Pan Seared Boneless Chicken Thighs

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Pan Seared Boneless Chicken Thighs

For a quick dinner recipe, make these Pan Seared Boneless Chicken Thighs. They are flavor-packed and juicy and ready in 15 minutes! Serve with your favorite vegetable or carb side dishes.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: American, Western

Diet: Gluten Free

Servings: chicken thighs

Author: Precious

Equipment

1 10 inch skillet cast iron or another skillet

Ingredients

1.5 pounds boneless skinless chicken thighs about 6 thighs
¾ teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon Cajun seasoning
2 Tablespoons olive oil
2 Tablespoons unsalted butter
1 Tablespoon minced garlic
Minced parsley for garnish optional

Instructions

Thoroughly pat the chicken thighs dry with paper towels.
Season both sides evenly with the salt, pepper, and Cajun seasoning.
Place the skillet (preferably a cast iron) on medium-high heat and add the olive oil. Heat up for 2 minutes.
Add the seasoned chicken thighs to the skillet smooth side down, pressing each thigh to touch the skillet. This will make for a nice crust on the outside.
Let it cook on one side for about 3-4 minutes then flip to the other side and cook for another 3 minutes until the chicken registers an internal temperature of at least 165℉.
Cut the butter into cubes and dot the pan with it. Add the garlic to the pan in 3 different spots. Let the butter melt and the minced garlic sizzle in it. Spoon the garlic butter over the chicken thighs.
Let the chicken thighs rest for 5 minutes before serving. Garnish with minced parsley and serve warm with your favorite vegetable or carb sides.

Notes

If you have any leftover Pan Seared Boneless Chicken Thighs, wait until they cool to room temperature and then transfer them to an airtight container. You can reheat them in the air fryer, oven, or even on the stovetop using medium heat. The microwave works, too, but you won't get that same crispy crust with it.

Although a well-seasoned cast iron skillet works best, just use the best pan you have, even if it is just a large frying pan! You might need to use some extra oil if you notice the chicken sticking. That's why I say that a nonstick pan is definitely preferred.

When you use the meat thermometer to check the internal temperature of the chicken, you have to make sure to insert it into the thickest part in order to get an accurate reading. (You can find a meat thermometer on my shop page, which has affiliate links. The product is at no extra cost to you.)

Nutrition