Juicy Stove Top Chicken Thighs – 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!
STOVE TOP CHICKEN THIGHS
Quick enough for a Thursday night 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? ‘Cause IT IS! I cook with our waistlines in mind.
Pan seared chicken, whether it’s chicken breasts or chicken thighs, most often come out dry and tasteless. However, this stove top chicken thighs recipe is about to change all of that. If you’re looking for an oven recipe, hop on over here and see these deliciously marinated Oven Baked Chicken Thighs.
HOW TO MAKE JUICY CHICKEN THIGHS ON THE STOVE TOP
- 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.
COOK’S NOTES FOR STOVE TOP CHICKEN THIGHS
- Use a large skillet that comfortably fits 4 to 6 boneless, skinless chicken thighs.
- Cook the chicken thighs over medium-high heat.
- DO NOT move the chicken thighs around; let cook for 5 minutes or until you can easily flip them over.
- 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 THIGHS
- 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.
HOW TO FREEZE COOKED CHICKEN THIGHS
- 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.
WHAT SIDE DISHES GO WITH CHICKEN THIGHS
- Garlic Butter Cauliflower Rice (pictured)
- Roasted Brussels Sprouts with Bacon
- Honey Garlic Butter Roasted Carrots
- Creamy Basil Avocado Pasta
- Garlic Butter Asparagus Pasta
MORE CHICKEN THIGHS 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
TOOLS USED IN THIS RECIPE
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Perfectly golden, tender, and juicy skinless, boneless chicken thighs prepared on the stove top.
- 1 1/2 tablespoons olive oil
- 1.5 pounds (about 6 chicken thighs) boneless skinless chicken thighs (you can also use chicken breasts)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- salt and fresh ground pepper, to taste
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup low sodium chicken broth (you can also use wine or juice)
- fresh chopped parsley for garnish
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Heat oil in a large skillet over medium heat.
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Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
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Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken.
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Flip and continue to cook for 6 to 7 more minutes, or until no longer pink.
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Add butter and minced garlic; cook for about 30 seconds or until fragrant.
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Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan.
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Continue to cook for 1 minute.
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Remove from heat.
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Garnish with fresh chopped parsley.
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Serve.
COOK’S NOTES FOR STOVE TOP CHICKEN THIGHS
- Use a large skillet that comfortably fits 4 to 6 boneless, skinless chicken thighs.
- Cook the chicken thighs over medium-high heat.
- DO NOT move the chicken thighs around; let cook for 5 minutes or until you can easily flip them over.
- 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.
- Additionally, you can use chicken breasts in place of the chicken thighs.
WW FREESTYLE SMART POINTS: 6
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I love the flavor and the chicken was not dried out! I also enjoyed the ease of cooking on the stove. I had to guess on the amounts of ingredients as I did not see them listed anywhere (?)
Absolutely on my weekly dinner menu easy, tasty and quick!
This was very easy to make and was really delicious. Not a single piece left!
Turned out very good, this recipe is a keeper! I added a pinch of cayenne pepper 😊
I made these in a pinch for a last minute dinner party instead of ordering out. The sauce was amazing. I could practically drink it!! I used bone-in , skinned chicken thighs so it had to cook about 30 min. I also added some cooked, sliced Italian sausage because I thought the sauce would be delicious on them – and it was!! As a side, I made the coconut lime cauliflower rice. My dinner guest raved about the meal. Thank you!
Always looking for low carb recipes with lots of flavor, this one just went to the top of my list. Followed the recipe exactly and it was delicious!
Thighs weren’t done. “Sauce” was actually just oil. Not much flavor. Wouldn’t make again.
We tried this recipe out tonight. It was pretty good. I used a lot more garlic, and I added a little lime juice to the chicken broth. Otherwise I followed the recipe. I did follow the comments recommendation and flattened my thighs first. I served it with candied carrots and baked potatoes.
I made this but eyeballed the seasonings. I cooked it in a cast iron pan. It was juicy and flavorful. I will be making this weekly!
Loved this recipe! I used Mexican chili powder and Turkey stock (that’s what I had on hand). Gave it a little kick. YUM
Not sure if it took my rating ***** 5 stars.. easy and quick..
Made these tonight for dinner and they were excellent. Deglazed the pan with some white cooking wine, returned the chicken to the pan. They were still a bit pink so I left them in the pan while the liquid reduced about 5 mins. They were so good! Only thing I will do differently next time is flatten the thighs with a mallet so they are a more even thickness. My girlfriend says we are making these again next week. They were a hit!
Cooked this in a cast iron skillet. I didn’t season with enough salt I think and the cook time was off….some thicker parts of the thigh were still uncooked. Popped it into the oven for a few extra minutes. I will make it again….maybe pound the thighs down to an even thickness (?)
How can you give 5 stars to a recipe if you haven’t made it? Looks yummy….looks mouthwatering…..delicious looking, etc.
Make the damned thing….then rate it!
You just gave the recipe 1 star and didn’t say if you tried it, or what was wrong with it. Was the 1 star because you were frustrated with the “5 stars”??
Can I use bone in chicken thighs instead?
Bone-in chicken thighs take longer to cook and with this recipe it will dry them up real quick unless you keep adding in tons of butter. :-/ For that reason, it would be best to first brown them up on the stove top in a skillet (on both sides for about 5 minutes per side) and then let them finish cooking in the oven at 425F for about 12 more minutes, or until done. I hope this helps.
Fast and tasty dish! I subbed chipotle chili powder and eyeballed all the seasonings and ingredients. Also used Better than Bouillon for the broth..delish. The chipotle chili powder isn’t too spicy, just a tad (at least for my tastes) and a bit smokey. Delish..paired it with Goya yellow rice and a bag of steamed veggies. Dinner was done in 30 minutes from start to finish.
This came out great .. the chicken was excellent .. probably more like 6 minutes on each side in a cast iron skillet over medium high .. don’t be afraid to use the chili powder .. the spicy ness melts away and leaves a nice rich Smokey flavor .. … I cooked it exactly like the recipe but my wife likes more sauce so I increased to a cup of broth
Not very flavorful. They were juicy for sure, but definitely needed more in the flavor department. They also took longer to cook than the recipe said.
Since when my family know about this baked chicken thighs, we stop ourselves from ordering from Mcdonald whenever we crave fast food but make these thighs which is even faster. It’s absolutely more satisfying 🙂
– Natalie
I love this recipe, After cooking for 7 minutes, i have perfectly done pink chicken.
Could I use bone-in and skin on thighs for this and increase cooking time?
I don’t understand how the chicken is supposed to cook so fast. You only have maybe 7 minutes or so of total cooking time – thighs are taking closer to 25 minutes to cook like this for me! How are the cooking times so fast? Also, do you take the chicken out of the pan before adding the butter and garlic and deglazing? Or leaving it in? I’m ending up with a ton of oil in the pan, so much that it’s almost frying. I am not sure how this is supposed to become sauce as right now it would be like pouring pure oil over top of the chicken. Please help!
Hi! I am sorry I didn’t see this earlier! I hope dinner worked out. :-/ My apologies, please.
Did you use boneless, skinless thighs? They should be done cooking after 8 to 10 minutes over medium-high heat. You can check for doneness by using a meat thermometer and inserting it in the thickest part of the meat – thighs are done at 165F.
For the second part, definitely leave the thighs in there because they are still cooking. You’ll have to work around them to scrape up all the bits and pieces after pouring in the chicken broth. If you feel that there’s too much oil, you can pour it out, but not all of it. Also, you can remove the chicken thighs to work with the butter and garlic, but you will have to add them back into the skillet and cook for a couple minutes longer, or until they are done.
Cooking time for me was about 9 plus min over medium heat. Took them out at 164 degrees internal temp. Great taste but I did add a little more seasoning before starting to cook.
Such an easy weeknight meal! I love this!!
This looks incredibly delicious! Looks like a perfect weeknight dinner! Yum!
These look incredible! Perfect to make during the week!
This sounds seriously incredible! Looks like a fabulous weeknight dinner, so tasty and delicious!
What a delicious Juicy Stove Top Chicken Thighs! I simply cannot wait to try it! Very interesting combination of ingredients. I am saving this recipe for later.
So yummy!
This looks perfect for dinner any night!
Delicious looking and healthy too.
These look SO Juicy and Delicious!!!! YUM!
Oh my, these look positively mouthwatering! I haven’t even had breakfast yet and I’m already craving dinner!
I love that this recipe is easy enough for a weeknight, and can also be served at a dinner party!
I’m all about easy recipes! 🙂
Chicken thighs are some of my favorite foods!