Stove Top Chicken Thighs Recipe - The Dinner Bite

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These juicy and tender crispy stove top chicken thighs is a perfect main dish. It is delicious, quick, easy and with a cooking time of about 30 minutes including prep.

This stovetop chicken thighs recipe is simple to make, pan seared to perfection and a great one pan meal that the whole family would love.

Pan seared chicken thighs

Learn how to cook chicken thighs on the stove with this recipe. This budget-friendly pan seared chicken thighs recipe is perfect for all occasions, a perfect chicken dinner that is a family favourite.

I make chicken at least twice a week and this stovetop chicken thighs often find its way on the menu. For a good reason, if you ask me, it is simply the best and it requires a few ingredients and yet full of flavour, just like my cajun butter chicken thighs.

The simple process of pan searing chicken thighs on the stove delivers juicy and crispy chicken. This cooking method is very similar to my honey garlic salmon, only that it cooks faster than the chicken. You can have your cake and eat it at the same time. Chicken thighs and sauce in one pan

You may be wondering if it is safe to cook chicken thighs on the stove top, the answer is yes. In fact, you can cook boneless chicken thighs on the stove top in less than 15 minutes as I did with this chicken for a wrap

Related to this post is this juicy and tender cilantro lime chicken recipe.

Why We Love This Stovetop Chicken Thighs Recipe

You can use any type of chicken thighs, boneless, skinless, boneless, bone-in.

It is quick and simple to make and I absolutely love anything 30 minutes one-pan skillet recipe

This pan-seared chicken thigh is great for weekly meal plans.

You only need 4 ingredients to make it and they are ingredients you already have in your panty

It is inexpensive and budget-friendly. A perfect low carb meal that can double as a keto recipe if you are into that vibes.

Ingredients

Chicken thighs

Chicken broth substitute with cooking wine or water

Smoked Paprika

Salt and pepper

Onion powder substitute with garlic powder

Olive oil: substitute with any flavourless oil or butter

How to make the best stove top chicken thighs recipe

Here is a quick overview of how to cook chicken thighs in a pan on the stovetop. Season chicken and pan fry in an iron skillet (or large cast iron skillet). Sounds so easy right? Ok, let’s get to it.

Prepare the chicken thighs, remove any visible unwanted fats and hanging skin. If you are using boneless skinless chicken thighs, then you may not need to do much.

Season both sides of chicken with the spices generously.

Place a large iron skillet over medium-high heat, then add oil until hot.

Add the chicken thighs skin side down and pan sear for 3 minutes untouched until the skin is nice, golden, crispy and no longer sticking to the pan. Flip chicken to the other side and pan fry for another 3 minutes.

Add chicken broth to the chicken, move around in other to deglaze the skillet. This would make some delicious pan sauce. Because I have used chicken thighs with bone-in for this recipe, it would take longer to cook than boneless chicken thighs.

After adding the chicken broth, cover the skillet with a lid (this is optional) and continue to cook chicken over medium heat for 10 minutes or until chicken is completely cooked.

How to Serve Pan Seared Chicken Thighs and Pan Sauce

Serve it alongside some creamy mashed potatoes, rice, steamed vegetables, cauliflower rice, French fries, salad etc the list is endless. The pan sauce makes a great gravy, you can either add it straight from the pan or add water or broth with cornflour to make a delicious gravy.

My pan sauce was served over garlic mashed potatoes, ‘Twas so good.

How long to cook chicken thighs on stove

This will depend on the thickness of the chicken thighs. Skinless boneless chicken thighs would cook faster than bone-in chicken thighs. Typically, it would take anywhere between 10-15 minutes however, the most important thing is to make sure that the internal temperature of the chicken reaches 165F/74C before consumption.

How to Store Cooked Chicken Thighs

Let any leftover cooked chicken thighs cool completely, store in an airtight container or wrapped in a foil then keep in the fridge for 3 to 4 days. Chicken can be stored in the freezer for up to 3 months.

More stove top chicken recipes

Honey garlic chicken thighs

Honey mustard chicken

Cajun chicken

Garlic mushroom chicken thighs

Other Recipes From the Blog

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Lemon Garlic Pasta

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Want to make this chicken thighs recipe in an Instant pot then check this recipe?

Stove Top Chicken Thighs

Ájọkẹ These juicy and tender crispy stove top chicken thighs is a perfect main dish. It is delicious, quick, easy and with a cooking time of about 30 minutes including prep. This stove top chicken thighs recipe is simple to make, pan seared to perfection and a great one pan meal that the whole family would love. 4.95 from 35 votes Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 20 minutes minsTotal Time 30 minutes mins Course Chicken, Main CourseCuisine American, British Servings 4

Equipment

• Cast iron skillet

Ingredients 1x2x3x

• 5 chicken thighs about 700g
• ½ cup chicken broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 teaspoon onion powder substitute with garlic powder or use both
• 2 tablespoon olive oil substitutes with any flavourless oil or butter
• Parsley chopped to garnish

Cook ModePrevent your screen from going dark

Instructions

• Prepare the chicken thighs, remove any visible unwanted fats and hanging skin. If you are using boneless skinless chicken thighs, then you may not need to do much.
• Season both sides of chicken with the spices generously.
• Place a large iron skillet over medium high heat, then add oil until hot. Add the chicken thighs skin side down and pan sear for 3 minutes untouched until skin is nice, golden, crispy and no longer sticking to the pan. Flip chicken to the other side and pan fry for another 3 minutes.
• Add chicken broth to the chicken, move around in other to deglaze the skillet. This would make some delicious pan sauce. After adding the chicken broth, cover the skillet with a lid (this is optional) and continue to cook chicken over medium heat for 10 minutes or until chicken is completely cooked. Take it off the heat and serve with other side of choice.

Notes

If using skinless boneless chicken thighs, reduce the cooking time by 4 minutes.  Let any leftover cooked chicken thighs cool completely, store in an airtight container or wrapped in a foil then keep in the fridge for 3 to 4 days. Chicken can be stored in the freezer for up to 3 months.

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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