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Pan Seared Chicken Thighs

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

For the Chicken
  • 2 chicken thighs Boneless, skinless thighs cook quickly, but bone-in thighs can also be used with extra cooking time.
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 tablespoon butter
  • 1 clove garlic

Method
 

  1. Pat the chicken thighs dry with paper towels. Removing surface moisture helps the chicken develop a better seared crust.
  2. Season both sides of the chicken with salt, black pepper, garlic powder, and paprika, rubbing the seasonings evenly over the meat.
  3. Heat a large skillet over medium-high heat and add the olive oil. Let it become hot before adding the chicken.
  4. Place the chicken thighs smooth-side down in the skillet. Leave them undisturbed for about 5–7 minutes so a golden crust can form.
  5. Flip the chicken thighs and cook for another 5–6 minutes until the second side is browned and the chicken is nearly cooked through.
  6. Add the butter and garlic to the skillet. Let the butter melt and become fragrant while spooning it over the chicken.
  7. Continue cooking and spooning the garlic butter over the thighs until the thickest part reaches 165°F (74°C).
  8. Remove the chicken from the skillet and let it rest for about 5 minutes so the juices settle back into the meat.
  9. Spoon a little of the garlic butter from the pan over the chicken before serving.