There’s something about chicken thighs sizzling in a skillet that feels like a warm hug on a busy weeknight. I mean, who doesn’t love the crispy skin and juicy goodness? (Reminds me of last Tuesday when I burnt the toast but this saved the day.) With just a handful of ingredients, this recipe is your ticket to a quick, comforting meal—perfect for when you can’t deal with another takeout menu.
Steps
- Measure and combine the spices: onion powder, cumin, coriander, paprika, turmeric, salt, and pepper. This spice blend will give the chicken a sweet, smoky Mediterranean flavor and a beautiful color.
- Thoroughly dry the boneless, skinless chicken thighs using paper towels. Ensuring the chicken is dry helps it to become crispy when cooked. Rub the spice mixture evenly onto the chicken thighs using your hands.
- Heat olive oil in a large skillet over medium heat, ensuring the bottom is coated. Once the oil is hot, place the chicken thighs in the pan with the smooth side down.
- Cook the chicken thighs for 5-7 minutes without moving them until they release naturally from the pan. Flip the chicken and continue cooking for another 7-10 minutes until the juices run clear or the internal temperature reaches 160°F to 165°F.
- Add sliced garlic to the pan and sauté until it turns golden and releases its aroma, roughly 30 seconds. Deglaze the pan by pouring in chicken broth and simmer for a couple of minutes until the sauce thickens slightly.
- Remove the pan from heat and spoon the sauce over the chicken. Garnish with freshly chopped parsley and serve immediately.
Ingredients
- seared chicken thighs recipe:
- Boneless, skinless chicken thighs
- Onion powder (equal amount to other spices)
- Cumin (equal amount to other spices)
- Coriander (equal amount to other spices)
- Paprika (equal amount to other spices)
- Turmeric (slightly less than other spices)
- Salt
- Pepper
- Olive oil (2-3 tablespoons)
- Garlic, sliced
- Chicken broth
Nutritional Values
Calories: 447kcal | Carbohydrates: 2g | Protein: 29g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 167mg | Sodium: 141mg | Potassium: 386mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg
FAQ
- How do I know when the chicken thighs are fully cooked?
- To determine if your chicken thighs are cooked, press the meat gently; it should offer some resistance. If it’s still very soft, it’s likely undercooked. Another method is to pierce the chicken with a skewer or fork—the juices should run clear. For accuracy, use an instant-read thermometer to ensure it reads between 170°F and 180°F.
- Can I reheat leftover chicken thighs, and how should I store them?
- Yes, you can reheat leftover chicken thighs. It’s best to eat them immediately after cooking, but if you have extras, you can warm them up in a frying pan, microwave, or on the barbecue. Store any cold leftovers in the refrigerator for up to 2-3 days, and they can also be enjoyed cold on a salad.
- Is it possible to make this recipe using chicken breasts instead of thighs?
- Absolutely, the recipe can be adapted for chicken breasts. The procedure remains the same, but keep in mind that chicken breasts may have a slightly shorter cooking time due to their different size and shape.
- What are some good side dishes to serve with pan-seared chicken thighs?
- Pan-seared chicken thighs pair well with a variety of sides. Consider serving them with grains like Lebanese rice or risotto, potatoes such as garlic roasted or mashed, and vegetables like sautéed green beans or Brussels sprouts. Salads, particularly Mediterranean ones, also complement the spices used in the chicken.
- How far in advance can I prepare the chicken seasoning?
- You can season the chicken up to 24 hours before cooking. This allows the flavors to deepen, enhancing the overall taste. Even allowing the seasoning to sit for at least 30 minutes before cooking will make a noticeable difference.
Tips
- Allow the chicken to marinate for at least 30 minutes before cooking. Although not essential, letting the seasoning sit on the chicken will enhance its flavor, and you can marinate it for up to 24 hours for even better results.
- Ensure the chicken thighs are dry before seasoning. Patting them dry with a paper towel helps achieve a crispier skin when pan-searing, as excess moisture can make them soggy.
- Avoid overcrowding the pan to ensure even browning. Cooking the chicken in batches if necessary will prevent the juices from causing steam, which can hinder the searing process.
- Let the cooked chicken rest for about 5 minutes before slicing. This resting period allows the juices to redistribute, resulting in tender and juicy chicken.
Equipment
- Instant-read thermometer – To ensure the chicken is cooked to the proper temperature.
- Large skillet – If you don’t already have a suitable pan for searing.
- Garlic press or slicer – For easily slicing garlic if you don’t want to do it manually.
- Spice grinder – If you want freshly ground spices for better flavor.
- Tongs – Useful for flipping the chicken thighs without piercing them.
