Pan Fried Italian Chicken Thighs

104 Comments 4.7

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

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.
Pin Print Review
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!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

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

Pan Fried Italian Chicken

Filed under: , , , ,

Related Posts

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.

Reader Interactions

104 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Sarah Campbell says

    This looks really good! I may bake mine in the oven instead, I've never had good luck pan frying meat since it gets stuck.

    Note, when I click on the save button for the zip list, I get an error message and won't allow me to use it. But I have the zip list recipe clipper so that works.

    • Mary says

      Thanks for the heads up on the ziplist! The button should be working now.

      I was always hesitant with meats on the stovetop as well, before I tried this method for pan frying, Sarah. It really does work. I've been cooking our chicken this way for a couple years now and it's amazing! The longer cook time renders the fat from the skin leaving it crispy and without sticking to the pan.

    • Mary says

      It's a blend of herbs that was originally from Provence. Typically, marjoram, thyme, rosemary, oregano, and sometimes lavender leaves and other herbs. I've also made this simply with an Italian seasoning blend and it works beautifully that way!

  2. Angel says

    Thank you for sharing this recipe. I just made it and it was delicious. I'm not a big fan of the Herbs de Provence (due to the lavendar) so I added dried parsley, thyme and dill weed instead. So good!

  3. Karen Goodman says

    I would love to try this but hate the idea of chicken splattering all over for 20-30 minutes. If I was to quickly brown the chicken in the pan, and then switch to the oven, do you think that would work? What would you guess on oven temp and time?

    • Mary says

      The recipe will still work that way, but you won't get the same extra crispy skin. I LOVE my grease splatter screens for preventing a big mess on the stovetop. There is a link for them at the bottom of the recipe. I hope that helps!

    • Anonymous says

      Thats the big reason i never fry anything…. but i found a pretty common sense solution. I just took the glass lid of the nonstick pan i was using and put it on top at a drastic cant, so as not to really change the cooking temp but it caught most of the grease. Works till i find one of those screens.

  4. Lynne Bauereiss says

    Ohhh my. I just made this for dinner and it was really fabulous. However, all I had were boneless, skinless thighs but I decided to try the recipe anyway. So glad I did! I also used the herbs I had on hand and it worked just fine. I'm glad you suggested using a light flavored olive oil. I've never tried one, and I bought a garlic olive oil that made the chicken taste really good. I didn't have to cook the chicken quite as long and didn't have any problems with splattering. Thank you for this recipe – I'll make it often!

  5. Belsai says

    Thank you for sharing this recipe with your followers. I`m used to it cause I come from the Islands but not with this seasonings so I will try it. It will be my pleasure…Thank you again……

  6. Anonymous says

    Just threw this together. Number one tip, after the flip use a meat thermometer to watch forit to finish. I think i only kept it on for about 20 the skin side and 15 on the meat side. Meat thermometers are a must for cooking chicken without drying it out but still being sanitary.

    The pictures also dont do justice for the amount of spice i used (turned out awesome). Just threw about 3/4 oregano, 1/8 salt and pepper, 1/8 dry rosemary, and a 1/4 basil. The best measuring is done with the eyes, not the spoon! Stirred it all together and nearly entirely coated the skin side and about 50% of the meat side. I like spice though.

    Thighs are my new favorite part of the chicken. Super tender and juicy.

  7. Anonymous says

    I'm not an experienced cook so I mixed all the spices together to have handy to sprinkle on the chicken. I used equal parts of everything (except less S&P). I dipped my finger in to test it– not good; so, I added more S&P, oregano, & herbs de Prov. It still doesn't taste good. Help! I'm trying to make this for dinner tonight… Thanks!!

    • Mary says

      Honestly, spice mixes aren't designed to be tasted on their own. I can't imagine that the dried spices are going to taste great in any combination. They soften and cook into the chicken. I've never tasted any of them on their own. You're just looking for a sprinkling of each spice on the chicken.

    • Anonymous says

      Thanks Mary! That's what I wasn't sure of… I normally taste my homemade taco seasoning & other spicy marinades and they've always tasted good… But I did end up giving this recipe a try. I used boneless & skinless thighs, however, and I think that's why mine didn't turn out as good as others have commented. But my toddler really enjoyed it so it was still a win! 🙂

    • Laura says

      Mary is on point that dried herbs won’t reveal their flavor until after cooking. When herbs and spices are heated in oil it activates the chemical compounds that deliver their flavor. Spices have more oil than leaves (they are mostly from seeds, and seeds store oil to fuel plant growth), so your spice rubs naturally taste better than herb rubs without heating. I use a light hand with herbs because they come on so strong with cooking. If you don’t have quite enough flavor, you can always drizzle on lemon juice or a flavored olive oil, or sprinkle on a finishing essence. I have a lovely citrus, herb, and lavender essence that I use all the time with chicken and pasta dishes.

  8. AJ says

    I ended up using Chinese 5 Spice as opposed to the ones listed above. The result was excellent, however, my stove top's medium setting was way too hot. The chicken became a little burned, but I managed to salvage it.

    I honestly recommend the Chinese 5-spice, with a little fresh ginger and garlic rubbed into the chicken. I also made a quick sauce out of Mayo and Sriracha. Awesome combo.

    • Mary says

      Probably about 1/4 – 1/2 teaspoon of each, although I have never actually measured it. I simply place the chicken on a tray and sprinkle a coating of each spice across each side. It's a very laid back and forgiving recipe. Enjoy!

  9. Agomonee says

    Thanks Mary. I made this for my sister-inlaw and she loved it. Next up, I'm making this for my brother who's coming home soon. I'll have to check your blog for a few easy mutton recipes. Hubby loves mutton! 😛

  10. Anonymous says

    The chicken turns out incredibly juicy with a crisp skin every time I make this! We love it. Thank you!!!

  11. Anonymous says

    What exactly does the bowl of vinegar do? I know its not for the recipe, but does it just eliminate odors? Thanks.

  12. Mom of 2 boys says

    This was absolutely delish! I have never had my 6 year keep asking me for more and more at dinner…he had 4 servings!!!! He loved the chicken. I did tweak things a little bit: pulled the bones out of thighs and the skin; also used chicken breasts; added steak seasoning (Montreal brand); omitted herbs de provence because I don't have that. I just eyeballed the spices and amount. I mixed up some spices in a small bowl. I sprayed the pan with cooking spray and used a little bit of extra virgin olive oil. I rubbed both sides with the seasoning and I had to make up the seasoning 3 times to get all my chicken covered.

    • Mary says

      It's a blend of herbs that was originally from Provence. Typically, marjoram, thyme, rosemary, oregano, and sometimes lavender leaves and other herbs. I've also made this simply with an Italian seasoning blend and it works beautifully that way!

    • Mary says

      I usually work with it around medium heat, but lower works as well. It depends on your stove really. I'd start around medium and reduce it slightly if the chicken is cooking faster than described in the recipe. I hope that helps!

  13. Anonymous says

    I had skinned and boned organic chicken thighs and seasoned with salt, pepper, a bit of dried thyme and rosemary and cooked in a melted mixture of organic unrefined coconut oil and organic unsalted butter. I was delighted with the flavour! I cook in stainless steel and never use a nonstick pan as the chemicals can leach into food.

  14. Mary Miller says

    I made an all Pinterest meal tonight. Even my picky 11 year old son loved the chicken and asked me what seasonings were on it! I used boneless, skinless chicken breasts because that is what I had and they worked great. The color on them was beautiful!

  15. Marceline says

    I made this recipe tonight and absolutely love it! So much so I’m writing this comment as I’m eating it! Perfect crisp and flavor of the chicken skin, and the chicken is moist. So delicious! Instead of herbs de Provence, I used Italian seasoning. I think I added a tad too much salt but overall I’m very pleased with how it came out. Definitely will make this again!

  16. John mahoney says

    I used a cast iron skillet with medium heat and it burns in 15 minutes, skin came out black! So recommend low heat

    • Laura says

      My cast iron pans retain more heat than my tri-ply stainless. I’m tempted to start with low heat on my stainless, as I just don’t trust myself not to burn the thighs if I’m not standing over the pan. Thanks for sharing, John–fore-waned is fore-armed. 🙂

  17. Yvonne Tan says

    Hi, what kind of oil should I use? I used olive oil and my chicken was burnt. I should have used an oil with a high smoking point, should have known better.

  18. Rust says

    I made these tonight (boneless) and they were incredible. I spiced them up a bit with Tony’s cajun seasoning and cooked them in my heavy old cast iron. Absolutely perfect! Thank you. 🙂

    • Mary says

      It’s a blend of herbs that was originally from Provence. Typically, marjoram, thyme, rosemary, oregano, and sometimes lavender leaves and other herbs. I’ve also made this simply with an Italian seasoning blend and it works beautifully that way!

    • Mary says

      I originally had the word “uncovered” linked to the tip above the recipe. Somehow the asterisk was forgotten when I rearranged the format of the recipe.

      * Please note that a splatter screen for your skillet will help cut down on the mess on the stovetop and 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.

  19. Curious says

    How much seasoning of each do you put in your mix because the measurements did not pop up and I can’t find it on here.

  20. Jeffrey says

    Awesome recipe. Flavors are deep and marvelous. Only suggestion would be to press the thighs while cooking by, for example, placing a frying pan on top.5 stars

  21. Tawnia says

    We just had these for dinner. Delicious and simple! Thank you for sharing and the vinegar tip works great!!! I’ll definitely make these again.5 stars

  22. Kristina says

    This recipe was delicious! I used boneless skinless thighs (all I had) and they were absolutely delicious! A great weeknight recipe.5 stars

  23. Jean says

    This is awesome! My favorite cut of chicken, too! I foiled the stovetop spatter problem by laying a few of my handy pop-up foil sheets around the pan.. when thighs are done, I just put paper towel over the foil & had easy cleanup! Wonderful recipe.. next time I’ll try with Greek seasoning.5 stars

  24. Kitchen fairy says

    I didn’t think this would work with only 1 tbsp oil but it did! I only had to spend extra time browning the sides of the chicken thighs for uniform appearance, but other than that, they were good to go. Thanks Mary!4 stars

  25. Erica Heisler says

    I’m looking forward to serving this, especially since the recipe includes herbs de Provence (not many recipes I have found do). Thanks!5 stars

  26. Parle Italiano says

    Sorry, which is the Italian part – i.e., were the chickens conceived in Italy? Or was the cock (rooster) singing “Sott’er Celo De Roma” while he was doing his nefarious deed?1 star

    • Mary says

      Thanks for the laugh, my friend. Italian spices season the chicken. Although, singing chickens conceived in Italy sure would make for a fun story.5 stars

  27. Rob says

    You did not include what level heat to cook the chicken at, making an otherwise good looking recipe useless to novice chefs such as myself.

    • Julie says

      A follow up: these were SO GOOD and so easy to cook. I left the first side on too long on medium heat- so I knew better to turn it down on second side- but even though there were a few burnt spots on one side we LOVED THEM! There really weren’t that many spatters either- I love how you don’t even need much oil! It’s healthier and less messy! I always put too much or too little spices on things but you really can’t go wrong with these- I’m glad I aired on the side of too much. Thanks for the easy juicy week night chicken!! 😁❤️👍 and thanks for your quick response. I got your response right before I started! Was so perfect and helpful.5 stars

  28. Margaret Bay says

    Thank you so much for a true Pan Fried chicken thigh recipe! Other recipes state to put in the oven following browning. My oven does not bake currently; only broils. I have been sauteing, & braising thighs for a few months. Most of the time the thighs are not cooked through. I have thighs marinating in fridge now. Made-up marinade, as follows: olive oil, garlic, ginger, fish sauce, pepper and lime.
    I did not measure. The marinade is a bit salty when i tasted it. However, it is a short marinade-under one hour. It should be ok. The important part is i now know how long to cook the thighs on the stove top!!!! Thanks again. I will be checking back to your site often!!5 stars

  29. 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!🙏🏻👍🏻👍🏻5 stars

  30. 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.5 stars

  31. 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.4 stars

  32. Polina says

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

  33. 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.

  34. 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.