This shockingly easy way to cook chicken thighs requires no oil and results in juicy, tender, delicious thighs ready in just a few minutes.

With just a few spices and some chicken stock, you'll have fantastically flavorful thighs that develop a seasoned crust.

Easy sauteed chicken thighs in a skillet.

Emily's Recipe Notes

This has been a game changer recipe for me. Previously I only knew how to develop a delicious crust on chicken by using butter or oil while pan searing. This method of dry-sautéing followed by reducing stock for a quick sauce has changed how I prep chicken thighs.

I serve these thighs on their own with sides like crispy roasted broccoli and grilled Mediterranean vegetables or in salads or grain bowls. They're great for meal prep and keep well in the fridge for a few days.

Ingredients

Chicken Thighs - use boneless, skinless chicken thighs for this recipe.
Chicken Stock - you can use chicken stock or bone broth, but don't substitute for plain water.
Seasonings - feel free to get creative here, but I typically use a mix of paprika, salt, brown sugar, garlic powder, onion powder, and black pepper. You can add in herbs or other types of seasoned salt if you want to punch up the flavor further.

Raw chicken thighs on a white plate next to a measuring cup of chicken stock and a small plate of spices.

How to Make Skillet Chicken Thighs

Raw chicken thighs seasoned with spices.

Step 1: Combine all spices in a bowl and sprinkle on both sides of the chicken.

Step 2: Heat a large, heavy skillet over medium high heat and once hot add the thighs. Cook for 12 minutes, undisturbed.

Step 3: Flip and cook for an additional 5 minutes. Pour in the stock and allow to simmer for 3 minutes to create a pan sauce.

Step 4: Let the chicken rest for a few minutes before serving.

Easy sauteed chicken thighs in a skillet with tongs.

Quick Sautéed Chicken Thighs

This easy, dry-sautéed chicken thighs doesn't use oil and results in the juiciest, most flavorful thighs in just a few minutes.

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Prep Time: 3

Cook Time: 22

Total Time: 25

Servings: servings

Author: Emily Wilson

Ingredients

1 ½ pounds boneless, skinless chicken thighs
½ teaspoon kosher salt
½ teaspoon brown sugar
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground black pepper
½ cup chicken stock or bone broth

Instructions

Heat a large heavy bottomed pan (like a cast iron pan) over medium high heat.
Combine the salt, brown sugar, paprika, garlic powder, onion powder, and black pepper in a bowl. Sprinkle on both sides of the chicken thighs.
When the pan is hot, add the chicken thighs (do not add oil or water, leave it dry). Allow thighs to cook, undisturbed, for 10 to 12 minutes until they are white around the edges.
Flip the thighs and allow them to cook for an additional 5 minutes.
Lower the heat to medium and pour the chicken stock into the pan slowly, use a wooden spoon to scrape up any bits from the bottom of the pan. Allow the stock to simmer for 3 to 5 minutes to reduce into a sauce that coats the chicken.
Remove the chicken from the pan and allow to rest for 3 minutes before serving.