Stove Top Chicken Thighs – an easy, go-to dinner that never disappoints!
The Best Stove Top Chicken Thighs
Table of Contents
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 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
- pink himalayan salt
- ground black pepper
- turmeric (you can skip this if you want, they will still taste amazing with just salt, pepper and ghee).
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.
What to serve with Chicken Thighs
- Use the cooked chicken thighs to use in a Caesar Salad
- Roasted Broccolini
- Shaved Brussel Sprouts
- Sweet Potato Cinnamon Sticks
- Whole30 Mashed Potatoes
- Steamed Green Beans
How to Make Stove Top Chicken Thighs
Bring large cast iron skillet to medium-high heat. Add 1-2 Tablespoons of ghee and allow to melt; swirl the pan to coat. Add your chicken and sprinkle with salt, pepper and turmeric.
Flip after 5-7 minutes (add additional ghee if pan is getting dry).
Serve and enjoy!
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Stove Top Chicken Thighs
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Total Time: 22 minutes
- Yield: 3–4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
Stove Top Chicken Thighs – an easy weeknight dinner that comes together quickly and is super versatile!
Ingredients
- 6–8 boneless chicken thighs
- 2–3 tablespoons ghee (more if needed)
- pink Himalayan salt
- ground black pepper
- 2–3 teaspoons turmeric (you can skip this if you want, they will still taste amazing with just salt, pepper and ghee).
Instructions
- Bring large cast iron skillet to medium-high heat.
- Add 1-2 tablespoons of ghee and allow to melt; swirl the pan to coat.
- Meanwhile, place boneless* chicken thighs on a clean plate and season both sides with salt, pepper and some ground turmeric (if desired).
- 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 temp reaches 165.
- Add additional ghee to pan if it starts to dry out.
- Feel free to cover while the chicken is cooking, if desired.
- Remove and place on clean plate; allow to rest for 5-7 minutes.
- Serve with mustard mayo*.
Notes
- Bone-In Chicken Thighs: You can also use bone-in chicken thighs for this recipe, just increase the cooking time accordingly so that the internal temp reaches 165 degrees.
- Mustard Mayo: For the mustard-mayo dip I simply combine approximately 1/4 cup of the mayo of your choosing with approximately 1-2 tablespoons of yellow mustard; stir to combine.
- Other Options: you can also boil your chicken thighs if you want something even easier!
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!