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With no advance planning required, these pan-seared chicken thighs require just a few minutes of work in the kitchen.
This recipe is a great one for using dried spices; as the chicken slowly cooks, it will absorb all of those Italian flavors. There is no need to marinate the meat, simply sprinkle each thigh with seasonings and drop it in the pan.
Pan Seared Chicken Thighs
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 the pieces over.
This recipe results in incredibly juicy chicken with a crispy skin every time. It is completely worth the wait! Crispy pan seared chicken is a great match for Classic Potato Salad, Italian Herb Rice or Rosemary Roasted Potatoes.
In the mood for some awesome vegetables? Sriracha Honey Roasted Broccoli is a friend and family favorite, as is this Asparagus, Bacon, Corn, and Sweet Potato Skillet.
Italian Chicken Thighs
You’ll need just a few ingredients to make this recipe:
- light-flavored olive oil or coconut oil
- chicken thighs
- kosher salt
- freshly ground black pepper
- granulated garlic or garlic powder
- dried oregano
- dried basil
- herbs de Provence, optional
Pan Fried Chicken Thighs
All of the fried chicken flavor we love really is possible without deep frying or standing over the stove the whole time.
With a few tips in hand, you’re going to be making some amazing pan fried chicken in no time.
- Start with a heavy skillet.
- Cooking the chicken uncovered is a required step, so a splatter-screen for your skillet will help cut down on the mess on the stovetop.
- A small bowl with a cup of vinegar set next to the stove will greatly reduce the lingering aroma of this recipe through the rest of the night.
How Long To Cook Chicken Thighs on Stove
- Pour a tablespoon of 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 all of the 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 the chicken thighs cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes. You’ll know how long to pan fry chicken thighs, when the skin no longer sticks to the pan. 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.
- Flip 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.
If you’re looking for more hands-off chicken dinners, this Slow Cooker Whole Chicken by The Little Kitchen looks fantastic. It’s incredibly simple and the whole chicken goes in the slow cooker in just a few minutes.
Sheet Pan Chicken Thighs with Green Beans and Potatoes is one of my go-to chicken dinners. It takes less than 5 minutes to pull this entire chicken dinner together and get it into the oven.
Cheesy Chicken Pasta by Inside BruCrew Life is a one skillet meal that you can make in under 30 minutes. Gooey cheese, pasta, and chicken will have everyone licking their plate clean in a hurry.
BBQ Chicken Stuffed Potatoes are one of our favorite quick and easy meals. With leftover chicken, or a rotisserie chicken, a few potatoes, and some barbecue sauce, you’ll have a delicious meal on the table with very little trouble at all.
Pan Fried Italian Chicken Thighs
Ingredients
- 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
Instructions
- Warm the oil in 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 7/14/14 – notes and photos updated 2/2/23}
Finally realized that I should turn it over less often, when frying! Thanks for the tip and a great recipe!
I’m thrilled that you are enjoying it! We love this chicken so much, Polina.
Your recipes are really great and simple.. that’s what I like is simple.. keep up the great recipes!!
I’m happy to hear that you’re enjoying the recipes, Judy!
Made this with deboned, skin-on chicken thighs and it was great. Thanks!
I’m glad you liked the chicken, Byenia!
I’ve made this several times, it is sooooo good. Reminds me of KFC chicken but it’s not even breaded! Thanks for the great recipe.
I’m so glad that you are enjoying the chicken so much, Rachel.
Is it possible to use boneless chicken thighs?
This will work that way, but you won’t get the crispy skin and you’ll need to reduce the cooking time considerably. Just keep an eye on it, Anne.
Sounds like a nice mixture of spices, but what ratio of each? Just to taste?
Looking to try this recipe.
The amount of spices will vary depending on how much chicken I am cooking. I just sprinkle enough of each spice on the chicken to see it on the skin. (Maybe slightly less for the salt.) You’re really doing it to taste, as many people might not want a great deal of spice flavor and others want more.
Help! I have a good quality heavy stainless steel pan. I have tried several times, and every time my skin sticks to the pan and is ruined. I’m not a cook, but this seems simple enough. I am using a medium heat, which is quite hot on my stove when I use the stainless steel. This last time I tried using duck fat, but again it stuck. How long should I wait before turning them over the first time?
You want to cook it until the fat has rendered and the skin releases on its own, at least 20-25 or even 30 minutes, Lorna. If your stove is pretty high heat at medium, I’d lower it a bit. This chicken usually takes about an hour to cook.
Lorna, a stainless steel pan needs to be heated over medium heat dry. No oil. Put a small drop of water in and when it forms a ball and slides around the pan, not sizzles. Then it’s ready to add oil. Add your oil and then fry your chicken. Good luck!
Dunno how cooks use stainless, I can’t use it, I’ve tried every way!! I use cast iron & non-stick. Stainless just ain’t for me, it’s just too temperamental. Who needs the frustration of a pan that has to be used a certain, special way, bahhh!
This recipe will work like a dream in your cast iron, Dave.
I have found the key to cooking with stainless steel is to let the pan heat up before adding anything to it. Drop a few drops of water in the pan. If they “bounce” around the pan is hot enough. Then proceed. Also, if the skin is still sticking it is not done. It will release when it is done.
I LOVE this recipe! Thank you! So easy and so delicious!
I’m so glad you like the chicken, Erin!
I have been using this recipe for about one year in my weekly rotation. This chicken comes out SO good. Thank you for your wonderful recipes!
I’m so very happy to hear that, Eleen!
Oh. My. Gosh! These are wonderful! The only way I want to cook chicken thighs now. So easy and delicious! Thanks again for a wonderful recipe!
Ha! I must really like this recipe. I just realized I’ve sent you 2 reviews :-0
haha, I’ll take it, Erin. I’m thrilled that you like it so much!
What is herb De provence?
This is a mixture of herbs that typically includes thyme, rosemary, savory, marjoram, and oregano. Feel free to substitute Italian seasoning if that is easier. Both are delicious.
I wanted to make the Italian Chicken, but I didn’t have herb de Provence. What can be used as a substitute for this?
For a quick substitute, you could use Italian Seasoning. Or blend together Herbs de Provence on your own. There are lots of good recipes for it on the internet.
Would this work in an air fryer?
I have not tried it but I do think it would work just fine.
Bellissimo!
I’m thrilled you’re enjoying the recipe, Scott.
Very nice! Fixed this tonight for my family. Everyone thoroughly enjoyed it. Thank you.
I made these again just last week! I’m glad you like the recipe, Tony.