Quick Look at these Juicy Stove Top Chicken Thighs
- Ready In: 25 minutes!
- Serves: 6
- Main Ingredients: boneless skinless chicken thighs, ghee or butter, salt & pepper
- Dietary Info: Whole30, Paleo, Dairy-Free, Gluten-Free
- Best For: easy weeknight dinner, meal prep
- Why You’ll Love It: Chicken thighs are one of the most juicy and tender cuts of meat you can cook. Follow along as I show you the super easy step-by-step process for making the most tender chicken thighs on the stove top of your kitchen every time!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Boneless, Skinless Chicken Thighs – buy fresh from your local grocery store or make sure they are fully thawed before cooking.
- Ghee – perfect to stay Whole30/Paleo compliant or use regular butter or plant-based butter.
- Salt + Pepper – a must when cooking any type of meat!
How To Make Stove Top Chicken Thighs
Step 1 – Season both sides of chicken thighs with salt & pepper.
Step 2 – Heat up a skillet, melt ghee, and sear chicken thighs for 5-7 minutes.
Looking For More Flavor?
Salt and pepper is delicious, but simple. If you are looking to add more flavor try a marinade or seasoning:
Step 3 – Flip and cook until the internal temperature reaches 165 degrees F (use a meat thermometer), rest for 5 minutes, and serve!
Best Ways To Serve Stove Top Chicken Thighs
There are a variety of ways to enjoy the most juicy stove top chicken thighs:
- Solo: enjoy with a side of simple mustard mayo for dipping, roasted broccolini, and easy herbed potatoes.
- On a Salad: keep it fresh by serving on a BBQ chicken salad or make it creamy by making buffalo ranch chicken salad.
- Pasta: serve on the best pesto pasta or noodles tossed with our homemade alfredo sauce.
- In a Wrap: cut up the chicken and serve in a buffalo chicken wrap!
Stove Top Chicken Thighs FAQs
Yes, the cook times will vary so you will want to check out our step-by-step process for making cast iron chicken thighs.
Insert a meat thermometer in the thickest part of the thigh and it should be 162 degrees F or higher. Chicken is considered safe to eat when it reaches 165 degrees F. The temperature will raise a few degrees while it rests and overcooked chicken is dry, so it is best to pull it off the heat a little early.
In an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw overnight and then reheat to serve.
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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 a large 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 2-3 teaspoons turmeric (if desired).
- Cook Chicken: Place chicken in the hot cast iron pan 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 our easy 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!
Bridget says
So easy and delicious!
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!