This pan fried chicken thighs recipe has an incredibly short ingredient list, making it simple to whip up as a weeknight dinner. There's nothing fancy, no sauce required, and they taste incredible! The key is our secret seasoning blend, which brings out the best in this cut of chicken. We like using both smoked paprika and paprika to ensure the flavor isn't overpowering: but smoked paprika is key to an irresistibly nuanced, savory flavor.
Many chefs and experts will tell you that chicken thighs are the best cut of chicken, and we agree! A chicken breast is delicious when cooked well (like in chicken piccata), but thighs can be an even more flavorful experience. They're fattier than breasts, which gives them a more intense, rich flavor than white meat.
This recipe is for boneless, skinless chicken thighs. This type of thigh cooks quicker and is easier to eat. We like it for pan frying because it makes for a fast dinner that's easy for our entire family to eat (versus pulling meat off the bones, which can be tricky for the kids). Bone-in, skin-on thighs have the best flavor.
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