With no advance planning required, this flavorful chicken dinner requires just a few minutes of work in the kitchen.
This recipe for Italian Chicken Thighs is a great one for using dried spices; as the chicken slowly cooks, it will absorb all of those flavors. There is no need to marinate the meat, simply sprinkle with seasonings and drop it in the pan.
Pan Seared Chicken Thighs
The hardest part of this recipe is waiting while the chicken slowly cooks on its own. You want the skin to be golden-brown with all the fat rendered before you turn the pieces over.
This recipe results in incredibly juicy chicken with a crispy skin every time. It is completely worth the wait! Crispy pan-fried chicken is a great match for Classic Potato Salad, Italian Herb Rice or Rosemary Roasted Potatoes.
In the mood for some awesome vegetables? Sriracha Honey Roasted Broccoli is a friend and family favorite, as is this Asparagus, Bacon, Corn, and Sweet Potato Skillet.
Chicken Dinner Recipes
If you’re looking for more hands-off chicken dinners, this Slow Cooker Whole Chicken by The Little Kitchen looks fantastic. It’s incredibly simple and the whole chicken goes in the slow cooker in just a few minutes.
Sheet Pan Chicken Thighs with Green Beans and Potatoes is one of my go-to chicken dinners. It takes less than 5 minutes to pull this entire chicken dinner together and get it into the oven.
Cheesy Chicken Pasta by Inside BruCrew Life is a one skillet meal that you can make in under 30 minutes. Gooey cheese, pasta, and chicken will have everyone licking their plate clean in a hurry.
BBQ Chicken Stuffed Potatoes are one of our favorite quick and easy meals. With leftover chicken, or a rotisserie chicken, a few potatoes, and some barbecue sauce, you’ll have a delicious meal on the table with very little trouble at all.
How To Cook Chicken Thighs on Stove
Crispy chicken thighs really are possible without deep frying or standing over the stove the whole time.
With a few tips in hand, you’re going to be making some amazing chicken in no time.
- Start with a heavy skillet.
- Cooking the chicken uncovered is a required step, so a splatter-screen for your skillet will help cut down on the mess on the stovetop.
- A small bowl with a cup of vinegar set next to the stove will greatly reduce the lingering aroma of this recipe through the rest of the night.
Italian Chicken Thigh Recipe
Pour a tablespoon of oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn’t required.)
Generously sprinkle the skin side of the chicken thighs with all of the spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered for about 20-25 minutes.
Let the chicken thighs cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes. If the skin is sticking to the pan, it likely isn’t finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown.
Flip the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done.
Pan Fried Italian Chicken Thighs
Ingredients
- 1 tablespoon coconut oil or light flavored olive oil
- 4 chicken thighs depending on size (4 large pieces fill my skillet)
- kosher salt
- freshly ground black pepper
- granulated garlic or garlic powder
- dried oregano
- dried basil
- herbs de Provence
Instructions
- Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.
- If the skin is sticking to the pan, it likely isn't finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!
{originally published 7/14/14 – notes and photos updated 8/2/18}
Melanie says
These chicken thighs are so flavorful my whole family loves them! I do not fry them I bake them and I’m sure they come out just as delish as the pan fry! Thanks so much for the recipe!🙏🏻👍🏻👍🏻
M says
Just made this an hour ago – awesome ! Don’t use extra oil – 1 TBS is enough – trust. I used loose genes – worked great. Keep temp med low so it cooks inside but doesn’t burn. I added a TBS of butter to the oil half way through – took off all but 2 tbss after it was done cooking and mixed my maranaira into the house – oil – cooked spices after removing the chicken
Serving the flavoured marinara over pasta W chicken on the side. So easy. Does take a full hour to slow Fry – but worth it.
Genessa says
I love this recipe. My daughter said I need to make this every week. It was very easy and the cooking time perfectly matched a “CRISP GARLIC YUKON GOLD POTATOES” recipe I found.
sandi says
made this twice now……..two yums up!
Julie says
Very easy and delicious.
Polina says
Finally realized that I should turn it over less often, when frying! Thanks for the tip and a great recipe!
Mary Younkin says
I’m thrilled that you are enjoying it! We love this chicken so much, Polina.
Judy says
Your recipes are really great and simple.. that’s what I like is simple.. keep up the great recipes!!
Mary Younkin says
I’m happy to hear that you’re enjoying the recipes, Judy!
Byenia says
Made this with deboned, skin-on chicken thighs and it was great. Thanks!
Mary Younkin says
I’m glad you liked the chicken, Byenia!
Rachael says
I’ve made this several times, it is sooooo good. Reminds me of KFC chicken but it’s not even breaded! Thanks for the great recipe.
Mary Younkin says
I’m so glad that you are enjoying the chicken so much, Rachel.
Anne Donnelly says
Is it possible to use boneless chicken thighs?
Mary Younkin says
This will work that way, but you won’t get the crispy skin and you’ll need to reduce the cooking time considerably. Just keep an eye on it, Anne.
Barb says
Sounds like a nice mixture of spices, but what ratio of each? Just to taste?
Looking to try this recipe.
Mary Younkin says
The amount of spices will vary depending on how much chicken I am cooking. I just sprinkle enough of each spice on the chicken to see it on the skin. (Maybe slightly less for the salt.) You’re really doing it to taste, as many people might not want a great deal of spice flavor and others want more.
Lorna says
Help! I have a good quality heavy stainless steel pan. I have tried several times, and every time my skin sticks to the pan and is ruined. I’m not a cook, but this seems simple enough. I am using a medium heat, which is quite hot on my stove when I use the stainless steel. This last time I tried using duck fat, but again it stuck. How long should I wait before turning them over the first time?
Mary Younkin says
You want to cook it until the fat has rendered and the skin releases on its own, at least 20-25 or even 30 minutes, Lorna. If your stove is pretty high heat at medium, I’d lower it a bit. This chicken usually takes about an hour to cook.