By Ali Slagle
Updated March 11, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- 4(292)
- Notes
- Read community notes
For boneless, skinless chicken as crisp and juicy as its bone-in, skin-on counterparts, start with chicken thighs, pat them dry and sear them in a hot skillet. Thighs have enough fat that in a very dry, hot environment, they can develop a bronze crust without getting tough. Compare them to seared breasts or rotisserie chicken and you’ll notice a considerable improvement in succulence and richness of flavor. Serve these thighs with a side dish or two — say Southern fried corn, mixed sabzi or refried beans — or use them anywhere you’d use cooked chicken, like in salads, soups and enchiladas.
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Ingredients
Yield:4 servings
- 4boneless, skinless chicken thighs (about 1 pound), patted dry
- Salt and pepper
- 1tablespoon extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
113 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 13 grams protein; 272 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Season the chicken all over with salt and pepper. Coat with the olive oil.
Step
2
Heat a large skillet over medium-high. When the skillet just starts to smoke, add the chicken flat side down and cook, pressing down occasionally with tongs, until golden-brown and opaque halfway up the sides, 5 to 7 minutes. Flip and cook until cooked through (at least 165 degrees in the thickest part), 3 to 5 minutes.
Ratings
4
out of 5
292
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Cooking Notes
Matt D
It’s a very basic recipe (more of a technique) but olive oil is not well suited to high heat cooking such as this. Better to use canola. Also after you remove the thighs from the pan, throw some broth, butter, and a splash of white wine in the pan, scrape up the leftover bits and let it reduce. Then turn off the heat and squeeze some lemon in there for a perfect sauce for your chicken.
Ryan
How does an empty skillet smoke? Doesn’t that mean the stove is on fire?
Blake C
a dry skillet (never use a non stick — the coating is dangerous when heated that high) will emit whisps of smoke when heated thoroughly, very different than your stove being on fire
LUC
I sauté fresh spinach in the pan after removing the chicken. Add a bit of olive oil and or butter if needed to sauté. The added flavor from the chicken makes the spinach taste better. Season with salt and pepper to taste. I also add some onion powder to the chicken before cooking.
Faye
It should never using olive oil frying chicken. I am an 80 years old cook. Oliver oil is a bad idea with high heat. (It is basic knowledge)
JW
Follow the instructions. You will be pleasantly surprised with outcome. Be sure to have the fan hood on high. The only misleading part would be the pic showing the thigh curled over. Cook it flat, smooth side down( as Ali says ) then flip. Just follow his steps. Those that say don’t use olive oil due to the smoke point are missing the point, because it’s cooked in a dry pan with the chicken only lightly coated in oil. Follow the instructions and enjoy….no regrets.
AK
Canola oil is consistently listed as a highly inflammatory food ingredient on every list I have ever seen concerning foods to avoid for healthy eating. And unless it's organic, it's also a GMO crop, meaning it is likely to be contaminated with glyphosate. Avocado oil handles high heat cooking and does not have the health issues of canola.
John M.
The way I read it, you coat the chicken with oil. The skillet isn't even mentioned until Step 2.
Rob
I sauté fresh spinach in the pan after removing the chicken. Add a bit of olive oil and or butter if needed to sauté. The added flavor from the chicken makes the spinach taste better. Season with salt and pepper to taste. I also add some onion powder to the chicken before cooking.
Sean F
It is fine to use olive oil. This is not frying nor is it a very hot pan. It is sauteed
The Real Full Name
Chicken thighs. Marinate in vinagrette 30 minutes. Airfryer Temp 400. Time 20 minutes.Best deal Aldi frozen chicken thighs. I make several times a week. Need more browning? Add some brown sugar to marinade. Trust me best ever.
PamA
I’m going to try this method on the Blackstone Griddle
Rusty Sterling
This is now the only way I'm cooking chicken thighs. OMG this was good. I added a little of my own spice shake. Heavenly. And as crispy as advertised.
Sita
One of my favorite, single-person quick "real-meal" recipes. But as other posters have noted, I avoid the high-smoking factor by coating my large skillet with a rubbing of plain vegetable oil, and then when cooking is about halfway through and bubbling from the juices exuding from the cooking thigh pieces, I add some sautéing/marinating-version olive oil and stir it in. Also I marinate the thighs in some of the vegetable oil beforehand and also sometimes add some unsalted butter during cooking.
Rob
I sauté fresh spinach in the pan after removing the chicken. Add a bit of olive oil and or butter if needed to sauté. The added flavor from the chicken makes the spinach taste better. Season with salt and pepper to taste. I also add some onion powder to the chicken before cooking.
Barry C
I'm mystified by those who claim olive oil can't be used for high-heating searing. Sure, if using low-quality unfiltered oil. High-quality EVOO, however, can handle 400 F, not refined or blended with other oils, and is highly stable when heated.You're missing out if you have not tried this.
Charles
I'm a little skeptical of the cooking time. Searing the thighs for 5 to 7 minutes without turning in a skillet that's smoking hot sounds like it will leave them scorched rather than golden brown.
J. Lewis Edwards
I use Grape Seed oil for high heat cooking.
Cynthia
How/why would a dry skillet start to "smoke"?!
JW
Follow the instructions. You will be pleasantly surprised with outcome. Be sure to have the fan hood on high. The only misleading part would be the pic showing the thigh curled over. Cook it flat, smooth side down( as Ali says ) then flip. Just follow his steps. Those that say don’t use olive oil due to the smoke point are missing the point, because it’s cooked in a dry pan with the chicken only lightly coated in oil. Follow the instructions and enjoy….no regrets.
Sonoma County
To be honest, this works best in a non-stick pan. Start at medium-high. Forgo the oil. The moisture coming out of the chicken will moderate the pan temperature. Then if you work it right, the fond will stick to the chicken (not the pan) for additional flavor.
AK
Canola oil is consistently listed as a highly inflammatory food ingredient on every list I have ever seen concerning foods to avoid for healthy eating. And unless it's organic, it's also a GMO crop, meaning it is likely to be contaminated with glyphosate. Avocado oil handles high heat cooking and does not have the health issues of canola.
Italian Paul
Amazing recipe ! So creative.
Faye
It should never using olive oil frying chicken. I am an 80 years old cook. Oliver oil is a bad idea with high heat. (It is basic knowledge)
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