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a plate of crispy chicken thighs with rice and veggies
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Pan Roasted Chicken Thighs with Crispy Skin

These Pan Roasted Chicken Thighs are unbelievably quick and easy to cook. They are also delicious with crispy skin and juicy interior. Serve with salad, or rice and steamed vegetables for a tasty weeknight dinner.
Prep Time3 mins
Cook Time12 mins
Total Time15 mins
Course: Main Dish
Cuisine: Asian Fusion
Keyword: crispy roasted chicken
Servings: 2 people
Calories: 743kcal
Author: Sophie

Ingredients

For the chicken

  • 4 skin-on chicken thighs
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • black pepper
  • 1/2 tablespoon cooking oil

For the pan sauce

  • 1/4 cup sake (or white wine)
  • 1/4 cup chicken stock
  • 1/2 tablespoon butter
  • 1/2 tablespoon soy sauce

Instructions

  • Preheat your oven to 425F (218C).
  • If you have time, remove the chicken thighs from the refrigerator 10-15 minutes before cooking. Season both sides with salt. Also season the meat side with garlic powder and black pepper.
  • Place an ovenproof heavy-bottommed pan over medium heat. Add cooking oil and once the oil is hot, add chicken thighs skin side down in a single layer. Brown for about 3 minutes until the skin starts to turn light golden.
  • Put the pan into the oven still with the skin side down. Cook for 7-8 minutes until almost cooked through (with internal temperature around 160F).
  • Take the pan out of the oven and put it back on the stove over medium-high heat. Flip the chicken thighs and sear the meat side for about 30 seconds until the internal temperature reaches 165F. Transfer chicken thighs to clean plates.
  • Discard the fat in the pan. Place the pan back over medium heat and then carefully add sake. Stir and deglaze the pan for 15-20 seconds. Then add chicken stock and let the liquid come to a simmer. Finally, add butter and soy sauce, stir to combine and continue to simmer to thicken the sauce to your liking. Adjust seasoning to taste.
  • Serve the chicken thighs with pan sauce, salad or steamed vegetables and rice.

Notes

The suggested cooking time in the recipe is for chicken thighs with bones. If you use boneless chicken thighs, it will cook a little faster.
Also adjust heat and cooking time according to your stove and how large your chicken thighs are. 
While the chicken thighs are in the oven, you can quickly prepare a salad or steamed vegetables. 
Feel free to make other pan sauces you like to serve with the chicken. You can also sprinkle some chopped parsley on the chicken thighs when serving.

Nutrition

Calories: 743kcal | Carbohydrates: 3g | Protein: 48g | Fat: 54g | Saturated Fat: 15g | Cholesterol: 291mg | Sodium: 1705mg | Potassium: 623mg | Sugar: 0g | Vitamin A: 315IU | Calcium: 23mg | Iron: 2.1mg