Quick and easy Pan Fried Chicken Thighs for a delicious weeknight entree.
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Mmmm chicken thighs are my most favourite protein! Well, let’s not get carried away, I don’t think it gets any better than BBQ Pulled Pork or carnitas… But besides those, chicken thighs are my most favourite protein!
These epic Pan Fried Chicken Thighs are ready in no time. They are boldly flavoured with delicious spices and fried in hot oil so the outside is crisp, leaving the inside nice and juicy.
Wether you are looking for a quick protein for an easy weeknight dinner or something to pair with a salad, these Pan Fried Chicken Thighs are sure to please!
Spices for chicken thighs
The world is wide and the spices are plenty 😋
There are a lot spice variations you can use because so many pair beautifully with chicken thighs! There are the spices I use for this recipe:
Paprika, basil, garlic powder, thyme, onion powder, cayenne, black pepper and salt.
Pan fried chicken thighs recipe
Start with boneless skinless chicken thighs. Read down the post a little further to find out how to easily de-bone and de-skin your thighs if they have both.
Heat a pan on medium high heat and add some oil. Mix a little olive oil into the thighs then toss them in the spices listed above.
Once the oil in the pan is hot, sear the chicken thighs until fully cooked. The internal temperature should read at least 165° at the thickest part of the largest thigh.
How do you fry chicken thighs in a cast iron skillet?
The exact same way you would in any skillet!
Make sure you don’t skip out on the oil and pre heat your pan. I love my cast iron skillet, I use it all the time.
After the chicken has been removed, clean your pan right away. If it is beautifully seasoned, do what you normally do to take care of it.
If you find the chicken has stuck a bit, you can try simmering some water in the pan for a minute or two to loosen the browned bits. Scrape the pan clean with a non abrasive tool then wash and dry as normal.
How to debone chicken thighs
It’s a rare day in my house when I bring boneless skinless chicken thighs home from the supermarket. I just can’t justify spending three times as much on a product I can do myself in no time… unless of course they are on sale, then I go CRAZY!
Deboning chicken is super easy! Here’s how to do it:
Remove the skin. Flip the thigh over so you have access to the underside. Cut beside the bone on both sides, all the way down, until the bone has been completely exposed. Cut underneath the bone and try not to cut all the way through to the other side of the thigh.
Remove the bone and feel around for any other little bits of cartilage that may have been left behind. You can remove the larger chunks of fat you see as well.
What pairs with Pan Fried Chicken Thighs
There are so many dishes that pair great with Pan Fries Chicken Thighs! Here are a few ideas to get you started:
Low Carb Side Dishes
Looking for some yummy low carb sides to pair with these delicious Pan Fried Chicken Thighs? Here are a few options:
- Green Beans with Bacon and Almonds
- Kale Caesar Salad
- Tomato Basil Flatbread
- Broccoli Salad with Bacon, Cheddar and Kale
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Pan Fried Chicken Thighs
- 2 lbs boneless skinless chicken thighs about 8 thighs
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried basil
- ¾ tsp garlic powder
- ¾ tsp dried thyme
- ½ tsp onion powder
- ¼ tsp ground cayenne
- ½ tsp ground black pepper
- 1 ¼ tsp sea salt
- Heat a pan on medium high heat and add 1 tbsp oil. Mix 1 tbsp olive oil into the thighs then toss them with the paprika, basil, garlic, thyme, onion, cayenne, pepper and salt.
- Once the oil in the pan is hot, sear the chicken thighs until fully cooked. The internal temperature should read at least 165° at the thickest part of the largest thigh.
- Serve hot or cool to top a salad.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.Deduct fibre from the total carbs to get .4 g net carbs per serving.