Pan seared crispy chicken thighs and finished in the oven. Served over a creamy white cheddar broccoli rice.
Today I made dinner in less than 30 minutes! I got home at 3 pm from running errands with my daughter all day and then we finally got home with all of our gluten-free finds. We’ve been hunting for the best gluten-free goodies and after a long day, I needed to make a quick and easy meal.
how do you make crispy chicken thighs?
Preheat your oven and then pat the chicken thighs dry with a paper towel. You want them to be completely dry when adding to the pan or baking them. This ensures a super crispy skin.
Season the chicken thighs with our spice mixture and then start pan frying the chicken thighs skin side down on a hot skillet with a little oil.
Once the skin is crispy we flip it over and then cook on the other side and finish baking the chicken thighs in the oven.
These are bone-in chicken thighs so they will take longer to cook than boneless chicken thighs.
It’s important to cook chicken until the internal temperature of the chicken thigh reaches 165 degrees F.
what do you serve with chicken thighs?
Chicken thighs are a cheaper cut of poultry, but that doesn’t mean it makes a cheap looking or tasting meal. You can still make this meal affordable and beautiful.
We served the crispy baked chicken thighs over a White Cheddar Broccoli Rice. We also added in some fresh mushrooms and broccoli.
Our family loves chicken thighs and we loved this recipe. Chicken thighs will stay moist and juicy whereas chicken breasts can easily dry out. It took me 30 minutes to cook the entire meal. The chicken takes the longest to cook, so that’s why we like to start it off in the pan and finish it up in the oven.
This entire meal was gluten-free, nothing artificial and no preservatives. It is something you can feel good about serving your family and friends. 🙂
If you liked this recipe, try out our Baked Boneless Chicken Thighs – they’re also skinless and have a delicious sweet seasoning.
recipe notes:
- Dry the chicken to ensure a super crispy skin
- Cooking time will be less if you remove the bones from the chicken
- The chicken should be fully cooked in 30 minutes, but make sure the chicken reaches 165 degrees before serving.
- Try using an air fryer for extra crispy skin
- Use a baking sheet to cook the chicken thighs without pan frying for 30 minutes at 400 degrees F.
Crispy Chicken Thighs
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Print Pin RecipeIngredients
- 1 teaspoon olive oil
- 4 chicken thighs bone in, skin on
- 1/2 teaspoon parsley dried
- 1/2 teaspoon garlic granulated
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 package baby bella mushrooms sliced
- 1 package Knorr® Selects White Cheddar Broccoli Rice
- 1 1/2 cups water
- 1/2 cup milk
Instructions
- Preheat oven to 400 degrees.
- In a large skillet heat olive oil.
- Season chicken with seasonings and place skin down into the pan.
- Once the skin is crispy about 5-7 minutes, flip over and finish cooking in the oven for about 10-15 minutes.
- Do not discard grease from chicken, instead cook the mushrooms until tender.
- Once the mushrooms are soft and tender add in the rice, water, and milk.
- Bring to a boil and then reduce the heat to low.
- Serve once rice and chicken are fully cooked.
Notes
- Dry the chicken to ensure a super crispy skin
- Make sure the chicken reaches 165 degrees F
- Cooking time will be less if you remove the bones from the chicken
- Try using an air fryer for extra crispy skin
- Use a baking sheet to cook the chicken thighs without pan frying for 30 minutes at 400 degrees F.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
Knorr is the only packaged rice mix I use. The thighs look great!
Thanks so much, Robin! Same here 🙂