These Pan-Seared Chicken Thighs are the perfect easy weeknight dinner. With juicy meat and crispy golden brown skin, this thigh recipes is a crowd-pleasing dinner that comes together in just 25 minutes!

pan seared chicken thighs with crispy skin in red pan with herbs, green beans and bread on the side

Everyone needs a few classic recipes in their little black cookbook and this weeknight easy pan-seared chicken thighs is the perfect addition! 

This recipe is for those nights when you want to impress someone with something homemade but don’t want to spend forever in the kitchen actually making something homemade. Start with a few chicken thighs, give them a good sear to get the skin nice and crispy, then finish them off in the oven to keep them juicy. 

These chicken thighs are perfectly tender, loaded with amazing flavors, and ready in under 30 minutes!

Ingredients for pan seared chicken thighs. Raw chicken, herbs, garlic, butter

What you’ll need to make this recipe

  • Butter – use regular butter or clarified butter/ghee for Whole30.
  • Chicken Thighs – bone-on and skin-on for the best texture and flavor.
  • Salt and Pepper – I like to keep it simple with just salt and pepper but you can use any seasonings you like.
  • Garlic – use fresh garlic for the best flavor.
  • Fresh Herbs – you can use whatever fresh herbs you like! Sage, rosemary, tarragon, etc.
chicken thighs seared and flipped in a skillet before cooking in the oven with herbs

How to make this easy pan-seared chicken thighs recipe

Pat the chicken dry and season with salt and pepper

Melt butter in a skillet, sprinkle in fresh herbs, then add in the chicken and cook for 5-7 minutes. Flip, toss in the garlic, and add in remaining butter to baste the chicken, then sprinkle on more fresh herbs.

Transfer the skillet to the oven preheated to 400ºF and cook for another 8-10 minutes. Serve with fresh herbs.

pan seared chicken thighs with crispy skin in red pan with herbs, green beans and bread on the side

How long should chicken thighs be cooked?

These chicken thighs only need to cook for 13-17 minutes. You’ll sear the chicken thighs for 5-7 minutes to get the skin nice and crispy, then you’ll finish them out in the oven for another 8-10 minutes.

When they’re done, the internal temperature should be 165ºF, so I recommend checking that with a meat thermometer before taking them out of the oven.

Do you bake or sear chicken first?

Sear first! This locks in the moisture and gives the skin that golden-brown crust before you finish out the cooking process in the oven. If you bake it first, the skin won’t get quite as crispy.

Alternatively, if you’re looking for a little more flavor, check out this easy Traeger smoked chicken thigh recipe!

Serving suggestions

This easy pan-seared thigh recipe goes deliciously with hearty collard greens and mashed potatoes. These chicken thighs are also delicious with a side of root veggies and a glass of soft white wine. 

How to store

Leftover cooked chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, warm on the stove over medium heat or in the oven at 350ºF until heated through.

finished pan seared chicken thighs with crispy skin in red pan with herbs

More pan-seared proteins you’ll love

If you’ve tried my Pan-Seared Chicken Thighs Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below.
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Easy Pan-Seared Chicken Thighs

5 from 2 votes
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
This Easy Pan Seared Chicken Thighs recipe is the perfect weeknight dinner when you are craving the classics. No fuss and crowd-pleasing; We call that a win. Bonus, this version is Whole30 Approved.

Ingredients  

  • 4 tbsp clarified butter, or ghee Use regular butter if not on Whole30
  • 4 bone-on, skin on chicken thighs
  • dash salt
  • 2 cloves garlic minced
  • 1 handful fresh herbs sage, rosemary, tarragon, etc

Instructions 

  • Preheat the oven to 400 degrees. 
  • Preheat a large oven-safe skillet over medium-high heat. 
  • Peat the chicken dry and season liberally with salt and pepper.  
  • Swirl 2 tablespoons of clarified butter over the pan to coat when hot. Add some chopped herbs to the pan.
  • Place the chicken in the pan, skin side down. You should hear a nice sear happening. Allow to cook, without wiggling, flipping, or touching the chicken for 5 to 7 minutes to allow the skin to get nice and crispy. Adjust heat as needed to not burn. 
  • Flip the chicken and toss in the minced garlic allowing it to become aromatic. Add the remaining clarified butter and baste the chicken. Toss some more fresh herbs on top and carefully transfer to the oven to finish cooking 8 to 10 minutes. 
  • Use an instant-read thermometer to check for a doneness temp of 165. 
    If not at 165, allow the chicken to cook longer, as needed. 
  • Serve with fresh herbs on top. Season with salt and pepper as desired. 

Notes

Make sure to buy bone-in skin on chicken thighs for this recipe. The skin cooking on the cast iron is what makes the best texture and adds a ton of flavor. 
Tip: Gently try to lift the chicken once it has been searing for a few minutes, skin side down. If it doesn’t come loose easily, it’s not done yet. 
Leftovers: Store in an airtight container for up to 3 days. Reheat leftovers in the oven on 300 degrees for 15 minutes.

Nutrition

Calories: 351kcal | Protein: 18g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 141mg | Sodium: 188mg | Potassium: 231mg | Vitamin A: 465IU | Vitamin C: 0.8mg | Calcium: 15mg | Iron: 0.8mg
Course: Main Course
Cuisine: American
Author: Kita Roberts
Keyword: chicken

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Comments

  1. 5 stars
    This method of hot skillet straight into the oven chicken cooking has been a game changer for me. The kids love how crispy the skin turns out!

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