This is how long to cook chicken thigh on stove with a killer sauce or make simple garlic butter thighs for dinner. Using a cast iron pan you can sauté and bake them bone-in or boneless to tender and juicy every time like this.
Chicken thighs on the stove are easier than you might think. You can make simple with just a few seasonings or with our cream sauce. We will share both and how long bone-in thighs vs boneless will take to cook to perfection. Just one of many easy chicken thighs recipes on our site. (Affiliate links present)
Cast Iron Skillet Chicken Thighs
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.
You’ll want to start by browning to get that crispy chicken skin. Then add the sauce or leave as is when you throw it in the oven and bake until the insides are fork tender. It’s a bit like what we do with our Instant Pot chicken thighs bone-in except that the “oven” is just adding the lid.
How to Cook Chicken Thighs on Stovetop
I have two methods and sauces for this chicken thigh recipe. If you want to only use your stovetop with a lid it takes about the same cook time as if you transitioned it to the oven. The biggest difference is going to be the texture. If you really want crispy skin then you’ll want to move it. With a lid it will get super super tender but the outside won’t be as crisp.
How long to cook boneless chicken thighs on stove
Bone-in takes a while longer, I would cut the timing in half for these. This starts with sautéing a bunch of onions. Those give it a great flavor 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.
If you don’t use the sauce explained below you could drain those juices at the end and make chicken drippings gravy out of it quite easily. No need to waste.
You’re going to want a pan for this one, a cast iron skillet is best since it should be already seasoned which adds to the deliciousness. With a sauce it will take longer than just seasonings. How Long to Grill Chicken Thighs is usually faster since it is over direct heat. If you like cooking outside it is a good choice too.
I will say that if the two were the same price I would buy boneless just because it will soak up the sauce more and is way easier to cut and serve when it’s done. Reason I don’t is the price, with the bone in obviously is cheaper overall. The timing does vary a lot between the two since it has to heat thru the bone with the one.
Ingredients
- 2.5 lbs chicken thighs bone in
- Garlic powder and onion powder
- Oregano and thyme are a nice add
- Salt and pepper to taste
- All purpose flour for a light coating to brown
- 1/2 c vegetable oil
- 4 tbsp butter or dairy free alternative
- Onions sliced
- Chicken broth is better than water
- 2 c water
- 1 c heavy cream for a thick sauce
If you needed a dairy free version of this I have found vegan plant based butter products at the store that are pretty good. You’d have to use coconut milk as the dairy which will be sweeter and not quite as thick but would work nonetheless.
For the second part when you bake chicken thighs in oven to 425 degrees F. In a shallow dish, combine the seasonings with flour. Set 1 cup of the seasoning flour aside. In the remaining roll the chicken thighs in it to coat the outsides.
How long to pan fry boneless skinless chicken thighs
- In a large, (12 inches or larger) oven-safe skillet over medium heat olive oil over medium heat.
- Add the bone in chicken thighs and brown on both sides for about 5 minutes on each side.
- Remove but keep warm. Add the butter to the skillet and melt.
- Then, add the onions and cook for 3 to 4 minutes or until softened. Add the reserved seasoned flour to the onions and stir until coated.
- Cook until the flour begins to bubble, about 2 minutes more.
- Carefully add chicken broth and water, stirring to blend with the flour.
- The gravy will thicken quickly.
- Stir in the heavy cream and return the meat to the skillet, sinking into the gravy.
Place the skillet pan fried chicken thighs in the oven and bake for 1 hour for bone in or 20 – 30 minutes for boneless (depending on thickness). To keep on the stove just set a lid on, reduce heat on stove to medium low and cook for about 45 minutes until inside reaches a safe internal temperature of 165 F.
If you don’t want to add any sort of sauce to your stove top chicken thighs just cook the meat add 3 tbsp of butter to the pan to melt. Then open up each piece of meat to flat and sauté for about 5 minutes per side until golden brown and reaches 165 F in the center. Season with salt, black pepper, and garlic powder.
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 160 degrees F in the thickest part too. Use a sharp knife to see if all of these are meeting the mark. That would be the technical way, honestly I just see if I can shred with two forks like with our chicken poblano and that’s that. 😉
How Long to Cook Chicken Thighs on Stove
Equipment
- 1 cast iron pan large enough to hold meat, onions and 5 cups of liquid, min. 12" size
Ingredients
- 2.5 lbs chicken thighs, bone in
- 2 tsp garlic powder
- 2 tsp onion owder
- 2 tsp oregano
- 1 tsp thyme
- 1/2 tsp salt and pepper
- 2 onions, sliced
- 1.5 c all purpose flour
- 4 tbsp butter
- 1/2 c vegetable oil
- 2 c chicken broth
- 2 c water
- 1 c heavy cream
Instructions
- Preheat oven to 425 degrees F. In a shallow dish, combine the seasonings with flour. Set 1 cup of the seasoning flour aside. In the remaining roll the chicken thighs in it to coat the outsides.
- In a large, oven-safe skillet (12 inches or larger) heat oil over medium heat. Add the chicken and brown on both sides for about 5 minutes on each side.
- Remove but keep warm. Add the butter to the skillet and melt. Then, add the onions and cook for 3 to 4 minutes or until softened. Add the reserved seasoned flour to the onions and stir until coated.
- Cook until the flour begins to bubble, about 2 minutes more. Carefully add chicken broth and water, stirring to blend with the flour. The gravy will thicken quickly.
- Stir in the heavy cream (optional) and return the meat to the skillet, sinking into the gravy. Place the skillet in the oven and bake for 1 hour or set a lid on, reduce heat on stove to medium low and cook for about 45 minutes until inside reaches a safe 165 f.
- ** If you don’t want to add any sort of sauce and just cook the meat add 3 tbsp of butter to the pan to melt. Then open up each piece of meat to flat and sauté for about 5 minutes per side until golden brown and reaches 165 F in the center. Season with salt, pepper, and garlic powder.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
