Description
Achieve a restaurant-quality meal with this simple pan-seared chicken thighs recipe. By using a high-heat sear, you create an irresistible golden-brown skin while keeping the meat succulent and tender. This method uses pantry staples to deliver deep, savory flavors in under thirty minutes, making it an ideal choice for busy weeknights. The result is a protein-packed dish that remains moist and flavorful, perfect for a quick family dinner or meal-prepped lunches throughout the week.
Ingredients
2 lbs bone-in, skin-on chicken thighs
2 tbsp avocado oil
1 tbsp garlic parsley salt
1 tsp paprika
1/2 cup low-sodium chicken broth
2 cloves garlic, pressed
1 tbsp fresh parsley, finely chopped
Instructions
Pat the chicken thighs thoroughly dry with paper towels to ensure a crispy sear.
Season both sides of the chicken generously with the garlic parsley salt and paprika.
Heat the avocado oil in a heavy-bottomed skillet over high heat until it shimmers.
Place chicken skin-side down in the pan and sear undisturbed for 3-4 minutes until crispy and golden.
Flip the chicken and sear the other side for an additional 2-3 minutes.
Reduce heat to medium-low, add the chicken broth and pressed garlic to the pan.
Cover the skillet and simmer for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove the lid, sprinkle with fresh parsley, and serve hot.
Notes
Ensure the chicken is patted completely dry before searing to prevent steaming. If the chicken skin is not crisp enough after the simmer, increase heat for 1-2 minutes uncovered at the end. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5
- Cook Time: 20
- Category: Dinner
- Method: Pan-searing
- Cuisine: American