These Pan Fried Chicken Thighs are tender, juicy, and flavorful. Ready in less than 20 minutes and incredibly flavorful with my secret ingredient!
You can even use the leftovers to make Chicken Salad or BBQ Chicken Pizza!
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🛒Ingredients
- Olive oil - or any preferred cooking oil. Using enough oil helps spices stick to the outer layer of the chicken.
- Boneless skinless chicken thighs - buy the chicken prepped and ready to cook, making your job even easier.
- Cumin - a great way to add a burst of flavor.
- Coriander - this simple ingredient pairs perfectly with cumin and paprika.
- Smoked Paprika - if you don’t have smoked paprika, regular will work as well.
- Turmeric - my secret ingredient! Turmeric is incredible when paired with chicken and in the right proportions.
- Garlic clove - sliced garlic adds the perfect garlic flavor.
- Chicken broth - this is used to deglaze the pan to get all those bits of goodness off.
- Black pepper - use sparingly.
- Chopped parsley - this is the perfect garnish for cooked chicken.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
Feel free to customize this recipe with your favorite herbs and spices. Adding cayenne pepper can enhance the heat and add extra spice effortlessly!
🥘 How To Make Pan Fried Chicken Thighs
STEP 1: Use a clean paper towel and pat dry the chicken thighs.
Once dry, dust them with the coriander, cumin, paprika, turmeric, a pinch of salt and a dash of pepper.
Add the olive oil to the skillet over medium heat.
STEP 2: After the chicken is seasoned well, place the thighs into the hot skillet.
Put the smooth side down first and let them cook for 5-7 minutes without disturbing them.
Flip once they release naturally from the pan and continue to cook until their internal juices run clear. This will take an additional 7-10 minutes.
STEP 3: Add the minced garlic and cook it until it turns a golden hue and starts to release a strong garlic smell.
This will take about 30 seconds.
STEP 4: Pour the chicken broth into the skillet to dislodge any of that crispy goodness that might be stuck to the bottom of the skillet. Blend into the sauce.
STEP 5: Remove the skillet from the heat and ladle the deglazed sauce over the cooked chicken.
Add the freshly chopped parsley, and serve.
Let the chicken rest for a few minutes after cooking it so that the internal juices fully release. This creates incredibly moist chicken!
📋Tips
- Check the doneness of the chicken. To ensure the chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the thigh, away from bone, and ensure the internal temperature reaches at least 165°F for safety.
- Use a different cooking oil. While I love using olive oil, coconut oil could be a great option, too.
- We love to use leftover chicken for fried rice. Don't forget to add more turmeric when frying the rice!
Storage Instructions
- 🍱To Store. Any chicken leftovers should be stored in an airtight container and kept in the fridge. Let the chicken cool down to room temperature before storing.
- 🥶Freezing. Cooked chicken is easy to freeze. Just let the chicken cool and add it to an airtight container or freezer-safe bag.
- To Make Ahead. If you want to season and prep the chicken ahead of time, you can. Just add the ingredients, and keep the chicken stored in the fridge until you are ready to cook.
👪What To Serve With Pan Seared Chicken Thighs
Keep it light and simple by pairing it with a side salad, or add some hearty flavors with a baked potato or sweet potato cubes.
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📖Recipe
Pan Fried Chicken Thighs Recipe
Ingredients
- 2-3 tablespoons olive oil
- 1.5 pounds chicken thighs, boneless skinless
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon turmeric
- 3 cloves garlic clove , sliced
- ½ cup chicken broth
- kosher salt to taste
- black pepper to taste
- fresh chopped parsley, for garnish
Instructions
- Use a clean paper towel and pat dry the chicken thighs. Once dry, dust them with the coriander, cumin, paprika, turmeric, a pinch of salt and a dash of pepper.
- Add the olive oil to the skillet over medium heat.
- After the chicken is seasoned well, place the thighs into the hot skillet. Put the smooth side down first and let them cook for 5-7 minutes without disturbing them. Flip once they release naturally from the pan and continue to cook until their internal juices run clear. This will take an additional 7-10 minutes.
- Add the minced garlic and cook it until it turns a golden hue and starts to release a strong garlic smell. This will take about 30 seconds.
- Pour the chicken broth into the skillet to dislodge any of that crispy goodness that might be stuck to the bottom of the skillet. Blend into the sauce.
- Remove the skillet from the heat and ladle the deglazed sauce over the cooked chicken.
- Add the freshly chopped parsley, and serve.
- Let the chicken rest for a few minutes after cooking it so that the internal juices fully release. This creates incredibly moist chicken!
Notes
- Check the doneness of the chicken. To ensure the chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the thigh, away from bone, and ensure the internal temperature reaches at least 165°F for safety. After resting, it should be between 170-180°F.
- To Store. Any chicken leftovers should be stored in an airtight container and kept in the fridge. Let the chicken cool down to room temperature before storing.
- Freezing. Cooked chicken is easy to freeze. Just let the chicken cool and add it to an airtight container or freezer-safe bag.
Nutrition
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
🤷Frequently Asked Questions
Pan searing is a great way to keep the chicken moist and fresh because the quick heat sears in the juices!
Thighs may look pinkish even when cooked. Check by pressing for resistance and piercing the skin for clear juices. An instant-read thermometer should read between 170ºF and 180ºF.
Enjoy an easy and quick weeknight meal with these pan fried chicken thighs!