How long does it take to cook chicken thighs in a skillet?

It usually takes 20 to 25 minutes total. Sear skin-side down for 7–8 minutes, then flip and cook another 12–15 minutes until the internal temp reaches 165°F.

How to pan fry chicken thighs properly?

Start with dry, well-seasoned chicken. Use medium-high heat to sear skin-side down until crispy. Flip and cook through on medium heat. Don’t crowd the pan.

What is the best method to cook chicken thighs?

For crispy skin and juicy meat, pan searing in a skillet is one of the best methods. It gives you control over texture and creates fond for flavorful sauces.

Is it better to cook chicken thighs in the pan or oven?

It depends on your mood. The skillet method is faster and gives you a great sear. The oven is more hands-off and good for batch cooking. Both work well.

Easy Skillet Chicken Thighs – Rich & Flavorful Weeknight Win

Description

Juicy chicken thighs cooked in a cast iron skillet and finished in a rich garlic cream sauce. Crispy skin, flavorful sauce, and done in just one pan.

Ingredients

Scale

6 bone-in, skin-on chicken thighs (about 1½ pounds)

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

Kosher salt and black pepper, to taste

2 tbsp olive oil

1 tbsp butter

1 small shallot, minced

3 garlic cloves, minced

½ cup chicken broth (or white wine)

1 tbsp fresh lemon juice

2 sprigs fresh thyme

¼ tsp crushed red pepper flakes

⅓ cup heavy cream (or half and half)

Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Pat chicken thighs dry with paper towel.

2. Mix garlic powder, onion powder, paprika, salt, and pepper; rub on both sides of chicken.

3. Heat olive oil in skillet over medium-high heat.

4. Place chicken skin-side down; cook 7–8 minutes until skin is crispy.

5. Flip and reduce heat to medium; cook 12–15 minutes more, until internal temp reaches 165°F.

6. Remove chicken and set aside.

7. In same pan, melt butter; add shallot and garlic, cook 1 minute.

8. Stir in broth, lemon juice, thyme, and red pepper flakes.

9. Lower heat and add cream; simmer for 5 minutes to thicken slightly.

10. Return chicken to skillet; spoon sauce over, garnish with parsley, and serve.

Notes

Use bone-in, skin-on chicken for best flavor and crispiness.

Boneless thighs work too; just reduce the cook time.

Substitute heavy cream with half and half, coconut milk, or whole milk (not tested).

Store leftovers in fridge up to 4 days or freeze for up to 3 months.

Reheat in oven (350°F, covered, 15 mins), air fryer (350°F, 3–4 mins), or microwave (1 min).

Serve with crusty bread, mashed potatoes, or roasted green beans.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Chicken Recipes
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 360
Sugar: 1g
Sodium: 380mg
Fat: 30g
Saturated Fat: 10g
Carbohydrates: 3g
Fiber: 1g
Protein: 19g
Cholesterol: 131mg