Pan Seared Chicken Thighs
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
447 kcal
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Course
Main Course
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Cuisine
American
Pan Seared Chicken Thighs
Description
This recipe uses boneless, skinless chicken thighs seasoned with a mix of onion powder, cumin, coriander, paprika, turmeric, salt, and black pepper, producing a balanced spiced profile with subtle earthy and warm notes. The thighs are cooked skin-side down in olive oil until they develop a golden crust and release easily, then flipped to cook through.
Garlic slices are added briefly to infuse aroma without burning. Adding chicken broth to the hot pan deglazes and lifts browned bits, creating a flavorful pan sauce. The chicken is then finished by spooning this sauce over the pieces. Garnishing with fresh parsley adds color and a fresh herbal touch.
The pan sear method delivers a textured exterior while keeping the meat juicy and tender inside. This approach can serve as a main course alongside grains or vegetables. The seasoning blend can be tweaked, but preserving at least two teaspoons of total spices helps maintain the savory depth.
Chicken thighs may be seasoned ahead of time, which enhances flavor absorption. Leftovers should be stored in airtight containers and can be kept safely for up to four days. Adjust spices cautiously as substitutions might affect the overall taste balance.
Ingredients
- 2-3 tablespoons olive oil
- 1.5 pounds chicken thighs boneless, skinless
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon Coriander
- ½ teaspoon paprika
- ¼ teaspoon Turmeric
- salt
- black pepper
- 4 cloves garlic sliced, clove
- ½ cup chicken broth
- parsley for garnish, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Pat chicken thighs dry with paper towel. Season chicken thighs with onion powder, cumin, coriander, paprika, turmeric, salt, and pepper.
- Add seasoned chicken thighs to the skillet, smooth side down; cook for 5-7 minutes without moving, and then flip when the chicken easily releases on its own. Cook until the juices run clear, an additional 7-10 minutes, depending on the thickness of the chicken thighs.
- Add garlic and cook until garlic is golden and fragrant, about 30 seconds. Pour chicken broth to deglaze the bottom and sides of pan with the crispy browned bits until they’re no longer sticking to the pan.
- Remove from heat, spoon sauce over chicken. Garnish with fresh chopped parsley and serve immediately.
Notes
- Season the chicken thighs up to 24 hours in advance to allow spices to penetrate the meat deeply.
- Store leftovers in an airtight container; they will keep well for up to 4 days.
- While the spice blend works best as is, you can substitute spices but maintain at least 2 teaspoons of total seasoning for flavor balance.
- Use fresh parsley garnish just before serving to enhance color and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 2g | 1% |
| Protein | 29g | 58% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 167mg | 56% |
| Sodium | 141mg | 6% |
| Potassium | 386mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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