Print

Crispy Pan-Seared Chicken Thighs Easy Recipe with Smoky Paprika Sauce

crispy pan-seared chicken thighs - featured image
Print Recipe

This recipe features crispy pan-seared chicken thighs with a smoky, tangy paprika sauce that delivers bold flavor and satisfying texture in about 30 minutes. Perfect for quick weeknight dinners or casual entertaining.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • Salt and pepper, to taste
  • 2 teaspoons smoked paprika
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • ½ cup (120 ml) chicken broth
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • Small handful fresh parsley, chopped (optional)

Instructions

  1. Pat dry the chicken thighs with paper towels to ensure the skin is as dry as possible. Season both sides generously with salt and pepper. (About 5 minutes)
  2. Heat a cast iron or heavy-bottomed skillet over medium heat and add the olive oil. Heat until shimmering but not smoking. (2-3 minutes)
  3. Place the chicken thighs skin side down in the pan carefully to avoid splatter. Press lightly to ensure even contact with the pan. Cook undisturbed for 8-10 minutes until the skin is deep golden-brown and crispy.
  4. Flip the chicken thighs gently with tongs. Add butter and minced garlic to the pan. As the butter melts, baste the chicken by spooning the butter and garlic over it. Cook for another 5 minutes until the internal temperature reaches 165°F (74°C).
  5. Remove the chicken to a plate and tent loosely with foil to rest. Reduce heat to medium-low. Add smoked paprika to the pan drippings and stir for about 30 seconds until fragrant.
  6. Slowly pour in the chicken broth while scraping the browned bits off the pan bottom with a wooden spoon. Stir in lemon juice and honey. Let the sauce simmer gently for 2-3 minutes until slightly thickened.
  7. Return the chicken to the pan and spoon the sauce over each piece to coat. Heat together for 1-2 minutes, then remove from heat.
  8. Garnish with chopped fresh parsley and serve immediately.

Notes

Patting the chicken skin dry is essential for crispiness. Do not overcrowd the pan to avoid soggy skin. Toast paprika gently to avoid burning. Rest the chicken after cooking to keep it juicy. For extra crispiness, finish under a hot broiler for 1-2 minutes watching carefully.

Nutrition

Keywords: crispy chicken thighs, pan-seared chicken, smoky paprika sauce, easy chicken recipe, weeknight dinner, comfort food

Find it online: https://zestynora.com/crispy-pan-seared-chicken-thighs-easy-recipe-with-smoky-paprika-sauce/