Here’s a versatile, flavorful way to prepare chicken thighs — juicy, tender, and adaptable to many cuisines 🍗
Pan-Seared Garlic Herb Chicken Thighs
Serves: 4
Time: 35–40 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- Salt and black pepper, to taste
- 1 tsp paprika
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme or rosemary (or a mix)
- ½ cup chicken broth or white wine
- Optional: lemon wedges for serving
Instructions
1️⃣ Prep Chicken
- Pat chicken thighs dry.
- Season both sides with salt, pepper, and paprika.
2️⃣ Sear
- Heat olive oil in a large skillet over medium-high heat.
- Place chicken skin-side down and sear 6–8 minutes until golden brown.
- Flip and sear the other side 5–6 minutes.
3️⃣ Add Flavor
- Reduce heat to medium.
- Add garlic and herbs to the pan; cook 30–60 seconds until fragrant.
- Pour in chicken broth (or wine) to deglaze the pan, scraping up browned bits.
4️⃣ Simmer
- Cover and simmer 10–15 minutes, until internal temperature reaches 75°C (165°F) and chicken is cooked through.
5️⃣ Serve
- Remove chicken and let rest a few minutes.
- Serve with pan sauce spooned over, alongside roasted vegetables, rice, or potatoes.
Tips & Variations
- For crispy skin, finish chicken under the broiler 2–3 minutes at the end.
- Add sliced mushrooms, onions, or bell peppers for extra flavor.
- Marinate chicken in yogurt, garlic, and spices overnight for tender, spiced thighs.
If you want, I can also give a baked oven version with crispy skin and a garlic herb glaze that’s easy and hands-off.
