Cold Pan Chicken Thighs
Cold Pan Chicken Thighs
Ingredients
For the Chicken
- 2 bone-in, skin-on chicken thighs
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons olive oil, enough to coat the pan
For the Pan Sauce
- 1 tablespoon butter
- 2 garlic, cloves, minced
- 3 sprigs fresh thyme
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Thoroughly pat the chicken thighs dry with paper towels. This is crucial for crispy skin.
⏱️ 2 min
- 2
Season both sides of the chicken liberally with salt and freshly ground black pepper.
⏱️ 1 min
- 3
Place the chicken thighs, skin-side down, in a cold, heavy-bottomed pan (preferably stainless steel or cast iron). Do not add any oil to the pan at this stage, as the chicken fat will render.
⏱️ 1 min
- 4
Turn the stove to medium-high heat. Allow the pan to heat up gradually with the chicken in it.
⏱️ 1 min
- 5
Cook the chicken skin-side down for 10 to 12 minutes, or until the skin is deeply golden brown and wonderfully crispy. Resist the urge to move or flip the chicken during this time.
⏱️ 12 min
- 6
Flip the chicken pieces over and continue to cook for another 5 to 7 minutes, or until they are cooked through and reach an internal temperature of 165°F (74°C).
⏱️ 7 min
- 7
Remove the cooked chicken from the pan and transfer it to a plate. Tent loosely with foil to keep warm while you make the sauce.
⏱️ 1 min
- 8
Reduce the heat to medium. If there is an excessive amount of rendered fat in the pan, carefully pour some out, leaving about 1 tablespoon.
⏱️ 1 min
- 9
Add the butter to the pan and allow it to melt.
⏱️ 1 min
- 10
Add the minced garlic and fresh thyme sprigs to the pan. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant but not browned.
⏱️ 1 min
- 11
Deglaze the pan by pouring in the chicken broth. Use a wooden spoon or spatula to scrape up any delicious browned bits (fond) from the bottom of the pan.
⏱️ 1 min
- 12
Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, or until it has slightly reduced and thickened.
⏱️ 3 min
- 13
Stir in the lemon juice. Taste the sauce and adjust seasoning with salt and pepper if needed.
⏱️ 1 min
- 14
Pour the prepared pan sauce generously over the chicken thighs.
⏱️ 1 min
- 15
Garnish with fresh chopped parsley before serving. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cold Pan Chicken Thighs
For the Chicken
- 2 bone-in, skin-on chicken thighs
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons olive oil, enough to coat the pan
For the Pan Sauce
- 1 tablespoon butter
- 2 garlic, cloves, minced
- 3 sprigs fresh thyme
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Thoroughly pat the chicken thighs dry with paper towels. This is crucial for crispy skin.
⏱️ 2 min - 2
Season both sides of the chicken liberally with salt and freshly ground black pepper.
⏱️ 1 min - 3
Place the chicken thighs, skin-side down, in a cold, heavy-bottomed pan (preferably stainless steel or cast iron). Do not add any oil to the pan at this stage, as the chicken fat will render.
⏱️ 1 min - 4
Turn the stove to medium-high heat. Allow the pan to heat up gradually with the chicken in it.
⏱️ 1 min - 5
Cook the chicken skin-side down for 10 to 12 minutes, or until the skin is deeply golden brown and wonderfully crispy. Resist the urge to move or flip the chicken during this time.
⏱️ 12 min - 6
Flip the chicken pieces over and continue to cook for another 5 to 7 minutes, or until they are cooked through and reach an internal temperature of 165°F (74°C).
⏱️ 7 min - 7
Remove the cooked chicken from the pan and transfer it to a plate. Tent loosely with foil to keep warm while you make the sauce.
⏱️ 1 min - 8
Reduce the heat to medium. If there is an excessive amount of rendered fat in the pan, carefully pour some out, leaving about 1 tablespoon.
⏱️ 1 min - 9
Add the butter to the pan and allow it to melt.
⏱️ 1 min - 10
Add the minced garlic and fresh thyme sprigs to the pan. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant but not browned.
⏱️ 1 min - 11
Deglaze the pan by pouring in the chicken broth. Use a wooden spoon or spatula to scrape up any delicious browned bits (fond) from the bottom of the pan.
⏱️ 1 min - 12
Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, or until it has slightly reduced and thickened.
⏱️ 3 min - 13
Stir in the lemon juice. Taste the sauce and adjust seasoning with salt and pepper if needed.
⏱️ 1 min - 14
Pour the prepared pan sauce generously over the chicken thighs.
⏱️ 1 min - 15
Garnish with fresh chopped parsley before serving. Serve immediately.
⏱️ 1 min