Here’s my go-to recipe for boneless, skinless chicken thighs. It’s super simple, quick, and perfect for those busy weeknights when you need something delicious in a hurry. The chicken turns out juicy and flavorful, and the creamy sauce makes it feel a little extra special, great for hosting friends too! Best of all, it’s ready in under 30 minutes, and trust me, everyone will love it.
Let me tell you about the night I discovered the perfect chicken dinner. I was in a rush, busy day, hungry, and not much time on hand. Sound familiar? I stared at the pack of boneless, skinless chicken thighs in the fridge and thought, “Okay, let’s see what I can whip up.”
I grabbed a cast iron skillet, heated it, and decided to sear the seasoned and marinated chicken thighs. And you know what? Magic happened. In less than 30 minutes, I had the juiciest, most flavorful chicken on the table.
From that night on, this simple boneless skinless chicken recipe became a regular in my kitchen. I couldn’t believe how easy it was to make something so good.
If you’ve never cooked with chicken thighs, let me just say, they’re amazing. They’re naturally juicy and full of flavor, so it’s almost impossible to mess them up. And the quick sear in the skillet? Game-changer.
Now, whenever I need a quick, no-fuss dinner, I turn to this recipe. It’s my secret weapon for busy nights. Want to give it a try? Trust me, once you do, it might just become your favorite, too.
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⭐Why You'll Love This Boneless Skinless Chicken Thighs Recipe
- Quick and Easy: Made in one skillet with minimal cleanup, ready in under an hour.
- Leftover-Friendly: The chicken and sauce reheat perfectly, great for meal prep!
- Adjustable Spice: Add red pepper flakes for a little heat, or leave them out for a milder dish.
- Perfect Anytime: Elegant enough for guests but cozy enough for a family dinner.
🧾Boneless Skinless Chicken Thighs Ingredients
Here’s the breakdown of what’s in this boneless skinless chicken thighs recipe:
- Chicken Thighs: I love using boneless, skinless chicken thighs. They’re juicy, tender, and cook quickly, giving the dish lots of flavor. You can swap them for chicken breasts if you prefer.
- Seasoning: I season the chicken with salt, pepper, garlic powder, onion powder, and paprika. Salt brings out the flavors, while pepper adds a mild heat. Garlic and onion powders give depth, and paprika adds a smoky, sweet touch and beautiful color.
- Cooking Fats: I use extra virgin olive oil to sear the chicken and butter for extra richness. They help create a golden-brown crust and add a creamy base to the sauce.
- Aromatics: Onion and garlic are my go-to for making the sauce. Caramelized onion brings sweetness, and garlic adds a bold, savory flavor.
- Chicken Broth: I love adding chicken broth to the sauce for extra flavor and moisture. It really enhances the chicken’s taste.
- Heavy cream: Heavy cream gives the sauce its rich, velvety texture, balancing all the flavors together.
- Fresh Thyme: Thyme adds a lovely, earthy aroma, making the sauce feel extra sophisticated.
- Red Pepper Flakes: I like to sprinkle in a bit of red pepper flakes for a subtle heat. It’s optional but adds a nice kick.
- Parsley: Fresh parsley is the perfect garnish—it brightens the dish with color and adds a fresh, peppery flavor.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Cook Boneless Skinless Chicken Thighs
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Put the chicken thighs in a big bowl.
2. Season with salt, black pepper, garlic powder, onion powder, and paprika. Let it marinate for 30 minutes.
3. Heat extra virgin olive oil in a skillet over medium-high heat. Cook the chicken thighs for 3-4 minutes per side until golden brown, then remove and set aside.
4. Reduce the heat to medium, melt the butter, and add the chopped onion to the skillet, sauté for 4 minutes until soft and lightly golden.
5. Add the minced garlic, thyme, and red pepper flakes, and cook for 1 minute until fragrant.
6. Add the chicken broth, scraping the skillet to lift any browned bits for extra flavor. Let it simmer for 2-3 minutes.
7. Stir in the cream and let the sauce gently simmer. Add the chicken thighs and cook for 1 minute.
8. Server with salad or a side dish of your choice.
🍽 What to Serve with Chicken Thighs
This recipe is perfect for a quick, easy dinner anytime! I love serving my boneless skinless chicken thighs with some ciabatta or garlic bread to soak up all that delicious creamy sauce.
For sides, I usually go with crispy potato wedges, potato salad, pasta salad, and French bean casserole.
To drink, a refreshing lemonade is my go-to, and for dessert, nothing beats a chocolate mousse to end the meal on a perfect note.
💭Tips for Recipe Success
Dry the Chicken: Before seasoning, pat the chicken thighs dry with paper towels. This helps the seasoning stick and gives you a nice, crispy finish when cooking.
Bring to Room Temperature: Let the chicken sit out for 15–20 minutes before cooking. This way, it cooks more evenly and doesn’t shock the pan with cold meat.
Heat the Pan Well: Preheat your skillet over medium-high heat until it’s good and hot. A hot pan gives the chicken a golden, crispy sear. If it’s not hot enough, the chicken might steam instead of brown.
Don’t Crowd the Pan: Give the chicken some space in the skillet. If you’re cooking a lot, do it in batches. Crowding the pan cools it down and stops the chicken from browning properly.
Deglaze for Flavor: After cooking, pour some chicken broth into the pan to deglaze it. Scrape up those tasty browned bits at the bottom, they add loads of flavor to your sauce.
Storing Leftovers: Keep leftover chicken thighs in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months.
🍗More Chicken Recipes to Try!
If you love using chicken when you are cooking, then check out the following recipes for inspiration:
- Greek Lemon Chicken Soup
- Garlic Parmesan Chicken Pasta
- Mustard Chicken
- Fried Chicken Breast
- Baked Chicken Thighs
- Marry Me Chicken
🍛More Dinner Recipes!
Here are more of my favorite dinner recipes! Try these:
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📖 Recipe
Boneless Skinless Chicken Thighs Recipe
Ingredients
- 4 Chicken Thighs - Boneless and Skinless
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Butter
- 1 Onion
- 3 Garlic Cloves
- 150 ml Chicken Broth
- 2 Sprigs Fresh Thyme
- ¼ teaspoon Red Pepper Flakes
- 80 ml Heavy Cream
- Parsley
Instructions
- Place the chicken thighs in a large bowl.
- Season the chicken thighs with salt, black pepper, garlic powder, onion powder, and paprika. Rub the spices evenly over the chicken to coat it well. Let it marinate for 30 minutes.
- Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and cook for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
- Lower the heat to medium. Melt the butter in the same skillet, then add the chopped onion. Sauté for 4 minutes until softened and slightly caramelized.
- Add the minced garlic, thyme sprigs, and red pepper flakes and cook for another 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet (this adds flavor). Let the mixture simmer for 2-3 minutes.
- Stir in the heavy cream and let the sauce come to a gentle simmer. Return the chicken thighs to the skillet and cook for 1 minute.
- Remove the thyme sprigs before serving. Sprinkle with fresh parsley and serve hot with salad.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
I've never been a fan of chicken thighs, but this recipe changed my mind. It's thigh-riffic!
Dona says
Excellent flavor! We're from Louisiana so we doubled the sauce amounts and served it over rice.
Estefania says
That sounds amazing! Doubling the sauce is always a great idea, especially when serving it over rice, it soaks up all that delicious flavor. Glad you enjoyed it! 😊