Pan-frying the chicken on the stovetop takes under 20 minutes. It provides a wonderful crispy golden crust outside the chicken (without skin). To do so: Pat the chicken dry and season/marinate as written above. Then heat a well-seasoned cast iron skillet or a nonstick skillet over medium heat with oil/butter. Sear the chicken thighs, undisturbed for 5 minutes, or until they easily flip over, and cook for a further 3-5 minutes.