This post may contain affiliate links. Please read our disclosure policy.
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
Pin this now to find it later
Pin It
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.
What a fantastic recipe! It’s incredibly easy to make and absolutely delicious. The chicken turned out perfectly juicy, and the sauce was packed with flavor. This is definitely going on our weeknight dinner rotation. Thank you!
Thank you so much! I’m so happy you loved it! 🙂
What do you serve fir sides fir a diabetic?
Hi!
You can try these zucchini with mushrooms or cauliflower mash for low-carb options that are packed with flavor. My asparagus almondine is also a great choice.
I am dialisy and I see that is not what I wish. No sugar and no salt.
I understand; keeping it low-sugar and salt-free is important. Let me know if you’d like some recipe ideas that fit those needs—I’d be happy to help! 🙂
This is a great recipe! I will definitely make this again!
So glad you enjoyed it! Always a win finding a recipe worth repeating! Thank YOU! 😊
This was so easy to make and absolutely delicious. Recipe saved – will be making this again
Definitely Delicious! We will make this again!!
I’m so glad to hear you enjoyed it! Can’t wait to hear about your next cooking adventure! Thank YOU! 🙂
should the chicken thighs be cooked covered or uncovered? I’m new at this, thanks
Hi!
Uncovered. For this recipe, cooking the thighs uncovered allows the heat to circulate around them, helping to render the fat and crisp up the skin.
A+ recipe — super easy and flavorful. My only modification, using a stainless steel pan on medium heat, was to reduce the cooking time a bit — five minutes on the first side and just four on the second before adding the butter and broth. And I probably could have even reduced the first side to four minutes. Still great!
Glad to hear you loved the recipe! Adjusting the cooking time sounds like it worked perfectly with your stainless steel pan. Thanks for sharing your tip! 🙂
Husband liked it! I never got the nice brown color that the photo show. I didn’t use chili spice, is that what browned them so nicely in the picture?
Yes, the chili powder gives it that brown color.
So simple & delicious!
I’m glad you enjoyed it! Thanks for the kind words! 🙂