Skillet Chicken Thighs
Juicy, tender, and extra crispy, these 3 ingredient Skillet Chicken Thighs are a busy weeknight dinner solution when you don't feel like breaking a sweat in the kitchen! They take just 5 minutes to prep before the skillet does its magic!
Servings: 8 servings
Ingredients
- 2-3 pounds skin on, boneless chicken thighs
- 1-1 ½ teaspoons salt
- 1-1 ½ teaspoons seasoning salt
- 4-6 halved fresh garlic cloves optional
- 3-5 sprigs fresh rosemary optional
Instructions
- Pat the chicken thighs dry with a paper towel. If the thighs still have the bone, carefully remove it. Trim the skin to fit the size of the thigh, and discard the excess skin.
- Season the skin side of the chicken thighs with salt. Gently lift the skin and season the flesh underneath with seasoning salt as well as the back of the thighs.
- Place the chicken thighs skin-side down in a cold non-stick skillet. Ensure they are arranged in a single layer for even cooking.
- Turn the heat to medium-high. Cook the chicken for 12-15 minutes without flipping, allowing the skin to become golden brown and crispy. Keep an eye on the heat to prevent burning while ensuring the skin renders properly.
- Carefully flip the chicken thighs. If desired, add garlic and rosemary around the chicken.
- Continue cooking for an additional 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through. We prefer thighs closer to 175°F.
- Once done, transfer the chicken from the skillet to a serving dish and arrange the garlic and rosemary around the chicken or discard.
Video
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