Imagine sinking your teeth into the most perfectly golden, crispy chicken thighs that are juicy on the inside and crackling on the outside, all topped with a rich, flavorful pan gravy that will make your taste buds dance! This isn't just another chicken recipe - this is the ultimate pan-fried chicken technique that will transform your home cooking and have your family begging for seconds. Whether you're a novice cook or a kitchen pro, our foolproof method guarantees restaurant-quality results every single time.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- Salt and pepper to taste
- 1/4 cup flour
- 2 tablespoons butter
- 1 cup chicken broth
- 1 tablespoon fresh parsley, chopped
Instructions
- Begin by preparing your ingredients. Gather 4 chicken thighs, salt, pepper, 1/4 cup of flour, 2 tablespoons of butter, 1 cup of chicken broth, and 1 tablespoon of fresh parsley, chopped.
- Pat the chicken thighs dry with paper towels to remove excess moisture. This helps achieve a crispy skin. Season both sides generously with salt and pepper.
- In a shallow dish, add the 1/4 cup of flour. Dredge each chicken thigh in the flour, ensuring they are evenly coated. Shake off any excess flour and set aside.
- In a large skillet, heat 2 tablespoons of butter over medium heat until melted and bubbling. Make sure the butter does not brown.
- Carefully place the floured chicken thighs skin-side down in the skillet. Cook for about 7-8 minutes, without moving them, until the skin is golden brown and crispy.
- Using tongs, flip the chicken thighs over and reduce the heat to medium-low. Cook for an additional 7-8 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- Once the chicken is cooked, remove it from the skillet and transfer it to a plate. Cover loosely with aluminum foil to keep warm.
- In the same skillet, with the remaining drippings, add 1 cup of chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan for added flavor.
- Bring the broth to a simmer and let it reduce for about 5 minutes, allowing the flavors to concentrate.
- If desired, you can thicken the gravy by whisking in a tablespoon of flour mixed with a little water to create a slurry. Add this to the simmering broth and stir until thickened.
- Once the gravy has reached your desired consistency, remove it from the heat and stir in the chopped fresh parsley for a touch of color and flavor.
- To serve, place the chicken thighs on a platter and drizzle with the pan gravy. Garnish with additional parsley if desired. Enjoy your perfect pan-fried chicken with pan gravy!
Tips
- Pat the chicken completely dry before seasoning - moisture is the enemy of crispy skin!
- Use a heavy-bottomed skillet for even heat distribution and perfect browning
- Don't overcrowd the pan - cook chicken in batches if necessary to ensure crispy results
- Use a meat thermometer to accurately check internal temperature (165°F is key!)
- Let the chicken rest after cooking to retain maximum juiciness
- Save those pan drippings - they're liquid gold for creating an incredible gravy
- Season generously with salt and pepper, but don't be heavy-handed
- Allow butter to foam but not brown when creating your initial cooking base
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 135mg
