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Pan-seared boneless skinless chicken thighs on the stove top, served with herbed couscous and greens
Chef Emma

Pan-Seared Chicken Thighs with Garlic Butter

Boneless skinless chicken thighs seasoned with a paprika and oregano rub, pan-seared until golden, and finished with a quick garlic butter pan sauce.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless, skinless chicken thighs 900 g, 6 to 8 thighs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 3/4 tsp salt plus 1/2 tsp black pepper
  • 1 tbsp neutral or olive oil
Garlic butter sauce
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • Large cast iron or stainless skillet
  • Instant-read thermometer

Method
 

  1. Trim the thighs, unfold them flat and pat dry. Mix the spices, salt and pepper and season both sides.
  2. Heat the oil in a large skillet over medium-high heat. Sear the thighs smooth side down, without moving, 5 to 6 minutes until golden.
  3. Flip, lower to medium and cook 4 to 6 minutes more, until the thickest thigh reaches at least 165°F (74°C). Rest on a plate.
  4. Pour off all but 1 tbsp fat. Melt the butter over medium heat and cook the garlic 30 seconds.
  5. Add the broth, scrape up the browned bits and simmer 2 minutes. Stir in the lemon juice and parsley.
  6. Return the thighs and juices to the pan, spoon the sauce over and serve.

Notes

For the other four sauces (honey garlic, creamy Tuscan, mushroom thyme, chipotle lime), see the post above. Refrigerate leftovers up to 3 to 4 days. Calories are an estimate per serving from USDA FoodData Central values.