Description
Crispy-skinned pan seared chicken thighs that stay juicy inside. Perfect for a quick weeknight dinner.
Ingredients
Scale
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- 4 skin-on chicken thighs, bone-in (about 1.5 lb / 680 g)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Optional: pinch chili flakes or cayenne pepper
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Instructions
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- Pat the chicken dry with paper towels to remove surface moisture.
- Season all sides with salt, pepper, garlic powder, and paprika.
- Heat a heavy skillet over medium-high heat. Add the olive oil and swirl to coat.
- Place the chicken skin-side down. Cook 8–10 minutes until the skin is deep golden and crisp.
- Flip and cook 6–8 minutes more until the thighs reach 165°F (74°C).
- Transfer to a plate and rest 5 minutes before serving.
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Notes
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- Pat the skin dry again before cooking for extra crispiness.
- If the skin browns too quickly, reduce heat slightly and finish with a brief lid-covered finish.
- Serve with vegetables or a light salad for balance.
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- Prep Time: 10 minutes
- Cook Time: 14-18 minutes
- Category: Main dish
- Method: Pan searing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh (with skin)
- Calories: 210
- Sugar: 0 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 85 mg