This pan fried boneless chicken thighs recipe is easy, quick, and ready in 15 minutes. The skinless pan seared chicken thighs are flavorful, tender, and juicy inside, with a golden brown outer.
In this post, I will show you the step by step on how to pan fry boneless chicken thighs, share the seasoning mix I use, how long to cook it for a juicy, and crispy finish, and other tips for success.
For bone-in chicken thighs, use my Stove top chicken thighs recipe or deep fried chicken thighs recipe.
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Pan Fried Boneless Chicken Thighs Recipe
This is the best pan fried boneless chicken thighs recipe because it's quick, simple, and the result is perfectly cooked, tasty chicken.
Cooking boneless chicken thighs on the stove is easy and these pan seared chicken thighs with tender and juicy inside with the perfect crust and color on the outer is one of my family's favorite quick chicken recipes. It will soon be yours too because it's that good!
It is seasoned with a few spices and herbs for a flavorful outcome. This is a simple recipe that will show you the step by step instructions on pan frying boneless skinless chicken thighs.
I love that these boneless skinless chicken thighs are versatile and can be customized and served with any side dish of choice. From rice to potatoes, pasta, and vegetables. You can also use it in Salads, sandwiches, wraps, and more.
They store well and are a good choice for meal prepping.
To use other chicken parts, check out my recipes for pan fried chicken drumsticks, pan fried chicken tenders, or pan seared chicken breast.
Ingredients
Here are the ingredients you'll need to make pan fried chicken thighs:
Boneless chicken thighs - I used boneless skinless chicken thighs.
Paprika - Any type of paprika is fine for this. Smoked or regular Paprika.
Italian seasoning - This is a mixture of herbs including oregano and thyme.
Garlic powder - This adds flavor.
Onion granules - This makes the chicken aromatic and delicious.
Black pepper - spices and flavors the chicken.
Salt
Olive oil - This can be substituted for avocado oil, sunflower, or vegetable oil.
Other Seasoning options are - Cajun seasoning, Peri peri seasoning, blackening seasoning, or fried chicken seasoning.
How To Pan Fry Boneless Chicken Thighs
Here are the step by step instructions:
Mix the paprika, garlic granules, onion granules, black pepper, Italian seasoning, and salt in a bowl.
Pat the chicken thighs dry with paper towels. You want to get the moisture out so the seasoning sticks and the thighs are crispy when fried.
Sprinkle the seasoning all over the chicken thighs and gently pat the seasoning
Place a frying pan or skillet on medium heat. Add olive oil to the skillet and let it heat for about a minute (You want the oil heated but not to smoke so be careful not to overheat).
Arrange the chicken thighs in the pan with the smooth side down.
Fry the boneless chicken for 6-7 minutes without moving them. When it's cooked on that side and lifts easily, gently flip the chicken and fry the other side for another 6-7 minutes or until cooked through.
If it's browning too quickly, reduce the heat to avoid the outer part burning before the inside is cooked.
Check for doneness: Chicken is cooked when the inside temperature is at least 165F/75C.
Take off the heat, rest them for 5 minutes, and serve.
Serving Suggestion
I like serving pan fried boneless chicken thighs with rice or potatoes and vegetables. Here are a few serving ideas:
Rice- curry rice, jollof rice, basmati rice, Rice and peas.
Potatoes- mashed potatoes, Fried potatoes, Baked diced potatoes
Vegetables- Pan fried veggies, air fryer vegetables, roasted frozen vegetables
Pasta- Spicy pasta, creamy lemon pasta
Helpful Tips
- For a variation in flavor, you can use other good seasonings for the chicken thighs.
- Don't overcrowd the pan. Cook the quantity that will fit the pan with a bit of space in between them. Overcrowding the pan will make the chicken steam rather than fry. You can always cook in batches if need be.
- Don't flip the chicken thighs until they are ready. If it sticks to the skillet it's not ready. When it lifts easily, then it's fine to flip them to cook the other side.
- After they are cooked, let the chicken rest for at least 5 minutes to redistribute the internal juice and retain them before you cut.
- After pan frying the chicken, if you wish, you can add garlic butter sauce, cajun butter, lemon garlic, Peri peri sauce, or any other of your choice to it.
- If you want gravy to serve with the chicken, you can make it from the brown bits in the pan. Add chicken broth to the pan, stir the brown bits to dissolve, and simmer until it thickens, or add cornflour to thicken.
- Pan seared boneless chicken thighs are best served hot.
Recipe FAQS
Can I add breading to the chicken?
Yes, You can coat the chicken thighs in panko, or flour before pan frying.
How long to fry boneless chicken thighs?
How long to pan fry boneless chicken thighs is 10-15 minutes depending on the thickness. It is cooked when the internal temperature is at least 75C/165F.
The inside will be tender and the outer golden brown.
Storage
To Store leftover pan fried chicken thighs, let them cool completely, then transfer to a sealable container or freezer bag and store them in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat - Reheat in the microwave on high heat for 60-90 seconds or till they are warmed through.
More Boneless Chicken Thighs Recipes
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Recipe
Pan Fried Boneless Chicken Thighs
Equipment
- Frying pan or skillet
Ingredients
- 5 pieces Boneless Chicken thighs
- 1 teaspoon Paprika
- ¼ teaspoon Garlic granules
- ¼ teaspoon Onion granules
- ¼ teaspoon Italian seasoning
- ¼ teaspoon Black pepper or to taste
- Salt to taste
- 2 tablespoons Olive oil
Instructions
- Measure and combine the paprika, garlic granules, onion granules, black pepper, Italian seasoning, and salt in a bowl.
- Pat the chicken thighs dry with paper towels. You want to get the moisture out so the seasoning sticks and the thighs are crispy when fried.
- Sprinkle the seasoning all over the chicken thighs and gently pat the seasoning in.
- Place a frying pan or skillet on medium heat. Add olive oil to the skillet and let it heat for about a minute (You want the oil heated but not to smoke so be careful not to overheat).
- Arrange the chicken thighs in the pan with the smooth side down.
- Fry the boneless chicken for 6-7 minutes. When it's cooked on that side and lifts easily, gently flip the chicken and fry the other side for another 6-7 minutes or until cooked through.If it's browning too quickly, reduce the heat to avoid the outer part burning before the inside is cooked.
- Check for doneness: Chicken is cooked when the inside temperature is at least 165F/75C.
- Take off the heat, rest them for 5 minutes, and serve
Notes
- For a variation in flavor, you can use other good seasonings for the chicken thighs.
- Don't overcrowd the pan. Cook the quantity that will fit the pan with a bit of space in between them. Overcrowding the pan will make the chicken steam rather than fry. You can always cook in batches if need be.
- Don't flip the chicken thighs until they are ready. If it sticks to the skillet it's not ready. When it lifts easily, then it's fine to flip them to cook the other side.
- After they are cooked, let the chicken rest for at least 5 minutes to redistribute the internal juice and retain them before you cut.
- After pan frying the chicken, if you wish, you can add garlic butter sauce, cajun butter, lemon garlic, Peri peri sauce, or any other of your choice to it.
- If you want gravy to serve with the chicken, you can make it from the brown bits in the pan. Add chicken broth to the pan, stir the brown bits to dissolve, and simmer until it thickens, or add cornflour to thicken.
Seem super easy. Thanks for sharing the “Note”section. Very helpful
Thank you for the feedback.