Chicken thighs are in every way better than chicken breasts. There, I said it.
Because why?
More Flavor – Dark meat simply tastes better.
Juicier Meat – Thighs don’t dry out as quickly as chicken breasts.
More Affordable – They cost less while delivering more flavor.
But if you insist on using chicken breasts, here’s how to adapt this recipe for them:
- Sear the skin until golden brown first.
- Transfer to a 350˚F oven to finish cooking.
- Cook to an internal temp of 165˚F (not a second more, or you risk dry chicken).
Why You Need Skin-On, Bone-In Chicken Thighs
Yes, that’s right! I think you should buy skin-on chicken. Crispy chicken skin is the best part of the chicken. Why would you leave out the best part? And while we’re at it, it needs to be bone-in too. .
Crispy Skin = Flavor Bomb – The skin gets crispy, golden, and absolutely delicious.
Bones Make It Better – Cooking meat on the bone yields juicier, more flavorful chicken.
Next-Level Texture – The rendered fat from the skin makes the meat even more tender.
Try it my way at least once—and if I change your mind, let me know in the comments!
Pro Tip: How to Baste Like a Chef
You’ll see a basting step in the recipe where you spoon hot oil over the chicken thighs with whole stems of fresh herbs and garlic. Here’s why:
- Infuses Flavor Without Bitterness – Adding herbs to the pan at the last minute prevents them from burning, so they only release their best, most aromatic oils.
- Creates Extra-Crispy Skin – That spoonful of sizzling oil helps render the fat and deepens the golden-brown crust.
- It’s a Pro Move – Restaurant chefs baste their proteins all the time—it’s one of those small details that separates home-cooked food from restaurant-level cooking.
Give it a try—once you taste it, you’ll never skip this step again.
Ingredient Substitutions & Variations
- No fresh herbs? Use a pinch of dried thyme or rosemary in the pan.
- Prefer boneless thighs? Reduce cooking time to 6 minutes total (no need to cover).
- Lemon-Lover? Grate fresh lemon zest and squeeze a little lemon juice over the thighs before serving.
Frequently Asked Questions
Can I use skinless chicken?
Yes, but you’ll miss out on that crispy, golden-brown exterior. If using skinless thighs, be sure to baste well for extra moisture.
How do I know when my chicken is done?
Use a meat thermometer—the thickest part should read 165˚F. If you don’t have a thermometer, pierce the meat near the bone; the juices should run clear.
What if I don’t have fresh herbs?
Dried herbs work in a pinch—just sprinkle them over the chicken before cooking.
Can I cook this on the stovetop instead of the oven?
Yes! After searing the chicken thighs on both sides, place a lid on the sauté pan and reduce the heat to medium-low. Cook the thighs for 10 to 15 minutes, until they reach an internal temperature of 165˚.
Storage & Reheating Instructions
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months—thaw overnight in the fridge before reheating.
- Reheating:
- Oven (Best Method): 350°F for 10 minutes.
- Skillet: Reheat over medium-low heat with a little oil, skin-side down.
Pro Tip: If reheating in the oven, add a splash of chicken broth to keep the meat juicy.
Serving Suggestions
With a Fresh Salad: Serve alongside a crisp arugula or kale salad with a lemon vinaigrette.
With a Grain Side: Pair with millet or wild rice for a balanced meal.
With Roasted Veggies: Serve over a bed of roasted carrots, brussels sprouts, or asparagus.
Final Thoughts
This pan-roasted chicken thigh recipe is simple, flavorful, and foolproof. Whether you’re craving crispy skin, juicy meat, or a chef-worthy dish in under 30 minutes, this recipe checks all the boxes.
Give it a try and let me know—are you team chicken thighs now?
Pan Roasted Chicken Thighs
Ingredients
- 4 bone-in skin-on chicken thighs (about 1 pound)
- Sea salt to taste
- Black pepper to taste
- 1 teaspoon avocado oil
- 1 small bunch fresh herbs such as rosemary, thyme, parsley
- 1 clove garlic peeled
Instructions
- Preheat the oven to 350˚.
- Heat a 10 inch sauté pan on medium high heat and season the chicken thighs with salt and pepper.
- Add the avocado oil to the sauté pan and when the oil starts to shimmer, add the chicken to the pan and cook for 3 to 4 minutes on each side until golden brown.
- Place the pan in the oven and cook the chicken for 10 minutes.
- Remove the pan from the oven and place back on the stove at medium heat. Wrap the pan handle with a towel so you don't burn your hand.
- Add the whole stems of herbs and cloves of garlic to the pan and baste the chicken thighs. Continue cooking until the chicken reaches an internal temperature of 165˚F.
- Serve hot or refrigerate until needed. It can keep in an airtight container for 3 to 4 days in the refrigerator.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Read my story here: https://kse.iop.mybluehost.me/about/
LOVE this recipe! Great for a weeknight, easy to make and tons of flavor. Thank you Chef!