Juicy Pan-Fried Chicken Thighs
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You’ll love the ease of cooking these pan-fried chicken thighs. And they taste really good! Boneless chicken thighs stay juicy when quickly seared in a skillet, developing a beautiful, golden-brown sear. I use a simple seasoning marinade made with spices, honey, soy sauce, and mustard to add flavor and create a zesty pan sauce.
I’m always looking for ways to add to my collection of chicken thigh recipes — bonus points when they take less than 15 minutes and don’t require a long list of ingredients.
This recipe manages to be approachable, yet perfect to share for dinner with friends and family.
Serve the chicken thighs immediately after cooking, or keep them in the fridge for meal prep — they’re terrific sliced into tacos and salads.
Recipe snapshot: Pan-fried chicken thighs
- QUICK: Boneless chicken thighs cook perfectly in about 10 minutes and stay so juicy inside.
- TASTY: My pantry seasoning marinade has that magical amount of sweet, salty, and smoky flavor. Chef’s kiss!
- VERSATILE: The seasoned chicken can be marinated overnight. Cooked chicken thighs make an easy dinner or saved for weekly meal prep.
Ingredients
- Boneless chicken thighs: I opt for boneless, skinless chicken thighs in this recipe for optimal ease and convenience.
- Seasonings: This is a nicely balanced mixture of soy sauce, Dijon mustard, honey, smoked paprika, cayenne, garlic powder, and black pepper. I based this on my chicken thigh marinade recipe, but decreased the amount of liquid so the chicken browns quickly and evenly in the pan.
Recipe overview
1. Mix the seasonings together and pour over the chicken thighs. They can marinate overnight in the refrigerator. 2. Use a large skillet to brown the chicken on one side over medium-high heat.
Flip the chicken over and continue cooking 5-7 more minutes. 4. Add broth, and boil with the pan juices for a minute or two, until reduced. 5. Pour the sauce over the chicken and serve
Juicy Pan-Fried Chicken Thighs
Equipment
Ingredients
- 6 boneless, skinless chicken thighs, 1½-1¾ pounds
- 2 tablespoons soy sauce, or tamari sauce
- 1 tablespoon honey, or maple syrup
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder, or grated fresh garlic
- ½ teaspoon smoked paprika, or sweet paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- Salt
- 1 tablespoon olive oil, or neutral cooking oil
- 2 tablespoons chicken broth, or water
Instructions
- Put the chicken thighs in a large bowl or baking dish.
- Whisk the soy sauce, honey, mustard, paprika, cayenne, and black pepper in a small bowl. Pour the sauce over the chicken. Use tongs or a fork to toss the pieces until they're evenly coated. At this point, the raw chicken can be covered and refrigerated up to 1 day before cooking.
- Place a 12-inch nonstick skillet or seasoned cast iron skillet over medium-high heat, until a few drops of water sizzle and evaporate. Sprinkle both sides of the chicken lightly with salt. Add the oil, then the arrange the chicken thighs in the pan.
- Cook until the surface turns deep golden brown, about 5 minutes. Keep your eye on them and lower the heat if needed so they don't blacken or brown too quickly.
- Flip the chicken over and continue cooking 5-7 more minutes, until the chicken is no longer pink inside and the juices run clear. If liquid starts to collect in the pan while they cook on the second side, carefully pour most of it off into a heatproof measuring cup or small bowl and reserve.
- Remove the chicken to a serving platter. Pour in the chicken broth and any reserved pan juice. Bring to a bowl and cook until slightly reduced, about 2 minutes. Pour the sauce over the chicken and serve.
Karen’s Notes and Tips
- I recommend using a nonstick pan or well-seasoned cast iron skillet for easier cleanup — the marinade contains some sugar which can caramelize.
- If your pan is less than 12-inches in diameter, it’s better to cook the chicken in two batches to ensure the chicken isn’t croweded (which will prevent it from browing). Pour off and reserve the pan juice and wipe out the pan after cooking the first batch, then add more oil and cook the rest of the chicken.
- Store the cooked chicken for 3-4 days in the refrigerator.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.