Skillet Chicken Thighs

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Skillet Chicken Thighs are moist on the inside and deliciously crispy on the outside with a hint of lemon. We love this 30 minute meal!

Do any of you watch Top Chef? In an episode a few weeks ago, a chef was fired for using boneless skinless chicken breasts. Tom Colicchio (chief judge) said something along the lines of, “The chef in me just can’t get over the fact that he uses boneless skinless chicken breasts.” We watched and laughed at home because it was so true. For those unfamiliar with the culinary/chef world, boneless skinless chicken breast is probably the least popular cut of meat out there. This should surprise most home cooks. Isn’t that the cut that everyone buys? They’ve marketed the stuff and now they’re charging extra for it.

But those bone-in, skin-on thighs, wings, breasts, and drumsticks? You can usually get a bargain. Those in the know realize that these are the most flavorful cuts. If you’ve been following this blog for a while, you know we have a soft spot for chicken thighs. They are so delicious and versatile, we can’t get enough of them! They’re perfect for an easy meal on a busy weeknight or when cooking for a crowd. We know it can be scary to move away from the boneless skinless chicken you’re used to, but we promise that once you taste the crispy exterior, and the moist, tender meat you get from other cuts…you’ll probably love it, too.

  • Lemon optional:

    If you don’t like lemons, or lemons are hard to come by, you can omit lemons in this recipe. It will still be delicious!

  • Chicken Nuggets:

    We prefer this recipe for bone-in, skin-on chicken thighs. You can always use the same method with different chicken pieces, but for maximum flavor you still want to use the bones and skin. Cooking times for different cuts of chicken will vary depending on their size and thickness. Always cook to 165 degrees Fahrenheit.

  • Cooking time:

    This recipe takes about 30 minutes to cook, but cooking times will vary depending on the size and thickness of the chicken thighs. To ensure accuracy, we recommend using a meat thermometer. Chicken thighs are ready when their internal temperature reaches 165 degrees Fahrenheit, but we prefer to cook chicken thighs to 172 degrees Fahrenheit for maximum flavor and juiciness.

Chicken thighs in skillet with parsley and lemon slices

If you liked this recipe, you might be interested in these other delicious chicken recipes:

Chicken Thighs in a Skillet

Preparation time 5 minute

cooking time 20 minute

raw material

  • 8 bone-in, skin-on chicken thigh
  • 1 teaspoon paprika powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon Black pepper
  • 2 tablespoon butter
  • 1 lemon slice


  • Heat skillet over high heat.

  • While the skillet is heating, take out a small bowl and combine the paprika, basil, oregano, salt, garlic powder, onion powder, and pepper. Sprinkle seasoning over chicken thighs.

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

  • Cover, reduce heat to medium, and cook, skin side down, for 10 minutes. Flip, skin side up, and cook covered for another 10 minutes.

  • Increase the heat to high and make sure the skin side gets a final burn (about 2 minutes). Add lemon slices for a bit of citrus zest. Use lemon slices peel side up. Garnish with a little chopped flat-leaf parsley.