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With no advance planning required, these pan-seared chicken thighs require just a few minutes of work in the kitchen.
This recipe is a great one for using dried spices; as the chicken slowly cooks, it will absorb all of those Italian flavors. There is no need to marinate the meat, simply sprinkle each thigh 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 seared 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.
Italian Chicken Thighs
You’ll need just a few ingredients to make this recipe:
- light-flavored olive oil or coconut oil
- chicken thighs
- kosher salt
- freshly ground black pepper
- granulated garlic or garlic powder
- dried oregano
- dried basil
- herbs de Provence, optional
Pan Fried Chicken Thighs
All of the fried chicken flavor we love really is 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 pan fried 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.
How Long To Cook Chicken Thighs on Stove
- 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. You’ll know how long to pan fry chicken thighs, when the skin no longer sticks to the pan. 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.
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 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
- Warm the oil in 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 7/14/14 – notes and photos updated 2/2/23}
Makes me want fried chicken for breakfast.
Oh my! This looks awesome Mary. Fresh herbs are great and everything, but sometimes it's nice to be real 🙂 and I love the coconut oil!
Sure do have a nice scald on that chicken! Looks delicious 🙂
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.
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.
Just made these boneless and skinless, needless to say cook time was reduced but lots of flavor
Chicken thighs are so good and you are right about the hardest part, it is waiting!
This looks so good. Going to the grocery store tomorrow and make this…Yummy
This was delicious. Thanks for the recipe!
I heard of herbs de provence but what is it exactly?
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!
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!
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?
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!
I finally had to part with my old worn out splatter screen & would you believe, I found one at the 99 Cent only store!
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.
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!
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……
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.
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!!
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.
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! 🙂
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.
Made them today after your email newsletter landed in my inbox this morning. Loved them; just a perfect recipe. Thank you! 🙂
I don't have an iron skillet. Can I use a non stick skillet? I know it won't brown the same though
Yes, you can! I've done that in a pinch. As long as you cook them long enough to render all the fat, the skin will still be crispy and it will brown too. All the cooking times are the same. Enjoy!
Do you think the skin would crisp in an enamel coated cast iron pan?
Yes, it will still crisp.
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.
How much of each spice?
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!
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! 😛