Simple Skillet Chicken Thighs with Pan Sauce
This recipe features bone-in, skin-on chicken thighs seared to crispy perfection and finished with a quick pan sauce. It's a simple yet flavorful meal perfect for any weeknight.
Equipment
- large oven-safe skillet
Ingredients
Main
- 4-6 bone-in, skin-on chicken thighs about 2-2.5 lbs total
- 1-2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika smoked or sweet
- ½ teaspoon dried thyme
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground
- ½ cup chicken broth low sodium
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons fresh parsley for garnish, optional
Instructions
Preparation
- Pat chicken thighs dry with paper towels. In a small bowl, combine garlic powder, onion powder, paprika, dried thyme, salt, and black pepper.
- Rub the seasoning mixture evenly all over both sides of the chicken thighs.
Cooking
- Heat a large, oven-safe skillet over medium-high heat with olive oil until shimmering.
- Place chicken thighs, skin-side down, in the hot skillet and cook for 8-10 minutes until golden brown and crispy.
- Flip chicken, reduce heat to medium-low, cover, and cook for 10-15 minutes more or until internal temperature reaches 165°F (74°C).
Finishing
- Remove chicken, tent with foil, and pour off excess fat from the skillet, leaving about a tablespoon.
- Deglaze the pan with chicken broth and lemon juice, scraping up any browned bits.
- Simmer sauce for 1-2 minutes until slightly reduced, then drizzle over chicken and garnish with parsley if desired. Serve immediately.
Notes
For extra flavor, let the seasoned chicken thighs sit at room temperature for 15-20 minutes before cooking.