Chicken thighs perfectly golden, tender and juicy without skin, boneless prepared on the stove. These delicious pan-fried chicken thighs are a wonderful meal that’s surprisingly easy, and the pan sauce is amazing!
Delicious chicken on
the stove
Fast enough for a weekday dinner, or even a dinner, this recipe for chicken thighs with stove is all about technique. Cooked in olive oil and finished with butter, garlic and chicken broth results in crispy but tender finger-sucking chicken thighs.
Did I mention that this recipe is also economical, ketogenic and paleoeconomic? ‘Because IT IS! I cook with our waists in mind.
Pan-fried chicken,
whether chicken breasts or thighs, often comes out dry and tasteless. However, this recipe is about to change all that. Cooked chicken thighs have a rich, hearty taste and are tastier than chicken breasts, in my opinion. The dark flesh 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, remember that bone-in thighs will take longer to cook as bones add mass.
If, by
chance, you’re looking for a baked recipe, hop around here and check out these delicious 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
chicken thighs with garlic
- sauce, boneless or skinless, this recipe starts with a wide, deep 12-inch skillet and well-heated olive oil. Meanwhile, season our chicken thighs with a
- mixture of garlic powder, onion powder, chili powder, salt and pepper.
- Add the chicken thighs, soft side down, to the pan and seal for about 5 minutes, or until you can easily flip it over.
- 6 more minutes; add butter and garlic to the pan and cook for a minute before adding chicken broth to scrape all the delicious pieces at the bottom of the pan. This will also create the sauce to accompany the chicken thighs.
Flip and cook for
in a pan.” />
Tips for cooking
chicken on the stove
- Use a large skillet that fits comfortably on 4 to 6 boneless, skinless chicken thighs. Cook chicken thighs
- over medium heat to allow the lower heat to cook the meat evenly.
- DO NOT move chicken thighs; Let cook for 5 minutes or until you can easily flip them over.
- Do not overcook chicken thighs. Use a meat thermometer to check if it is cooked; Chicken thighs are cooked when the internal temperature is recorded at 165°F.
- After adding the butter and garlic, a splash of chicken broth will help scrape all the pieces at the bottom of the pan. If you wish, you can also use your favorite white wine or apple juice.
- If chicken breasts are all you have, get my Juicy Stove Top chicken breast recipe.
How to store cooked
chicken
- for refrigeration: Refrigerate chicken thighs within two hours of cooking. Make sure they are completely cooled.
- Store chicken in airtight containers and refrigerate for up to 4 days.
- Frozen: Transfer fully 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 accompany chicken thighs
Garlic butter
- Cauliflower Rice
- Roasted Brussels sprouts with bacon
- butter Roasted carrots
- Creamy basil Avocado
- Garlic butter Asparagus Pasta
Honey Garlic
Garlic paste
More Honey
- Sriracha
- Grilled chicken thighs with brown sugar icing
- Garlic butter
- Rice Pan Chicken Sauca with Lemons and Olives
chicken recipes Chicken recipe with cauliflower rice
Chicken and rice Chicken and
