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.
Omgeeeeee!!!!! Made this chicken for dinner tonight and it’s a definite keeper! I didn’t have minced garlic and I added fresh thyme. The chicken was so flavorful and tender. My family loved it! 🥰
That’ great! I am very glad you and your family enjoyed it! Thank YOU! 🙂
Just a question. If cooking more thighs than can fit in a pan should the whole process be repeated in a clean pan for the 2nd batch
Hi!
Yep, I would do exactly that because if the pan is crowded, it will start to steam the chicken.
Made this with rice, fried cabbage, and cornbread very delicious thankyou for your recipe..
That sounds so delicious!! I am very glad you enjoyed the chicken!! Thank YOU! 🙂
Do you pour the sauce over the chicken when its done?
Hi!
Yeah, definitely use that sauce – it’s really good. 😊
Delicious. Hubby scarfed down in no time!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
What kind of juice do you recommend? Is water ok if you don’t have stock or wine? Thanks!
Simple and delicious. I put a cheesy cauliflower and broccoli casserole in the oven just before starting on the chicken, and chicken was done just before the casserole needed to come out– and it was an excellent pairing. Thanks for the recipe 🙂
My family absolutely loved this dish!!! These were the juiciest, most delicious chicken thighs I have ever made! We all could have eaten two servings!
That’s wonderful! I am very glad you enjoyed it! Thank YOU! 🙂
I may have already commented on this recipe, but had to say it again: this recipe is outstanding! I’ve adjusted it for two servings and still perfect every time. Boneless chicken thighs are very versatile, but so often are part of a more complex recipe. This is like having a pan broiled steak, and a welcome break from the keto recipes which often use cream to make delicious sauces. You can eat chicken thighs this way every week and not get tired of them. It’s even better than five stars. Kudos diethood!
Thank you so much for your kind words! I am very happy you enjoyed it! 🙂
Super Easy. Family loved it. Next time I’ll double the recipe. Maybe ad some heat for zippier taste, but overall yummy! Thank you!
I am very happy you enjoyed it! Thank YOU! 🙂
how long do you cook the chicken to get it that juicy and not dry
I am going to cook these, but can you please tell me what the recipe is for the side dish showed in the photo, as it looks divine. Thank you
Hi! 👋
That is Cauliflower Rice with Spinach, and the recipe is right here: https://diethood.com/garlic-butter-cauliflower-rice-spinach/
Hope that helps. 😊
Easy to make and Dane our perfect! Used a Dutch oven instead of cast iron but PERFECT! Thank you!
I am very happy you enjoyed it! Thank YOU! 🙂
Absolutely delicious! I used marsala cooking wine instead of chicken broth, only because I didn’t have any chicken broth when I cooked it and it turned out great. I will definitely cook this again.
I am very happy you enjoyed it! Thank YOU! 🙂