These pan fried boneless chicken thighs are full of flavor and are easy to make! The crunchies on top are a combination of garlic, parmesan cheese and a few simple spices.
Mix all of the dry rub ingredients together. Coat all sides of each chicken thigh with the dry rub and set aside for about 10 minutes.
1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon salt, ¼ teaspoon black pepper
Heat the skillet over medium heat until thoroughly heated.
Add the olive oil to the pan and then the chicken thighs. Your chicken should sizzle when it hits the pan if it is hot enough - if not you will want to add another couple minutes to the cook time.
Cook for 7-9 minutes, flip and cook another 7-9 minutes until it is no longer pink and the internal temperature is at least 165. Remove from pan and set aside covered with foil.
Add the butter, minced garlic, minced onion and pepper flakes. Cook stirring often for about 2 minutes. Add in the parmesan cheese and stir well.
Return the chicken to the pan and cook for about 2 minutes before flipping and cook for another 2 minutes.
Scrape the crunchies off the bottom of the pan and serve on top of the chicken thighs.
Notes
Nutritional values and serving sizes are estimated.For the salt - You may want more or less salt depending on the amount of sodium you like in your food. I would start with the half a teaspoon and if you find yourself adding salt at the table, you can add more next time you make it. It is not safe to test the flavor of chicken before it is fully cooked so I cannot recommend adding it to taste.For the parmesan cheese - The bottled store bought grated is best. Fresh is good most of the time, but not in this recipe. It doesn't hold up as well to the pan frying like the bottled parmesan cheese.Making the crunchies is a process that is sure to stick to the bottom of most pans. This is why we highly recommend cast iron for this, they will scrape right off the bottom with a spoon and it should clean easy.Even tho Dutch ovens are cast iron, do not use a ceramic coated one. Scratching the bottom of the pan with a metal utensil will create scratches in the ceramic coating.Due to pan frying with oil, we recommend using a splatter shield to help prevent burns (and messes on the stove!)