Pan Fried Boneless Skinless Chicken Thighs - EASY - EatSimpleFoodcom

Recipe: https://eatsimplefood.com/delicious-a...

This simple pan fried boneless skinless chicken thigh recipe is an easy way to get a delicious dinner on the table fast. Pan seared chicken thighs are easy to cook, tender on the inside, and crispy on the outside.

Pan fried boneless skinless chicken thighs are a "go-to" dinner option a couple times a month in our home because they are soooooo tasty, moist, tender, and versatile.

It's difficult to overcook chicken thighs because of their fat content. They sear beautifully and create a nice fond (caramelized drippings) on the bottom of the pan that you can serve with them.

How To Cook Boneless Skinless Chicken Thighs In A Pan

The pan generally has to be pre-heated on the stovetop before searing meat in most recipes. But, chicken thighs have enough fat and collagen that you don't need to pre-heat the pan and you may not need any additional oil, fat, or butter depending on how you want it to taste and how high of a heat the chicken thighs are being seared at.

If cooked at a lower heat for a longer time, it will not need any additional fat (i.e. - butter or oil). If cooked at a higher heat for a shorter time and the pan gets dry then a little butter or oil should be added to the pan.

Adding butter or oil (vegetable, olive, avocado, coconut, safflower - doesn't matter) makes this chicken thigh recipe even richer and more flavorful.

Any pan/skillet will work but the more shallow it is, the easier the sear will be because the steam won't get trapped in the pan. Generally 8 chicken thighs or (~ two pounds of boneless skinless chicken) will fit in a 12" skillet.

Having said that, chicken is generally easier for most people to sear in a non-stick pan and needs less to no additional fat to facilitate the sear.

Sear chicken thighs ~6-8 minutes one side uncovered until browned. Flip and cook uncovered another 6-8 minutes or until browned. I like to flip one more time to the first side and sear again for ~ 3 minutes. Internal temperature of chicken should register 165F in the middle and the juices should run clear.

What To Serve With Pan Fried Chicken Thighs

First of all, this pan seared chicken recipe is fantastic on it's own. Both kids and adults love it. Serve it over a salad or with rice, quinoa, mashed potatoes, vegetables, whatever.

Having said that, dress up pan fried chicken thighs with different sauces or gravies like: Mushroom gravy, Plum coulis, Grape glaze, Basil pesto, or even something as simple as a little soy sauce. The possibilities are endless with this simple seared chicken thigh recipe.

Step up your game and create a sauce for the chicken thighs with the addition of a little chicken broth, wine, or milk/cream to the fond in the pan (cook and remove chicken first). Just remember to reduce the sauce and cook at a low simmer for ~3-8 minutes or until the liquid is reduced by half. Don't add salt until the end because so much of the liquid will burn off but any salt will not burn off.

Pan Fried Chicken Thigh Recipe FAQS
How long does it take to pan fry boneless chicken thighs?
Generally speaking, it takes 15-18 minutes to cook boneless skinless chicken thighs.

Can you pan fry chicken without the skin?
YUP! This recipe with instructional video show how to pan fry chicken without the skin and get a perfect sear. Non stick skillets make this easiest.

How do I cook boneless chicken thighs?
It's easy. Add chicken thighs to a pan. Cook uncovered ~ 6-8 minutes until seared brown on one side. Flip cook uncovered ~ 6-8 minutes on the other side until seared. The thighs should be done at this point (cooked through to 165F in the middle and juices run clear). I like to double sear again by flipping and cooking another 3 minutes on the first side.

Ingredients

• 8 boneless skinless chicken thighs (~2 pounds), excess fat removed if needed

• salt

• black pepper

• olive oil or butter, optional

Instructions

• Salt and pepper chicken thighs.

• Place in a 12" skillet (I prefer non-stick) and cook uncovered on medium-high heat ~6-8 minutes on the top side (the side you will present on the plate) or until golden brown. Don't disturb the thighs too much but double check one of them about ⅔ of the way through to make sure it's not burning.

• Flip, reduce heat a wee bit, and cook covered ~ 6 minutes. Add olive oil or butter at this point if needed or desired (this will make it richer).

• Flip back to the presentation side, increase heat a wee bit, and sear uncovered again for ~ 3 minutes or until it looks beautifully browned.

• Add salt to taste. Happy eating! Beckie