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Juicy golden brown pan-fried boneless skinless chicken thighs resting on a wooden cutting board, perfectly seared for a crispy outside and tender inside.

Easy Pan-Fried Boneless Skinless Chicken Thighs (Juicy & Flavorful)

These pan-fried boneless skinless chicken thighs are juicy on the inside, golden and crispy on the outside, and ready in under 20 minutes. Perfect for busy weeknights, this easy recipe uses simple pantry ingredients to create a flavorful chicken dinner
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6 servings
Course: dinner, lunch, Main Course
Cuisine: American, comfort food, weeknight cooking
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 6 chicken thighs about 2 pounds
  • 2 tbsp olive oil
  • salt and pepper to taste

Method
 

  1. Remove the chicken thighs from the packaging, and open them up. Check for small bones, and remove them.
  2. Season with salt and pepper on both sides.
  3. Place a skillet over medium-high heat and add the olive oil. Heat until shimmering but not smoking—about 2 minutes.
  4. Place the chicken thighs smooth-side down in the skillet. You should hear a good sizzle—if not, your pan isn’t hot enough. Don’t overcrowd the pan; cook in batches if needed.
  5. Let the chicken cook undisturbed for 5–7 minutes, or until the bottom develops a deep golden crust. Then flip and reduce the heat to medium.
  6. Cook the second side for 5–7 more minutes, or until the internal temperature reaches 165°F.
  7. Transfer the chicken to a tray or plate. Let it rest for 5 minutes before slicing or serving. Garnish with fresh herbs if desired.

Notes

Nutrition
Serving: 1 serving
Calories: 170 kcal 
Carbohydrates: 0g 
Protein: 16g 
Fat: 11.5g 
Saturated Fat: 2.5g 
Polyunsaturated Fat: 1.5g 
Monounsaturated Fat: 7g 
Trans Fat: 0g 
Cholesterol: 90 mg 
Sodium: 60 mg 
Fiber: 0g 
Sugar: 0g