Pan Seared Chicken Thighs

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

4 bone-in, skin-on chicken thighs (about 6 ounces each)

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

¼ teaspoon garlic powder

¼ teaspoon onion powder

4 tablespoons butter

4 sprigs fresh thyme

¼ cup dry white wine (optional, for pan sauce)

Directions

Pat the chicken thighs dry with paper towels to ensure crispy skin.

In a small bowl, mix salt, pepper, paprika, garlic powder, and onion powder.

Rub the spice mix evenly on both sides of the chicken thighs.

Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.

Place the chicken thighs skin-side down in the skillet. Sear for 5–7 minutes without moving, until skin is golden and crispy.

Flip the thighs and sear the other side for 3–4 minutes.

Reduce heat to medium-low. Add butter and thyme to the skillet.

Tilt the skillet and spoon the melted butter over the chicken for 2–3 minutes to baste.

Optional: Add white wine to deglaze the pan and simmer for 1 minute, scraping the browned bits.

Transfer skillet to a preheated 375°F (190°C) oven and bake for 12–15 minutes, or until internal temperature reaches 165°F (74°C).

Remove from oven and let the chicken rest for 5 minutes before serving.

Nutrition

• Calories: 320 kcal
• Total Fat: 25 g
• Saturated Fat: 10 g
• Cholesterol: 115 mg
• Sodium: 550 mg
• Total Carbohydrate: 1 g
• Protein: 22 g