Pan-Fried Stovetop Chicken Thighs

Chicken is an endlessly versatile protein, as are the methods for preparing it. We love chicken thighs because they are succulent, full of flavor, and hard to overcook. Cooking boneless, skinless chicken thighs on the stovetop couldn’t be easier, and the secret to the juiciest chicken thighs imaginable is an ingredient we’re willing to bet you already have on hand: water.  

While it’s ultimately a matter of preference, boneless chicken thighs cook much quicker and are our choice for this recipe. 

Chicken thighs have more fat than other parts of the chicken (such as the breast, for example), and we put that fat to good use in this recipe. This method works for a number of reasons. Starting the chicken seasoned simply, covered in a pan with water allows the chicken to cook fully without spices burning, and creates a flavorful broth-like liquid that is used to make a sauce later on. A lid locks in the heat, so the chicken cooks faster, and generally creates less mess! Once the chicken is fully cooked, the spices are added to the pan and quickly bloomed in oil to impart the meat with plenty of flavor. 

A pan sauce is a product of opportunism, capitalizing on the residual juices and flavor left by chicken cooked on the stove. In this case, warm spices are combined with the leftover juices to coat the chicken thighs in saucy goodness. 

Incredibly tender and flavorful, thanks to cumin, chili powder, and paprika, these particular chicken thighs lend themselves well to Tex-Mex fare.

• Serve them alongside rice, beans, and plenty of lime juice.
• Chop them up to use in tacos or burritos.
• Sprinkle them atop nachos.
• Serve them on buns with avocados and curtido.