Simple Pan-Seared Chicken Thighs

There are days when all you want is something simple that feels special at the table. That's exactly what these pan-seared chicken thighs bring: a golden, crisp crust on the outside, juicy and tender inside, cooked with nothing more than salt, pepper and good olive oil. It's the kind of recipe that doesn't ask for much attention yet rewards you with a meal that pairs beautifully with rice, roasted vegetables, or just a fresh salad.

Golden pan-seared chicken thighs, juicy inside with a crispy browned crust being served with pasta

Ingredients

600–700 g boneless, skinless chicken thighs

2 tablespoons olive oil

Salt

Freshly ground black pepper

Instructions

Take the chicken out of the fridge 15–20 minutes before cooking so it isn’t too cold. Pat it dry thoroughly with paper towels.

Season both sides generously with salt and freshly ground black pepper.

Heat a large pan over medium-high heat and add the olive oil. Once the oil is hot, place the chicken thighs flat side down in a single layer.

Cook the first side for 5–6 minutes without moving them — this is how a golden, crispy crust forms. Flip and cook the other side for another 5–6 minutes, until fully cooked (juices should run clear, or the internal temperature should reach 75°C).

Transfer the chicken to a board, cover loosely with aluminum foil, and let it rest for 2–3 minutes. This helps keep the juices inside.

Serve hot, sliced or whole, alongside your favorite side dishes.