Juicy chicken thighs with crispy skin seasoned simply with salt and pepper and drizzled with lemon. A classic chicken recipe made in 25 minutes!
As much as I love recipes with lots of ingredients, flavors, and textures, I wanted to create a simple yet delicious recipe for those lazy days or when you have minimal ingredients in the fridge.
This recipe is all about technique and letting the chicken flavor shine.
I feel like chicken thighs are under rated! In my opinion, dark meat is more flavorful than white meat.
Even better, chicken thighs are more affordable than chicken breasts and stay moist and juicy.
Why You'll Love This Recipe
- The crispy skin is to die for!
- The chicken is juicy and moist.
- The recipe only requires a few basic ingredients!
Ingredients
How to Make Crispy Pan Seared Salt and Pepper Chicken Thighs
- Pat the chicken dry with paper towels.
- Season the chicken thighs with salt and pepper, make sure to get under the skin too.
- In a pan with oil on medium heat, sear the chicken thighs skin side down for 10 minutes.
- Flip and cook for another 10 minutes until the chicken is cooked through. Drizzle with lemon juice and enjoy!
Tasty Tips
- Pat the chicken dry with a paper towel to remove any excess moisture.
- Season under the chicken skin for all around flavor.
- Add your favorite spices for more flavor.
- Don't move the chicken. Once you place the chicken skin side down, let it sit there for 10 minutes for a hard sear to crisp up the skin. If you move it too early, you can tear the skin.
- Use a splatter screen to prevent the oil from going all over your kitchen.
FAQs
I love serving this with a side of vegetables like green beans, balsamic zucchini, or maple soy brussels sprouts.
Store leftovers in an airtight container for up to 3 days.
My favorite way to reheat these is in the air fryer at 350°F for 10 minutes or until heated through. The air fryer crisps up the skin again.
More Chicken Recipes You'll Love
Crispy Pan Seared Salt and Pepper Chicken Thighs
Ingredients
- 1 tablespoon canola oil
- 4 chicken thighs bone in skin on
- salt and pepper to taste
- 1 lemon
Instructions
- Pat the chicken dry with paper towels. This will ensure a crispy skin.
- Season the chicken thighs with salt and pepper, make sure to get under the skin too.
- Heat a skillet on medium heat with canola oil. Sear the chicken thighs skin side down first for 10 minutes. Don't move the chicken.
- Flip and cook for another 10 minutes or until cooked through at 165°F. If needed, cook the chicken again skin side down for a few more minutes to crisp up the skin. Serve with a drizzle of lemon juice.
Notes
- Don't move the chicken. Once you place the chicken skin side down, let it sit there for 10 minutes for a hard sear to crisp up the skin. If you move it too early, you can tear the skin.
- Season under the chicken skin for all around flavor.
- Use a splatter screen to prevent the oil from going all over your kitchen.
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