The Best Stove Top Chicken Thighs
This is one of those recipes that I should have put up on the blog a LONG time ago because I make this on a weekly basis! So easy and the flavor is just amazing!
Why You Will Love This Recipe
- Easy: Dinner will be ready in about 15-20 minutes and only 5 ingredients!
- Flavor: The combination of the best homemade ghee, salt, pepper and turmeric is just SO GOOD!
- Juicy: Cooked in ghee these chicken thighs are so juicy!
What You Will Need
- boneless chicken thighs
- ghee
- kosher salt & ground black pepper
- ground turmeric (skip this if you want, they will still taste amazing with just salt, pepper and ghee).
How to Make Stove Top Chicken Thighs
Step 1 – Heat a cast iron skillet, melt ghee, and add seasoned chicken thighs.
Step 2 – Cook for 5-7 minutes and then flip.
Step 3 – Cook until the internal temperature reaches 165 degrees F, rest for 5 minutes, and serve!
What to serve with Chicken Thighs
- Use the cooked chicken thighs in an Easy Chicken Caesar Salad
- Roasted Broccolini
- Shaved Brussel Sprouts
- Sweet Potato Cinnamon Sticks
- Whole30 Mashed Potatoes
- Simple Steamed Green Beans
How to Store Stove Top Chicken Thighs
Store your cooked stove top chicken thighs in an airtight container in the refrigerator for up to 5 days.
How to Freeze Cooked Chicken Thighs
- Let cooked chicken thighs fully cool.
- Add to silicone bag or freezer safe bag.
- Label (I always forget that step!).
- Store in freezer for up to three months.
- To thaw, place in refrigerator overnight.
Other Simple Chicken Thigh Recipes You Might Like
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Make these Stove Top Chicken Thighs for an easy weeknight dinner that only requires 5 simple ingredients and less than 30 minutes!
Ingredients
- 2-3 tablespoons ghee, more if needed (sub butter)
- 6-8 boneless, skinless chicken thighs
- kosher salt and ground black pepper
- 2-3 teaspoons turmeric, optional
Optional Serving Suggestion:
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard, more, if desired
Instructions
- Heat the Pan: Bring la arge cast iron skillet to medium-high heat. Add 2-3 tablespoons ghee and allow to melt; swirl the pan to coat.
- Season Chicken: Meanwhile, place 6-8 boneless, skinless chicken thighs on a clean plate and season both sides with salt, pepper and some ground turmeric (if desired).
- Cook Chicken: Place in hot cast iron and allow to cook for 5-7 minutes; flip and cook for an additional 5-7 minutes or until the internal temperature reaches 165℉ (use a meat thermometer). Add additional ghee to pan if it starts to dry out.
- Rest + Serve: Remove and place on clean plate; allow to rest for 5-7 minutes. Serve with mustard mayo!
Notes
- Bone-In Chicken Thighs: if you prefer a bone-in chicken thigh, try our cast iron chicken thighs recipe!
- Other Options: you can also make boiled chicken thighs. if you want something even easier!
Calories 181kcal
Nutrition
Calories: 181kcal | Carbohydrates: 0.4g | Protein: 22g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 101mg | Potassium: 294mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 27IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg
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Lexie says
These chicken thighs are amazing! Very juicy and full of flavor. The mustard-mayo dip is simple and surprisingly delicious! I even got a 👍 from my daughters. Thank you for sharing your recipes!
Erin says
Hi Lexie! Yay! I am so glad everyone liked it! This is one of my go-to weeknight meals in our house as well :). Thanks for the feedback! I really appreciate it!