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!
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.
HOW TO MAKE JUICY STOVE TOP CHICKEN THIGHS
- 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 couple 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.
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
Amazon.com
Juicy Stove Top Chicken Thighs
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Perfectly golden, tender, and juicy skinless, boneless chicken thighs prepared on the stove top.
Course:
Dinner
Cuisine:
American
Keyword:
chicken dinner recipe, chicken thighs recipe, stove top chicken
Servings: 4 serves
Calories: 283 kcal
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
-
Heat 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 minutes or until you can easily flip over the chicken.
-
Flip and continue to cook for 2 minutes.
-
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.
Recipe 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*
Total Fat 15g
23%
Saturated Fat 4g
20%
Cholesterol 169mg
56%
Sodium 190mg
8%
Potassium 442mg
13%
Total Carbohydrates 1g
0%
Protein 33g
66%
Vitamin A
4%
Vitamin C
0.6%
Calcium
1.8%
Iron
7.9%
* Percent Daily Values are based on a 2000 calorie diet.
Similar Recipes
SUBSCRIBE TO GET FREE UPDATES & A FREE ECOOKBOOK!
GET AN EMAIL WHEN THERE'S A NEW RECIPE
Slow Cooker
Instant Pot
Beef
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.
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!