Perfect stove top chicken thighs recipe! This pan seared chicken thighs have golden crispy skin, it's tender and juicy to the bone. It is easy to make, quick and makes a perfect chicken dinner served with the pan sauce on sides like potatoes and vegetables.
6piecesChicken thighsBone in chicken thighs or skinless boneless
1tablespoonPaprika
½teaspoonBlack pepper or cayenne pepperor to taste
1teaspoonParsley
½teaspoonOnion granules
½teaspoonGarlic powder
½teaspoonDried Thyme
Saltto taste
1.5cupChicken Broth
2tablespoonOilvegetable or sunflower oil
Instructions
Measure out the ingredients. Mix together the parsley, paprika, onion granules, garlic powder, thyme, and salt.
Use a kitchen towel to pat the chicken dry.Season the chicken with the seasoning mix ensuring that all parts are coated in the seasoning.
Place a wide skillet or frying pan on the stove on medium heat. Add oil into the skillet and add the chicken thighs skin side down (smooth).Cook for 5 minutes then flip them over and cook for another 5 minutes.
Add in the chicken broth, deglaze the skillet and let the thighs cook for 10 minutes or till they are cooked through.If using boneless chicken, make it 5 minutes instead of 10 minutes or until it's cooked through.The internal temperature should be at least 165F/75C to be safe for consumption.
When it's cooked, leave to rest for 5 minutes then serve.You can thicken the pan sauce with cornflour slurry or serve as it is.
Notes
Tips
Marinating isn't necessary however you can marinate in the fridge to further enhance the flavor. I suggest you do this for 30 minutes to 5 hours.
Use a wide enough skillet that will ensure the chicken are not overcrowded.
Cook over medium heat for the best outcome.
As it cooks the chicken broth dries up so add more chicken broth or water if need be.
Don't move the chicken till they're ready. Wait till you can easily turn them over.
Allow chicken to rest for 5 minutes before cutting into it.