Are you tired of the same old chicken dinners? Boneless chicken thighs are your secret weapon for quick, flavorful weeknight meals that feel anything but ordinary. From zesty marinades to cozy one-pan wonders, these 20 recipes will transform your dinner routine. Let’s dive into delicious solutions that promise to please the whole family!
Honey Garlic Soy Glazed Boneless Chicken Thighs
Perfect for a cozy weeknight dinner, these honey garlic soy glazed boneless chicken thighs come together with minimal fuss and deliver maximum flavor. Let’s walk through each step methodically to ensure your dish turns out beautifully.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds of boneless, skin-on chicken thighs (for juicy, tender results)
– 2 tablespoons of rich extra virgin olive oil
– 3 cloves of fresh garlic, minced (for aromatic depth)
– 1/4 cup of pure honey (for natural sweetness)
– 1/4 cup of low-sodium soy sauce (for savory umami)
– 1 tablespoon of rice vinegar (for a subtle tang)
– 1 teaspoon of finely ground black pepper (for a warm spice note)
– 1 tablespoon of cornstarch (to thicken the glaze)
– 2 tablespoons of cold water (for mixing with cornstarch)
– 2 tablespoons of chopped fresh green onions (for a bright garnish)
Instructions
1. Pat the boneless, skin-on chicken thighs completely dry with paper towels to ensure a crisp sear.
2. Season both sides of the chicken thighs evenly with the finely ground black pepper.
3. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken thighs skin-side down in the skillet and cook without moving for 6-8 minutes until the skin is golden brown and crispy.
5. Flip the chicken thighs and cook for an additional 5-6 minutes until the internal temperature reaches 165°F, then transfer to a plate.
6. Reduce the heat to medium and add the minced fresh garlic to the skillet, sautéing for 30 seconds until fragrant.
7. Pour in the pure honey, low-sodium soy sauce, and rice vinegar, stirring to combine and simmer for 2 minutes.
8. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.
9. Slowly stir the cornstarch slurry into the skillet sauce and cook for 1-2 minutes until the glaze thickens to a syrup-like consistency.
10. Return the cooked chicken thighs to the skillet, spooning the glaze over them to coat evenly, and heat for 1 minute.
11. Remove from heat and garnish with the chopped fresh green onions before serving.
Resulting in a dish with a crispy skin and tender interior, the glaze offers a perfect balance of sweet honey, savory soy, and aromatic garlic. Try serving it over fluffy jasmine rice to soak up every drop of the rich sauce, or pair it with steamed vegetables for a lighter meal that still feels indulgent.
Crispy Baked Boneless Chicken Thighs with Parmesan
Many home cooks find chicken breasts dry and bland, but boneless chicken thighs offer a juicy, flavorful alternative that’s hard to overcook. This recipe transforms them into a crispy, golden main course with a savory Parmesan crust, perfect for a weeknight dinner or casual gathering. You’ll achieve restaurant-quality results with simple ingredients and a hands-off baking method.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/4 cup rich extra virgin olive oil
– 1/2 cup finely grated Parmesan cheese
– 1/2 cup panko breadcrumbs
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1 tbsp chopped fresh parsley for garnish
Instructions
1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Pat the boneless, skinless chicken thighs completely dry with paper towels to ensure maximum crispiness.
3. In a shallow bowl, whisk together the rich extra virgin olive oil, garlic powder, smoked paprika, kosher salt, and freshly ground black pepper.
4. In a separate shallow bowl, combine the finely grated Parmesan cheese and panko breadcrumbs.
5. Dip each chicken thigh into the oil mixture, coating it evenly on all sides.
6. Press the coated chicken thigh into the Parmesan-panko mixture, turning to adhere a thick, even layer on both sides.
7. Place the coated chicken thighs on the prepared baking sheet in a single layer, spacing them about 1 inch apart for even air circulation.
8. Bake at 425°F for 20-25 minutes, until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F.
9. Let the chicken rest on the baking sheet for 5 minutes to allow juices to redistribute.
10. Garnish with chopped fresh parsley before serving.
Each bite delivers a satisfying crunch from the golden Parmesan-panko crust that gives way to incredibly juicy, tender chicken inside. The smoked paprika adds a subtle warmth that complements the salty, nutty cheese perfectly. Enjoy these thighs sliced over a crisp salad, tucked into warm pita bread with tzatziki, or alongside roasted vegetables for a complete meal.
Spicy Korean Gochujang Boneless Chicken Thighs
Now, let’s create a fiery, flavorful dish that’s perfect for weeknight dinners or entertaining guests. This recipe transforms humble boneless chicken thighs into a sticky, spicy masterpiece with Korean gochujang paste, balancing heat with subtle sweetness. You’ll be amazed at how simple ingredients yield such complex, restaurant-quality results in your own kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 3 tablespoons high-quality gochujang paste
– 2 tablespoons rich, dark soy sauce
– 1 tablespoon toasted sesame oil
– 1 tablespoon smooth honey
– 3 cloves fresh garlic, finely minced
– 1 teaspoon freshly grated ginger
– 1 tablespoon neutral vegetable oil
– 2 thinly sliced green onions for garnish
– 1 tablespoon toasted sesame seeds for garnish
Instructions
1. Pat the boneless, skinless chicken thighs completely dry with paper towels to ensure proper browning.
2. In a medium bowl, whisk together the high-quality gochujang paste, rich dark soy sauce, toasted sesame oil, smooth honey, finely minced fresh garlic, and freshly grated ginger until smooth.
3. Add the dried chicken thighs to the marinade, coating each piece thoroughly, then cover and refrigerate for at least 30 minutes (tip: marinating overnight intensifies the flavor).
4. Heat 1 tablespoon of neutral vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Remove chicken from marinade, letting excess drip off, and place in the hot skillet in a single layer without crowding.
6. Cook chicken for 5-7 minutes per side until deeply browned and internal temperature reaches 165°F on an instant-read thermometer (tip: avoid moving chicken too early to develop a good crust).
7. Reduce heat to low, pour remaining marinade into the skillet, and simmer for 3-4 minutes until sauce thickens and coats the chicken.
8. Transfer chicken to a serving platter, spoon thickened sauce over top, and garnish with thinly sliced green onions and toasted sesame seeds (tip: let chicken rest 5 minutes before slicing for juicier results).
Here, the chicken emerges tender and juicy with a sticky, glossy coating that packs a pleasant, building heat. Serve it over steamed jasmine rice to soak up the extra sauce, or tuck it into lettuce wraps with crisp vegetables for a refreshing contrast to the spicy-sweet flavors.
Lemon Herb Marinated Boneless Chicken Thighs
You’re about to master a simple yet stunning weeknight dinner that’s bursting with bright, herby flavor. Lemon Herb Marinated Boneless Chicken Thighs are juicy, tender, and come together with minimal fuss—perfect for both busy evenings and relaxed weekend grilling.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/3 cup fresh-squeezed lemon juice
– 1/4 cup rich extra virgin olive oil
– 3 cloves garlic, finely minced
– 2 tbsp fresh rosemary, finely chopped
– 2 tbsp fresh thyme leaves
– 1 tsp coarse kosher salt
– 1/2 tsp finely ground black pepper
Instructions
1. In a medium glass or ceramic bowl, whisk together 1/3 cup fresh-squeezed lemon juice, 1/4 cup rich extra virgin olive oil, 3 cloves of finely minced garlic, 2 tbsp finely chopped fresh rosemary, 2 tbsp fresh thyme leaves, 1 tsp coarse kosher salt, and 1/2 tsp finely ground black pepper until fully combined.
2. Add 1.5 lbs of boneless, skinless chicken thighs to the bowl, turning each piece to coat it thoroughly in the marinade. Tip: For deeper flavor, pierce the chicken lightly with a fork before marinating.
3. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness.
4. Preheat your oven to 400°F (204°C) and line a rimmed baking sheet with aluminum foil for easy cleanup.
5. Remove the chicken from the marinade, letting any excess drip off, and arrange the thighs in a single layer on the prepared baking sheet. Discard the remaining marinade.
6. Bake the chicken in the preheated oven for 18–22 minutes, until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. Tip: Avoid overcrowding the pan to ensure even browning and crisp edges.
7. Transfer the cooked chicken to a clean plate and let it rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, keeping the meat moist and flavorful.
8. Slice or serve the chicken thighs whole as desired.
Each bite delivers tender, succulent chicken with a vibrant punch of lemon and aromatic herbs. Enjoy it sliced over a crisp salad, tucked into warm pita bread with tzatziki, or alongside roasted vegetables for a complete, satisfying meal.
Creamy Tuscan Boneless Chicken Thighs with Spinach
Cooking a restaurant-quality meal at home doesn’t have to be complicated, and this one-pan wonder is the perfect example. Creamy Tuscan Boneless Chicken Thighs with Spinach delivers rich, comforting flavors with a surprisingly simple process, making it an ideal weeknight dinner that feels special. Let’s walk through each step together to ensure your dish turns out perfectly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 2 tbsp extra virgin olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup low-sodium chicken broth
– 1 tsp dried Italian seasoning
– 1/2 cup sun-dried tomatoes, packed in oil and drained
– 2 cups fresh baby spinach leaves
– 1/2 cup grated Parmesan cheese
Instructions
1. Pat the 1.5 lbs of boneless, skinless chicken thighs completely dry with paper towels.
2. Season both sides of the chicken thighs evenly with 1 tsp of kosher salt and 1/2 tsp of freshly ground black pepper.
3. Heat 2 tbsp of extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the seasoned chicken thighs in the hot skillet in a single layer, making sure not to overcrowd the pan.
5. Sear the chicken for 5-6 minutes per side, until a golden-brown crust forms and the internal temperature reaches 165°F when checked with an instant-read thermometer.
6. Transfer the cooked chicken to a clean plate and cover loosely with foil to keep warm.
7. Reduce the heat to medium and add the 4 cloves of minced garlic to the same skillet, cooking for 1 minute until fragrant but not browned.
8. Pour in 1 cup of heavy cream and 1/2 cup of low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
9. Stir in 1 tsp of dried Italian seasoning and let the sauce simmer gently for 3 minutes, allowing it to thicken slightly.
10. Add the 1/2 cup of drained sun-dried tomatoes and 2 cups of fresh baby spinach leaves to the skillet, stirring until the spinach wilts, about 2 minutes.
11. Sprinkle in 1/2 cup of grated Parmesan cheese, stirring continuously until the cheese melts completely and the sauce becomes smooth and creamy.
12. Return the cooked chicken thighs to the skillet, spooning the creamy sauce over them, and let everything heat through for 2 minutes.
Once plated, the chicken remains incredibly tender while the sauce boasts a velvety texture that clings beautifully to each bite. The sun-dried tomatoes provide a sweet, chewy contrast, and the wilted spinach adds a fresh, earthy note that balances the richness. For a complete meal, serve it over a bed of al dente fettuccine or with a side of crusty bread to soak up every last drop of that luxurious sauce.
Teriyaki Boneless Chicken Thigh Skewers
Diving into the world of flavorful, easy-to-make dinners, these Teriyaki Boneless Chicken Thigh Skewers are a perfect weeknight solution that delivers restaurant-quality taste right from your own kitchen. Let’s walk through the process together, step-by-step, to ensure juicy, caramelized success every single time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken thighs, trimmed of excess fat
– 1/2 cup of premium soy sauce
– 1/4 cup of pure honey
– 2 tablespoons of rich toasted sesame oil
– 3 cloves of fresh garlic, finely minced
– 1 tablespoon of freshly grated ginger root
– 1 tablespoon of cornstarch
– 2 tablespoons of cool water
– 1 tablespoon of fragrant sesame seeds
– 2 finely sliced green onions, for garnish
Instructions
1. Pat the 1.5 pounds of boneless, skinless chicken thighs completely dry with paper towels to ensure a good sear.
2. Cut the dried chicken thighs into uniform, 1-inch cubes for even cooking.
3. In a medium bowl, whisk together the 1/2 cup of premium soy sauce, 1/4 cup of pure honey, 2 tablespoons of rich toasted sesame oil, 3 cloves of finely minced fresh garlic, and 1 tablespoon of freshly grated ginger root to create the teriyaki marinade.
4. Place the cubed chicken into a large resealable bag and pour in the marinade, ensuring all pieces are coated. Marinate in the refrigerator for a minimum of 30 minutes, or up to 4 hours for deeper flavor.
5. While the chicken marinates, soak 8-10 wooden skewers in water for at least 20 minutes to prevent burning.
6. Thread 4-5 pieces of marinated chicken onto each pre-soaked skewer, leaving a small space between pieces.
7. Preheat your grill or grill pan to a medium-high heat of 400°F.
8. Place the skewers on the hot grill. Cook for 5-7 minutes, until you see clear grill marks and the edges begin to caramelize.
9. Flip each skewer carefully and cook for an additional 5-7 minutes, until the internal temperature of the chicken reaches 165°F when checked with an instant-read thermometer.
10. Transfer the cooked skewers to a clean plate and tent loosely with foil to rest for 5 minutes, which allows the juices to redistribute.
11. Pour the remaining marinade from the bag into a small saucepan. Bring it to a simmer over medium heat and let it cook for 2 full minutes to eliminate any bacteria from the raw chicken.
12. In a small bowl, create a slurry by mixing the 1 tablespoon of cornstarch with the 2 tablespoons of cool water until smooth.
13. Whisk the cornstarch slurry into the simmering marinade. Continue cooking for 1-2 more minutes, stirring constantly, until the sauce thickens to a glossy, coating consistency.
14. Brush the thickened teriyaki glaze generously over the rested chicken skewers.
15. Sprinkle the skewers with 1 tablespoon of fragrant sesame seeds and the finely sliced green onions for garnish.
Zesty and savory with a perfect sticky-sweet glaze, these skewers offer a delightful contrast of tender, juicy chicken and a slightly charred, caramelized exterior. Serve them over a bed of fluffy jasmine rice to soak up the extra sauce, or alongside a crisp cucumber salad for a refreshing, complete meal that’s sure to become a new favorite.
Garlic Butter Boneless Chicken Thighs with Mushrooms
Now, let’s dive into a comforting weeknight dinner that’s both elegant and approachable. This garlic butter boneless chicken thighs with mushrooms recipe delivers juicy, flavorful results with minimal fuss, perfect for cooks of any skill level. You’ll appreciate how the savory mushrooms and aromatic garlic butter sauce come together to create a restaurant-quality meal at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs
– 8 ounces cremini mushrooms, sliced
– 4 tablespoons unsalted butter, divided
– 4 cloves fresh garlic, minced
– 1/4 cup dry white wine
– 1/2 cup low-sodium chicken broth
– 1/4 cup heavy cream
– 1 tablespoon fresh parsley, finely chopped
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon extra virgin olive oil
Instructions
1. Pat the boneless, skinless chicken thighs completely dry with paper towels to ensure a golden sear.
2. Season both sides of the chicken thighs evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
3. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the chicken thighs in the skillet in a single layer, cooking undisturbed for 5-6 minutes until deeply golden brown.
5. Flip each chicken thigh and cook for an additional 5-6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer the cooked chicken to a clean plate and tent loosely with aluminum foil to rest.
7. In the same skillet, melt 2 tablespoons unsalted butter over medium heat.
8. Add the sliced cremini mushrooms and cook, stirring occasionally, for 5-7 minutes until tender and lightly browned.
9. Stir in the minced fresh garlic and cook for 30 seconds until fragrant, being careful not to burn it.
10. Pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
11. Simmer the wine for 2 minutes until reduced by half.
12. Add 1/2 cup low-sodium chicken broth and bring to a gentle simmer for 3 minutes.
13. Reduce heat to low and stir in 1/4 cup heavy cream and the remaining 2 tablespoons unsalted butter until the sauce is smooth and slightly thickened.
14. Return the rested chicken thighs and any accumulated juices to the skillet, spooning the sauce over them.
15. Simmer together for 2 minutes to warm through and allow flavors to meld.
16. Remove from heat and sprinkle with 1 tablespoon finely chopped fresh parsley.
17. Serve immediately. Enjoy the tender, juicy chicken thighs smothered in that creamy garlic butter mushroom sauce—it’s rich, savory, and utterly satisfying. For a complete meal, spoon it over fluffy mashed potatoes or buttered egg noodles to soak up every last drop of that delicious sauce.
BBQ Boneless Chicken Thigh Sliders
Savor the perfect balance of smoky, sweet, and savory with these BBQ boneless chicken thigh sliders—they’re ideal for casual gatherings or a satisfying weeknight meal. This recipe breaks down the process into simple, manageable steps, ensuring tender, flavorful results every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs
– 1 cup smoky-sweet BBQ sauce
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon finely ground black pepper
– 1 teaspoon coarse kosher salt
– 6 soft slider buns
– 1 cup crisp shredded iceberg lettuce
– 6 slices sharp cheddar cheese
Instructions
1. Pat the 1.5 pounds of boneless, skinless chicken thighs completely dry with paper towels to ensure a good sear.
2. Season both sides of the chicken thighs evenly with 1 teaspoon of coarse kosher salt and 1 teaspoon of finely ground black pepper.
3. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken thighs in the skillet in a single layer, cooking for 5–6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
5. Reduce the heat to low and pour 1 cup of smoky-sweet BBQ sauce over the chicken, coating each piece thoroughly and simmering for 2 minutes to let the flavors meld.
6. Toast the 6 soft slider buns lightly in a toaster or on a dry skillet for 1–2 minutes until warm and slightly crisp.
7. Place one chicken thigh on the bottom half of each toasted bun.
8. Top each chicken thigh with 1 slice of sharp cheddar cheese while the meat is still hot to allow it to melt slightly.
9. Add about 2 tablespoons of crisp shredded iceberg lettuce on top of the cheese.
10. Cover with the top half of each bun and serve immediately.
The chicken stays incredibly juicy thanks to the thighs’ higher fat content, while the BBQ sauce caramelizes into a sticky, finger-licking glaze. For a fun twist, add pickled jalapeños or a drizzle of ranch dressing to balance the sweetness with a tangy kick.
Mediterranean Stuffed Boneless Chicken Thighs
Meticulously crafted yet surprisingly approachable, these Mediterranean Stuffed Boneless Chicken Thighs transform a weeknight staple into a vibrant, flavor-packed meal. By stuffing the tender thighs with a bright, herby filling, you create a juicy, self-contained dish that’s as beautiful to serve as it is delicious to eat. Let’s walk through each step together to ensure perfect results.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 8 boneless, skin-on chicken thighs
– 1/2 cup crumbled feta cheese
– 1/4 cup sun-dried tomatoes packed in rich extra virgin olive oil, finely chopped
– 2 tablespoons fresh parsley, finely chopped
– 1 tablespoon fresh oregano, finely chopped
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt
– 2 tablespoons rich extra virgin olive oil
Instructions
1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. In a medium bowl, combine 1/2 cup crumbled feta cheese, 1/4 cup finely chopped sun-dried tomatoes, 2 tablespoons finely chopped fresh parsley, 1 tablespoon finely chopped fresh oregano, 1 teaspoon finely ground black pepper, and 1/2 teaspoon kosher salt. Tip: If your sun-dried tomatoes are very dry, soak them in warm water for 5 minutes and pat dry before chopping to prevent a chewy texture.
3. Lay 8 boneless, skin-on chicken thighs flat on a clean work surface, skin-side down.
4. Evenly divide the feta and herb mixture among the chicken thighs, placing it in the center of each.
5. Carefully fold the sides of each chicken thigh over the filling to create a neat packet, then turn it over so the skin is on top. Tip: Use toothpicks to secure the packets if they won’t stay closed, but remember to remove them before serving.
6. Arrange the stuffed chicken thighs on the prepared baking sheet, ensuring they are not touching.
7. Drizzle 2 tablespoons of rich extra virgin olive oil evenly over the top of each chicken thigh.
8. Bake at 400°F for 20-25 minutes, or until the internal temperature reaches 165°F and the skin is golden brown and crispy. Tip: For extra crispy skin, place the baking sheet under the broiler for the final 2-3 minutes, watching closely to prevent burning.
9. Remove from the oven and let rest for 5 minutes before serving.
Creating a dish that’s both elegant and comforting, these thighs emerge from the oven with a crackling, golden skin giving way to incredibly juicy, herb-infused meat. The salty feta and tangy sun-dried tomatoes create pockets of intense flavor that meld beautifully with the chicken. Consider serving them sliced over a bed of lemon-herb orzo or alongside a simple arugula salad to soak up the delicious pan juices.
Jamaican Jerk Boneless Chicken Thighs with Pineapple Salsa
Discovering the vibrant flavors of Jamaican jerk seasoning paired with sweet, tangy pineapple salsa makes for an unforgettable weeknight dinner. This recipe transforms juicy boneless chicken thighs into a Caribbean-inspired feast that’s both approachable and packed with bold, aromatic spices. Let’s walk through each step together to ensure your dish turns out perfectly balanced and bursting with flavor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 3 tbsp Jamaican jerk seasoning blend
– 2 tbsp rich extra virgin olive oil
– 2 cups fresh pineapple, finely diced
– 1/2 cup red bell pepper, finely chopped
– 1/4 cup red onion, finely minced
– 1/4 cup fresh cilantro, roughly chopped
– 2 tbsp fresh lime juice
– 1 tsp finely ground black pepper
– 1/2 tsp kosher salt
Instructions
1. Pat the boneless, skinless chicken thighs completely dry with paper towels to ensure a good sear.
2. In a medium bowl, combine the chicken thighs with 2 tbsp Jamaican jerk seasoning blend and 1 tbsp rich extra virgin olive oil, rubbing the mixture evenly onto all sides.
3. Heat a large skillet over medium-high heat and add the remaining 1 tbsp rich extra virgin olive oil, swirling to coat the pan.
4. Place the seasoned chicken thighs in the skillet and cook for 6–8 minutes per side, until the internal temperature reaches 165°F and the exterior is deeply browned.
5. While the chicken cooks, prepare the pineapple salsa by combining 2 cups fresh pineapple, finely diced, 1/2 cup red bell pepper, finely chopped, 1/4 cup red onion, finely minced, 1/4 cup fresh cilantro, roughly chopped, 2 tbsp fresh lime juice, 1 tsp finely ground black pepper, and 1/2 tsp kosher salt in a bowl.
6. Stir the salsa gently to mix all ingredients evenly, then set aside to allow the flavors to meld.
7. Once the chicken is cooked, transfer it to a plate and let it rest for 5 minutes to retain its juices.
8. Slice the rested chicken thighs against the grain into strips for easier serving.
9. Arrange the sliced chicken on a platter and top generously with the prepared pineapple salsa.
10. Sprinkle the remaining 1 tbsp Jamaican jerk seasoning blend over the assembled dish for an extra layer of spice.
Upon serving, you’ll notice the chicken’s tender, juicy interior contrasts beautifully with the crispy, spice-crusted exterior, while the salsa adds a refreshing, sweet-tart crunch. This dish shines when paired with coconut rice or tucked into warm tortillas for a handheld twist, making it versatile enough for both casual dinners and festive gatherings.
Boneless Chicken Thigh Piccata
Haven’t you ever wished for a restaurant-quality chicken dish that’s surprisingly simple to make at home? Boneless chicken thigh piccata delivers that perfect balance of tender, juicy meat and a bright, lemony sauce that feels both comforting and elegant. Let’s walk through each step together to create this classic with confidence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs
– 1/2 cup all-purpose flour
– 1 teaspoon kosher salt
– 1/2 teaspoon finely ground black pepper
– 3 tablespoons rich extra-virgin olive oil
– 4 tablespoons unsalted butter, divided
– 1/2 cup dry white wine
– 1 cup low-sodium chicken broth
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons briny capers, drained
– 2 tablespoons freshly chopped flat-leaf parsley
Instructions
1. Pat the 1.5 pounds of boneless, skinless chicken thighs completely dry with paper towels to ensure a good sear.
2. In a shallow dish, whisk together the 1/2 cup all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon finely ground black pepper.
3. Dredge each chicken thigh in the flour mixture, shaking off any excess. Tip: Let the coated chicken rest for 5 minutes so the flour adheres better during cooking.
4. Heat the 3 tablespoons of rich extra-virgin olive oil and 2 tablespoons of the unsalted butter in a large skillet over medium-high heat until the butter foams.
5. Add the chicken thighs to the skillet in a single layer, working in batches if necessary to avoid crowding.
6. Cook the chicken for 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
7. Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.
8. Reduce the heat to medium and pour the 1/2 cup of dry white wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom.
9. Simmer the wine for 2 minutes, until reduced by about half. Tip: This step, called deglazing, builds incredible flavor into the sauce.
10. Stir in the 1 cup of low-sodium chicken broth and the 1/4 cup of freshly squeezed lemon juice.
11. Bring the liquid to a gentle simmer and cook for 5 minutes, allowing the sauce to reduce and thicken slightly.
12. Whisk in the remaining 2 tablespoons of unsalted butter, one tablespoon at a time, until the sauce is glossy and emulsified.
13. Stir in the 2 tablespoons of briny capers and the 2 tablespoons of freshly chopped flat-leaf parsley. Tip: Adding the parsley at the end preserves its fresh, vibrant color and flavor.
14. Return the chicken thighs to the skillet, spooning the sauce over them, and heat for 1-2 minutes until warmed through.
Buttery, pan-seared chicken thighs stay remarkably juicy beneath their golden crust, while the silky sauce delivers a perfect tangy punch from lemon and capers. For a complete meal, serve it over a bed of creamy mashed potatoes or angel hair pasta to soak up every last drop of that luxurious sauce. The bright parsley adds a final pop of freshness that makes each bite sing.
Coconut Curry Boneless Chicken Thighs
Ready to transform simple chicken thighs into a fragrant, restaurant-worthy meal? This coconut curry recipe breaks down the process into easy, manageable steps, perfect for a cozy weeknight dinner. You’ll learn how to build layers of flavor with aromatic spices and creamy coconut milk, resulting in tender, juicy chicken in a rich, velvety sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, patted dry
– 1 tbsp high-heat cooking oil (like avocado or refined coconut oil)
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 tbsp freshly grated ginger
– 2 tbsp fragrant yellow curry powder
– 1 (13.5 oz) can full-fat coconut milk, well-shaken
– 1 cup low-sodium chicken broth
– 1 tbsp fresh lime juice
– 1/4 cup chopped fresh cilantro
– Kosher salt, to taste
Instructions
1. Season the patted-dry chicken thighs generously on both sides with kosher salt.
2. Heat 1 tbsp of high-heat cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Carefully add the chicken thighs in a single layer, working in batches if necessary to avoid crowding the pan.
4. Sear the chicken for 4-5 minutes per side until deeply golden brown, then transfer to a clean plate. (Tip: Don’t move the chicken for the first few minutes to ensure a proper sear forms.)
5. Reduce the heat to medium and add the finely diced onion to the pot, scraping up any browned bits from the bottom with a wooden spoon.
6. Cook the onion, stirring occasionally, for 5-7 minutes until softened and translucent.
7. Add the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant.
8. Stir in 2 tbsp of fragrant yellow curry powder and cook for 30 seconds to toast the spices, which unlocks their full aroma.
9. Pour in the well-shaken can of full-fat coconut milk and 1 cup of low-sodium chicken broth, stirring to combine and dissolve any remaining browned bits.
10. Bring the sauce to a gentle simmer, then return the seared chicken thighs and any accumulated juices to the pot, nestling them into the liquid.
11. Reduce the heat to low, cover the pot, and let the chicken simmer gently for 20-25 minutes until the thighs are cooked through and tender. (Tip: The internal temperature should reach 165°F when checked with an instant-read thermometer.)
12. Remove the pot from the heat and stir in 1 tbsp of fresh lime juice and the chopped fresh cilantro. (Tip: Adding acid like lime juice at the end brightens the entire dish.)
13. Taste the sauce and adjust seasoning with additional kosher salt if needed.
What you’re left with is chicken so tender it practically falls apart, bathed in a luxuriously creamy sauce with a perfect balance of warm spice and subtle sweetness from the coconut milk. Serve it over a bed of fluffy jasmine rice to soak up every last drop, or spoon it into bowls with a side of warm naan for dipping—either way, it’s a comforting, flavor-packed meal that feels far more complex than the simple steps suggest.
Boneless Chicken Thigh Stir-Fry with Vegetables
Bursting with savory flavors and vibrant colors, this boneless chicken thigh stir-fry with vegetables is a weeknight dinner hero that comes together in minutes. By using high heat and quick cooking techniques, you’ll create a restaurant-quality meal right in your own kitchen. Let’s walk through each step methodically to ensure perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 2 tablespoons rich soy sauce
– 1 tablespoon fragrant toasted sesame oil
– 2 tablespoons smooth cornstarch
– 3 tablespoons golden vegetable oil, divided
– 4 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 1 large sweet yellow onion, thinly sliced
– 2 crisp red bell peppers, cut into strips
– 2 cups crunchy broccoli florets
– 1 cup plump snap peas, trimmed
– ¼ cup savory chicken broth
– 1 tablespoon sweet honey
– 2 teaspoons aromatic rice vinegar
– 2 tablespoons fresh green onions, thinly sliced
Instructions
1. In a medium bowl, combine cubed chicken thighs with soy sauce and toasted sesame oil, tossing to coat evenly.
2. Sprinkle cornstarch over the chicken mixture and toss until all pieces are lightly coated, which helps create a crispy exterior when cooked.
3. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
4. Add chicken pieces in a single layer and cook undisturbed for 3 minutes to develop a golden-brown sear on one side.
5. Flip chicken pieces and cook for another 3 minutes until cooked through and lightly browned on all sides, then transfer to a clean plate.
6. Add remaining 1 tablespoon of vegetable oil to the same wok and heat for 30 seconds until hot.
7. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned.
8. Add sliced onion and cook for 2 minutes, stirring occasionally, until slightly softened.
9. Add bell pepper strips, broccoli florets, and snap peas, stirring continuously for 3 minutes until vegetables are bright and crisp-tender.
10. In a small bowl, whisk together chicken broth, honey, and rice vinegar until well combined.
11. Return cooked chicken to the wok with vegetables and pour the sauce mixture over everything.
12. Cook for 1 minute, stirring constantly, until sauce thickens slightly and coats all ingredients evenly.
13. Remove from heat and sprinkle with sliced green onions for garnish.
What makes this stir-fry truly special is the contrast between the tender, juicy chicken and the crisp, colorful vegetables, all brought together by a perfectly balanced sweet-savory sauce. For a creative twist, serve it over fluffy jasmine rice or spoon it into warm tortillas for Asian-inspired wraps that everyone will love.
Smoky Paprika Boneless Chicken Thighs with Roasted Potatoes
Nothing beats a simple yet deeply flavorful weeknight dinner that feels special enough for company. Now, let’s walk through creating smoky paprika boneless chicken thighs with roasted potatoes, a dish where minimal effort yields maximum reward through careful technique.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skin-on chicken thighs
– 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
– 3 tbsp rich extra virgin olive oil, divided
– 2 tbsp smoked paprika
– 1 tbsp sweet paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp kosher salt, plus more for seasoning
– ½ tsp freshly cracked black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 425°F and position one rack in the middle.
2. In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp sweet paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and ½ tsp freshly cracked black pepper to create a dry rub.
3. Pat 1.5 lbs boneless, skin-on chicken thighs completely dry with paper towels to ensure crisp skin.
4. Rub the spice mixture evenly over all sides of each chicken thigh, pressing gently to adhere.
5. Toss 1.5 lbs Yukon Gold potato chunks with 2 tbsp rich extra virgin olive oil and a generous pinch of kosher salt on a rimmed baking sheet.
6. Arrange the potatoes in a single layer on the baking sheet, leaving space in the center for the chicken.
7. Place the seasoned chicken thighs, skin-side up, in the center of the baking sheet among the potatoes.
8. Drizzle the remaining 1 tbsp rich extra virgin olive oil over the chicken thighs.
9. Roast on the middle rack at 425°F for 25 minutes without opening the oven door to build heat.
10. After 25 minutes, use tongs to flip each chicken thigh to skin-side down.
11. Stir the potatoes with a spatula to promote even browning.
12. Continue roasting for another 15-20 minutes, until the chicken skin is deeply browned and crisp and the potatoes are golden and tender when pierced with a fork.
13. Remove the baking sheet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute.
14. Transfer the chicken and potatoes to a serving platter and sprinkle with 2 tbsp chopped fresh parsley.
During the final roast, the chicken skin transforms into a crackly, mahogany crust that gives way to incredibly juicy meat. The potatoes soak up the rendered chicken fat and smoky paprika oils, becoming crispy-edged and fluffy inside. For a bright contrast, serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Boneless Chicken Thigh Tacos with Avocado Crema
Making restaurant-quality tacos at home is easier than you think with this simple recipe for boneless chicken thigh tacos topped with a creamy avocado sauce. We’ll walk through each step methodically, from seasoning the chicken to assembling the final tacos, ensuring even beginners can achieve delicious results. By using boneless chicken thighs, you’ll get tender, flavorful meat that stays juicy during cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp ground cumin
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp extra virgin olive oil
– 8 small corn tortillas
– 1 ripe Hass avocado
– 1/4 cup sour cream
– 2 tbsp fresh lime juice
– 1/4 cup chopped fresh cilantro
– 1/4 cup finely diced red onion
– 1/2 cup crumbled cotija cheese
Instructions
1. Pat the boneless, skinless chicken thighs completely dry with paper towels to ensure proper browning.
2. In a small bowl, combine 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper to create the spice rub.
3. Rub the spice mixture evenly over all surfaces of the chicken thighs, coating them thoroughly.
4. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the seasoned chicken thighs in the hot skillet, cooking for 6-7 minutes per side until they reach an internal temperature of 165°F and develop a golden-brown crust.
6. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
7. While the chicken rests, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
8. In a medium bowl, mash 1 ripe Hass avocado with a fork until mostly smooth with some small chunks remaining.
9. Stir in 1/4 cup sour cream, 2 tbsp fresh lime juice, and 1/4 cup chopped fresh cilantro until well combined to create the avocado crema.
10. Thinly slice the rested chicken thighs against the grain into bite-sized strips.
11. Assemble each taco by placing chicken strips on a warm tortilla, topping with avocado crema, 1/4 cup finely diced red onion, and 1/2 cup crumbled cotija cheese.
Unbelievably tender chicken with crispy edges contrasts beautifully with the cool, creamy avocado sauce, while the cotija cheese adds a salty tang that balances the dish perfectly. For a fun presentation, serve the tacos on a large platter with extra lime wedges and let everyone build their own, or try them as taco bowls over cilantro-lime rice for a heartier meal.
Pesto Stuffed Boneless Chicken Thighs
Crafting a restaurant-worthy dinner at home is easier than you think with this elegant yet approachable recipe. Perfect for a special occasion or a weeknight treat, these pesto-stuffed boneless chicken thighs deliver impressive flavor with straightforward techniques. Let’s walk through each step together to ensure success.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skin-on chicken thighs (about 1.5 pounds total)
– 1/2 cup vibrant basil pesto
– 1/2 cup freshly grated Parmesan cheese
– 2 tbsp rich extra virgin olive oil
– 1 tsp coarse kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the boneless, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
3. Lay each chicken thigh flat on a cutting board, skin-side down, and season the interior with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper.
4. Spoon 2 tbsp of vibrant basil pesto onto the center of each chicken thigh.
5. Sprinkle 2 tbsp of freshly grated Parmesan cheese over the pesto on each thigh.
6. Carefully roll each chicken thigh tightly around the filling, starting from the shorter end.
7. Secure each roll with 2-3 toothpicks inserted diagonally to prevent unraveling during cooking.
8. Brush the outside of each roll generously with rich extra virgin olive oil.
9. Season the exterior with the remaining 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper.
10. Place the chicken rolls seam-side down on the prepared baking sheet, spacing them 2 inches apart.
11. Roast in the preheated oven for 20-25 minutes, until the skin is golden brown and crispy and the internal temperature reaches 165°F when tested with an instant-read thermometer.
12. Remove from the oven and let rest for 5 minutes before carefully removing the toothpicks.
A golden, crispy exterior gives way to tender, juicy chicken wrapped around the aromatic basil pesto and nutty Parmesan filling. The flavors meld beautifully during roasting, creating a sophisticated yet comforting dish. Serve sliced over creamy polenta or alongside roasted vegetables for a complete meal that’s sure to impress.
Boneless Chicken Thigh Marsala
Brimming with rich, savory flavors and surprisingly simple to prepare, this Boneless Chicken Thigh Marsala transforms a classic Italian-American dish into a quick, weeknight-friendly meal. By using juicy, boneless chicken thighs, we ensure a more forgiving and flavorful result, even for novice cooks. Let’s walk through the methodical steps to create this comforting, restaurant-quality dish at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/2 cup all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp finely ground black pepper
– 3 tbsp rich extra virgin olive oil
– 8 oz cremini mushrooms, thinly sliced
– 2 cloves garlic, minced
– 3/4 cup dry Marsala wine
– 1 cup low-sodium chicken broth
– 2 tbsp unsalted butter
– 2 tbsp fresh parsley, chopped
Instructions
1. Pat the 1.5 lbs of boneless, skinless chicken thighs completely dry with paper towels to ensure a good sear.
2. In a shallow dish, combine 1/2 cup all-purpose flour, 1 tsp kosher salt, and 1/2 tsp finely ground black pepper.
3. Dredge each chicken thigh in the flour mixture, shaking off any excess, and set them aside on a plate.
4. Heat 3 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the dredged chicken thighs in the hot skillet, cooking for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a clean plate.
6. In the same skillet, add the 8 oz of thinly sliced cremini mushrooms, cooking for 5-7 minutes until they release their liquid and turn golden brown.
7. Add the 2 cloves of minced garlic to the mushrooms and cook for 1 minute until fragrant, stirring constantly to prevent burning.
8. Pour in 3/4 cup of dry Marsala wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan, and let it simmer for 3 minutes to reduce by half.
9. Stir in 1 cup of low-sodium chicken broth and bring the sauce to a gentle boil, then reduce the heat to medium-low.
10. Return the cooked chicken thighs to the skillet, spooning the sauce over them, and let everything simmer together for 5 minutes to allow the flavors to meld.
11. Remove the skillet from the heat and swirl in 2 tbsp of unsalted butter until the sauce becomes glossy and slightly thickened.
12. Sprinkle the finished dish with 2 tbsp of freshly chopped parsley before serving.
You’ll find the chicken thighs remain incredibly tender and juicy, perfectly complemented by the earthy mushrooms and the sweet, complex depth of the Marsala sauce. Yes, this dish pairs beautifully with creamy mashed potatoes or a simple bed of al dente pasta to soak up every last drop of the luxurious sauce.
Boneless Chicken Thigh Kebabs with Tzatziki
Zesty and satisfying, these boneless chicken thigh kebabs with tzatziki are perfect for a weeknight dinner or weekend gathering. Marinated in aromatic herbs and grilled to perfection, they pair beautifully with the cool, creamy yogurt sauce. Let’s walk through each step together to create this flavorful Mediterranean-inspired dish.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 1/4 cup rich extra virgin olive oil
– 3 cloves garlic, minced
– 1 tablespoon fresh lemon juice
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 cup plain whole-milk Greek yogurt
– 1/2 cup grated English cucumber, squeezed dry
– 1 tablespoon chopped fresh dill
– 1 teaspoon fresh lemon juice
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– Wooden or metal skewers, soaked in water if wooden
Instructions
1. In a medium bowl, whisk together 1/4 cup rich extra virgin olive oil, 3 cloves minced garlic, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
2. Add 1.5 pounds boneless, skinless chicken thighs to the bowl, ensuring each piece is fully coated in the marinade. Tip: For deeper flavor, marinate the chicken in the refrigerator for at least 30 minutes or up to 4 hours.
3. While the chicken marinates, prepare the tzatziki by combining 1 cup plain whole-milk Greek yogurt, 1/2 cup grated English cucumber (squeezed dry), 1 tablespoon chopped fresh dill, 1 teaspoon fresh lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a small bowl. Stir until smooth, then refrigerate until serving.
4. Preheat a grill or grill pan to medium-high heat, about 400°F. Tip: If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
5. Thread the marinated chicken thighs onto the skewers, folding thicker pieces to ensure even cooking.
6. Place the kebabs on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F and the exterior is lightly charred. Tip: Avoid overcrowding the grill to allow for proper heat circulation and browning.
7. Remove the kebabs from the grill and let them rest for 5 minutes before serving.
Keep in mind that the chicken thighs stay incredibly juicy thanks to their higher fat content, while the tzatziki adds a refreshing tang that balances the smoky, herbaceous marinade. For a complete meal, serve these kebabs over a bed of fluffy couscous or with warm pita bread to scoop up every last bit of sauce.
Boneless Chicken Thigh Cacciatore
You’ve probably had those hectic weeknights where you need something comforting yet impressive without spending hours in the kitchen. Boneless chicken thigh cacciatore is your answer—a rustic Italian stew that transforms simple ingredients into a deeply flavorful, one-pot wonder perfect for cozy dinners or casual entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 8 oz cremini mushrooms, sliced
– 1 (28 oz) can crushed San Marzano tomatoes
– 1/2 cup dry red wine
– 1 cup low-sodium chicken broth
– 2 tsp dried oregano
– 1 tsp finely ground black pepper
– 1/2 tsp kosher salt
– 2 tbsp fresh Italian parsley, chopped
Instructions
1. Pat 1.5 lbs boneless, skinless chicken thighs completely dry with paper towels to ensure a golden sear.
2. Heat 2 tbsp rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Season chicken thighs evenly with 1/2 tsp kosher salt and 1 tsp finely ground black pepper.
4. Place chicken thighs in the hot oil and sear undisturbed for 4–5 minutes per side until deeply browned.
5. Transfer seared chicken to a clean plate, leaving any rendered fat in the pot.
6. Add 1 finely diced medium yellow onion to the pot and sauté for 3–4 minutes until translucent.
7. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
8. Add 1 thinly sliced red bell pepper and 8 oz sliced cremini mushrooms, cooking for 5–6 minutes until vegetables soften.
9. Pour in 1/2 cup dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
10. Simmer the wine for 2–3 minutes until reduced by half.
11. Add 1 (28 oz) can crushed San Marzano tomatoes, 1 cup low-sodium chicken broth, and 2 tsp dried oregano, stirring to combine.
12. Return the seared chicken thighs to the pot, nestling them into the sauce.
13. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes.
14. Uncover and simmer for an additional 10 minutes to slightly thicken the sauce.
15. Remove from heat and stir in 2 tbsp chopped fresh Italian parsley.
Buttery-soft chicken thighs practically melt into the vibrant tomato sauce, while the mushrooms and bell peppers add earthy sweetness and satisfying texture. Serve this rustic stew over creamy polenta or with crusty bread to soak up every last drop of the rich, herb-infused sauce—it tastes even better the next day as the flavors continue to develop.
Boneless Chicken Thighs in Creamy Dijon Sauce
Picture this: a weeknight dinner that feels both comforting and elegant, with tender chicken bathed in a velvety, tangy sauce. This recipe for boneless chicken thighs in creamy Dijon sauce is surprisingly simple to master, even for beginners, and delivers restaurant-quality results with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, patted dry with paper towels
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons rich extra virgin olive oil
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, minced into a fragrant paste
- 1/2 cup dry white wine (like a crisp Sauvignon Blanc)
- 1 cup low-sodium chicken broth
- 1/4 cup smooth Dijon mustard
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cut into small cubes
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Season the patted-dry chicken thighs evenly on both sides with the kosher salt and freshly ground black pepper.
- Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Place the seasoned chicken thighs in the hot skillet in a single layer, ensuring they are not crowded.
- Sear the chicken for 5-6 minutes per side, until a deep golden-brown crust forms and the internal temperature reaches 165°F when checked with an instant-read thermometer.
- Transfer the cooked chicken to a clean plate and cover loosely with foil to keep warm.
- Reduce the skillet heat to medium and add the finely diced yellow onion to the remaining oil and juices.
- Cook the onion, stirring frequently, for 3-4 minutes until it becomes soft and translucent.
- Add the minced garlic paste to the skillet and cook for 1 minute, just until fragrant, being careful not to let it burn.
- Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.
- Simmer the wine for 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce by half.
- Whisk in the low-sodium chicken broth and smooth Dijon mustard until fully combined.
- Bring the sauce to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld and the liquid to reduce slightly.
- Reduce the heat to low and slowly whisk in the heavy cream until the sauce is smooth and uniform in color.
- Return the seared chicken thighs and any accumulated juices back to the skillet, spooning the sauce over them.
- Simmer the chicken in the sauce over low heat for 3-4 minutes to gently reheat the meat and allow it to absorb the sauce’s flavor.
- Remove the skillet from the heat and stir in the cubes of unsalted butter one at a time, whisking constantly until each piece is fully melted and emulsified into the sauce.
- Stir in the finely chopped fresh parsley just before serving.
Buttery and tender, the chicken practically melts in your mouth, while the sauce offers a perfect balance of tangy Dijon and luxurious creaminess. Serve it over a bed of fluffy mashed potatoes or buttered egg noodles to soak up every last drop, or alongside crisp roasted green beans for a vibrant, complete meal.
Summary
Great news, home cooks! With these 20 flavorful boneless chicken thigh recipes, you’ve got a whole new world of easy, delicious weeknight dinners at your fingertips. We hope you find a new family favorite. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help out fellow busy cooks!
