FREE 5-Ingredient Recipe EBook

• Pan Fried Chicken Thighs, Meet My Comforting Pan Sauce
• Ingredients & Substitutions
• How To Cook Chicken Thighs In A Pan
• My Recipe Tips
• Pan Fried Chicken Thighs (So Juicy) Recipe card
• Serving Ideas
• More Stovetop Chicken Recipes
• Recipe Reviews

Pan Fried Chicken Thighs, Meet My Comforting Pan Sauce

If you’re like me, there’s always a night when you’ve got an extra package of chicken hanging out in the fridge. These pan fried chicken thighs are one of my go-to chicken recipes to use them up on busy weeknights. Here’s why:

• Big, savory flavor – The chicken has plenty of seasoning, but the buttery pan sauce makes the dish. Plus, it’s quicker than the sauces in my other chicken thigh recipes, like paprika chicken or creamy garlic chicken .
• Tender and juicy – My favorite part is how fall-apart tender these pan fried chicken thighs turn out. And the skin is lightly crispy (see my tips below for more on this, though).
• Fast and easy, with no oven step – These take just 20 minutes, much faster than baking chicken thighs . And unlike many recipes, there’s no transferring to the oven to finish. Perfect if you’re making another dish in the oven (or it’s just too hot to use it)!

Whether it’s a fresh salad , roasted veggies , or comfort food, these pan seared chicken thighs fit right in with any meal. Grab your skillet and make them with me!

Ingredients & Substitutions

Here I explain the best ingredients for my pan seared chicken thighs recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken Thighs – Bone-in, skin-on chicken thighs will give you the juiciest results. You can use boneless skinless chicken thighs, but they’ll cook faster. If you want to use chicken breast, use my pan seared chicken breast recipe instead!
• Spices – I kept it simple with sea salt, paprika, garlic powder , onion powder , and black pepper. For a stronger flavor, swap in a tablespoon of lemon pepper , poultry seasoning , blackened spices , or even fajita seasoning . Keep the salt if your seasoning is unsalted.
• Olive Oil – For searing. Avocado oil works, too.
• Butter – For the buttery pan sauce. I used unsalted butter since we’re adding salt to the sauce. For a dairy-sensitive option, use ghee or even butter flavored coconut oil .
• Chicken Broth – I recommend reduced-sodium broth , so your sauce doesn’t turn out too salty. Feel free to use homemade broth or bone broth for extra flavor.

How To Cook Chicken Thighs In A Pan

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the chicken. Pat dry with paper towels first, then season both sides with sea salt, paprika, garlic powder, onion powder, and black pepper.
2. Crisp up the skin. Heat the olive oil in a large skillet over medium-high heat. Add the chicken skin side down, in a single layer. Pan sear chicken thighs, flipping once, until golden and crispy on the outside. (The inside won’t be cooked through yet.)
3. Make the butter sauce. Add the butter and chicken broth to the pan around the chicken. Avoid them directly on the skin! Let the butter melt.
4. Cover until cooked through. Reduce the heat to medium low, cover, and heat until the pan fried chicken thighs are cooked through. Let them rest before serving with the pan sauce.​

My Recipe Tips

• Start with the skin side down. This way, you can render some of the fat in the pan and make the skinless side easier to brown.
• Don’t crowd the pan, and flip only once. Cook in batches if needed. Crowding can lead to uneven cooking, and flipping too often will prevent a nice sear.
• I usually fry chicken thighs at medium-high, but this may be too hot for your stove or pan. If you find that the skin gets brown but isn’t actually crispy, it means not enough of the fat has rendered. Turn down the heat to prevent burning, and keep cooking to crisp the skin more.
• The skin crisps up beautifully in the skillet, but it does soften a bit after you cover the chicken. Sadly, pan fried chicken thighs don’t really cook through if you don’t cover them (trust me, I’ve tried!). Make sure to get the skin extra crisp before covering, this does help a little.
• If you don’t want the skin to soften even a little, don’t cover and transfer the skillet to the oven to finish cooking instead. This is what I do for my other cast iron chicken thighs . Or make my crispy baked chicken instead. Bottom line, this is not the recipe for ultra crispy skin, its strength is that it’s juicy .
• For juicier pan seared chicken thighs, I highly recommend an internal temperature of 170 degrees F. For dark meat like thighs, that’s when the collagen breaks down and the meat becomes extra tender! I use and love this meat thermometer that reads super fast.
• Don’t forget to let the chicken rest. This gives the juices time to settle, so the chicken stays juicy and tender when you cut into it.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 6 medium Bone-in chicken thighs (~2 lb) ▢
• 1 tsp Sea salt ▢
• 3/4 tsp Paprika ▢
• 3/4 tsp Garlic powder ▢
• 1/2 tsp Onion powder ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil ▢
• 2 tbsp Unsalted butter ▢
• 3/4 cup Chicken broth, reduced sodium ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the chicken thighs dry with paper towels.
2. Season chicken thighs on both sides with sea salt, paprika, garlic powder, onion powder, and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, skin side down. Sear chicken thighs for 3-5 minutes , until the bottom side is golden brown and crispy.
4. Flip the chicken and sear for 3-5 more minutes , until golden brown on the other side.
5. Add the chicken broth and butter to the pan, around the chicken but not directly over the skin. Move the butter around, until melted.
6. Reduce heat to medium-low and cover the pan with a lid. Cook chicken thighs on the stovetop for 4-8 more minutes , until the internal temperature reaches at least 165 degrees F, preferably 170 degrees F (77 degrees C) for juicy chicken thighs.
7. Remove the chicken from the pan and transfer to a plate. Rest for 5 minutes before serving with the pan sauce.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 chicken thigh

• Tips: Be sure to check out my recipe tips above for best results. I’ve got some notes on how you want to arrange the chicken, when to flip, etc.
• Important note on crispy skin: The skin does soften a bit after you cover the chicken, but it won’t cook through well if you don’t. If you want extra crispy skin, make my cast iron chicken thighs (they use a different method) instead.
• Store: Let the chicken cool, then cover and store in an airtight container in the fridge for up to 3-4 days. I like to shred the leftovers and toss them into a green goddess salad or chicken Caprese salad !
• Meal prep: Season the chicken the day before and store in the refrigerator.
• Reheat: Warm it up in a skillet on the stove, bake at 300 degrees F wrapped in foil, or pop it in the microwave on low power.
• Freeze: Wrap the pan fried chicken thighs tightly and freeze for up to 3 months. Thaw overnight before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Pan Fried Chicken Thighs

Serving Ideas

There are so many dishes that go well with these pan fried chicken thighs! I like them with:

• Starches – My roasted potatoes , creamy mashed cauliflower , quick frozen cauli rice , or even mixed root vegetables are all perfect for soaking up extra pan sauce.
• Veggies – I like to repurpose the same pan I used for pan seared chicken thighs to saute zucchini (pictured above) or even saute cabbage . You can also cook your sides at the same time if you toss broccoli in the air fryer or asparagus in the oven .
• Salads – Lately I’m obsessed with this fall salad ! For a light and colorful combo, whip up my broccoli cauliflower salad or Israeli salad .

More Stovetop Chicken Recipes

If you like my pan fried chicken thighs, check out more of my favorite chicken dishes you can make on the stove:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Pan Fried Chicken Thighs (So Juicy)

Make my juicy pan fried chicken thighs in 20 minutes, with simple ingredients and no oven step! You’ll love the flavorful, buttery pan sauce.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/pan-fried-chicken-thighs/

Ingredients

• 6 medium Bone-in chicken thighs (~2 lb)
• 1 tsp Sea salt
• 3/4 tsp Paprika
• 3/4 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 3/4 cup Chicken broth, reduced sodium

Instructions

1. Pat the chicken thighs dry with paper towels.
2. Season chicken thighs on both sides with sea salt, paprika, garlic powder, onion powder, and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, skin side down. Sear chicken thighs for 3-5 minutes , until the bottom side is golden brown and crispy.
4. Flip the chicken and sear for 3-5 more minutes , until golden brown on the other side.
5. Add the chicken broth and butter to the pan, around the chicken but not directly over the skin. Move the butter around, until melted.
6. Reduce heat to medium-low and cover the pan with a lid. Cook chicken thighs on the stovetop for 4-8 more minutes , until the internal temperature reaches at least 165 degrees F, preferably 170 degrees F (77 degrees C) for juicy chicken thighs.
7. Remove the chicken from the pan and transfer to a plate. Rest for 5 minutes before serving with the pan sauce.

Maya’s Recipe Notes

Serving size: 1 chicken thigh

• Tips: Be sure to check out my recipe tips above for best results. I’ve got some notes on how you want to arrange the chicken, when to flip, etc.
• Important note on crispy skin: The skin does soften a bit after you cover the chicken, but it won’t cook through well if you don’t. If you want extra crispy skin, make my cast iron chicken thighs (they use a different method) instead.
• Store: Let the chicken cool, then cover and store in an airtight container in the fridge for up to 3-4 days. I like to shred the leftovers and toss them into a green goddess salad or chicken Caprese salad !
• Meal prep: Season the chicken the day before and store in the refrigerator.
• Reheat: Warm it up in a skillet on the stove, bake at 300 degrees F wrapped in foil, or pop it in the microwave on low power.
• Freeze: Wrap the pan fried chicken thighs tightly and freeze for up to 3 months. Thaw overnight before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)