Juicy Stove Top Chicken Thighs Recipe

4.86 from 185 votes
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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!

Cooked boneless chicken thighs in a pan with cauliflower rice and spinach.


 

Delicious Stove Top Chicken

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? ‘Cause IT IS! I cook with our waistlines in mind.

Cooking boneless skinless chicken thighs in a pan.

Pan-seared chicken, whether chicken breasts or thighs, often ends up dry and flavorless, but this recipe is set to revolutionize your approach, much like a great bourbon chicken recipe can transform your mealtime. 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.

Boneless skinless chicken thigh recipes 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.
Seasoned raw boneless skinless chicken thighs set on a white plate.
  • 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.
Cooking chicken thighs in a pan-sauce.

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 to allow the lower heat to evenly cook the meat.
  • 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.
  • 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.
overhead shot of several cooked chicken thighs placed next to cauliflower rice mixed with baby spinach.

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

cooked chicken thighs placed over a bed of cauliflower rice mixed with baby spinach.

More Chicken Recipes

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4.86 from 185 votes

Juicy Stovetop Chicken Thighs

Perfectly golden, tender, and juicy skinless, boneless chicken thighs prepared on the stove top.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 serves

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 fresh ground pepper,, to taste
  • 1 tablespoon butter
  • 2 cloves garlic,, minced
  • ½ cup low sodium chicken broth,, (you can also use wine or juice)
  • fresh chopped parsley,, for garnish
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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 an Instant Read 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 on 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.

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202 Comments

  1. Elizabeth says:

    Was a complete hit. Can’t wait to make these again. Very delicious! Thank you

    1. Katerina says:

      That’s wonderful to hear it was such a hit! I’m glad you found the recipe delicious. Thank you, and happy cooking for the next round! 🙂

  2. Sharon says:

    I’ve used this recipe a number of times, altering the seasonings a bit, never disappointed. Thighs are juicy on the inside, crispy on the outside and flavorful throughout. Thanks so much for putting me on this road to better chicken.

    1. Katerina says:

      It’s great to hear that you’ve enjoyed the recipe so much and found your way to perfect chicken with crispy outsides and juicy insides. I’m glad the recipe has been a consistent hit for you! Thank YOU! 🙂

  3. Rose says:

    Easy and delicious! Will definitely use again
    Thanks for sharing!

    1. Katerina says:

      I’m glad you enjoyed it! It’s always great to have an easy and delicious recipe to keep coming back to. Thank YOU! 🙂

  4. paddy says:

    my first time cooking boneless, skinless chicken thigh. kept the recipe on the laptop within view. hey! the meal is, indeed, a meal.

    1. Katerina says:

      Great job on your first try! I’m very glad you enjoyed it! Thank YOU! 🙂

  5. Cheryl cormier says:

    added a touch of light cream and 2 cups of spinach at the end. Delicious!

    1. Katerina says:

      That sounds like a wonderful addition! I’m glad it turned out delicious with the light cream and spinach. Thank YOU! 🙂

  6. Drew R says:

    This is legit the best chicken I’ve ever made and I make A LOT OF CHICKEN!!! It is so tender, juicy, delicious! Oh my goodness!!

    1. Katerina says:

      Great to hear you loved the chicken and found it the best you’ve ever made! Thank YOU! 🙂

    2. Marisela says:

      So good and easy! My little girl actually eat some! I altered the season a bit.. so absolutely delicious.

      1. Katerina says:

        I’m so glad to hear it was a hit and that your little girl enjoyed it too! Adjusting the seasoning to your taste is a great idea. Thanks for sharing! 🙂

  7. Donna B says:

    Fabulous recipe Katerina! It’s on weekly rotation at our house. Tweaked to our taste I left out paprika, and instead of chicken broth I use water & balsamic to deglaze and OMG! Thank you for sharing ❣️

  8. Rebecca says:

    My kids loved it. I used chicken broth with an extra splash of white wine.

  9. Georgianna Watkins says:

    Absolutely wonderful, served with brown rice and garden peas. Since there are only 2 of us I prepared the recipe as listed. Took 4 of the thighs out after garlic/chicken broth put in. Saved them for BBQ chicken tomorrow. Drained all olive oil/ butter out of pan. Left 2 thighs in. Added a slurry of 1/4 c more chicken broth and 2 tbsp heavy cream… OMG how great!!! Delicious on the chicken and rice. Hard to cook different meals for just two seniors with one protein…this recipe does it! After the BBQ we did panini sandwiches with avocado and salad. All from 1 recipe and 6 chicken thighs with the main recipe of yours…will be a go to staple in our house!

  10. Carol says:

    AWESOME, EASY AND DELICIOUS. THANK YOU SO MUCH!