For this recipe I saute for 6 minutes, then flip chicken and cook another 8-9 minutes, depending on the thickness of the chicken. The ultimate test for doneness is to pierce the thickest part of each piece with a meat thermometer. If you get a reading of 165 degrees F or higher, your pan seared chicken thighs are done.  If you don’t have a thermometer, there are some visual cues. The outside of the chicken should be a light golden brown color. When the thickest part of the meat is cut with a knife, it should appear opaque throughout and the juices should run clear.