Pan Fried Italian Chicken

Pan fried chicken doesn't always have to be southern, right? These yummy chicken thighs are lightly fried in a little olive oil and butter so they're not drenched in fat as they're cooking. The skin on these turns out nice and crispy and the seasoning flavors the meat while it's cooking. They're super moist and super easy....they practically cook themselves!

Pan Fried Italian Chicken



4 chicken thighs ~ skin on, bone in
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon Italian seasoning ~ divided use
1 teaspoon dried basil ~ divided use
1 teaspoon dried oregano ~ divided use
1 teaspoon garlic powder ~ divided use
Salt & pepper to taste

Heat a large cast iron skillet over medium heat. Add the olive oil and butter.

Season chicken with half of the seasonings on the "skin" side.

Place chicken skin side down into the hot skillet.

Season chicken with the rest of the seasonings.

Cook chicken for 20 minutes then flip to cook the other side for another 20 minutes or until juices run clear.

Allow to sit for a few minutes before eating.

 

Let's cook some chicken!

 

Add the olive oil and butter.

 

Season chicken with half of the 

seasonings on the "skin" side. 

Place chicken skin side down into 

the hot skillet. Then season the other 

side of the chicken with the rest of the seasonings.

 

Cook chicken for 20 minutes then 

flip to cook the other side for another 

20 minutes or until juices run clear.

 

Done! Now wasn't that easy?