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Perfectly golden, tender, and juicy boneless skinless 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 weeknight dinner, or even a dinner party, this stove top chicken thighs recipe is all about the technique. If you’re wondering how to cook chicken thighs in a pan, this method, using olive oil and finishing with butter, garlic, and chicken broth, results in crispy yet tender, finger-licking good chicken thighs.
Pan-seared chicken often ends up dry and flavorless, but not so with this recipe! The meat is tender and juicy. Chicken thighs have a rich and hearty taste and are tastier than chicken breasts, in my opinion. The dark meat of the thigh contains more fat than the breast, which gives it a deeper flavor.
Why I Love This Boneless Chicken Thighs Recipe
- Easy. Just season your chicken then cook it up in a skillet. No complicated techniques or fancy ingredients here.
- Quick. Start-to-finish this recipe is ready in 20 minutes! How’s that for the perfect weeknight dinner?
- Flavorful. Boneless skinless chicken thigh recipes should be juicy, tender, and moist when cooked properly. This recipe delivers on all of that.
- Flexible. Both boneless and bone-in chicken thighs can be used in this recipe; however, remember that bone-in thighs will take longer to cook.
Looking for more ways to cook chicken thighs? Check out my air fryer chicken thighs or these instant pot chicken thighs.
What You’ll Need
- Olive oil: You could also use avocado oil.
- Boneless chicken thighs: We’ll need about 6 thighs. You can also use bone-in thighs but they will take a bit longer to cook.
- Seasonings: Onion powder, garlic powder, chili powder, salt and pepper.
- Butter: You can use unsalted or salted butter, whichever you have on hand.
- Garlic: A couple cloves of garlic adds flavor to the the butter.
- Broth: I used low-sodium chicken broth, but vegetable or bone broth also works. If you want, you can also use your favorite white wine or apple juice.
How To Cook Boneless Chicken Thighs
Cooking chicken thighs in a pan is a simple and easy method. Here’s a quick look at how to do it:
- Heat the oil: 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.
- Season the chicken: In the meantime, we will season our chicken thighs with a mix of garlic powder, onion powder, chili powder, salt, and pepper.
- Cook: Add chicken thighs, smooth side down, to the skillet and sear for about 5 minutes, or until you can easily flip it over.
- Turn over and finish cooking: Flip the chicken thighs over 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 Thighs
- Use a large skillet: To make the most perfect pan fried chicken thighs, use a large skillet that comfortably fits 4 to 6 boneless, skinless chicken thighs.
- Use the right temperature: Cook the chicken thighs over medium heat so to allow the lower heat to evenly cook the meat. This helps ensure that you know exactly how long to cook chicken thighs on the stove for the best results.
- 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.
How To Store Extras
- Store in the fridge: 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.
- Freeze it: 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.
Serving Suggestions
Wondering what to serve with your delicious chicken dinner? I have some ideas:
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
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Juicy Stovetop Chicken Thighs Recipe
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 freshly ground black pepper, to taste
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ cup low sodium chicken broth, you can also use dry white wine or apple juice
- fresh chopped parsley, for garnish
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 a 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 from the bottom of the pan.
- You can use chicken breasts in place of chicken thighs.
Nutrition
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.
Was a complete hit. Can’t wait to make these again. Very delicious! Thank you
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! 🙂
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.
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! 🙂
Easy and delicious! Will definitely use again
Thanks for sharing!
I’m glad you enjoyed it! It’s always great to have an easy and delicious recipe to keep coming back to. Thank YOU! 🙂
my first time cooking boneless, skinless chicken thigh. kept the recipe on the laptop within view. hey! the meal is, indeed, a meal.
Great job on your first try! I’m very glad you enjoyed it! Thank YOU! 🙂
added a touch of light cream and 2 cups of spinach at the end. Delicious!
That sounds like a wonderful addition! I’m glad it turned out delicious with the light cream and spinach. Thank YOU! 🙂
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!!
Great to hear you loved the chicken and found it the best you’ve ever made! Thank YOU! 🙂
So good and easy! My little girl actually eat some! I altered the season a bit.. so absolutely delicious.
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! 🙂
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 ❣️
My kids loved it. I used chicken broth with an extra splash of white wine.
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!
AWESOME, EASY AND DELICIOUS. THANK YOU SO MUCH!