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Crispy Pan-Seared Chicken Recipe with Easy Fresh Spring Vegetables

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A quick and easy recipe featuring crispy skin-on chicken thighs paired with fresh, lightly sautéed spring vegetables for a satisfying and flavorful meal.

Ingredients

Scale
  • 4 boneless, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 1 tsp kosher salt (to taste)
  • ½ tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil (or avocado oil)
  • 1 tbsp unsalted butter
  • 2 garlic cloves, smashed (optional)
  • Fresh thyme sprigs (optional)
  • 1 cup snap peas, trimmed
  • 1 cup asparagus, cut into 2-inch pieces
  • ½ cup radishes, thinly sliced
  • 1 small shallot, thinly sliced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil (for sautéing veggies)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken thighs completely dry with paper towels.
  2. In a small bowl, mix the salt, pepper, and smoked paprika. Rub this seasoning all over the chicken thighs, skin side and underneath.
  3. Let the chicken rest at room temperature for about 10 minutes.
  4. Trim and slice snap peas, asparagus, radishes, and shallot. Toss the vegetables lightly with a pinch of salt and pepper, and set aside.
  5. Place a heavy-bottomed skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking.
  6. Place chicken thighs skin side down in the pan. Press lightly with tongs to ensure good contact. Cook without moving for 7-8 minutes until skin is deep golden and crispy.
  7. Flip the chicken over, add butter, smashed garlic, and thyme sprigs. Tilt the pan and spoon melted butter over the chicken for 2-3 minutes until internal temperature reaches 165°F (74°C).
  8. Remove chicken from pan and transfer to a warm plate. Tent loosely with foil and let rest for 5 minutes.
  9. In the same pan, add more olive oil if needed. Sauté shallots for 1 minute until softened.
  10. Add snap peas and asparagus, cooking for 3 minutes until just tender but still crisp.
  11. Stir in radishes and cook for 1 more minute.
  12. Finish vegetables with a squeeze of lemon juice and season with salt and pepper to taste.
  13. Plate the vegetables, top with crispy chicken thighs, and garnish with chopped parsley.

Notes

Pat chicken skin dry thoroughly for best crispiness. Do not move chicken while searing skin-side down to form a crust. Use a cast-iron skillet for even heat and better sear. Let chicken rest before serving to keep it juicy. For dairy-free, substitute butter with extra olive oil or dairy-free butter. Avoid overcrowding the pan to prevent steaming.

Nutrition

Keywords: crispy chicken, pan-seared chicken, spring vegetables, easy dinner, quick recipe, healthy chicken, gluten-free, dairy-free option

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