Description
This Skillet Chicken Thighs recipe delivers crispy, golden skin and juicy, tender meat using a simple stovetop method. Perfectly seasoned with garlic powder, onion powder, and paprika, these chicken thighs are seared to develop a delicious crust and finished with optional butter and fresh thyme for added flavor. Ready in just 20 minutes, it’s a quick and satisfying meal for four servings.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
Seasonings
- 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 ensure the skin crisps up during cooking. Season both sides evenly with garlic powder, onion powder, paprika, salt, and pepper for a balanced flavor profile.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down carefully and let them cook undisturbed for 6 to 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 an additional 8 to 10 minutes. Continue until the internal temperature reaches 165°F (75°C) ensuring the chicken is thoroughly cooked and juicy inside.
- 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, enhancing richness and aroma.
- Rest & Serve: Remove the chicken from the skillet and let it rest on a plate for 5 minutes. This helps redistribute the juices, resulting in more succulent meat before serving.
Notes
- Patting the chicken dry is crucial for crispy skin.
- Use a meat thermometer to check doneness for safety and best taste.
- Butter and thyme add an optional depth of flavor but can be omitted for a lighter dish.
- Adjust seasoning quantities to match personal taste preferences.
- Bone-in, skin-on thighs yield the best texture and flavor for this recipe.
