Chicken Thighs on Stove Recipe

Raw chicken thighs seasoned with herbs and spices are neatly arranged on a white plate, ready to be transformed. Wondering how long to cook chicken thighs on the stove? Just a sizzle in the pan will bring these flavors to life perfectly.

5 from 2 votes

Chicken Thighs on Stove Recipe

This is how long to cook chicken thighs on stove top in cast iron skillet perfectly. Bone in or boneless thighs lightly seasoned turn our juicy and tender.

Prep Time10

Cook Time1 15

Course: Entree, Main Course

Cuisine: American, French

Keyword: baked, cast iron skillet, chicken thighs, skillet, smothered, stove

Servings:

Author: Justine

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