Stove Top Chicken Thighs

  • Author: Erin
  • Prep Time: 7 minutes
  • Cook Time: 15 minutes
  • Total Time: 22 minutes
  • Yield: 3-4 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American



  • 68 boneless chicken thighs
  • 23 Tablespoons ghee
  • pink Himalayan salt
  • ground black pepper
  • 23 Teaspoons turmeric (you can skip this if you want, they will still taste amazing with just salt, pepper and ghee).


  1. Bring large cast iron skillet to medium-high heat.
  2. Add 1-2 Tablespoons of ghee and allow to melt; swirl the pan to coat.
  3. Meanwhile, place boneless* chicken thighs on a clean plate and season both sides with salt, pepper and some ground turmeric (if desired).
  4. 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.
  5. Add additional ghee to pan if it starts to dry out.
  6. Feel free to cover while the chicken is cooking, if desired.
  7. Remove and place on clean plate; allow to rest for 5-7 minutes.
  8. Serve with mustard mayo*.


  • 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