Print the recipe for Pan-Fried, Boneless, Skinless Crispy Chicken Thighs

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Pan-Fried, Boneless, Skinless Crispy Chicken Thighs

pan-fried Boneless Skinless Crispy Chicken Thighs on a plater
  • Serves:  6
  • Prep Time:  5 min
  • Cook Time:  15 min

Ingredients

  • 3 pounds boneless, skinless chicken thighs
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ cup extra-virgin olive oil

Method

  1. Pat chicken dry and season all over with salt and pepper.

  2. Add the olive oil to a large skillet over medium-high heat. Once the oil is glistening, working in batches, add the chicken thighs in a single layer and cook, undisturbed, until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 6 minutes per side.

  3. Transfer the chicken to a cutting board. Let rest for 5 minutes. Serve warm.