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Pan Seared Chicken Thighs

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

5 from 1 review

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!

Ingredients

Units Scale
  • 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

Instructions

  1. In a large cast iron pan, heat the oil over medium heat
  2. 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
  3. 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
  4. 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)
  5. When the chicken is cooked, take it out of the pan and place it onto a plate and set aside
  6. Add the minced garlic and rosemary sprigs directly into the hot pan and sauté them for 1 minute
  7. 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
  8. Allow the wine to reduce by half, then turn the heat off, remove the rosemary, and add the thighs back into the pan 
  9. 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 1/4 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