How To Pan Fry Chicken Thighs (Pan fried chicken thighs)
Learn how to pan fry chicken thighs on the stovetop in easy steps. Cooking bone-in or boneless chicken thighs on the stovetop works is easy and quick for when time is of the essence. The chicken comes out moist and tender at all times with delicious pan sauce you can spoon over your main dish.
Ingredients
- 6 Bone-in chicken thighs substitute with boneless skinless chicken thighs
- 2 Tablespoon olive oil
- ½ Tablespoon smoked paprika
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- ¼ teaspoon cayenne pepper optional
- ½ cup chicken broth
- Salt and black pepper to taste
- Chopped fresh parsley to serve
Instructions
- Trim off excess fat and skin from the chicken thighs and pat dry with a kitchen paper towel
- To a small bowl, add smoked paprika, garlic granules, onion granules and mix to combine.
- Season the chicken on both sides with salt and black pepper. Sprinkle the seasoning all over the chicken and give it a good rub to combine.
- Heat up olive oil in a large skillet on medium-high heat until shimmering. Add the seasoned chicken thighs skins down in the hot oil and leave undisturbed for approximately 5 minutes, or until you can flip the chicken without it sticking to the pan.
- Flip and continue to cook for another 4 - 6 minutes, add the chicken broth to the bottom of the skillet. Stir the chicken around and deglaze the pan at the same time. cover the skillet with a lid and cook for additional 3 -5 minutes or until chicken is fully cooked. Spoon some of the pan sauce over the chicken.
- Take it off the heat and serve as desired with the pan juice.
Notes
How to store
Pan fried chicken thighs work great for meal prep and it stores pretty well too. Leftover cooked chicken can be stored in the fridge for up 4 days or longer at your discretion. Make sure it cools completely and store in an airtight container. Freezer: store in an airtight container oe a freezer-safe bag making sure you take out as much air as you can from the bag o avoid freezer burn. Label it with date and freeze for up 3 months.
Pan fried chicken thighs work great for meal prep and it stores pretty well too. Leftover cooked chicken can be stored in the fridge for up 4 days or longer at your discretion. Make sure it cools completely and store in an airtight container. Freezer: store in an airtight container oe a freezer-safe bag making sure you take out as much air as you can from the bag o avoid freezer burn. Label it with date and freeze for up 3 months.