Easy Skillet Chicken Thighs {Juicy!} - Two Peas & Their Pod (2024)

FAQs

How to get more flavor in chicken thighs? ›

The spice rub is a great way to add big flavor without adding any fat or calories. Spices like smoked paprika, cumin, coriander, cayenne, and thyme will make the most flavorful spice rub for your chicken, so make sure to always have your pantry stocked with some spices.

To prevent the chicken from sticking to the pan, use a high-heat cooking oil like canola.

Over a medium-high flame, heat the oil to 375 F. Test the oil to make sure it's hot. Add the chicken, being careful not to overcrowd the pan, and cook for 7 to 8 minutes per side, or until the outside is browned and the meat is cooked through.

Baking Temperature and Timing

While chicken thighs only need to be cooked to an internal temperature of 165 degrees as read by a meat thermometer, I recommend you bake them until they reach 180 – 190 degrees. This takes 30-40 minutes at 400 degrees.

Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

Canola Oil

Benefits: With a high smoke point and neutral flavor, canola oil is excellent for frying chicken. As an added bonus, it has high levels of omega-3 and omega-6 fatty acids, which makes it healthier than other options.

Pan-fried chicken breast recipe

Take off the cling film and season well. 2. Heat the oil in a frying pan then add the chicken breasts (skin-side down, if they have skin) and cook for 2-3 minutes or until browned. Then turn over, cover and cook on the other side for 7-8 minutes or until cooked through.

Frying At The Wrong Temperature

When the chicken hits the pan, you want to start out with very hot oil—around 360 degrees Fahrenheit. The key is to maintain that temperature between 300 to 325 degrees Fahrenheit as you fry the chicken. This temperature range will cook the chicken through without burning the crust.

Use a small, sharp knife to cut a small incision in the thickest part of the thigh; the juices should run clear. Red or pink juices are an indicator that the meat hasn't finished cooking. The exterior of the meat should be opaque (rather than translucent) and golden-brown in color.

How do chefs get chicken so tender? ›

Brining: Brining is a process where chicken is soaked in a solution of water, salt, and sometimes sugar before cooking. This helps the chicken absorb moisture, resulting in juicier and more tender meat. 3. Tenderness Enhancers: Some restaurants use natural tenderizing agents like kiwi, papaya, or pineapple.

If you get impatient and heat up your chicken thighs by cranking the temperature all the way up, your chicken will be too dry, which is the last thing you want. Instead, you want to keep your chicken thighs slowly cooking at a low temperature, thus allowing the meat to marinate in its juices and gradually tenderize.

Adding a drizzle of lemon juice to your baked or seared chicken thighs can add a huge burst of flavor to your finished dish. Fresh herbs such as thyme, sage, or rosemary, and lemon juice are often added to pan sauces to heighten the flavors.

Woody herbs like rosemary, thyme, oregano, sage, tarragon, and marjoram release tons of flavor as they slowly simmer in stock. Give them a rinse and toss in a big handful of sprigs per quart of store-bought stock.

Just because the chicken is already cooked doesn't mean it can't benefit from a rub. Before reheating, make a custom blend of your favorite spices like paprika, cayenne, onion or garlic powder. Mix in dried herbs or a bit of sugar for beautiful caramelization, then sprinkle it evenly over the skin.