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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.
This was very easy to make and was really delicious. Not a single piece left!
I don’t usually comment on internet recipes; but, omg this chicken was sooo good! I was searching for a quick and easy way to prepare some boneless, skinless chicken thighs and stumbled upon this one. I will definitely be making this one again.
Turned out very good, this recipe is a keeper! I added a pinch of cayenne pepper 😊
I made these in a pinch for a last minute dinner party instead of ordering out. The sauce was amazing. I could practically drink it!! I used bone-in , skinned chicken thighs so it had to cook about 30 min. I also added some cooked, sliced Italian sausage because I thought the sauce would be delicious on them – and it was!! As a side, I made the coconut lime cauliflower rice. My dinner guest raved about the meal. Thank you!
I was interested in doing this but she said to brown it on the stove first and finish baking in the oven for bone-in chicken – did you do anything different as far as the cooking/baking or have any issues with dry chicken (she also mentioned lots of butter would have to be used)
Thanks, Sofia L.
Always looking for low carb recipes with lots of flavor, this one just went to the top of my list. Followed the recipe exactly and it was delicious!
Thighs weren’t done. “Sauce” was actually just oil. Not much flavor. Wouldn’t make again.
We tried this recipe out tonight. It was pretty good. I used a lot more garlic, and I added a little lime juice to the chicken broth. Otherwise I followed the recipe. I did follow the comments recommendation and flattened my thighs first. I served it with candied carrots and baked potatoes.
I made this but eyeballed the seasonings. I cooked it in a cast iron pan. It was juicy and flavorful. I will be making this weekly!
Loved this recipe! I used Mexican chili powder and Turkey stock (that’s what I had on hand). Gave it a little kick. YUM
Not sure if it took my rating ***** 5 stars.. easy and quick..
Made these tonight for dinner and they were excellent. Deglazed the pan with some white cooking wine, returned the chicken to the pan. They were still a bit pink so I left them in the pan while the liquid reduced about 5 mins. They were so good! Only thing I will do differently next time is flatten the thighs with a mallet so they are a more even thickness. My girlfriend says we are making these again next week. They were a hit!
Cooked this in a cast iron skillet. I didn’t season with enough salt I think and the cook time was off….some thicker parts of the thigh were still uncooked. Popped it into the oven for a few extra minutes. I will make it again….maybe pound the thighs down to an even thickness (?)
Noticed a difference in instructions regarding cooking temperature; It was medium-high in the cooking notes above and medium in the actual written recipe. This might be why cooking times and doneness may have differed in some of comments. (But thickness of boneless thighs and difference of our stove types can matter too .) Thanks for sharing a great recipe.
I am very glad you enjoyed it! Thank YOU! 🙂