No dish is as perfect as chicken thighs for weekday home cooking. They pair well with multiple cuisines and are so tender and juicy, and have so much more flavor than chicken breasts.
These five recipes featuring boneless, skinless chicken thighs are so delicious that your family will ask for seconds. Every dish will have you thinking that you are dining at a fine restaurant.
Tools & staples that make these recipes faster;
- A non-stick baking sheet ensures chicken thighs cook evenly and don’t stick in the oven
- A pair of kitchen tongs makes flipping and handling chicken quick and easy
- A meat thermometer helps you cook chicken perfectly without overcooking
- Garlic powder adds quick, rich flavor without extra prep
- Soy sauce or marinade adds instant depth and keeps the chicken juicy
1. Honey Garlic Chicken Thighs
Ingredients
For the chicken:
- 1.5 pounds boneless, skinless chicken thighs (about 6 pieces)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- For the sauce:
- 1/3 cup honey
- 1/4 cup soy sauce
- 6 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
The thighs of chicken must be dried thoroughly using a paper towel.
This is a very important step as it, more than anything else, will impact the quality of the meal.
If your chicken is not properly dried, it will not sear and will instead steam.
Once you have dried the chicken, season it with salt, pepper, and garlic powder.
Step 1
Heat extra virgin olive oil on a high flame, then adjust the level of the burner so the oil is shimmering on a medium flame.
Place chicken, skin sides down, into the pan, leaving space between pieces.
Cook for, undisturbed, for 5 to 6 minutes.
You will know to flip the chicken when it releases from the pan with ease, and a dark, crusty outer layer forms.
Carefully flip the thighs, placing the skin side up, and cook for another 5 to 6 minutes.
If you are uncertain of the cook time, you will know the chicken is done at an internal temperature of 165°F.
Rest cooked chicken on a plate, and cover loosely with foil.
Now you will have to use the same pan on a medium flame, and throw in a spoonful of minced garlic.
This step requires a good amount of attention since, after 30 to 45 seconds, the garlic will be cooked.
You don’t want it to brown at all, and if the garlic is too brown, it will need to be discarded.
Putting some rice vinegar, sesame oil, honey, and a good amount of soy sauce will help create a sweet and spicy Asian sauce to add to the pan.
Afterwards, stir to combine and watch the sauce simmer.
Once the sauce is simmering, that should be a good sign that you are getting close to the final step of the sauce.
The smell is amazing, and it will make your kitchen smell good.
Step 2
In a small bowl, pour in a cup of water and a tablespoon of cornstarch. Blend until smooth.
Once blended, pour the cornstarch slurry into the simmering sauce.
The sauce will noticeably thicken because of the cornstarch. Once it transforms to a shiny, thick sauce that coats the back of a spoon, it is done.
Carefully place the chicken back into the skillet one piece at a time.
Cover one end of the piece with sauce and let it simmer for a couple of minutes.
This will allow the flavors in the sauce to soak into the chicken, making it flavorful.
Place each chicken thigh over a bed of steamed or stir-fried rice.
You may also roast a bed of veggies and place the chicken thigh over the mixture.
Garnish by sprinkling a tablespoon of sesame seeds over each serving for added crunch and a tablespoon of chopped green onion for garnish.
2. Tasty Creamy Tuscan Chicken Thighs
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 tsp. Italian seasoning
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. olive oil
- 3 tbsp. butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/3 cup grated parmesan cheese
- 3 cups fresh baby spinach
- 1 tsp. dried basil
- Fresh basil for garnish
Instructions
Rub chicken thighs on each side with Italian seasoning, salt, and black pepper.
Use your hands to press each seasoning into the chicken to ensure they stick and goes further into the meat to give it a more robust flavor.
Step 1
Bring a large, deep skillet over medium to medium-high heat and add olive oil.
Once the oil is glistening, lay the chicken thighs in the skillet and cook each side for 6-7 minutes, making sure they are a deep golden brown and they reach a temperature of 165 degrees Fahrenheit.
With this process, we are making fond on the bottom of the pan so that when you add the butter, garlic, and cream to make the creamy sauce,
The sauce gets flavor from the fond.
Once the chicken is fully cooked, take it out of the pan and set it on a plate.
Take the chicken broth and a wooden spoon and scrape the glorious fond off the bottom of the pan.
This deglazing technique is vital to building a complex sauce.
Let the broth simmer for a minute or so to reduce the quantity a little.
The next components for the sauce to add to the skillet are heavy cream, sundried tomatoes, parmesan, and dried basil.
Stir to a point when the cheese is fully melted, and the sauce is uniform in consistency.
The color will change to a beautiful peachy-pink from the tomatoes.
Add the baby spinach in handfuls to the sauce: remember to stir after each handful.
The spinach will wilt down a lot after 1 or 2 minutes and reduce in bulk by a lot.
Keep stirring until the spinach is all wilted and mixed into the sauce.
Put the chicken thighs back in the skillet and nestle them in the creamy sauce. Spoon some sauce over the chicken and let them simmer for a little of, 3 or 4 minutes.
This will let the chicken absorb some of the sauce flavor with out drying out.
Adjust the seasoning in the sauce if you want to, and serve.
This can be eaten by itself or over some pasta or rice, or with some crusty bread to soak up the sauce.
Garnish the dish with leaves of fresh basil.
3. Crispy Parmesan Crusted Chicken Thighs
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 eggs
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 3 tablespoons olive oil
- Lemon wedges for serving
- Fresh parsley for garnish
Instructions
Firstly, set your oven to 400°F. For easy cleaning, prepare a baking tray with parchment paper or use a silicone mat.
Step 1
Wash the chicken thighs, dry them, and use salt, pepper, and paprika to spice to your liking.
Organize your breading stations with three shallow containers in a row to easily assemble your breading workflow.
To make the breading, in the first dish, put eggs and milk whisked together until there are no visible parts of the eggs. This will help the breading stick to the chicken.
Then, for the second dish, put panko breadcrumbs, parmesan cheese, garlic powder, dried parsley, and onion powder.
Use a fork to mix the breadcrumbs until they are evenly distributed with cheese.
Take one chicken thigh first. Dip it into the egg mixture, ensuring both sides are coated, and let the excess egg mixture drip off.
Subsequently, fully coat the chicken thigh with the breadcrumb mixture by pressing the thigh into the mixture and coating both sides.
Place the chicken lacking breadcrumbs on the foil-lined, greased baking sheet and repeat the process for the remaining chicken thighs.
Step 2
Using a spoon, drizzle the olive oil over the chicken thighs.
This will help the tops of the breaded chicken get a nice golden brown, crisp crust without the deep frying.
Alternatively, using a pastry brush can help distribute the olive oil more evenly over the chicken.
Bake the chicken thighs for 25 to 30 minutes or until the breading on top has turned a golden brown color and the internal temperature of the chicken is 165 degrees Fahrenheit.
The chicken is done when the breaded top is crunchy, and the meat is tender and juicy.
Once baked, let the chicken thighs sit for 5 minutes.
This will help the meat keep the juices inside so that every bit you bite into is moist.
Garnish the plate with lemon wedges and parsley.
4. Teriyaki Chicken Thighs
Ingredients
For the chicken:
- 1.5 pounds of boneless and skinless chicken thighs
- 1/2 teaspoon worth of salt
- 1/4 teaspoon of black pepper
- 1 whole tablespoon of vegetable oil
- For the teriyaki sauce:
- 1/2 cups worth of soy sauce
- 1/4 cups worth of water
- 1/4 cups worth of brown sugar
- 2 whole tablespoons of honey
- 2 whole tablespoons of rice vinegar
- 1 tablespoon of ginger, fresh and grated
- 3 cloves worth of garlic, minced
- 1 tablespoon of cornstarch
- 2 whole tablespoons of water
- 1 whole teaspoon of sesame oil
- For the garnish:
- Some sliced green onions
- Sesame seeds
Instructions
Salt and pepper the thighs and let each side sit for a minute.
The sauce is teriyaki, and that is more than enough flavor to be added to chicken that has flavor on it already.
You don’t need to season the thighs at this moment.
Step 1
Heat the oil in a skillet until it is medium-high in temperature, and bring the oil to a point where it is technically hot, but not smoking.
That should be the gold standard point of hot oil. Add the chicken and be patient.
Leave the chicken thighs and let JUST the first side of the chicken brown for 6 to 7 minutes.
If the chicken has reached a nice golden brown color, it is ready, and they should be releasing easily for you.
Now that the chicken has turned to the other side, you should let the other side sit for an equal 6 or 7 minutes.
If the internal temperature reads 165°F, or if it is browned on both sides and they look good, you can take the chicken off, but if it isn’t at that temperature, it is not done.
If it is done, put the chicken on a plate that is not the one you cooked it on.
At the same time the chicken is cooking, work on the teriyaki sauce.
Take a medium saucepan and add the soy sauce, honey, rice vinegar, water, brown sugar, ginger, and garlic.
Ensure the sugar is dissolved by stirring for a little bit.
Step 2
Put the saucepan on medium heat and make sure to stir occasionally.
Allow it to simmer for 3 to 4 minutes, using this time to focus on the mixture and wait for the garlic and ginger to start exuding a sweet and savory aroma.
Mix cornstarch and 2 tablespoons of water in a small bowl until smooth.
Add to the simmering sauce and stir as the sauce thickens to a glossy, viscous syrup that clings to the chicken.
This should take 1-2 minutes, so continue stirring the sauce the whole time it thickens.
Remove from the heat and add sesame oil for a nice nutty flavor and sheen to the sauce.
Cut the chicken thighs into strips against the grain.
Add to a serving platter and spoon the teriyaki sauce over the chicken.
Add sliced green onions and sesame seeds to the garnish.
This dish tastes great with steamed rice and stir-fried vegetables.
5. Lemon Herb Chicken Thighs with White Wine Sauce
Ingredients
- 1.5 pounds Chicken thighs
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Thyme
- 1 teaspoon Oregano
- 2 tablespoons Olive oil
- Sauce
- 3 tablespoons Passion fruit
- 4 cloves Minced garlic
- 3/4 cup Dry white wine
- 1 cup Chicken broth
- 5 tablespoons Lemon juice (from 1 large lemon)
- Lemon zest (from 1 lemon)
- 2 tablespoons Capers
- 2 tablespoons Chopped parsley
- 1 tablespoon Fresh thyme
- Salt and Pepper
Instructions
Dry the surface of the chicken thighs and then dry rub seaon the chicken with the following: salt, pepper, dry thyme, and rub in the oil.
The more the oil, the more the infuse of flavors.
Step 1
Over medium-high heat in a big pan, heat olive oil.
When the oil is shimmering and heated, create the base of the chicken thighs (skin side down).
You should not touch the chicken during this 6-7 period because in this period, the chicken will form a golden crust and will not create a mess when turning.
When the chicken flips, and the internal meat temperature hits 165, you are done.
This should take 5-6 more minutes of uninterrupted cooking as the chicken will be done.
When you are done, honestly, the chicken will look a little blackened.
That is because the cooking in the oil, the spices were coated in, formed a crispy and very aromatic layer on top.
The chicken will be done when you can feel that the meat is firm and is done. You can then bring the chicken to a warm plate.
Place the same skillet on the stove on medium heat and add the butter.
Once the butter is melted and is bubbling, add the garlic and make sure to constantly stir it for about 40 to 45 seconds.
You want the garlic to become very aromatic, but make sure you don’t overcook it, and burn it.
Spoon the white wine into the skillet gradually to prevent the wine from popping and causing a mess.
Step 2
Focus on deglazing the pan with the wine by scraping off the brown bits from the bottom of the skillet as they carry the sauce’s flavors.
Cook the wine for about 2 to 3 minutes in order to burn off the alcohol and let it reduce a little.
Lower the heat on your stove a little and add the chicken stock, lemon juice, and lemon zest to the skillet.
Stir the sauce a little to make sure it is combined, and simmer the sauce for about 5 minutes to let the sauce reduce and thicken.
You should be able to lightly coat the back of a spoon with the sauce.
Add in the capers and chopped stems of parsley and thyme, and sprinkle in some salt and pepper to your taste.
The butter has a lot of richness to it, and the capers really help counter with a nice briny pop, as well as some freshness to the sauce.
Put the chicken thighs back in the pan and cover them with the sauce.
Let them cook for a few more minutes until they infuse the sauce.
After they have done so, take them off the stove and serve them right away.
The sauce can be poured over them. Roasted potatoes or pasta go well with the dish.
Ingredient Substitutes
Replacing chicken thighs
If there are only bone-in skin-on chicken thighs available, you can easily remove the skin and bones on your own using a sharp knife and kitchen scissors.
Chicken breasts are also a possibility, but be mindful that they cook quickly and will be drier.
Replacements for honey
For the honey garlic recipe, you can use maple syrup or agave nectar.
However, this will lead to the dish being sweeter or more neutral.
Replacing heavy cream
If you would like to make the Tuscan chicken recipe, you can use half and half for a less heavy sauce.
It will not be as rich, but it will be lighter.
For a great dairy-free option, use full-fat coconut milk, as it will have a slight coconut flavor.
Soy sauce
If you are looking for a gluten-free option for the honey garlic and teriyaki recipes, you can use tamari or coconut aminos in place of soy sauce.
You can use the same quantity, but keep in mind that coconut aminos are a bit sweeter.
Wine alternatives
If you need to replace the white wine for the lemon herb recipe, use white wine vinegar, lemon juice, or take it to the next level with more chicken broth.
What to use instead of panko:
If you are making the recipe with panko crust for the first time, be aware that cornflakes or regular breadcrumbs will work just fine, but don’t offer the same crunch.
Sun-dried tomatoes replacement
Use halved cherry or diced Roma tomatoes in the Tuscan recipe.
Add them earlier in the cooking process so they have time to soften if you can’t find sun-dried tomatoes.
Storage Tips for 5 Skinless Boneless Chicken Thigh Recipes
Cooked chicken thighs can be kept for up to four days in a refrigerator in an airtight container.
If you can, keep the sauce and chicken separate to keep the chicken from getting soggy, especially if you are breading it.
How to Freeze
Most of the recipes in this guide freeze well for up to 3 months.
Make sure they’ve cooled completely before putting them in a freezer-safe container, and that you get rid of as much air as possible.
For the breaded Parmesan chicken, it will be best if eaten fresh out of the oven.
The coating can become soggy when heat is applied after extended time in the freezer.
Reheating instructions
To get the most juicy chicken, reheat in a covered skillet on medium-low heat with a little bit of water or chicken broth to keep the chicken moist.
You can reheat in the microwave, but make sure to set the microwave power to 50% and check on it frequently, or it may be rubbery.
To reheat breaded chicken, place it in a 350°F oven on a baking sheet for 10-12 minutes, which will get the breading crispy again.
How to store chicken with sauce
Keep the chicken and sauce separate and store in air-tight containers for about 5 days.
Cream sauces like the Tuscan one may separate a little bit, but after it is reheated, it will come back together.
How to prepare in advance
For the chicken, feel free to season and bread a day in advance and store covered in the refrigerator until it is time to bake.
Marinades and sauces can be made 2-3 days before to help get dinner on the table quickly for time crunch days.
Recipe Notes For Success
Drying the chicken properly: Patting your chicken thighs dry is the most important step to take sure to do.
Not doing this step is the most common mistake when it comes to cooking chicken thighs.
Leaving moisture in the chicken will make your chicken steam instead of creating a nice browned crust.
Use a paper towel and press to make sure to get out all of the moisture on the surface.
When searing chicken thighs, it is necessary to leave at least half an inch of space between each piece.
This is important, as too much chicken will lower the temperature of the pan, causing the chicken to steam rather than sear and resulting in gray, rubbery chicken rather than crispy, golden chicken.
While chicken thighs are typically more forgiving than chicken breasts, there is still the risk of undercooking or overcooking.
To mitigate this risk, insert the thermometer into the thickest part of the thigh, avoiding the other chicken pieces above or below it.
To ensure the chicken is as juicy and moist as possible, allow the chicken to rest after cooking the thighs for at least 5 minutes.
This ensures that the juices will redistribute into the meat and stay there rather than running out and pooling on the cutting board.
Leftover Sauce: Incorporating the flavorful bits of the chicken that are stuck on the pan into your sauce will add tremendous depth to the sauce.
This process is called deglazing and should be done in the pan that you previously cooked the chicken.
Finally, after cooking the sauce, taste it before serving it.
It is recommended to add or subtract any acids, salt, and/or pepper after tasting so that the sauce will have the perfect flavor.
Saltiness of the sauce could be different depending on the soy sauce, broth, or other ingredients that you used, so it may be important to your taste.
Chicken cooked at room temperature is done more evenly.
Before cooking, remove the chicken from the refrigerator 15 to 20 minutes in advance.
When cold chicken touches a heated pan, it results in uneven cooking, with the exterior being fully cooked while the interiors are still raw.