Pan Fried Boneless Skinless Chicken Thighs - EASY - EatSimpleFoodcom
Vložit
- čas přidán 19. 12. 2021
- Recipe: eatsimplefood.com/delicious-a...
This simple pan fried boneless skinless chicken thigh recipe is an easy way to get a delicious dinner on the table fast. Pan seared chicken thighs are easy to cook, tender on the inside, and crispy on the outside.
Pan fried boneless skinless chicken thighs are a "go-to" dinner option a couple times a month in our home because they are soooooo tasty, moist, tender, and versatile.
It's difficult to overcook chicken thighs because of their fat content. They sear beautifully and create a nice fond (caramelized drippings) on the bottom of the pan that you can serve with them.
How To Cook Boneless Skinless Chicken Thighs In A Pan
The pan generally has to be pre-heated on the stovetop before searing meat in most recipes. But, chicken thighs have enough fat and collagen that you don't need to pre-heat the pan and you may not need any additional oil, fat, or butter depending on how you want it to taste and how high of a heat the chicken thighs are being seared at.
If cooked at a lower heat for a longer time, it will not need any additional fat (i.e. - butter or oil). If cooked at a higher heat for a shorter time and the pan gets dry then a little butter or oil should be added to the pan.
Adding butter or oil (vegetable, olive, avocado, coconut, safflower - doesn't matter) makes this chicken thigh recipe even richer and more flavorful.
Any pan/skillet will work but the more shallow it is, the easier the sear will be because the steam won't get trapped in the pan. Generally 8 chicken thighs or (~ two pounds of boneless skinless chicken) will fit in a 12" skillet.
Having said that, chicken is generally easier for most people to sear in a non-stick pan and needs less to no additional fat to facilitate the sear.
Sear chicken thighs ~6-8 minutes one side uncovered until browned. Flip and cook uncovered another 6-8 minutes or until browned. I like to flip one more time to the first side and sear again for ~ 3 minutes. Internal temperature of chicken should register 165F in the middle and the juices should run clear.
What To Serve With Pan Fried Chicken Thighs
First of all, this pan seared chicken recipe is fantastic on it's own. Both kids and adults love it. Serve it over a salad or with rice, quinoa, mashed potatoes, vegetables, whatever.
Having said that, dress up pan fried chicken thighs with different sauces or gravies like: Mushroom gravy, Plum coulis, Grape glaze, Basil pesto, or even something as simple as a little soy sauce. The possibilities are endless with this simple seared chicken thigh recipe.
Step up your game and create a sauce for the chicken thighs with the addition of a little chicken broth, wine, or milk/cream to the fond in the pan (cook and remove chicken first). Just remember to reduce the sauce and cook at a low simmer for ~3-8 minutes or until the liquid is reduced by half. Don't add salt until the end because so much of the liquid will burn off but any salt will not burn off.
Pan Fried Chicken Thigh Recipe FAQS
How long does it take to pan fry boneless chicken thighs?
Generally speaking, it takes 15-18 minutes to cook boneless skinless chicken thighs.
Can you pan fry chicken without the skin?
YUP! This recipe with instructional video show how to pan fry chicken without the skin and get a perfect sear. Non stick skillets make this easiest.
How do I cook boneless chicken thighs?
It's easy. Add chicken thighs to a pan. Cook uncovered ~ 6-8 minutes until seared brown on one side. Flip cook uncovered ~ 6-8 minutes on the other side until seared. The thighs should be done at this point (cooked through to 165F in the middle and juices run clear). I like to double sear again by flipping and cooking another 3 minutes on the first side.
Ingredients
• 8 boneless skinless chicken thighs (~2 pounds), excess fat removed if needed
• salt
• black pepper
• olive oil or butter, optional
Instructions
• Salt and pepper chicken thighs.
• Place in a 12" skillet (I prefer non-stick) and cook uncovered on medium-high heat ~6-8 minutes on the top side (the side you will present on the plate) or until golden brown. Don't disturb the thighs too much but double check one of them about ⅔ of the way through to make sure it's not burning.
• Flip, reduce heat a wee bit, and cook covered ~ 6 minutes. Add olive oil or butter at this point if needed or desired (this will make it richer).
• Flip back to the presentation side, increase heat a wee bit, and sear uncovered again for ~ 3 minutes or until it looks beautifully browned.
• Add salt to taste. Happy eating! Beckie
LOVE IT !!! Your presentation was simple and straight to the point. I do like that deep frying was not required.
Thank you for the comment @Oscar B! :)
Perfectly simple. I'm meal prepping for the week and this is just what I needed. Thank you.
Thank you for the comment Holy Shift - I appreciated reading it! :)
Heck yeah! Basic and simple ! Thank you! This was the video I was looking for 🙏
Hi James - that you for letting me know and leaving a comment - I appreciate it!
Just followed this and it turned out great, thanks!
Thanks for letting me know Max!
Thank you. Despite some comments about salt and pepper not being enough seasoning, this is a simple and flavorful method that works for chicken that is pasture raised. A good chicken is a good chicken without the chemical processing people have become accustomed to finding in the grocery store.
Thank you Prima Domina! Salt always enhances the natural flavor and everybody has black pepper. It's simple, classic, and healthy, especially for pasture raised chicken.
Life saver!! Thank you so much
Thank you for the comment Shaan! :)
My kind of video! Thanks.
Thank you for the comment Chrystoni! :)
Thank you! You saying it doesn’t need to take long has lifted stress for me🖤🖤 I also love the simplicity bc I can use this as a guide/base and try it in many different ways. Just what I needed🥰🥰
Thank you for the comment Kristen - I appreciate it! Hoping this video bring out lots of good meals and creative ideas for herbs, spices, and different dinners :)
@@EatSimpleFoods of course! And yes!! It’s perfect!🥰🥰
Yes eat like this often. My family ❤it! Thanks 👍
thanks for leaving a comment @golddust :)
First time ever and well received. Delicious. 81 yr old and not a cook. I’ll do it again.
Thank you for the comment David and thank you for letting me know! I loved reading this - turns out you may be a cook :)
Wow. I actually think I can do that. Thank you for an excellent presentation.
Thanks for leaving a comment @tejaspics. You can do it!
Great video I just did this and it came out great! I used some butter when I flipped it. But I used organic Darigold butter. Came out great!
Yum! I don't know (have never seen but looked it up) Darigold but love a little Kerrygold butter. Thanks for the comment MM
@@EatSimpleFoods oops you’re right it was Kerrygold my mistake
Im glad you did this vid! I love pan seared chicken!!
Hi ViToSaMa - thank you for taking the time to leave a comment! - Beckie
This is a great straight to the point video. Thank you!
Thank you for leaving a comment Kell-Bell :)
nice thanks i marinate mine for a few hours before hand with garlic and onions and chicken seasoning x
sounds delicious Jasmine!
Absolutely perfect thank you I need that cooking time
Thanks for the comment Justin! I love the feedback about the cooking time too :)
@@EatSimpleFoods Yeah the problem I have is I find a lot of cool recipes that rely on the chicken keep cooking in sauce or something and I’m like “I don’t have sauce”
@@justinisorange - totally get it. My first sauce was ~ ½ cup chicken broth after removing the chicken from the pan. Simmer that for a couple minutes in the chicken pan and remove from heat. Stir in a big tab of butter off heat. SAUCE!
thank you for this succinct video. loved it, gonna dig in to your channel for other recipes :)
hey - thanks for leaving a comment Ivan and checking out my channel :)
Thank you for this video/recipe. I enjoyed how you presented it. I just subscribed! 🙂
Thank you for leaving a comment and subscribing Evie!
Thank you for your video. You give the instructions on how mins and how high the heat
A lot of cooking videos dont have any kind of instructions. That's why im struggling to cook the chicken
Thank you for the comment @JMV - I will do my best to keep giving heat level and time :) Don't be afraid to cut in half to check, but chicken thighs are awesome because you can cook them for a pretty long time and they still stay tender.
Excellent video and recipe. This is my second time to review how. The first time I did this recipe, I loved the result, and decided to have it at least once a week. I'm a single guy, and highly recommend this recipe.
Thank you for leaving a comment John - I appreciate it! It's a standard in my house too :)
Super simple, but yeah we need to be reminded occasionally of the basics, and to be reassured that the stuff we have been doing forever agrees with what other home cooks do. Thanks.
Yesssss! I'm a former personal chef and started doing these basic videos to show my clients how to cook simple things and spice them up later. Thanks for the comment Mark.
cover before the first flip, uncover after flip to keep crispy crust
Mmm these skinless seasonless chicken thighs would go excellent with a side of glass of water
totally - add a couple pieces of iceberg to the mix too!
LMFAOOOOOO
Super helpful
Thanks Andrew :)
Very cool video, Ty.
One question though. The chicken doesn’t stick to the pan without fat?
I generally start it out with no fat because chicken thighs have a lot of fat but then monitor it as it cooks and add oil or butter or other fat ( bacon grease is also good) as it cooks. Thank you for the question!
Thank you for this awesome recipe. Wife and I loved it. Too many recipes are too complicated with too many ingredients. You made the cooking process simple and fun.
I loved reading this comment @disneyfoodie8774 - thank you for taking the time to leave it! Beckie
Looks delious,nice recipe.
Thank you for the comment Chef Billy :)
Great video! If I don't have lids will foil paper work? Thanks! Cooking tomorrow for the first time to a group of 34! Just reviewing the basics to avoid messing it up. Usually I'd cook them 8 min per side with no lid. Thanks in advance for your tips!
Foil will def work Armando. Thanks for the comment. 35? oh man, that's a job! Best of luck - that's a lot of mouths!
Great tip, coat the thighs with a dash of tapioca starch before pan cooking. Flour if you can find that is ok too.
giving the chicken a little extra crunch :)
Simple and easy, I’m going to have to try this thank you.
One thing you could do is throw that chicken fat you cut off in the hot pan first, render it down a bit, then you won’t have to use the oil, more chickeny flavor too.
Yes Jack! I love that you said that - it is a GREAT suggestion!
Excellent
Thanks for the comment Dino :)
I sprinkle some Old Bay Seasoning on my chx thighs about two hours before frying them, then salt and pepper to taste just before frying them.
That sounds delicious @Brian - thanks for the comment :)
Thanks for the simple tutorial!
Thanks for leaving a comment Kenley :)
I'm going to use Lawry marinade the garlic and herb then proceed to slow cook them in olive oil on the stove 6 minutes on each side!!
Sounds delicious Tracey!
I cut mine up to smaller pieces for teriyaki (no timer), but they were rubbery. Not long enough?
Hi Gareth, hmmmm, - that's hard - it could be not long enough or too long. Thighs are kinda hard to overcook... It may be that the chicken was older in age, or had a small amount of freezer burn, or had some addition to the raw meat like phosphate or saltwater (which happens to a lot of chicken to make it plumper).
Mahalo from Honolulu!
Mahalo and noʻu ka hauʻoli from South Carolina! :)
teriyaki sauce with rice. oh yaaa
oh heck yea!
Im new to cooking. What other reasons for the fat removal?
Hi @jolinHard. There's really no reason except preference. You can totally leave it on and most of it will cook off anyone. I like a little fat on thighs but not all of it usually. Thank you for the question.
@@EatSimpleFoods Thank you 😊
If you cook to 180-185 you'll notice it's more tender. Thighs are a more used muscle than breasts and need more time to break down the conective tissue.
I love how forgiving thighs are are - so easy to cook and still stay tender.
@@EatSimpleFoods you also lose that slimy texture.
@@EatSimpleFoods czcams.com/video/TDUcQhOzO1Q/video.html
❤❤❤❤❤
Thank you Veronica :)
I hate to admit this, but this is chicken just like my mom made and my mother was a Health fanatic. Well that was back in the 1970s and my mother is 78 years old today and in excellent shape she has never had any medical problems never been rushed to a hospital, she modeled for many years and is a beautiful woman I hate to admit he's probably in better shape than me and I'm in my 50s so there's a lot to say about eating healthy. I wish I could put a picture of my mother here it would shock the world. I can remember my mother when she would take us a little hikes she used to go out and pick her own sassafras to make tea at home. My mother wasn't a good cook. But she was beautiful and healthy and still is. As far as myself I'm Italian and I love to eat. Just looking for new recipes. My husband grip old school and can cook by the way he's a black guy I need to say that because chicken is seriously important to him LOL and he can cook he's the one who taught me how to use spices before I was with him I never learned about spices from any white person and that's the truth.. But this lady looks very thin and in good shape and healthy doesn't look obese obese like a lot of unhealthy Americans. She obviously cares about what she eats and has a very good diet.
I on the other hand, have put on a few pounds. I'm in my 50s and have been with my husband since I was in my thirties. I wasn't much of a cook until I met my husband and after watching him that's all she wrote, the day he told me I'd picked up my cooking game made me so happy. But if you have a problem with this lady's chicken thigh recipe and all you can do is criticize just add some barbecue sauce, it literally fixes everything, then kindly STFU. A lot of rude comments from a lot of rude people he obviously brought up wrong. Thank you ma'am for your recipe it brought back memories.
I loved reading your comment and about your mother and your background and evolution in cooking with your husband. Thank you for sticking up for me too :). AND, I wish you could post a picture of your mother as well. Stay awesome Patricia and keep learning and keep those memories
Are scared to use more seasoning or something?
No seasonings, no oil, not even butter.
How has this not gone viral
I wonder too!
I get concerned about the fat and tendons. I never made boneless skinless thighs until recently, and never served food that I knew had fat in it. Don’t people notice the fat? I only ate it as it came off a roast chicken, so I pulled any fat off before serving. These boneless thighs look very fatty, but I love the taste. I'm a huge fan of chicken dark meat. So far, I’ve only made these for my dog, and I clean off any fat before feeding it to him. Help, please.
Hi @Loveoldies50 - The fat in boneless, skinless chicken thighs makes them really tender when cooked down. Sometimes you need to pull or cut a bit off, but mostly - not so much (like in my video). The fat that is there generally melts off and helps cook the chicken which becomes very tender. Chicken thighs are great to serve to guests because they are hard to overcook! If they. have a little fat on them, then people can cut it off themselves. They will be happy that you made them dinner regardless :). AND you must have a very happy dog! Hope that helps.
wheres the seasoning?
Animal fat is one of the most nutritious food in nature behind organs, you should eat it.
I agree that fat is not the enemy, but not everyone can stomach it's taste or texture. To each his/her own!
@@EatSimpleFoods What? Fat is flavor. That's why fat-free are loaded with added sugar, lol.
@@andrewhenderson6544 I don't generally see chicken breast or other lean meats like beef/pork tenderloin have added sugar. I agree that fat is flavor but some peoples stomachs can literally not handle animal fat. To each his own :)
Water got more flavor than that
That chicken died for this...?
yup
LMFAOOOOOOOOOOOOOOOO
Way too complex, i took out the salt and pepper steps and it really stepped up the flavor
ya Basic! Thank you for two comments Ziggysplace 🙂
@@EatSimpleFoods Thank you, bumping you up in that algorithm!
@@ziggysplace3858 - blessings for that Ziggy!
Looks good,but I don't cut the fat off I don't mind feeding that part to my dog.
I don't always cut the fat off either :). I bet your dog is very happy @MrBakedDaily!
Why is your chicken literally purple and blue? Or is that the camera lighting?
Great question @huriye ! There are a couple reasons. The most important: chicken can become stained purplish because of the dark marrow seeping next to where the bones touch the meat. This usually happens in young chickens when the bones have not had time to harden yet. It's perfectly safe to eat and only an aesthetic. Other reasons could heighten that blue/purple color like freezing and oxidation. Third: chicken color naturally varies depending on age, breed, amount of fat, feed, etc. Last, I do not have any color correction on this video so that is contributing a bit, but not much. Best, Beckie
Just salt and pepper! No ma'am what did that taste like
Take a an uneducated guess and tell us what did it taste like. The best tasting foods is seasoned with salt & pepper. Unless you're using herbs, spices to season. All else has salt and pepper in it. Unless onion or garlic powder.
FOOL!
@@Kinte.Rashayah 💌💯
@@Kinte.Rashayah you thought you ate with this one. The chicken is BLAND with justSalt and pepper, it does not add anything. But with that being said, this would be good for meal prepping or what you add on the side for it.
🤣🤣🤣🤣
@@Kenny-cv5fi that’s what I’m using it for lol
😂
Omg what a unique way to make chicken.salt and pepper.who would have thought
Just salt and pepper????? Oh nawww sis
I was thinking the same thing cuz eeww
@@fulisateebell5459 💀😫🤣
You would probably not like these easy and delicious recipes too sis :) : eatsimplefood.com/roasted-chicken-skins/ , eatsimplefood.com/perfect-strip-steak/ , eatsimplefood.com/roasted-chicken-thighs/
Was about to say same thing
😂😂😂😂
This is why us white people get a bad wrap when it comes to food :(
Ma'am that chicken does not looked cooked all the way.
lol
Use a instant read thermometer. When it reaches 250º time to eat !😆
My dead grandma does not approve of this bland chicken 💀
well, gosh darn it!
Chicken is as BLAND as the content creator 😮
Ouch babe, you’re mean!
Is this even a recipe though?
you can call it an instructional video if that makes you feel better.
do not use metal tongs in that Teflon pan. big no no
You can break the rules if you know the rules. lol.
@@EatSimpleFoods or if you wanna get cancer lol
@@pummer the tongs rarely, if ever, touch the pan if you're careful. Having said that, by all means you should use silicone or plastic tongs and the safest pan choice that you feel is healthiest for you and your family :)
@@EatSimpleFoods one can hear the tongs scrape the pan in this video several times, please watch out for scratching cancer-causing surfaces and ruining your pans too!! we switched to silicone tongs for this reason. thanks for the video i am making chicken thighs tonight!! best of luck!!
@pummer - Thanks for the comment - take care and keep making the best decisions for you and your family :)
Call me crazy. But I don’t like store bought pesto.
I don't like store bought pesto either. Maybe it's the plastic container and preservatives.
Lmao, I am genuinely looking for recipes but what is this? Needs more seasonings.
Why disrespect woman? She like salt pepper you & u like spice. 🥵 Why can not both exist in fuckin harmony. Why feel need to make rude sanctimonious comment.
Ahaha 🤣 I guess too simple 😮
Just make a sauce for them to glaze in. Soy, honey, garlic, seasonings you like. Boom, done
Bruh
OMG thank you..TF??
Boy that thing looks bland AF! lol
Mmm…no thanks 😅
No sense recipe wasting time to watch
Is there a reason why you didn’t wash the chicken or season it good? How did it taste? Also did you say the chicken was stained???? Yoooo I’m dying. This must be trolling.
I'm not video creator but washing chicken has never been a thing here I don't understand the point. The chicken is not dirty. And the bacteria is killed once it's cooked.
It’s 2022. It has been proven time and time again that washing chicken is useless
Washing chicken is a recipe for salmonella.
you're not supposed to wash chicken 🤦🏼♂️
F off. Go bore someone else with your questions 😄
This is this is kinda useless.
No taking out all the flavor 😭
Did you seriously make a video where you put salt and pepper on boneless skinless thighs and pan fry them, then referred to it as "this recipe"? -_-
Can't wait to watch your "recipe" for hard-boiled eggs!
sure did! czcams.com/video/kJuTrFHUXhk/video.html (how to peel an egg)
😂 toooo funny! Thanks for the laugh from both sides!!
@@ziggysplace3858 - 😅pleaseure Ziggy 😁
I found it helpful, I’m just learning to cook on the stovetop and needed the simple cooking instructions. Glad I didn’t have to waste my time on seasoning when I already know what I want to season my chicken with.
@@peachyme1401 - thank you for the comment Shelby!
My good what is this ??