Description
This Skillet Chicken Thighs recipe delivers crispy, golden chicken with perfectly cooked, juicy meat. Seasoned with garlic powder, onion powder, and paprika, then seared in olive oil for a flavorful crust, this dish is simple yet packed with taste. Optional additions of fresh thyme and butter add a rich, aromatic finish. Perfect for a quick and hearty dinner.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Cooking
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme (optional)
- 1 tablespoon butter (optional)
Instructions
- Prep the Chicken: Pat the chicken thighs dry thoroughly with paper towels to help achieve a crispy skin. Season evenly on all sides with garlic powder, onion powder, paprika, salt, and pepper.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat until hot. Place chicken thighs skin-side down carefully and cook without moving them for 6-7 minutes until the skin turns golden brown and crispy.
- Finish Cooking: Flip the chicken thighs over, reduce the heat to medium, and cook for another 8-10 minutes until the internal temperature reaches 165°F (75°C), ensuring the meat is fully cooked through.
- Add Flavor (Optional): In the last 2 minutes of cooking, add butter and fresh thyme to the skillet. Spoon the melted butter infused with thyme over the chicken to add richness and aroma.
- Rest & Serve: Remove the chicken thighs from the skillet and let them rest for 5 minutes. This helps the juices redistribute for moist, tender meat before serving.
Notes
- Patting the chicken dry is essential to achieve crispy skin.
- Use a thermometer to ensure the chicken is cooked to a safe temperature of 165°F (75°C).
- Fresh thyme and butter add a great layer of flavor but can be omitted if desired.
- Letting the chicken rest before serving helps maintain juiciness.
- Skillet choice affects cooking; use a heavy-bottomed pan or cast iron for best heat distribution.
