My Crispy Stovetop Chicken Thighs is a simple dish to put together and is full of flavour. These perfectly golden chicken thighs are so juicy and tender and are prepared using minimal ingredients. Dinner is made easy with this recipe!
Why we love this recipe:
The thighs are quickly and easily cooked in a frying pan on the stovetop. We use boneless chicken thighs, with skin on; they cook quickly and are deliciously moist and tender. If you’ve never cooked chicken thighs, I encourage you to try this recipe. I feel certain it is one which you will make repeatedly.
You will love this recipe because:
- The chicken thigh fillets are quickly and easily prepared, using just one pan on the stovetop.
- Cooking on the stovetop is the way to ensure crispy skin.
- This is the weeknight dinner which everyone will love.
- The skin is crispy and golden and the flesh juicy and tender.
- Just 5 ingredients, and they are all readily available.
- You can use herbs of your choice to vary the flavour.
- Cooked as per the recipe, the Crispy Stovetop Chicken Thighs are naturally gluten-free.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Chicken thighs – we use boneless, skin-on chicken thighs as the skin will become crisp and the flesh is reliably tender.
Dried oregano – I have used dried oregano, a popular addition to Mediterranean dishes. If you prefer, use another herb of your choice.
Sea salt – use coarse cooking salt.
Freshly ground black pepper – for the best flavour.
Olive oil – just a little to start the chicken cooking in the frying pan/skillet.
Lemon – a wedge to serve – optional.
Step by step instructions:
Remove the chicken from the fridge about 20 minutes before cooking to bring them to room temperature.
- Pat chicken thighs dry with paper towel and trim off excess fat.
- Sprinkle each side of the chicken thighs with ¼ teaspoon of dried oregano, some sea salt and freshly ground black pepper.
- Heat the oil in a heavy-bottomed frying pan/skillet over medium heat. Place the chicken thighs in the hot frying pan/skillet, skin side down, and lower the heat. Cook uncovered, without moving them, for about 10-15 minutes until the skin is crisp and golden-brown.
- Turn the thighs over and cook the chicken on the other side for about 5 minutes or until cooked. It should register 75 Cegrees C (165 F) on a thermometer.
Transfer the chicken to a plate and set aside 5 minutes to rest. Serve with lemon to squeeze over – it is a great flavour booster.
Tips for success and FAQs:
Remove the chicken thighs from the fridge for about 20 minutes before cooking them. Having them at room temperature will ensure that they cook more evenly, avoiding a cooked outside and a raw centre.
If you follow a gluten-free diet, and you alter the spices, check that the ingredients are gluten-free.
A pan with a heavy base, such as cast iron or stainless steel, is essential for browning the chicken as it will have more even heat distribution. The chicken may burn if cooked in a pan with a thin base. If necessary, you can use a non-stick pan, but it may not brown the chicken as well.
To obtain crispy skin, pat the skin dry with a paper towel. Moisture on the skin will prevent it from becoming crispy. As well, do not move the chicken thighs around. Just leave them for the skin to become nice and crusty. For the best result, turn them just once.
Seasoning is the difference between a bland dish and a good dish. Season the chicken well on both sides with sea salt and freshly ground black pepper. I also use dried oregano, but you could use another herb of choice such as marjoram, thyme, rosemary or sage. You could also use some powdered garlic or paprika.
This is one of the best tips for cooking meat or poultry. Always let it rest. The length of time will depend on the size of the meat and the cooking time. Once the chicken is cooked, move it to a clean plate and set it aside to rest for 5 minutes. This will enable the juices to redistribute throughout the chicken. If you cut into the chicken thighs without resting, the juices will spill out and the meat may become dry.
My Crispy Stovetop Chicken Thighs are so delicious alongside one (or several!) of these dishes:
- Roasted Cherry Tomato Pasta
- Baked Parmesan Tomatoes
- Potato Salad with Peas and Mint
- Roasted Red Peppers
- Strawberry and Avocado Salsa
- Roasted Tenderstem Broccoli
More delicious recipes for you to try:
After more tasty chicken recipes? Be sure to try these also:
- The Perfect Roast Chicken
- Grilled Chicken and Tomato Salad
- Greek Style Chicken and Salsa
- Mediterranean Chicken Casserole
- Chicken and Broccoli Pasta Bake
My Crispy Skin Boneless Chicken Thighs are an easy, tasty weeknight meal. It doesn’t take a lot of ingredients to make a delicious meal. Just flavour the thighs according to your personal preference and pair them with your favourite side dishes. They are certain to become as popular in your house as they are in mine.
Crispy Stovetop Chicken Thighs
- 4 medium boneless chicken thighs – skin on See Note 1
- 2 teaspoon dried oregano
- sea salt and freshly ground black pepper – to taste
- 1 tablespoon extra virgin olive oil See Note 2
- lemon wedges – to serve
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Remove the chicken thighs from the fridge about 20 minutes before cooking to bring them to room temperature. This will ensure that they cook more evenly, avoiding a cooked outside and a raw centre.
- Pat the chicken thighs dry with paper towel and trim off excess fat.Sprinkle each side of the chicken thighs with ¼ teaspoon of dried oregano, sea salt and freshly ground black pepper. Seasoning them well will mean more flavoursome chicken.
- Heat the oil in a heavy-based stainless steel or cast-iron frying pan/skillet over medium heat. The frying pan should be large enough to take the pieces of chicken without crowding them. See Note 3.
- When the pan is hot, add the chicken thighs, skin side down, and lower the heat.Cook slowly, about 10-15 minutes, without moving the chicken, until the skin is brown and crisp.
- Turn the chicken over and cook on the other side for about 5 minutes or until the chicken is cooked. It should register 75 degrees C (165F) on a thermometer. Cooking time may vary depending on the size of the chicken pieces and the strength of heat you use.
- Transfer the chicken to a plate and set aside to rest for 5 minutes to allow the juices to redistribute throughout the thigh, keeping the flesh tender and moist. Serve with a wedge of lemon to squeeze over – it brightens and heightens the flavour.
- If your chicken thighs are larger, they may take a little longer to cook. The weight of the chicken thighs I used was approximately 150 g (5 oz) per thigh.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary.
- A pan with a heavy base, such as cast iron or stainless steel, is essential for browning the chicken as it will have more even heat distribution. The chicken may burn if cooked in a pan with a thin base. If necessary, you can use a non-stick pan, but it may not brown the chicken as well.
- Ensure that the dish is adequately seasoned to your liking, to bring out the best flavour.
- Please note, the nutritional information is based on one chicken thigh. It does not include what the chicken is served with. The nutritional information is an estimate only.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.