This pan fried chicken thighs recipe is my go to when I don’t have a lot of time, and I’m starving my face off and want something delicious.  

It’s so simple I feel silly calling it a recipe!  I definitely personally prefer the dark meat, as it’s a lot more tender and you don’t have to worry about it being too dry if you were to accidentally overcook it!

Dark Meat vs. White Meat

For this recipe you can use chick thighs instead of chicken breast depending on your preference. Usually, you can use them interchangeably ad then for some recipes, depending on the thickness of the chicken you may need to adjust the timing.

Since in this recipe you are cutting it in to small pieces, the timing will pretty much be the same. Basically – just make sure that the chicken is thoroughly cooked before serving!

If you’re curious about the differences between the two, here’s an article all about it.

How to Pan Fry Chicken Thighs

First gather your ingredients:

• 1 tablespoon cooking oil or butter
• 4 boneless skinless chicken thighs
• Salt, to taste
• Garlic powder (optional)
• Pepper (optional)

Instructions

In a cooking pan, add cooking fat/oil and cook on medium.

Once pan is hot, add chicken thighs, and allow it to cook for 5-7 minutes.

Flip chicken thighs over and sprinkle with salt (and garlic powder and pepper if you choose). Allow it to cook another 5-7 minutes or until chicken thighs are cooked thoroughly.

Remove from heat and serve!

Feel free to pair it with some saucy sides! Like my tomatoes and green beans went perfect wit this:

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