Pan Fried Italian Chicken Thighs

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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 Fried Italian Chicken Thighs, crisp and juicy with only a tablespoon of oil! recipe by Barefeet In The Kitchen

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 SaladItalian 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.

pan fried italian chicken

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

  1. 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.)
  2. 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.
  3. 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.
  4. 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.

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Pan Fried Italian Chicken Thighs

4.74 from 23 votes
This flavorful chicken dinner requires just a few minutes time to prepare. The hardest part of this recipe is waiting while the chicken slowly cooks on its own.
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Servings: 4 servings

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!
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{originally published 7/14/14 – notes and photos updated 9/22/20}

Pan Fried Italian Chicken

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Polina says

    Finally realized that I should turn it over less often, when frying! Thanks for the tip and a great recipe!5 stars

  2. Judy says

    Your recipes are really great and simple.. that’s what I like is simple.. keep up the great recipes!!

    • 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.

    • 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.

  3. 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.

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