Stove Top Chicken Thighs – an easy, go-to dinner that never disappoints! (Whole30/Paleo)
If you are looking for an easy, weeknight dinner that everyone will love – these are a must-try!
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!
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.
- 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*.
* – see recipe card below for notes.
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.
What to serve with Stove Top Chicken Thighs
Here are some ideas:
- Use the cooked chicken thighs to use in a Caesar Salad
- Serve with Roasted Broccolini
- Serve with Shaved Brussel Sprouts
- Serve with Sweet Potato Cinnamon Sticks
- Serve with Whole30 Mashed Potatoes
Other recipes you might like:
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Love,
E
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PinIngredients
- 6–8 boneless chicken thighs
- 2–3 Tablespoons ghee
- 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
- 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.
- 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.
Keywords: stove top chicken thighs
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!
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!