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How Long to Cook Chicken Thighs on Stove

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.

How Long to Cook Chicken Thighs on Stove

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 Stove

How to Cook Chicken Thighs on Stove

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.

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.

Chicken Thighs on Stovetop

Chicken Thighs on Stovetop

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.

  • 2.5 lbs chicken thighs bone in
  • Garlic powder
  • Onion powder
  • Oregano
  • Thyme
  • Salt and pepper
  • All purpose flour
  • 1/2 c vegetable oil
  • 4 tbsp butter
  • Onions sliced
  • Chicken broth
  • 2 c water
  • 1 c heavy cream

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.

Cast Iron Skillet Chicken Thighs

Skillet Chicken Recipe

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. 

  • In a large, (12 inches or larger) oven-safe skillet over medium heat 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 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.

How long to pan fry boneless skinless chicken thighs

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.

Skillet Chicken Recipe

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. 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.

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How Long to Cook Chicken Thighs on Stove
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How Long to Cook Chicken Thighs on Stove

This is how long to cook chicken thighs on stove top in cast iron skillet perfectly. Bone in thighs with a creamy sauce or garlic butter.
Course Entree, Main Course
Cuisine American, French
Keyword baked, cast iron skillet, chicken thighs, skillet, smothered, stove
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 6
Calories 756kcal
Author The Typical Mom

Equipment

  • 1 cast iron pan large enough to hold meat, onions and 5 cups of liquid, min. 12" size

Ingredients

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 Facts
How Long to Cook Chicken Thighs on Stove
Amount Per Serving (2 oz)
Calories 756 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 22g138%
Trans Fat 0.5g
Polyunsaturated Fat 8g
Monounsaturated Fat 19g
Cholesterol 252mg84%
Sodium 708mg31%
Potassium 557mg16%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 3g3%
Protein 36g72%
Vitamin A 993IU20%
Vitamin C 4mg5%
Calcium 78mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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