Thursday, April 14, 2016

Pan Fried Italian Chicken Thighs

Pan Fried Italian Chicken Thighs, crisp and juicy with only a tablespoon of oil! recipe by Barefeet In The Kitchen
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With no advance planning required, this flavorful chicken dinner requires just a few minutes of work in the kitchen. This is a great recipe for using dried spices; as the chicken slowly cooks, it will absorb all of those flavors. There is no need to marinate the meat, simply sprinkle with seasonings and drop it in the pan. The chicken turns out incredibly juicy with a crisp skin every time.

The hardest part of this recipe is waiting while the chicken slowly cooks on its own. You want the skin to be golden-brown with all the fat rendered before you turn them over. This chicken is completely worth the wait! It's a great match for Classic Potato SaladItalian Herb Rice or Rosemary Roasted Potatoes.

COOK'S NOTE: splatter-screen for your skillet and a small bowl with a cup of vinegar set next to the stove will cut down on both the mess and the lingering aroma of this recipe through the rest of the night.

Pan-Fried Italian Chicken Thighs
Yield: 4 servings
(printable recipe)


1 tablespoon coconut oil or light flavored olive oil
4 chicken thighs, depending on size (4 large pieces fill my skillet)
kosher salt
freshly ground black pepper

granulated garlic or garlic powder
dried oregano
dried basil
herbs de Provence

Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.

If the skin is sticking to the pan, it likely isn't finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!


Pan Fried Italian Chicken Thighs, crisp and juicy with only a tablespoon of oil! get the recipe at barefeetinthekitchen.com

{originally published 7/14/14 - notes and photos updated 4/14/16}


Here are some more chicken recipes you might like:

Chicken Yakitori by Dinners, Dishes, and Desserts
Beer and Garlic Grilled Chicken by Barefeet In The Kitchen
Asian Glazed Orange Chicken by Foodie Crush
Easy Chicken Parmesan by The Lemon Bowl
Crispy Cheddar Chicken by Barefeet In The Kitchen
Balsamic Chicken Dinner Salad by Foodie with Family
Cilantro Chicken Stir Fry by I Wash You Dry

44 comments:

  1. Makes me want fried chicken for breakfast.

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  2. Oh my! This looks awesome Mary. Fresh herbs are great and everything, but sometimes it's nice to be real :) and I love the coconut oil!

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  3. Sure do have a nice scald on that chicken! Looks delicious :)

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  4. This looks really good! I may bake mine in the oven instead, I've never had good luck pan frying meat since it gets stuck.

    Note, when I click on the save button for the zip list, I get an error message and won't allow me to use it. But I have the zip list recipe clipper so that works.

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    1. Thanks for the heads up on the ziplist! The button should be working now.

      I was always hesitant with meats on the stovetop as well, before I tried this method for pan frying, Sarah. It really does work. I've been cooking our chicken this way for a couple years now and it's amazing! The longer cook time renders the fat from the skin leaving it crispy and without sticking to the pan.

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  5. Just made these boneless and skinless, needless to say cook time was reduced but lots of flavor

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  6. Chicken thighs are so good and you are right about the hardest part, it is waiting!

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  7. This looks so good. Going to the grocery store tomorrow and make this...Yummy

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  8. This was delicious. Thanks for the recipe!

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  9. I heard of herbs de provence but what is it exactly?

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    1. It's a blend of herbs that was originally from Provence. Typically, marjoram, thyme, rosemary, oregano, and sometimes lavender leaves and other herbs. I've also made this simply with an Italian seasoning blend and it works beautifully that way!

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  10. Thank you for sharing this recipe. I just made it and it was delicious. I'm not a big fan of the Herbs de Provence (due to the lavendar) so I added dried parsley, thyme and dill weed instead. So good!

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  11. I would love to try this but hate the idea of chicken splattering all over for 20-30 minutes. If I was to quickly brown the chicken in the pan, and then switch to the oven, do you think that would work? What would you guess on oven temp and time?

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    1. The recipe will still work that way, but you won't get the same extra crispy skin. I LOVE my grease splatter screens for preventing a big mess on the stovetop. There is a link for them at the bottom of the recipe. I hope that helps!

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    2. Thats the big reason i never fry anything.... but i found a pretty common sense solution. I just took the glass lid of the nonstick pan i was using and put it on top at a drastic cant, so as not to really change the cooking temp but it caught most of the grease. Works till i find one of those screens.

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  12. Ohhh my. I just made this for dinner and it was really fabulous. However, all I had were boneless, skinless thighs but I decided to try the recipe anyway. So glad I did! I also used the herbs I had on hand and it worked just fine. I'm glad you suggested using a light flavored olive oil. I've never tried one, and I bought a garlic olive oil that made the chicken taste really good. I didn't have to cook the chicken quite as long and didn't have any problems with splattering. Thank you for this recipe - I'll make it often!

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  13. Thank you for sharing this recipe with your followers. I`m used to it cause I come from the Islands but not with this seasonings so I will try it. It will be my pleasure...Thank you again......

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  14. Just threw this together. Number one tip, after the flip use a meat thermometer to watch forit to finish. I think i only kept it on for about 20 the skin side and 15 on the meat side. Meat thermometers are a must for cooking chicken without drying it out but still being sanitary.

    The pictures also dont do justice for the amount of spice i used (turned out awesome). Just threw about 3/4 oregano, 1/8 salt and pepper, 1/8 dry rosemary, and a 1/4 basil. The best measuring is done with the eyes, not the spoon! Stirred it all together and nearly entirely coated the skin side and about 50% of the meat side. I like spice though.

    Thighs are my new favorite part of the chicken. Super tender and juicy.

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  15. I'm not an experienced cook so I mixed all the spices together to have handy to sprinkle on the chicken. I used equal parts of everything (except less S&P). I dipped my finger in to test it-- not good; so, I added more S&P, oregano, & herbs de Prov. It still doesn't taste good. Help! I'm trying to make this for dinner tonight… Thanks!!

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    1. Honestly, spice mixes aren't designed to be tasted on their own. I can't imagine that the dried spices are going to taste great in any combination. They soften and cook into the chicken. I've never tasted any of them on their own. You're just looking for a sprinkling of each spice on the chicken.

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    2. Thanks Mary! That's what I wasn't sure of… I normally taste my homemade taco seasoning & other spicy marinades and they've always tasted good… But I did end up giving this recipe a try. I used boneless & skinless thighs, however, and I think that's why mine didn't turn out as good as others have commented. But my toddler really enjoyed it so it was still a win! :)

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  16. Made them today after your email newsletter landed in my inbox this morning. Loved them; just a perfect recipe. Thank you! :)

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  17. I don't have an iron skillet. Can I use a non stick skillet? I know it won't brown the same though

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    1. Yes, you can! I've done that in a pinch. As long as you cook them long enough to render all the fat, the skin will still be crispy and it will brown too. All the cooking times are the same. Enjoy!

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  18. I ended up using Chinese 5 Spice as opposed to the ones listed above. The result was excellent, however, my stove top's medium setting was way too hot. The chicken became a little burned, but I managed to salvage it.

    I honestly recommend the Chinese 5-spice, with a little fresh ginger and garlic rubbed into the chicken. I also made a quick sauce out of Mayo and Sriracha. Awesome combo.

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  19. How much of each spice?

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    1. Probably about 1/4 - 1/2 teaspoon of each, although I have never actually measured it. I simply place the chicken on a tray and sprinkle a coating of each spice across each side. It's a very laid back and forgiving recipe. Enjoy!

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  20. Thanks Mary. I made this for my sister-inlaw and she loved it. Next up, I'm making this for my brother who's coming home soon. I'll have to check your blog for a few easy mutton recipes. Hubby loves mutton! :P

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  21. The chicken turns out incredibly juicy with a crisp skin every time I make this! We love it. Thank you!!!

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  22. This is one of my favorite chicken recipes, it comes out perfect every time. My family loves it as well. Thank you!

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  23. I sorta love the smell. I will be hungry until it goes away! :)

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  24. What exactly does the bowl of vinegar do? I know its not for the recipe, but does it just eliminate odors? Thanks.

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    1. Yes, the small bowl of vinegar reduces the lingering fried chicken odor. I hope that helps!

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    2. So I guess this could work for bacon smells, too!?

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  25. This was absolutely delish! I have never had my 6 year keep asking me for more and more at dinner...he had 4 servings!!!! He loved the chicken. I did tweak things a little bit: pulled the bones out of thighs and the skin; also used chicken breasts; added steak seasoning (Montreal brand); omitted herbs de provence because I don't have that. I just eyeballed the spices and amount. I mixed up some spices in a small bowl. I sprayed the pan with cooking spray and used a little bit of extra virgin olive oil. I rubbed both sides with the seasoning and I had to make up the seasoning 3 times to get all my chicken covered.

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  26. This recipe was GREAT.

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  27. Replies
    1. It's a blend of herbs that was originally from Provence. Typically, marjoram, thyme, rosemary, oregano, and sometimes lavender leaves and other herbs. I've also made this simply with an Italian seasoning blend and it works beautifully that way!

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  28. What temperature would you suggest starting the chicken at? Seems like it's a slow fry, so closer to low?

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    1. I usually work with it around medium heat, but lower works as well. It depends on your stove really. I'd start around medium and reduce it slightly if the chicken is cooking faster than described in the recipe. I hope that helps!

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  29. I had skinned and boned organic chicken thighs and seasoned with salt, pepper, a bit of dried thyme and rosemary and cooked in a melted mixture of organic unrefined coconut oil and organic unsalted butter. I was delighted with the flavour! I cook in stainless steel and never use a nonstick pan as the chemicals can leach into food.

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  30. I made an all Pinterest meal tonight. Even my picky 11 year old son loved the chicken and asked me what seasonings were on it! I used boneless, skinless chicken breasts because that is what I had and they worked great. The color on them was beautiful!

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  31. I made these on Sunday for dinner and they turned out fantastic!

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