Skillet Chicken Thighs

Do any of you watch Top Chef? On the episode a couple of weeks ago a chef got kicked off because he used boneless skinless chicken breasts. Tom Colicchio (the head judge) said something along the lines of, “the chef in me just can’t get over the fact that he used boneless skinless chicken breasts.” I saw at home laughing because it is just so true. For those of you unfamiliar with the culinary/chef world, boneless skinless chicken breast is probably the least desirable cut of meat out there. That should blow the minds of most home cooks. Isn’t that the cut that everyone buys? They’ve marketed the heck out of that stuff and now they charge you extra for it. But those bone-in, skin-on thighs, wings, breasts, and drumsticks? You can usually get a good bargain on those. Those in the know realize that those are the cuts with the most flavor. If you’ve been following this blog for a while then you know that I have a fondness for chicken thighs. They are just so dang delicious and versatile, I can’t get enough of them! They are my go-to cut for easy meals on busy weeknights, or when I’m cooking for a crowd. I know it can be scary to venture away from the boneless skinless chicken you are used to, but I promise that once you taste a good crispy skin, and the moist and tender meat you get from these other cuts…you too might just fall in love. 

Prep Time: Less than 5 minutes

Cooking Time: 20 minutes

Yield: Serves 4 (2 thighs per person)

Ingredients

8 bone-in, skin-on chicken thighs

1 tsp. ground paprika

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. black pepper

2 TB. butter

1 lemon, sliced

Instructions

1. Heat a skillet over high heat. 

2. While the skillet is heating, get out a small bowl and mix together paprika, basil, oregano, salt, garlic powder, onion powder, and pepper. Sprinkle the seasoning over the chicken thighs.

3. Put the butter in the hot pan and let it sizzle, and let it spread out in the pan. Sear the chicken thighs for 2 minutes per side. 

4. Cover, reduce heat to medium, and cook 10 minutes, skin side down. Flip, skin side up, and cook covered 10 minutes more. 

5. Increase the heat to high and make sure the skin side gets one last sear (about 2 minutes). Add in the lemon slices for a little citrus zing. Serve skin side up with lemon slices. Garnish with a little chopped flat leaf parsley. 

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