Name: Crispy Skillet Chicken Thighs with Citrus-Herb Pan Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp olive oil; 2 garlic cloves, minced; 1/2 cup low-sodium chicken broth; Zest and juice of 1 orange; 1 tbsp fresh parsley, chopped; 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Crispy Skillet Chicken Thighs with Citrus-Herb Pan Sauce

HoneyedGrape7842

This Florida-inspired skillet chicken is both vibrant and comforting, perfect for a summer night when thunderstorms threaten. Crispy, golden chicken thighs are cooked to perfection and finished with a bright, aromatic citrus-herb pan sauce. The orange juice and zest add a refreshing zing that balances the richness of the chicken, while fresh herbs give everything a pop of color and flavor. This dish uses minimal ingredients but delivers maximum flavor, and the one-pan method means less cleanup. Great for a cozy dinner for two or easy scaling up for a family meal.

Ingredients

Instructions

Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. When hot, add chicken thighs skin-side down. Cook without moving for 6-7 minutes, until skin is golden and crisp.
Flip chicken and cook another 5-6 minutes, until browned and cooked through (internal temp 165°F). Transfer chicken to a plate and tent loosely with foil.
Reduce heat to medium. Pour off all but 1 tablespoon fat from the pan. Add minced garlic and sauté 30 seconds until fragrant.
Add chicken broth and orange zest and juice, scraping up browned bits from the pan. Simmer 2-3 minutes until slightly reduced.
Stir in parsley and thyme. Return chicken to the pan, skin-side up, and spoon some sauce over the top. Simmer 1 minute to meld flavors.
Serve chicken with pan sauce spooned over the top.