Description
Crispy skillet chicken thighs seasoned with garlic, onion, and paprika, seared to golden perfection, then gently cooked to juicy tenderness. A quick and flavorful one-pan meal perfect for any night of the week.
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 butter (optional)
- 1 tablespoon fresh thyme (optional)
Instructions
- Prep the Chicken: Pat the chicken thighs dry using paper towels to ensure a crispy skin once cooked. Season both sides evenly with garlic powder, onion powder, paprika, salt, and pepper.
- Sear the Chicken: Heat the olive oil in a skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet without overcrowding. Let them cook undisturbed for 6 to 7 minutes until the skin turns golden brown and crispy.
- Finish Cooking: Flip the chicken thighs over carefully. Reduce the heat to medium and continue cooking for another 8 to 10 minutes, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked and juicy.
- Add Flavor (Optional): In the last 2 minutes of cooking, add butter and fresh thyme to the skillet. Spoon the melted butter and thyme over the chicken to infuse extra richness and aroma.
- Rest & Serve: Remove the chicken thighs from the skillet and let them rest for 5 minutes before serving. This allows the juices to redistribute for a moist and flavorful bite.
Notes
- Patting the chicken dry before seasoning is key to achieving crispy skin.
- Using bone-in, skin-on thighs gives more flavor and moisture compared to boneless options.
- Adjust seasoning amounts to your preference for spice and salt levels.
- Butter and thyme are optional but add a lovely depth of flavor if available.
- Resting the chicken after cooking helps keep it juicy.
