Pan Seared Chicken Thighs

Name: Pan Seared Chicken Thighs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 2 pounds of chicken thighs (bone-in preferred); 2 tablespoons avocado oil; 1 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon ground black pepper; 2 cloves of garlic- minced; 2 sprigs of fresh rosemary; 1/2 cup red wine

Jump to Recipe·Print Recipe

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!

Pan Seared Chicken Thighs in a cast iron pan with fresh rosemary sprigs.

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?
Pan Seared Chicken Thighs
Check Out Latest Posts

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*

ingredients for pan seared chicken thighs labeled with black text.

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

seasoned chicken thighs on a white plate. — **Pat dry and season**

chicken cooking in a cast iron skillet. — **Sear skin side down**

cast iron pan with a lid on. — **Cover and cook 12-15 minutes**

red wine pan sauce in a cast iron pan. — **Deglaze the pan**

pan seared chicken thighs in a cast iron pan. — **Add chicken back in and spoon over sauce**

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.

pan seared chicken thighs in a cast iron pan with roasted garlic and lemons.

Frequently Asked Questions

How do you know when they're cooked?

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.

Can I make this recipe with chicken breast instead?

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.

Can I use boneless, skinless chicken thighs?

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.

How do you pan sear chicken without drying it out?

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 crust
2. 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

cooked leg quarters on parchment paper with dill. — Air Fryer Leg Quarters

seasoned air fryer boneless chicken thighs on parchment paper. — Air Fryer Boneless Chicken Thighs

cajun chicken and shrimp pasta in a cast iron skillet with two forks. — Cajun Chicken and Shrimp Pasta

Did you make this recipe?

If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it.