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    Home » Recipes » Dinner

    Easy Pan-Seared Chicken Thighs

    25 mins | Yield 4 | February 6, 2018 | Updated: June 9, 2022 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Pan seared chicken thighs that are whole 30 approved in a pan with herbs

    These Pan-Seared Chicken Thighs are the perfect easy, weeknight dinner. They’re a no-fuss, crowd-pleasing entree that comes together in just 25 minutes! Bonus: they’re Whole30 approved!

    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.

    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

    • Quick Thick-Cut Pan-Seared Pork Chops
    • Pan-Seared New York Strip Steak
    • Perfect Pan-Seared Ribeye Steaks
    • Pan-Seared Salmon

    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.
    I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivore, Twitter & Facebook.

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    5 from 2 votes

    Easy Pan-Seared Chicken Thighs

    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.
    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Servings: 4 servings
    Calories: 351kcal

    Ingredients

    • 4 tablespoon 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

    Nutrition Facts
    Easy Pan-Seared Chicken Thighs
    Amount Per Serving
    Calories 351 Calories from Fat 270
    % Daily Value*
    Fat 30g46%
    Saturated Fat 12g75%
    Cholesterol 141mg47%
    Sodium 188mg8%
    Potassium 231mg7%
    Protein 18g36%
    Vitamin A 465IU9%
    Vitamin C 0.8mg1%
    Calcium 15mg2%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Aaron Paolino says

      March 29, 2019 at 8:11 am

      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!

      Reply

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