Skillet Chicken Thighs

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We just can't get enough of them—they are so darn tasty and useful! When cooking for a large group or on busy weeknights, they are a go-to cut.

You can always leave out the lemon in this recipe if you don't like lemon or if it's difficult to find. It will still taste fantastic!

For this recipe, bone-in, skin-on chicken thighs are preferred. Different cuts of chicken can always be prepared using the same technique, but for the best flavor, use bone-in, skin-on chicken. The size and thickness of the chicken cut will affect how long it takes to cook. Cook food to 165 degrees Fahrenheit at all times.

The cooking time for this recipe is approximately 30 minutes, but cooking times can change based on the size and thickness of your chicken thighs. We advise using a meat thermometer for accuracy.

For the best flavor and juiciness, we like to cook chicken thighs until they reach a temperature of 172 degrees Fahrenheit. Chicken thighs are considered done when their internal temperature reaches 165 degrees.

A skillet is heated over high heat. Get a small bowl and combine the paprika, basil, oregano, salt, garlic powder, onion powder, and pepper while the skillet is heating. Chicken thighs are covered in seasoning.

Butter should be added to a hot pan and allowed to sizzle and spread throughout the pan. For two minutes on each side, sear the chicken thighs. Cook for 10 minutes with the skin side down under a cover on a medium heat. Cook for another 10 minutes with the skin side up.

Make sure the skin side receives one final sear by turning up the heat to high (about 2 minutes). Slices of lemon can be added for some citrus zing. Serve with lemon slices on the skin side. Add some garnish.

Make sure the skin side receives one final sear by turning up the heat to high (about 2 minutes). Slices of lemon can be added for some citrus zing. Serve with lemon slices on the skin side. Add some finely chopped flat leaf parsley as a garnish.

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Skillet Chicken Thighs

We just can't get enough of them—they are so darn tasty and useful! When cooking for a large group or on busy weeknights, they are a go-to cut.