Perfect Pan Seared Chicken Thighs Recipe
Pan Seared Chicken Thighs come together so easily. Seasoned with lemon, garlic, and dried herbs, they’re ready in just 15 minutes!
Ingredients
- 6 bone-in skin-on chicken thighs
- 3 tablespoons extra virgin olive oil divided
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- zest of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- fresh parsley chopped (for garnish)
- lemon wedges
Instructions
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
- In a small bowl, add 1 tablespoon of the olive oil (reserve the remaining 2 tablespoons), minced garlic, dried thyme, dried rosemary, dried oregano, dried parsley, lemon zest,salt, and pepper. Stir to combine.
- Rub the herb mixture evenly onto both sides of the chicken thighs, pressing gently to adhere.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, carefully add the seasoned chicken thighs, skin side down.
- Cook the chicken thighs for 5-6 minutes on each side, or until the skin is crispy and golden brown, and the internal temperature reaches 165°F (75°C).
- Remove the chicken thighs from the skillet and let the chicken thighs rest for a few minutes on a plate before serving to allow the juices to redistribute.
- Garnish the chicken thighs with chopped fresh parsley and serve hot with lemon wedges on the side for squeezing.
Nutrition
Serving: 1 | Calories: 382cal | Carbohydrates: 1g | Protein: 24g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 499mg | Sugar: 0.03g | Fiber: 0.3g | Calcium: 23mg | Iron: 1mg