When it comes to protein, chicken is one of the most popular kinds out there. There are many wonderful things about chicken’s darker cuts, like chicken thighs, including the fact that they’re full of iron and zinc, which are great for keeping your immune system strong (via Chicken.ca). This recipe for pan-fried chicken thighs is a great main course for dinner, but it would also work well for a picnic lunch or sliced to top a sandwich or salad. It’s simple to make and requires just a few minutes of prep time and minimal ingredients while still boasting a wonderful flavor.
Recipe developer Susan Olayinka of The Flexible Fridge is a wizard in the kitchen, and she shares why she loves this recipe. "This is a great way to cook chicken as it soaks up all the flavor from the broth — that’s why I love it." Olayinka raves. Plus, she adds that she prefers the flavor of chicken thighs to chicken breasts. "Thighs have more fat, so more flavor," she says.
Keep reading to find out how to make this tasty dish.
Gather the ingredients for pan-friend chicken thighs
One of the best parts about this recipe is that you only need a few things to whip it together. This makes it easy on the wallet and easy to shop for. When you head to the grocery store, pick up some chicken thighs. Next, you need to grab a few items from the spice aisle, including salt, onion powder, and garlic powder. The recipe also calls for oregano. Double check your spice cabinet before you leave to make sure you don’t buy something you already have.
Next, be sure to pick up butter, because what’s not better with the addition of butter? Last but not least, you need a carton or can of chicken broth, too.
Season the chicken thighs
Once you get back from the store, place all items on the counter. Grab a plate and remove the chicken thighs from their packaging. You can go ahead and discard the wrapping since you won’t need it.
Place the chicken thighs on the plate and start to add the seasoning. Begin with the salt, onion powder, and garlic powder. Then, sprinkle the oregano. Be sure to mix well, so each piece of chicken gets a generous coat of seasoning to enhance the flavor.
Sear the chicken
The next thing you need to do is grab a frying pan that’s big enough to fit all of the chicken thighs. Place it on your stove and add the butter. Crank the heat up to medium-high, and wait for the butter to melt. This shouldn’t take more than a minute or so.
Once the butter melts, place the chicken in the pan. Sear for about 5 minutes on each side. Olayinka shares that you’re just waiting for it to be nicely browned on the outside. This adds a great texture to the skin of the thighs.
Cover the pan and cook chicken
Now that you’ve finished searing the chicken on both sides, it’s time to let the chicken finish cooking. Simply add the chicken broth to the pan with the chicken and cover the pan with a lid. This will help trap the steam, allowing the chicken to cook without drying out. You’ll also want to turn the heat down to medium-low.
Be sure to set your timer for 20 minutes, and flip the chicken halfway through to ensure the thighs cook evenly.
Serve and enjoy
Once your timer dings, remove the chicken from the frying pan and plate it as you wish. These thighs would be great on their own, but Olayinka suggests serving them with "any grain, like rice or quinoa." We also think they would be great paired with a veggie like broccoli or potatoes, or maybe even a nice slice of bread.
If you have anything left, it will keep for a few days. Olayinka recommends storing them in an air-tight container for no more than 3-4 days.
We hope these tender chicken thighs hit the spot!
- 6 chicken thighs
- 1 teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon oregano
- 1½ ounces salted butter
- 1 cup chicken broth
- Lay the chicken thighs on a plate and evenly season them with salt, onion powder, garlic powder, and oregano.
- Place the butter in a frying pan and turn the heat up to medium-high. Once the butter has melted, add the chicken and sear for 5 minutes on each side.
- After the 10 minutes of searing, add the chicken broth and cover the pan with a lid. Turn the heat down to medium-low, allowing it to cook for 20 minutes. Flip the chicken thighs halfway through.
- After the 20 minutes of cooking, it’s ready to serve.