Pan Seared Chicken Thighs
These pan seared chicken thighs are crispy, juicy, and ready in just 30 minutes—perfect for busy nights when you need a quick win that still feels like a real meal.
Ingredients
- 4 bone-in, skin-on chicken thighs about 6 ounces each
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 tablespoons butter
- 4 sprigs fresh thyme
- ¼ cup dry white wine optional, for pan sauce
Instructions
- Pat the chicken thighs dry with paper towels to ensure crispy skin.
- In a small bowl, mix salt, pepper, paprika, garlic powder, and onion powder.
- Rub the spice mix evenly on both sides of the chicken thighs.
- Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
- Place the chicken thighs skin-side down in the skillet. Sear for 5–7 minutes without moving, until skin is golden and crispy.
- Flip the thighs and sear the other side for 3–4 minutes.
- Reduce heat to medium-low. Add butter and thyme to the skillet.
- Tilt the skillet and spoon the melted butter over the chicken for 2–3 minutes to baste.
- Optional: Add white wine to deglaze the pan and simmer for 1 minute, scraping the browned bits.
- Transfer skillet to a preheated 375°F (190°C) oven and bake for 12–15 minutes, or until internal temperature reaches 165°F (74°C).
- Remove from oven and let the chicken rest for 5 minutes before serving.
Notes
Kid-approved and super meal-prep friendly. Skip the wine if you want to keep it extra simple. If you're storing leftovers, reheat in the air fryer or oven to keep that skin crispy. You can also make the spice mix in bulk and keep it on hand for fast flavor boosts.
Nutrition
Calories: 320kcalCarbohydrates: 1gProtein: 22gFat: 25gSaturated Fat: 10gCholesterol: 115mgSodium: 550mgPotassium: 270mgVitamin A: 400IUVitamin C: 1mgCalcium: 15mgIron: 1.1mg
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