Pan-Seared Chicken Thighs with Ginger and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy, golden-brown chicken thighs infused with zesty ginger and garlic, finished with a simple pan sauce that elevates this weeknight staple. This general-inspired chicken ready in about 30 minutes pairs bone-in, skin-on chicken thighs, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 General cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Season with 1/4 tsp black pepper. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp minced fresh ginger, and 2 minced garlic cloves.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down in skillet and cook undisturbed for 8-10 minutes until skin is deep golden and crisp.
  3. Step 3: Flip chicken, pour sauce mixture over top, reduce heat to medium, cover, and cook for 10-12 minutes until internal temperature reaches 165°F, basting occasionally with pan juices.

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Ginger and Garlic take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Thighs with Ginger and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Ginger and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Thighs with Ginger and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken Thighs with Ginger and Garlic?

General chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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