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!
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!
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.
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.
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.
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.
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
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Easy Pan-Seared Chicken Thighs
- 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
- 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.