Tender Pan-Fried Chicken Thighs

small plate with chicken portions on a plate on a black cloth.

4.67 from 3 votes

Tender Pan-Fried Chicken Thighs

Crispy and juicy pan-fried chicken thighs prepared on the stovetop. This recipe for pan-seared chicken thighs requires just 4 ingredients, one pan, and less than an hour of your time.

Prep Time5

Cook Time45

Course: Main Course, Poultry

Cuisine: American

Servings:

Calories: 349kcal

Author: Adina

Equipment

Large frying pan with lid Note 1
Tongs Note 2

Ingredients

4 chicken thighs Note 3
3 tablespoons canola oil Note 4
⅓ cup chicken stock 70 ml, Note 5
¾ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 teaspoon oregano or thyme

Instructions

Prepare chicken thighs: Pat them dry with paper towels and rub them with salt, pepper, and oregano.
Pour the oil into the cold pan and place the thighs - skin side up - in the pan. Turn on the heat and cook the thighs for 10 minutes.
Turn the thighs - skin-side down - and sear them for another 10 minutes, basting them with the pan juices 2-3 times during this time.
Turn them again - skin-side up – and add the chicken stock (beer or water). Place a lid on top. Cook for another 15 minutes.
Remove the lid and cook for another 5 to 10 minutes or until the chicken thighs are cooked through, and you can easily pull the meat off the bone. The safe internal temperature measured with a meat thermometer is 165°F/ 75°C. The skin should be crispy, and the pan juices reduced.
Rest for about 5 minutes (uncovered) and serve.

Notes

Or a cast-iron skillet with a suitable lid.
It’s preferable to use tongs to turn the chicken in the pan and not stick a fork into the meat.
About 2 ½ lbs/ 1100 g.
Or another oil with a high smoking point.
Chicken stock: It can be homemade, store-bought, or hot water mixed with a few crumbles from a stock cube. Sub with water or beer.

Nutrition