Pan Seared Chicken Thighs are a healthy and delicious, 25 minute meal. They're easy to make, need just 5 main ingredients, and are naturally gluten and dairy free. Everyone will be raving over these crispy chicken thighs!

Jump to:
- Why You'll Love These Pan Seared Chicken Thighs
- Ingredient Notes and Substitutions
- How To Make Pan Seared Chicken Thighs
- What To Serve With Chicken Thighs
- Expert Tips For Pan Searing Chicken Thighs
- Storing Leftover Crispy Chicken Thighs
- Frequently Asked Questions
- More Chicken Dinners You'll Love
- Did you make this recipe?
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I just know that you and your entire family are going to love these pan seared chicken thighs. The chicken comes out with such a crispy skin, yet the meat is juicy and tender, and let's not forget the garlicky red wine pan sauce.
This is such a great dinner that can be made in 25 minutes, which is perfect for a healthy weeknight meal but is also special enough to serve at an intimate dinner party.
Pair these crispy chicken thighs with mashed potatoes or rolls and a fresh salad for the perfect 30 minute meal.
Why You'll Love These Pan Seared Chicken Thighs
- They're done in 25 minutes
- You need 5 main ingredients
- The chicken thighs are crispy on the outside and juicy inside
- This dinner is naturally gluten free, dairy free, and low carb
- There's over 30 grams of protein per serving
- Crispy chicken thighs are a great, healthy meal prep protein
Ingredient Notes and Substitutions
*Full ingredients and measurements can be found in recipe card below*

- Chicken thighs: I like to use bone-in chicken thighs with the skin still on because I find that they have the most flavor. However, this recipe will work with any cut of chicken.
- Avocado oil: Avocado oil is great for pan searing because of its high smoke point. Sunflower oil and peanut oil also have a high smoke point and a neutral flavor.
- Garlic: Fresh garlic is preferred, but in a pinch garlic powder will work to season the sauce.
- Rosemary: Much like the garlic, fresh rosemary is preferrable over dried. If you don't have rosemary, fresh sage or thyme will also work
- Red wine: I like to use a dry red wine like Merlot. However, you can also use white wine or chicken stock for a non-alcoholic version.
- Spices: The chicken thighs are seasoned simply with a classic salt, pepper, garlic powder blend.
How To Make Pan Seared Chicken Thighs
- In a large cast iron pan, heat the oil over medium heat
- Pat the chicken thighs dry with a paper towel and season the skin side evenly with the salt, garlic powder, and black pepper then carefully place them skin side down in the pan and cook for 7-8 minutes
- Use tongs to flip them over then cover the pan with a lid and cook for 12-15 more minutes (or until the internal temperature reaches 165 degrees F)
- When the chicken is cooked pull it out of the pan and set aside on a plate
- Add the minced garlic and rosemary sprigs directly into the hot pan and sauté them for 1 minute
- Next, pour the red wine into the cast iron pan to deglaze it and be sure to scrape all of the brown bits from the bottom
- Allow the wine to reduce by half, then turn the heat off, remove the rosemary, and add the thighs back into the pan
- Spoon some of the pan sauce over top of each piece of chicken, then serve and enjoy





What To Serve With Chicken Thighs
Pan seared chicken thighs are such a great, healthy dinner option. Because of the pan sauce, I like serving them with something like mashed potatoes or rice to soak it up. They are also good with a fresh salad or roasted veggies like beets and carrots to lighten the meal up a bit.
Expert Tips For Pan Searing Chicken Thighs
- Use a heavy bottom pan like cast iron or stainless steel
- Get your pan HOT before placing in the chicken
- Cook with an oil that has a high smoke point
- Pat the chicken thighs dry before seasoning
- Chicken is ready to flip when it naturally releases from the pan
- Cook until it reaches an internal temperature of 165 degrees F
- Substitute the red wine with white wine or chicken stock for a non-alcoholic version
- Once the wine is reduced, turn the heat to low and add in ¼ cup of heavy cream with a little bit of grated parmesan cheese to make a red wine cream sauce
- Finish the dish with a squeeze of lemon or orange juice to help balance any bitterness
Storing Leftover Crispy Chicken Thighs
Storing: Store any leftovers in an airtight container in the fridge. It will stay good for up to 4 days.
Freezing: You can also freeze cooked, pan seared chicken thighs. Let them cool to room temperature, then wrap tightly in plastic wrap and place into a freezer safe bag. Store in the freezer for up to 4 months.
Reheating: To reheat, place leftover chicken into a pan and cover with a lid. Turn the heat to medium/low and cook for 7-8 minutes, flipping halfway through.

Frequently Asked Questions
You'll know the chicken thighs are cooked when the outside is golden brown and the meat reaches an internal temperature of 165 degrees F. You can use a meat thermometer to check.
Yes, this recipe will work with any cut of chicken, I just prefer thighs. If you're cooking chicken breast you'll season and sear them the same, but remaining cook time will vary based on thickness.
You can, but like the chicken breast, I don't suggest it. The skin is the part that get's super crisp and meat on the bone tends to stay juicier. If you want a boneless, skinless thigh recipe I suggest trying this air fryer one.
Searing is actually one way to ensure you'll have juicy chicken because the sear lock in the juices, however you have to do it right. Here's a few tips:
1. Make sure your pan is HOT. If it's not hot, then you won't get that golden brown crust2. Use an oil with a high smoke point. That's why I like avocado oil for this recipe
3. Cook a fattier piece of chicken. Unlike chicken breast, chicken thighs have a lot more fat in them which makes them harder to overcook
These pan seared chicken thighs are a perfect weeknight dinner. They're crisp on the outside, juicy inside, and take just 25 minutes. I'm sure this easy meal will become a weeknight staple in your household.
More Chicken Dinners You'll Love
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PrintPan Seared Chicken Thighs
Pan Seared Chicken Thighs are a healthy and delicious, 25 minute meal. They're easy to make, need just 5 main ingredients, and are naturally gluten and dairy free. Everyone will be raving over these crispy chicken thighs!
- Prep Time: 5 minutes
- Cook Time: 20 Minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Seared
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 pounds of chicken thighs (bone-in preferred)
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 cloves of garlic- minced
- 2 sprigs of fresh rosemary
- ½ cup red wine
Instructions
- In a large cast iron pan, heat the oil over medium heat
- While the oil is heating, pat the chicken thighs dry with a paper towel and season the skin side evenly with the salt, garlic powder, and black pepper
- Once the oil is hot, carefully place the thighs skin side down in the pan and cook for 7-8 minutes, or until the chicken naturally releases from the pan
- Use tongs to flip them over then cover the pan with a lid and cook for 12-15 more minutes (or until the internal temperature reaches 165 degrees F)
- When the chicken is cooked, take it out of the pan and place it onto a plate and set aside
- Add the minced garlic and rosemary sprigs directly into the hot pan and sauté them for 1 minute
- After 1 minute, pour the red wine into the cast iron pan to deglaze it and be sure to scrape all of the brown bits from the bottom
- Allow the wine to reduce by half, then turn the heat off, remove the rosemary, and add the thighs back into the pan
- Spoon some of the pan sauce over top of each piece of chicken, then serve and enjoy
Notes
- Use a heavy bottom pan like cast iron or stainless steel
- Get your pan HOT before placing in the chicken
- Cook with an oil that has a high smoke point
- Pat the chicken thighs dry before seasoning
- Chicken is ready to flip when it naturally releases from the pan
- Cook until it reaches an internal temperature of 165 degrees F
- Substitute the red wine with white wine or chicken stock for a non-alcoholic version
- Once the wine is reduced, turn the heat to low and add in ¼ cup of heavy cream with a little bit of grated parmesan cheese to make a red wine cream sauce
- Finish the dish with a squeeze of lemon or orange juice to help balance any bitterness
- Store leftovers in an airtight container in the fridge for up to 4 days
Keywords: seared chicken thighs, crispy chicken thighs, healthy pan fried chicken thighs
carrie says
best recipe ever
★★★★★
Nicole Radcliffe says
Hi Carrie!
It makes me so happy to hear you enjoyed them!!