We cook chicken thighs on the stove all the time. You can just season lightly or saute in a sauce like we do with our garlic butter thighs for dinner. Using a cast iron pan you can cook bone-in or boneless to tender and juicy in no time like this.
Let me tell that this is easier than you might think. We did a lot of experimenting to figure out the perfect cook time for both bone-in thighs vs boneless so they would stay juicy but with a bit of a crispy skin. Let us share our easy chicken thighs recipes with you.
I mean if you have a cast iron pan you know what I mean when I say that it makes food taste amazing. Doesn’t really make sense that a skillet would make a difference but it just does when it’s already seasoned. Also you can do it all in it so there’s less to clean.
How Long to Cook Bone-In Chicken Thighs on Stove
I have two methods, one with a light breading and the other without. The biggest difference is going to be the texture. If you really want crispy skin then you’ll want to roll in seasoned flour to begin with, super simple to do. Both will take about 15 minutes to sear and then saute until the center becomes a safe 165 degrees F.
How long to Cook Boneless Chicken Thighs on Stove
I would cut off a few minutes off for these, finishing at closer to 10-14 minutes depending on their thickness. These are typically rather thin when you pull them apart and lay flat in your skillet so your best bet is to cut the time in half and cook for 5 minutes on each side and then check the temperature. Same goes for How Long to Grill Chicken Thighs, there is just a few minutes differences between the two.
How to Add Flavor
I would highly suggest that once you sear the meat you remove for a few minutes and sauté a bunch of onions next. Those give it a great flavor to your dish with very little money. It also adds a bit of texture to the overall dish when served. Another nice plus is that when the meat is set on top it elevates them a bit so the drippings will stay off of the outsides.
Do you need to sear chicken thighs first?
Whether you want to get crispy chicken skin or not this is an important step. Reason being is that this is the best way to lock in the juices inside. If you skip it the insides won’t be as juicy as they will be released in the cooking process. We do the same with our Instant Pot chicken thighs bone-in recipe.
How to Make Gravy with Drippings
There will be juices released into the pan that are golden. What we do with them is to remove the meat and onions and set aside until foil to keep warm. Leave grease in the pan and whisk in some all purpose flour to create a roux to thicken to your liking. Cornstarch is another alternative to make a delicious chicken drippings gravy out of it easily. No need to waste.
How do you know when chicken thighs are cooked?
You don’t want to see pink in the middle or have anything other than clear juices oozing out for pan seared chicken thighs, or any other method. Temperature should reach a minimum of 165 degrees F in the thickest part too. Use a sharp knife to see if all of these are meeting the mark. Then enjoy or dice up and make our chicken poblano. 😉
Chicken Thighs on Stove Recipe
Equipment
- 1 cast iron pan large enough to hold meat, onions and 5 cups of liquid, min. 12" size
Ingredients
- 4 medium chicken thighs, bone in or boneless
- 2 tbsp butter, or olive oil
- 1 pinch salt and pepper
- 1 tsp garlic powder
- 1 tsp onion owder
- 1 tsp paprika
- 2 tbsp garlic, minced
- 1 small onion, sliced
- 1/2 cup chicken broth
Instructions
- Season both sides of the chicken thighs with salt, pepper, garlic powder, and paprika. (and any other seasonings you desire).
- Heat a large skillet over medium heat. Add your butter to melt and then your minced garlic, allow to cook 30 seconds.
- Sear bone-in chicken (skin-side down if using skin-on) for 3 minutes until deep golden brown. Flip and cook the other side for 3 minutes more. For boneless thighs cook 2 minutes on each side.
- Remove and set aside covered with foil (if you want to add onions). Add onions into pan, cover, and saute for about 6 minutes until softened, flipped once. Then spread out and put thighs on top of these.
- Add chicken broth, reduce heat to medium-low, cover, and simmer for 10–15 minutes until chicken is cooked through (internal temp should be 165°F).
- Uncover and simmer a few more minutes to reduce the liquid into a flavorful glaze or remove meat and onions (cover to keep warm) and thicken drippings by whisking in enough flour to thicken to your liking, season, taste and enjoy as a gravy over the top.
Video
Notes
For a Crispier Result
If you want a bit of a sort of “breading” on the outside you can first roll seasoned thighs into some flour so when you saute in the butter it will create a crispy outer layer.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made with Sauce
You can saute these in a creamy sauce if you would like to (just don’t count the calories on this one).
