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!
THE BEST 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
Juicy Stove Top Chicken Thighs
6
6
6
WW Freestyle: 6
Perfectly golden, tender, and juicy skinless, boneless chicken thighs prepared on the stove top.
Ingredients
- 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
Instructions
- Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
- Heat oil in a large skillet over medium heat.
- Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6 to 7 more minutes, or until no longer pink.
- Add butter and minced garlic; cook for about 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. Serve.
Notes
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
Nutrition Facts
Juicy Stove Top Chicken Thighs
Amount Per Serving (4 ounces)
Calories 283
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g20%
Cholesterol 169mg56%
Sodium 190mg8%
Potassium 442mg13%
Carbohydrates 1g0%
Fiber 0g0%
Sugar 0g0%
Protein 33g66%
Vitamin A 200IU4%
Vitamin C 0.5mg1%
Calcium 18mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: chicken dinner recipe, chicken thighs recipe, stove top chicken
Slow Cooker
Instant Pot
Beef
Made as instructed & it was DELICIOUS!! Adding to dinner rotation.
Best chicken recipe for a beginner cook. This was so simple and DELICIOUS! I added a bit of green onion while frying, and used white wine instead of chicken stock. Definitely a weekly dish!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
This dish was amazingly simple, fast, and delicious! I added a splash of cream at the end and used Tajin instead of chili powder. I also sprinkled a bit of fresh cilantro. This recipe is a keeper and will be made again and again in my home.
Made them tonight for dinner. Only had chicken thighs with bone and skin, so I just cooked them a bit longer. Came out great!
Great recipe basically, but I used chicken thighs with skin and bone-in. Added lots of fresh lemon juice which really spiked the flavor.
At the end, I added cream which really made the sauce. I’ll make this again.
Thank you so much! I am very glad you enjoyed it! 🙂
I added a 1/4 tsp of powdered ginger and my chinese hubby loves it.
The first time I had chicken stock, the next time I used apple juice and last night I used ginger beer. Awesome.
Super easy and delicious. Thank you!
Thank YOU! I am very glad you enjoyed it! 🙂
Super delicious recipe! My picky husband absolutely loved it. Thank you so much!
Thank you so much! I’m very glad you enjoyed it! 🙂
These were the best chicken thighs I’ve had in a long time. I skipped the onion powder as I had none. Will make again!
I’m very glad you enjoyed it! Thank YOU! 🙂
OMG! THIS WAS DELICIOUS! I used apple juice. I didn’t have the chili powder or minced garlic though. My picky boyfriend and his mother LOVED it! Thank you for sharing!
Thank you so much! I am very glad you enjoyed it! 🙂
Delicious! The sauce was delicious on its own, but I tossed in some Gorgonzola and cream in on a whim. The chicken was perfect! Served it with gnocchi and green beans. Thank you for the recipe, I will definitely use it again!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Just wow! I’ve been looking for a quick and easy chicken thigh recipe and finally found the best! Even my super picky husband said he’d eat it again! It’s going in my regular file!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
I made this tonight to go with leftovers from last night and it was delicious!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Is this a dominican recipe? I ask because the moment I tasted this – I was brought back in time to my childhoon when I’d visit my neighbor nextdoor and his parents would cook chicken that tasted just like this.. So delicious, a flavor I haven’t tasted in 25 years. Maybe it was just similar enough, but either way wow what a flavor. My version was only SLIGHTLY different in the sense that I didn’t regular garlic available I only had a big clove of elephant garlic, which was a LOT of garlic but hey I love garlic so i threw it all in with the butter at the end and man it was good. I only regret that I didn’t have enough of that sauce, but perhaps a quarter cup or half cup more broth would make more sauce, I’ll have to try it out. This tasted phenomenal.
As my husband said,”This is a keeper.” This is a huge compliment from a very picky man. I served these thighs with mashed potatoes that I had cut and boiled. As I whipped them, I added garlic, half and half, and butter. I drizzled the butter sauce from the chicken pan over the potatoes. I served the chicken and mashed potatoes with a marinated vegetable salad. Delish!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Thank you for your wonderful recipe. I made it for the second time with ginger ale and I liked it even more. I wondered whether you had any suggestions on how best to reheat it?
My 6 and 8 year old just asked for seconds on the chicken! You don’t know how crazy that is. I substituted paprika for the hot pepper, poured the sauce on angel hair pasta, and served with cooked carrots. It’s bookmarked! The sauce on the pasta had a surprising texture. Maybe from the grated parmesan mixing with it.
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Quick, easy and FABULOUSLY delicious! I make this frequently. It’s always a hit with the family. I remove the thighs before making the sauce. I up the garlic and butter a bit and make the pan sauce with one cup of chicken broth, saving half for the chicken and the other half to add to pasta or rice for a side dish.
I am very glad you and your family enjoyed it! Thank YOU! 🙂
Omgeeeeee!!!!! Made this chicken for dinner tonight and it’s a definite keeper! I didn’t have minced garlic and I added fresh thyme. The chicken was so flavorful and tender. My family loved it! 🥰
That’ great! I am very glad you and your family enjoyed it! Thank YOU! 🙂
Just a question. If cooking more thighs than can fit in a pan should the whole process be repeated in a clean pan for the 2nd batch
Hi!
Yep, I would do exactly that because if the pan is crowded, it will start to steam the chicken.
Made this with rice, fried cabbage, and cornbread very delicious thankyou for your recipe..
That sounds so delicious!! I am very glad you enjoyed the chicken!! Thank YOU! 🙂
Do you pour the sauce over the chicken when its done?
Hi!
Yeah, definitely use that sauce – it’s really good. 😊
What kind of juice do you recommend? Is water ok if you don’t have stock or wine? Thanks!
Simple and delicious. I put a cheesy cauliflower and broccoli casserole in the oven just before starting on the chicken, and chicken was done just before the casserole needed to come out– and it was an excellent pairing. Thanks for the recipe 🙂
My family absolutely loved this dish!!! These were the juiciest, most delicious chicken thighs I have ever made! We all could have eaten two servings!
That’s wonderful! I am very glad you enjoyed it! Thank YOU! 🙂
I may have already commented on this recipe, but had to say it again: this recipe is outstanding! I’ve adjusted it for two servings and still perfect every time. Boneless chicken thighs are very versatile, but so often are part of a more complex recipe. This is like having a pan broiled steak, and a welcome break from the keto recipes which often use cream to make delicious sauces. You can eat chicken thighs this way every week and not get tired of them. It’s even better than five stars. Kudos diethood!
Thank you so much for your kind words! I am very happy you enjoyed it! 🙂
Super Easy. Family loved it. Next time I’ll double the recipe. Maybe ad some heat for zippier taste, but overall yummy! Thank you!
I am very happy you enjoyed it! Thank YOU! 🙂
how long do you cook the chicken to get it that juicy and not dry
I am going to cook these, but can you please tell me what the recipe is for the side dish showed in the photo, as it looks divine. Thank you
Hi! 👋
That is Cauliflower Rice with Spinach, and the recipe is right here: https://diethood.com/garlic-butter-cauliflower-rice-spinach/
Hope that helps. 😊
Easy to make and Dane our perfect! Used a Dutch oven instead of cast iron but PERFECT! Thank you!
I am very happy you enjoyed it! Thank YOU! 🙂
Absolutely delicious! I used marsala cooking wine instead of chicken broth, only because I didn’t have any chicken broth when I cooked it and it turned out great. I will definitely cook this again.
I am very happy you enjoyed it! Thank YOU! 🙂
I actually used this recipe for the cooking directions, not the seasoning. I had marinated some chicken thighs to bake, then my oven keypad stopped working so I couldn’t turn the oven on! I had to figure out a way to cook them on the stove top, which I haven’t done before. I used my largest pan and fit 7 thighs in snugly at a time (I was doing a large batch). My chicken, which was marinated in BBQ sauce, dijon, and spices, turned out perfectly! The timing was exactly right, even with the different seasonings and a large batch. I put in a bit of butter while heating the pan, then just plopped them in there. If timing didn’t work for your BONELESS, SKINLESS chicken thighs, I imagine your stove doesn’t heat at a true medium heat. I did cover mine, however, so that may have helped with timing. Try covering it if yours isn’t cooking quickly enough!
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.
Thank YOU! Hope you enjoy it! 🙂
Easy, super tasty and should be fool proof. If you have problems with undercooked chicken or any other problems with this recipe you should probably stick to McDonald’s because it doesn’ t get much easier than this.
Quick, easy (for a not so great cook) and delicious! My daughter loved it too!!! Thanks for sharing the recipe!
I made these and more than doubled the cooking time and they were still raw inside. Yes, I used bone in chicken thighs. But I kept cooking and cooking and nothing. I ended up having to put them in the oven for 40 min because they wouldn’t cook in the middle. Maybe this recipe would work with super thin skinless thighs but do not try this if you have thicker bone in thighs.
Hi! The recipe calls for boneless and skinless chicken thighs, not bone-in. It says it in the list ingredients within the recipe box. Bone-in thighs take much longer to cook.
Because of comments like this, I cooked my boneless chicken thighs a few minutes longer. They were thoroughly cooked and still very tender and juicy. I’m not sure if the extra time was necessary, but the end product was very good!
It calls for boneless thighs, that is why. This recipe works perfectly when using the appropriate ingredients 🙂
My husband loved this so much that he wants me to make it tonight again! Thank you!
My boyfriend and I LOVE this recipe. Have been making it weekly for the past two months. The cook times are perfect for me every time- cooking on a cast iron at medium high heat. Thank you!
I’ve made this recipe and variations on it (with different spices) several times now and it always turns out great! Super easy to follow and very delicious too.
everything is still pink after increasing cooking times by 10 minutes.
Hi! Did you use boneless chicken thighs or bone-in? Bone-in thighs take longer, but boneless should be done within 12 to 14 minutes on the stovetop.
Soo glad I found this recipe! All of the spices mixed together made my house smell so good! Haha and the chicken was great.
I should have read the comments. After following the timing directions my chicken is still pink in the middle.
Hi! I’m so sorry it didn’t work out for you. Did you use boneless thighs? Bone-in thighs do take longer to cook, but boneless thighs shouldn’t take longer than 12 to 15 minutes, tops.
HOW MUCH LONGER IF I USE BONE IN SKINLESS CHICKEN THIGHS?
They will most likely need at least 20 more minutes. I advise to brown them on the stove top – about 5 minutes per side, and then finish them off in a 425˚F oven for about 22 to 25 minutes longer, or until juices run clear and internal temperature registers at 165˚F.
Yep. Increased cooking time by 15mins and still very pink inside. Only used 4 small boneless thighs. Something is not right.
Very simple, quick and delicious. I served them with chicken stock infused long grain brown rice, roasted garlic butternut squash cubes, and roasted carrots, onions and garlic cloves.
I’ll definitely make these again.
Excellent recipe. So very delicious and easy to make. So easy, that it was fun!
My family did not enjoy this recipe tonight. Maybe it was my fault. I had 3 lbs. of chicken and I doubled everything else. It was way overpowering in spices. I hoped to have extra for lunches the rest of the week, but no.
This was super delicious!! I’m in love! I put my own little twist of the herbs and spices because I like to cook that way but I followed the other directions to T. I’ll be doing this again for sure.
Absolutely delicious, the chicken just melted in my mouth and I made it with sautéed spinach and seasoned rice. I used white wine to deglaze instead of chicken broth and it made a nice sauce to go along with everything. I will definitely be making this again!
I made these tonight following the recipe exactly and they were amazing.
Thank you sharing!
This was tender and delicious and easy to prepare. I needed more cooking time, but perhaps my thighs were thicker than normal. I will definitely make this again!
Thought I’d try this cause I didn’t really feel like cooking.
HOLY COW!!!
Delicious! (Fast and easy!)
Yeah that was some good chicken.
These are super delicious, easy to make, and come out perfectly every time. Looking forward to making them again tonight!
These are SO easy! The outside was delicious and I didn’t find it too oily (but I was conservative with the cooking oil.) My family found the inside of the thighs a bit boring, but I am guessing that brining the thighs first and upping the seasonings a bit might make this perfect. Thanks for a great weeknight recipe!
I made this skillet chicken dish a few nights ago. It turned out great. I used boneless chicken thighs. After sauteing them on both sides, I removed them and then added some sliced green and red bell peppers to the skillet and sauteed them for a bit. Then I added the chicken thighs back in and continued cooking as instructed. I also added about 1/2 cup more chicken broth in order to get more sauce. I didn’t have any fresh parsley so I used cilantro. With a side of brown rice my dinner was quite yummy.
This is absolutely delicious! Perfect every time
Just made this chicken…it tastes wonderful!!! Full of flavor, juicy, tender…wow Thank you!
I’ve made this recipe a handful of times now, and every time it has been juicy and flavorful. It’s a nice alternative to my crockpot recipes which require a lot of liquid/sauce for the chicken to cook. If there’s any left over, I pack it for lunch (with rice) for my kids. 🙂 Nipa @fashionipa
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!
I don’t usually comment on internet recipes; but, omg this chicken was sooo good! I was searching for a quick and easy way to prepare some boneless, skinless chicken thighs and stumbled upon this one. I will definitely be making this one again.
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!
I was interested in doing this but she said to brown it on the stove first and finish baking in the oven for bone-in chicken – did you do anything different as far as the cooking/baking or have any issues with dry chicken (she also mentioned lots of butter would have to be used)
Thanks, Sofia L.
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 (?)
Noticed a difference in instructions regarding cooking temperature; It was medium-high in the cooking notes above and medium in the actual written recipe. This might be why cooking times and doneness may have differed in some of comments. (But thickness of boneless thighs and difference of our stove types can matter too .) Thanks for sharing a great recipe.
I am very glad you enjoyed it! Thank YOU! 🙂
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!