Pan-Seared Chicken Thighs

What I love about pan-seared chicken thighs is that they’re super forgiving to cook. It makes it a great choice for both beginners and seasoned cooks.

Why Pan-Seared Chicken Thighs Are Great for Instant Ramen

Chicken thighs are flavorful and tend to stay incredibly juicy, even if you accidentally overcook them a tiny bit. Pan-searing gives them a lovely crispy skin (if you keep it on) and a golden-brown crust, while the inside remains tender. They’re perfect for slicing and mixing into those hot ramen broths, soaking up all the deliciousness.

Cooking Temperatures

To ensure your chicken thighs are cooked through and safe to eat, the USDA recommends a minimum internal temperature of 165°F (74°C). Use an instant-read meat thermometer inserted into the thickest part of the thigh, avoiding the bone if present, to check for doneness. Personally, I like to pull my chicken thighs off the heat when they reach around 160°F (71°C), as the internal temperature will continue to rise to the safe 165°F while they rest.

How to Pan Sear Chicken Thighs

There are many ways to cook chicken thighs, but this is my favorite method, especially for getting super crispy skin.

1. Prep the Chicken: Pat the chicken thighs (boneless/skinless or bone-in/skin-on) completely dry with paper towels. This is helps with getting a good sear and crispy skin.

2. Season (or Marinate): Season both sides of the chicken thighs generously with salt, pepper, and any other desired seasonings. If you’re marinating, let them sit for at least 30 minutes (or longer in the fridge).

3. Set Up the Pan (Cold Pan Sear for Crispy Skin): Place your skillet (a good non-stick is perfect for this) over medium heat. If using skin-on thighs, add them skin-side down to a cold pan before heating. You don’t need to add any oil here, as the chicken skin will render its own fat as the pan comes up to temperature, resulting in super crispy skin. If using skinless, add about a tablespoon of high-smoke point oil to the cold pan.
4. Sear Skin-Side Down (if applicable): If using skin-on thighs, let them cook undisturbed for 5-7 minutes (skin-side down). Make sure you’re constantly monitoring the chicken so it doesn’t stick or burn. You’ll see the fat rendering out, and the skin will become deeply golden brown and crispy.

5. Sear Other Side(s) & Check Doneness: Flip the chicken once you see the cooked color (from raw pink to opaque white) extending about halfway up the side of the thigh. For bone-in, skin-on thighs, continue to cook for another 5-6 minutes. For boneless, skinless thighs, cook for 4-5 minutes. Use an instant-read meat thermometer inserted into the thickest part (avoiding the bone) to check the internal temperature, aiming for 165°F (71°C).

6. Rest Briefly: Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing.

My Instant Ramen Suggestion

I find pan-seared chicken thighs pair especially well with richer broths like tonkotsu, creamy carbonara ramens, or even a spicy kimchi bowl to balance the heat. It would be a great addition to the Tapatio Instant ramen.