The Best, Most Foolproof Way to Cook Chicken Thighs

If you're used to buying packaged boneless, skinless chicken breasts, it may seem intimidating to try the other cuts. There are bones to take into account, as well as various cooking times and worries about getting the skin crispy rather than rubbery.

The Best, Most Foolproof Way to Cook Chicken Thighs

Although boneless, skinless chicken thighs can make a good substitute for breast meat in this situation, we don't need those. Leaving the skin on prevents drying out of the chicken thighs while they cook and provides the extra textural treat of crispy, perfectly seasoned skin.

Get Them Bone-In, Skin-On

Even though you'll start the chicken off on the stovetop with a sear, you'll move the pan to the oven to cook the meat throughly and evenly. For this reason, it's a good idea to start the oven's preheating process before turning on the stove.

Fire Up the Oven

In order to fit the chicken thighs without crowding them, you need something that can go from the stovetop to the oven. Overcrowding will cause the chicken to steam instead of roast, which will result in rubbery skin.

Choose the Right Skillet

Set your pan to medium heat. Be patient; you might be tempted to increase the heat, but doing so puts the food at risk of overcooking and burning. Place the thighs skin-side down on the pan after coating it with about 2 teaspoons of olive oil.

Start on the Stove

Cook the thighs in the skillet in a 450° F oven until an instant-read thermometer inserted into the thickest part of the meat reads 165° F. (avoiding the bone). The drippings from the pan can be used to make a delicious pan sauce, and the chicken thighs can be served with any side dish you prefer.

Finish in the Oven

I enjoy mashed potatoes and chimichurri dipping sauce in particular. Your menu options are endless now that you know how to make perfectly cooked chicken thighs.

Finish in the Oven

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