Perfectly golden, tender, and juicy skinless, boneless chicken thighs prepared on the stove top. These delicious pan-seared chicken thighs make for a wonderful meal that’s surprisingly easy, and the pan sauce is amazing!
A Flavorful Delight: Stove Top Chicken Thighs
Quick enough for a weeknight dinner, or even a dinner party, this Stove Top Chicken Thighs recipe is all about the technique. Cooked in olive oil and finished off with butter, garlic, and chicken broth results in crispy yet tender and finger-licking good chicken thighs.
Did I mention that this recipe is budget-friendly, keto-friendly, and paleo-friendly, too? Because it is! I always cook with our waistlines in mind.
Pan-seared chicken, whether chicken breasts or thighs, often comes out dry and tasteless. However, this recipe is about to change all of that. Cooked chicken thighs have a rich and hearty taste and are more flavorful than chicken breasts, in my opinion. The dark meat of the thigh contains more fat than the breast, which gives it a deeper flavor.
Chicken thighs should be juicy, tender, and moist when cooked properly. Both boneless and bone-in chicken thighs can be used in this recipe; however, please remember that bone-in thighs will take longer to cook as the bones add mass.
If, by chance, you’re looking for an oven-baked recipe, hop on over here and see these delicious Oven Baked Chicken Thighs.
How To Cook Boneless Chicken Thighs in a Pan
Cooking chicken thighs in a pan is a simple and easy method.
- Similar to my Garlic Sauce Chicken Thighs, sans bones and skin, this recipe starts with a wide, deep 12-inch skillet and well-heated olive oil.
- In the meantime, we will season our chicken thighs with a mix of garlic powder, onion powder, chili powder, salt, and pepper.
- Add chicken thighs, smooth side down, to the skillet and sear for about 5 minutes, or until you can easily flip it over.
- Flip and cook for 6 more minutes; add butter and garlic to the pan and cook for a minute before adding chicken broth to scrape up all the delicious bits on the bottom of the pan. This will also create the sauce to go with the chicken thighs.
Tips for Cooking Chicken on the Stovetop
- Use a large skillet that comfortably fits 4 to 6 boneless, skinless chicken thighs.
- Cook the chicken thighs over medium heat so that the lower heat evenly cooks the meat.
- DO NOT move the chicken thighs around; let them cook for 5 minutes or until you can easily flip them over.
- Do not overcook the chicken thighs. Use a meat thermometer to check for doneness; chicken thighs are cooked through when the internal temperature registers at 165˚F.
- After adding in the butter and garlic, a splash of chicken broth will help with scraping up all the bits on the bottom of the pan. If you want, you can also use your favorite white wine or apple juice.
- If chicken breasts are all you’ve got, get my recipe for Juicy Stove Top Chicken Breasts.
How To Store Cooked Chicken
- To Refrigerate: Refrigerate chicken thighs within two hours of cooking. Make sure that they are completely cooled.
- Store chicken in airtight containers and refrigerate for up to 4 days.
- To Freeze: Transfer completely cooled chicken thighs to an airtight container OR freezer bags.
- Label the bag or container with name and date and place it in the freezer for up to 3 months.
Side Dishes to Go with Chicken Thighs
- Garlic Butter Cauliflower Rice
- Roasted Brussels Sprouts with Bacon
- Honey Garlic Butter Roasted Carrots
- Creamy Basil Avocado Pasta
- Garlic Butter Asparagus Pasta
More Chicken Recipes
- Honey Sriracha Chicken Recipe with Cauliflower Rice
- Grilled Chicken Thighs with Brown Sugar Glaze
- Garlic Butter Chicken and Rice
- Saucy Skillet Chicken with Lemons and Olives
Remember, cooking chicken on the stove is an art! With this recipe, you can create delicious and tender chicken thighs that will leave everyone wanting more. So go ahead, try it out, and enjoy the delightful flavors that pan-seared chicken thighs have to offer!
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