Chicken thighs are an underrated cut of meat that is full of flavor and incredibly easy to cook on the stovetop With just a few simple ingredients and techniques, you can make tasty chicken thighs in around 30 minutes In this comprehensive guide, I’ll share my tips for achieving perfection when cooking chicken thighs on the stove.
Why Choose Chicken Thighs?
Compared to lean chicken breasts, chicken thighs have more fat, which keeps them moist and tender during cooking. The extra fat also makes them more flavorful Thighs are inexpensive, easy to find, and contain minimal connective tissue so they cook up quicker than other chicken parts. Whether you opt for bone-in or boneless, skin-on or off, chicken thighs are a versatile ingredient for stovetop meals
Picking the Best Thighs
For stovetop cooking, I recommend using boneless, skin-on chicken thighs. The skin helps keep moisture in, adds flavor, and gets beautifully crispy. Boneless thighs cook faster and are easier to eat than bone-in. Look for thighs that are uniform in size so they cook evenly.
Must-Have Equipment
- Heavy skillet or frying pan – Cast iron works great.
- tongs for flipping chicken
- Meat thermometer for checking doneness
Seasoning is Key
Properly seasoning the chicken thighs is vital for maximizing flavor. Here’s my go-to method:
- Pat thighs dry with paper towels. Drying the skin helps it get crispy.
- Generously coat both sides with salt, pepper and spices like garlic powder, paprika, oregano, etc.
Quick Marinade for Added Flavor
For next-level flavor, marinate the thighs for 30 mins up to overnight in the fridge. Try mixing olive oil, lemon juice, garlic, and herbs. The acid helps tenderize the meat.
Stovetop Cooking Method
Follow these simple steps for perfect chicken thighs every time:
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Heat oil in skillet over medium-high heat. Use olive oil or something neutral tasting.
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When oil shimmers, carefully add thighs skin-side down. Let sear untouched for 5-7 mins until skin crisps up.
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Flip thighs and cook other side for 5 mins until browned. Reduce heat if pan is smoking.
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Check temperature, aim for 165°F. Boneless thighs take 10-12 mins per side. Bone-in may need 15 mins.
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Once cooked, let rest 5 mins before serving. This helps lock in the juices.
Flavor Variations
Tailor the flavor by adding any of these ingredients:
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Fresh garlic and herbs – rosemary, thyme, sage all pair well.
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Spices – smoked paprika, chili powder, cumin, Italian seasoning
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Citrus – lemon, lime, orange juice or zest
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Soy sauce, teriyaki, hoisin sauce
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Compound butter – herbs, garlic, citrus zest
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Wine, vinegar, broth – use to make a pan sauce
Serving Suggestions
Chicken thighs pair nicely with so many sides. Try serving with:
- Roasted or mashed potatoes
- Rice or quinoa
- Fresh green salad or roasted veggies
- Pasta or couscous
Drizzle the pan sauce over everything or use it as a gravy. Squeeze over some fresh lemon juice for brightness.
Storage Tips
Leftovers will keep refrigerated for 3-4 days. Reheat in a skillet over medium heat or in the microwave. For longer storage, portion thighs into freezer bags and freeze for up to 3 months.
Cooking chicken thighs on the stovetop is easy, quick and yields delicious results every time. With just a bit of prep and these simple techniques, you’ll have flavorful, juicy chicken thighs ready in under 30 minutes to enjoy for dinner or meal prep.
Controls & Fine Print
I used two bone-in, skin-on chicken thighs, all roughly the same size (about 6 ounces) for each test. Each thigh was seasoned only with salt, black pepper, and oil, except in methods where otherwise noted (i.e., tomatoes and broth for the braise; buttermilk, flour, and spices for the batter-fry; flour and butter for the oven-fry). Each thigh was cooked until the meat closest to the bone registered 165°F on an instant-read thermometer. No stockpots were harmed in the making of this column. From Our Shop
Slow Roast (No Brine) & Slow Roast (Dry Brine)
- If brining: The night before you plan to cook the chicken, season the thighs with salt and pepper. Refrigerate uncovered overnight. If not brining, proceed straight to the next step.
- Heat the oven to 350°F.
- Rub the thighs with olive oil and season with salt and pepper. Place skin-side up in a roasting pan.
- Roast, uncovered, until the meat closest to the bone registers 165°F on an instant-read thermometer and the skin is crispy, 1 1/2 to 2 hours.
A pared-down take on Joan Chicken, this method was not the most efficient, nor did it produce the most aesthetically pleasing specimens. But the meat itself was delicious, more deeply flavored than almost any other method (save for the braise, below), if a bit less juicy. Notably, both the dry-brined and unbrined thighs shrank more than any other thighs, suggesting they rendered more of their fat and juices. The dry-brined thigh was significantly more succulent than the unbrined one, and both had incredibly light, crispy skin that puffed up like a balloon mid-inflation, despite the resulting lighter tones.
JUICY STOVE TOP CHICKEN THIGHS
FAQ
How long does chicken thigh take to cook on the stove?
What is the best method for cooking chicken thighs?
The key is to cook the chicken thighs in a 400 degree F oven for 50 minutes. This will allow for the skin to get crispy and the meat to be juicy. If you are not sure the chicken is ready, just poke it wit a knife. If the juices run clear it’s done.
How to cook raw chicken thighs in a pan?
Heat a large cast iron to medium heat and add the olive oil. Place chicken thighs skin side down in the hot skillet and cook, until skin is crispy about 7 to 8 minutes, flip chicken thighs and cook for another 15 to 25 minutes or until internal temp is 165 degrees.
Is it better to cook chicken thighs in the pan or oven?
If you’re looking for a quick, relatively easy path to crispy-skinned thighs with juicy meat, call in the skillet-only method. If you’re a stickler for even cooking, the sear and high-heat roast method is the way to go. For beautifully flavored meat and a light, crisp skin, try the dry brine and slow roast.
How long does it take to cook stovetop chicken thighs?
These juicy and tender crispy stove top chicken thighs is a perfect main dish. It is delicious, quick, easy and with a cooking time of about 30 minutes including prep. This stovetop chicken thighs recipe is simple to make, pan seared to perfection and a great one pan meal that the whole family would love.
Can you cook chicken thighs on the stove top?
When cooking chicken thighs on the stove top, it’s best to use an oil with a high smoke point. Oils like vegetable, canola, or avocado oil are good choices as they can withstand high heat without burning. Should I use bone-in or boneless chicken thighs for stove top cooking? Both bone-in and boneless chicken thighs can be cooked on the stove top.
How do you cook chicken thighs in a pan?
When cooking chicken thighs in a pan, start with a cold pan and slowly increase the heat to medium-low. If you’re using the oven, remember the mantra: slow and low. Giving the connective tissue the time it needs to melt and infuse the meat is the key to achieving tender thighs.