complex flavour profile. Some suggestions include onion powder, cumin, coriander, paprika, turmeric, garlic powder, and Italian seasoning. You can also use a premade spice blend such as taco seasoning, Creole seasoning, or blackened seasoning.
When seasoning the chicken, be generous with the salt, as this will help retain moisture and create a crispy outer texture. Rub the spices all over the chicken, ensuring both sides are well coated. If you are using skin-on chicken thighs, try to get some seasoning under the skin as well.
Once the chicken is seasoned, it's ready to be placed in the pan. Heat some olive oil in the pan over medium heat. Place the chicken thighs in the pan with the smooth or skin side down and leave undisturbed for 5-8 minutes, until the chicken releases easily from the pan. Then, flip and cook until the juices run clear or until the internal temperature reaches 160-165°F.
You can also season the chicken overnight. Combine your chosen seasonings and rub them onto the chicken, then refrigerate overnight. This will trap moisture in the meat and intensify the flavours.
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Place chicken thighs smooth/skin side down in the pan
When cooking chicken thighs, the bone helps retain moisture, keeping the meat juicy and tender. The skin crisps up beautifully when seared, adding a rich, savoury layer of flavour. Boneless chicken thighs will not take as long to cook.
To achieve the perfect crispy skin, it is recommended to place the chicken thighs smooth/skin side down in the pan. This will allow the fat to render out, creating a golden, crispy skin.
Firstly, pat the chicken thighs dry with a paper towel. This is an important step, as dry chicken thighs will become crisp when they hit the hot oil, whereas moist chicken will turn soggy.
Next, rub the seasoning onto the dry chicken thighs. Seasonings can include onion powder, cumin, coriander, paprika, turmeric, salt, and pepper.
Then, heat olive oil in a large skillet over medium heat. Make sure the oil is hot before placing the chicken thighs in the pan.
Place the chicken thighs in the pan with the smooth/skin side down. Do not touch or move the chicken for at least 5-7 minutes, depending on the thickness of the chicken. The chicken will release easily from the pan when it is ready to be flipped.
Finally, flip the chicken and cook until the juices run clear or a thermometer inserted into the chicken reads between 160°F and 165°F.
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Cook until juices run clear or the internal temperature is 165°F
Cooking boneless chicken thighs in a pan is a quick and easy process. After seasoning the chicken thighs, heat olive oil in a large skillet over medium heat. Place the chicken thighs in the pan with the smooth side down and leave them undisturbed for 5 to 8 minutes. The chicken will be ready to flip when it releases easily from the pan. After flipping the chicken, continue cooking for an additional 7 to 15 minutes, depending on the thickness of the chicken.
To ensure the chicken is cooked properly, look for clear juices running from the chicken, indicating that it is cooked through. You can also use a meat thermometer to check that the internal temperature of the chicken has reached 165°F. If the juices are still pink or the internal temperature is below 165°F, continue cooking the chicken and check again in a few minutes.
Once the chicken has reached the desired temperature, transfer it to a plate and let it rest while you prepare any desired sauce. Boneless chicken thighs are a convenient option as they cook faster than chicken with bones, which helps retain moisture during cooking.
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Frequently asked questions
Heat oil in a large skillet over medium heat. Pat the chicken thighs dry with a paper towel and season with salt, pepper, onion powder, cumin, coriander, paprika, and turmeric. Place the chicken thighs in the pan with the smooth side down first and do not touch or move them for at least 5-7 minutes.
Boneless chicken thighs will take about 15 minutes to cook on a stove. If you want to add gravy, it will take an additional 5 minutes.
Boneless chicken thighs are cooked when they reach an internal temperature of 165°F or 74°C.
You will know it is time to flip the chicken thighs when they easily release on their own. They will lift easily off the pan and nothing will be stuck to the oil.
Boneless chicken thighs can be served with seasoned rice, salt-crusted baked potatoes, mashed potatoes, or pasta.
