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.
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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.
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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
{originally published 7/14/14 – notes and photos updated 2/2/23}
Anonymous says
The chicken turns out incredibly juicy with a crisp skin every time I make this! We love it. Thank you!!!
Bianca A says
This is one of my favorite chicken recipes, it comes out perfect every time. My family loves it as well. Thank you!
Anonymous says
I sorta love the smell. I will be hungry until it goes away! 🙂
Anonymous says
What exactly does the bowl of vinegar do? I know its not for the recipe, but does it just eliminate odors? Thanks.
Mary says
Yes, the small bowl of vinegar reduces the lingering fried chicken odor. I hope that helps!
Anonymous says
So I guess this could work for bacon smells, too!?
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.
Tarique says
This recipe was GREAT.
Marc Naigus says
What is herbs de Provence??
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!
Anonymous says
What temperature would you suggest starting the chicken at? Seems like it's a slow fry, so closer to low?
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!
Melanie Meyer says
what measurements on the spices?
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.
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!
Marina says
I made these on Sunday for dinner and they turned out fantastic!
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!
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. 🙂
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.
Mary says
I typically use refined coconut (it’s odorless) or light olive oil.
Steve says
What is herb de Provence?
Kathyann says
Looks delicious and very simple.