It’s always a good idea to have a few back-pocket ideas for weeknight dinners. You know, the kind of meals you can make on the fly and still turn out tasty every time. For us, that’s pan-fried chicken thighs made in a cast-iron skillet served up with yummy sides. It’s a simple combination, but dependably satisfying and easy to customize with different spice blends and fresh herbs.
And making pan-fried chicken thighs is really easy. Just grab your favorite skillet and a few basic ingredients.
Ingredients for Pan-Fried Chicken Thighs
- Butter
- Bone-in chicken thighs (about 1-1/2 pounds)
- Salt
- Pepper
- Dry red wine
- Garlic
- Heavy cream
- Rosemary
Directions
Step 1: Prep the chicken
Start by heating the butter in a large skillet on medium-high heat. We like to use a cast iron skillet, but your favorite frying pan will work, too.
While the pan is heating, season both sides of the chicken with salt and pepper. Fresh-ground pepper makes all the difference. You can also add extra seasoning here if you like, but there’s nothing wrong with just the basics.
Step 2: Pan-fry the chicken
Place the chicken skin side down into the pan. You’ll hear a sizzle. The point here is to create a nice, crispy skin. Reduce the heat to medium and cook for five or so minutes. Then flip the chicken over and cook another 5 to 10 minutes—until the internal temperature reads 165ºF (the food-safe temperature for poultry). Use an instant-read thermometer to do this. Once the chicken is at the correct temperature, remove from the pan.
Editor’s Tip: You can use boneless, skinless chicken thighs with this recipe as well. You’ll miss out on the crispy skin, but they cook faster.
Step 3: Finish with a sauce
You can serve these skillet chicken thighs as-is and they’re delicious, but just a few extra minutes at the stove gives you a great sauce.
To make the sauce, add wine and garlic to the pan along with all the drippings. Stir to loosen up all the brown bits at the bottom (this is called fond). Cook this for one to two minutes or until the wine has reduced by half. Then stir in the cream, bring up to a boil and cook two minutes more—just until the sauce is thickened up. Spoon over the chicken and serve.
Editor’s Tip: We called for a dry red here, but whatever you have on hand will work just fine.
Tips for Pan-Fried Chicken Thighs
Should I use bone-in or boneless skinless chicken thighs?
Using bone-in or boneless, skinless chicken thighs is all a personal preference. Here are a few arguments for both camps:
Bone-in chicken thighs
Bone-in chicken tends to be more inexpensive, pound for pound compared to the boneless option. This is definitely the cut to pick if you’re being mindful of your spending.
Beyond price, bone-in chicken thighs are a bit different to cook. They tend to take longer to cook thanks to the bone, but the bone also helps the chicken remain juicier. With this pan-frying technique, you also get crispy chicken skin which is a pretty tasty indulgence.
Calorie-wise, this skin adds about 20 calories per serving according to the National Chicken Council. This isn’t too significant, but worth noting.
Boneless, skinless chicken thighs
Boneless, skinless chicken thighs are a good option to consider when you’re tight on time. Boneless thighs cook up quicker. They also can dry out more quickly. Be mindful to check the temperature on boneless, skinless thighs a bit sooner than the recipe calls for just to ensure you don’t overcook it.
What sides go with pan-fried chicken thighs?
Chicken thighs are a wonderful suppertime staple because they’re so versatile. Classic sides are a green veggie or salad and roasted potatoes, but you can really try so many chicken side dishes.
