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.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Main Course
Cuisine: American, Australian, British, Canadian, International
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.