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!
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.
Pan-seared chicken, whether chicken breasts or thighs, often comes out dry and tasteless. However, this recipe is about to change all of that. 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.
Chicken thighs 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.
- 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.
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.
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
- Garlic Butter Cauliflower Rice
- Roasted Brussels Sprouts with Bacon
- Honey Garlic Butter Roasted Carrots
- Creamy Basil Avocado Pasta
- Garlic Butter Asparagus Pasta
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
Juicy Stovetop Chicken Thighs
- 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
- 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.
- 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.
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.