Pan Seared Crispy Skin Chicken Thighs
Learn how to make stovetop pan seared chicken thighs that are crispy and golden on the outside, and tender & juicy on the inside. Serve with a side of rice, veggies, or a salad for a complete 30-minute flavor-packed meal!
Servings: 6 thighs
Equipment
Ingredients
- 5-6 Chicken thighs Bone in, skin on
- 1 teaspoon salt or to taste
- 1/2 tsp EACH garlic powder, onion powder, italian seasoning, smoked paprika, black pepper
- 1 teaspoon avocado oil
Instructions
- Pat chicken thighs dry with paper towels. Whisk the spices in a small bowl and season both sides of the chicken with the spice mix.
- Heat oil in a large heavy-duty cast iron skillet over medium-high heat. Sear chicken thighs, skin-side down for 5 minutes.
- Reduce the heat and cook and let chicken cook, undisturbed for 20 minutes or until golden brown and crispy on the skin side.
- Flip and cook on the other side for 10 minutes or until the internal temperature reaches 170F.
Notes
To bake in the oven, after searing for 5 minutes, transfer to a 425F preheated oven and bake uncovered an additional 15 minutes skin side down then flip and bake another 10-15 minutes.
Nutrition
Serving: 1thigh | Calories: 213kcal | Carbohydrates: 0.3g | Protein: 15g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 460mg | Potassium: 197mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 156IU | Vitamin C: 0.002mg | Calcium: 8mg | Iron: 1mg