Recipes

Crispy Pan-Seared Chicken Thighs

Bone-in, skin-on thighs seared until the skin shatters, then finished in the oven with a quick pan sauce.

Prep

10 min

Cook

25 min

Serves

4

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lb)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• Salt and black pepper, to taste
• 2 cloves garlic, minced
• 1/3 cup low-sodium chicken broth
• 1 tbsp unsalted butter
• 1 tbsp fresh parsley, chopped, for serving

Instructions

1. 01Preheat the oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels — dry skin is the key to crisp skin.
2. 02Mix the paprika, garlic powder, onion powder, thyme, salt, and pepper in a small bowl. Rub the seasoning over both sides of each thigh.
3. 03Heat the olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat until shimmering.
4. 04Lay the thighs skin-side down. Do not move them — let them sear undisturbed for 6-7 minutes until the skin releases easily and is deep golden brown.
5. 05Flip the thighs and sear the other side for 2 minutes, then transfer the whole skillet to the oven. Roast for 12-15 minutes, until an instant-read thermometer reads 165°F (175°F for extra-tender meat) at the thickest part.
6. 06Move the thighs to a plate and let them rest. Return the skillet to the stove over medium-low heat, add the garlic, and cook for 30 seconds until fragrant.
7. 07Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Simmer for 1-2 minutes, then swirl in the butter until the sauce is glossy.
8. 08Spoon the pan sauce over the thighs, scatter with parsley, and serve.

Tips

• Resist the urge to move the thighs while searing — the skin releases naturally once it's properly browned. If it's sticking, give it another minute.
• Boneless, skinless thighs work too — just cut the searing and oven time by about a third and skip step 5's flip.