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Pan-Seared Chicken Thighs with Salt and Pepper
Traditional dish · American
Simple yet flavorful pan-seared chicken thighs, seasoned generously with salt and pepper, offering a crispy skin and juicy interior. A quick and satisfying meal.
Ingredients
- Chicken thighs4
- Salt1 tsp
- Black pepper0.5 tsp
- Cooking oil2 tbsp
Steps
- 1
Pat the chicken thighs dry with paper towels. This helps achieve a crispier skin.
- 2
Season both sides of the chicken thighs generously with salt and black pepper.
- 3
Heat the cooking oil in a large frying pan or cast-iron skillet over medium-high heat until shimmering.
- 4
Carefully place the chicken thighs, skin-side down, into the hot skillet. Sear for 6-8 minutes, until the skin is golden brown and crispy.
- 5
Flip the chicken thighs and sear the other side for another 6-8 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
- 6
Remove chicken from the skillet and let it rest for 5 minutes before serving.
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