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Skillet Chicken Thighs

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the Chicken
  • 4 chicken thighs Use bone-in, skin-on thighs for crispy skin, or boneless thighs if preferred.
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • ½ cup chicken broth
  • 1 tablespoon butter

Method
 

  1. Pat the chicken thighs dry with paper towels so the seasoning sticks well and the outside can brown properly.
  2. Season both sides of the chicken thighs evenly with salt, black pepper, garlic powder, paprika, and Italian seasoning.
  3. Heat a large skillet over medium-high heat and add the olive oil. Let the oil heat until it is shimmering.
  4. Place the chicken thighs in the hot skillet. Cook without moving them for about 5–7 minutes, until the bottom is deeply golden and releases easily from the pan.
  5. Flip the chicken thighs and cook the other side for about 4–5 minutes until browned.
  6. Add the garlic and butter to the skillet. Cook for about 30 seconds, stirring the garlic around the chicken so it becomes fragrant without burning.
  7. Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. These browned bits add extra flavor to the pan juices.
  8. Reduce the heat to low, cover the skillet, and cook until the chicken is tender and the thickest part reaches 165°F (74°C). Boneless thighs may cook faster than bone-in thighs.
  9. Remove the lid and let the chicken cook for another 1–2 minutes so the pan juices can reduce slightly and coat the chicken.
  10. Let the chicken rest for about 5 minutes before serving, then spoon some of the flavorful pan juices over the top.