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Perfectly golden, tender, and juicy boneless skinless 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!
This stovetop chicken thigh recipe is all about bold flavor and simple technique. Pan-seared in olive oil, then finished with butter, garlic, and a splash of chicken broth, the result is crispy skin and tender meat every time. Quick enough for a weeknight but impressive enough for company, this is a go-to chicken recipe that never turns out dry or bland.
Why I Love This Boneless Chicken Thighs Recipe
- Easy. Just season your chicken then cook it up in a skillet. No complicated techniques or fancy ingredients here.
- Quick. Start-to-finish this recipe is ready in 20 minutes! How’s that for the perfect weeknight dinner?
- Flavorful. Boneless skinless chicken thigh recipes should be juicy, tender, and moist when cooked properly. This recipe delivers on all of that.
- Flexible. Both boneless and bone-in chicken thighs can be used in this recipe; however, remember that bone-in thighs will take longer to cook.
Looking for more ways to cook chicken thighs? Check out my air fryer chicken thighs or these instant pot chicken thighs.
What You’ll Need
- Olive oil: You could also use avocado oil.
- Boneless chicken thighs: We’ll need about 6 thighs. You can also use bone-in thighs but they will take a bit longer to cook.
- Seasonings: Onion powder, garlic powder, chili powder, salt and pepper.
- Butter: You can use unsalted or salted butter, whichever you have on hand.
- Garlic: A couple cloves of garlic adds flavor to the the butter.
- Broth: I used low-sodium chicken broth, but vegetable or bone broth also works. If you want, you can also use your favorite white wine or apple juice.
Tips for Cooking Chicken Thighs
- Use a large skillet: To make the most perfect pan fried chicken thighs, use a large skillet that comfortably fits 4 to 6 boneless, skinless chicken thighs.
- Use the right temperature: Cook the chicken thighs over medium heat so to allow the lower heat to evenly cook the meat. This helps ensure that you know exactly how long to cook chicken thighs on the stove for the best results.
- DO NOT move the chicken thighs around. Let 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.
Serving Suggestions
Wondering what to serve with your delicious chicken dinner? I have some ideas:
How To Store Extras
- Store in the fridge: 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.
- Freeze it: 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.
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
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Juicy Stovetop Chicken Thighs Recipe
Perfectly golden, tender, and juicy boneless skinless chicken thighs recipe prepared on the stove top.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds (about 6 chicken thighs) boneless skinless chicken thighs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- salt and freshly ground black pepper, to taste
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ cup low sodium chicken broth, you can also use dry white wine or apple juice
- fresh chopped parsley, for garnish
Instructions
- Heat the oil in a large skillet over medium heat.
- Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
- Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 to 6 minutes or until you can easily flip over the chicken. Flip and cook for 6 to 7 more minutes or until no longer pink.
- Add butter and minced garlic; cook for about 20 to 30 seconds or until fragrant.
- Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan. Continue to cook for 1 minute.
- Remove from heat.
- Garnish with fresh chopped parsley and serve.
Video
Notes
- Use a large skillet that fits 4 to 6 boneless chicken thighs.
- Do not move the chicken thighs around; let them cook for 5 minutes or until you can easily flip them over.
- Both boneless and bone-in chicken thighs can be used; however, note that bone-in thighs will take longer to cook as the bones add mass. Use a Meat Thermometer to check for doneness – chicken is cooked through when the internal temperature registers at 165˚F.
- After adding in the butter and garlic, a splash of chicken broth will help to scrape up all the bits from the bottom of the pan.
- You can use chicken breasts in place of chicken thighs.
Nutrition
Serving: 4ounces | Calories: 299kcal | Carbohydrates: 1g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 188mg | Potassium: 461mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
Recipe instructions and times are spot on. I heat the oil in my trusty cast iron skillet for a few minutes while seasoning the chicken. Turns out so tender and flavorful. Leftovers – if there are any-are great as salad toppers or for chicken sandwiches. A regular in my meal rotation.
It’s good and tasty but I had to cook it a lot longer than the directions here I probably did about 10 minutes on each side and it was fully defrosted so I don’t know why mine took so long
Hi!
So glad you liked it! The chicken breasts might’ve been a bit thicker, and that’s why it took longer to cook through. I recommend pounding them to an even thickness so they cook faster and more evenly. Thanks so much for trying the recipe! 💛
As a beginner cook I found this recipe to be very easy to follow. I cooked four thighs for my father and I with a side of Jasmine rice. We both enjoyed it very much.
I didn’t use the exact recipe proportions, and didn’t use onion powder so that i could share some with my dog. I poured for some cider in lieu of broth. Absolutely delighted by the ease and flavor 🙂
*poured=opted
Very good! My daughter, husband and I all enjoyed this easy to make chicken recipe. Went very well with our left-over pasta salad. Thank you.
That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
Made this for my daughter’s birthday dinner. The entire family loved it! Used half the garlic though, since it upsets my stomach. Served it on a bed of wild rice and ladled sauce over it. Delicious!
That’s great to hear! I’m so glad it turned out well, and great idea with the wild rice and sauce! Thank YOU! 🙂
Delish, and so easy to prepare 🙂
Made this tonight on a whim and WOW. The entire family housed this, 3 picky kids included. Luckily I doubled the recipe for leftovers bc it’s lick-the-pan-clean worthy. A keeper!!