Boneless skinless chicken thighs are an inexpensive and flavorful cut of chicken that’s easy to cook. With just a few simple steps, you can make delicious baked or pan-seared chicken thighs perfect for any meal.
Benefits of Chicken Thighs
Chicken thighs have several advantages over chicken breasts:
- More fat means more moisture and flavor
- Harder to overcook due to higher fat content
- Cheaper cost per pound
- Can be used in a wide variety of dishes
The rich taste and juicy texture of boneless thighs make them a family-pleasing option. Kids and picky eaters will love them too.
How to Choose Chicken Thighs
When shopping for chicken thighs look for
- Smooth, shiny skin (if skin-on)
- No tears or holes in the meat
- Solid, meaty texture
- Little to no odor
- Use by date at least a few days out
For food safety, store fresh thighs in the fridge for just 1-2 days. Freeze for longer storage.
Simple Ways to Cook Boneless Skinless Chicken Thighs
With just a bit of seasoning, chicken thighs can be cooked in the oven or stovetop for amazing results every time
Oven-Baked Chicken Thighs
Baking brings out the savory flavor and tender texture of boneless thighs.
Ingredients:
- 1 1⁄2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 1⁄2 tsp salt
- 1 tsp garlic powder
- 1⁄2 tsp black pepper
- 1⁄2 tsp paprika
Instructions:
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Preheat oven to 400°F.
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Pat chicken dry with paper towels and arrange in a single layer on a baking sheet.
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Brush chicken all over with olive oil. Mix seasonings in a small bowl and sprinkle over both sides of chicken.
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Bake for 18-22 minutes until chicken is opaque throughout and juices run clear.
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Let rest 5 minutes before serving. Enjoy!
Baked chicken thighs pair perfectly with roasted veggies or salad.
Pan-Seared Chicken Thighs
Pan searing adds delicious caramelized flavor to boneless thighs.
Ingredients:
- 1 1⁄2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1⁄2 tsp each salt, garlic powder, paprika
- Freshly ground black pepper
Instructions:
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Pat chicken dry with paper towels. Season all over with spices.
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Heat oil in a large skillet over medium-high heat.
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Cook chicken thighs until well browned, about 3-5 minutes per side. Work in batches if needed to avoid crowding the pan.
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Reduce heat to medium, cover, and continue cooking 7-10 more minutes until chicken is cooked through.
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Serve chicken thighs with pan juices spooned over the top.
For more flavor, add fresh herbs or lemon wedges on top. Serve with your choice of sides.
Tips for Juicy, Tender Chicken Thighs
- Let chicken sit at room temperature for 15-30 minutes before cooking.
- Pat dry well before seasoning to help browning.
- Use an instant-read thermometer to check doneness – 165°F for safety.
- Avoid overcrowding the pan which can cause steaming.
- Allow to rest before slicing for juicier meat.
Fun Ways to Use Cooked Chicken Thighs
The uses for boneless skinless chicken thighs are endless! Here are just a few serving ideas:
- Chicken salad or wraps
- Tacos or burrito bowls
- Pizza topping
- Pasta dishes – chicken parmesan, chicken alfredo
- Stir fries or curry
- Soups, chili, and casseroles
- Meal-prepped chicken for the week
Chicken thighs truly shine in a wide variety of global flavors. Their rich taste takes well to zesty rubs, marinades, and sauces.
Cooking Times for Boneless Chicken Thighs
- Oven baking: 18-22 minutes at 400°F
- Pan searing: 3-5 minutes per side, then 7-10 minutes covered
- Grilling: 8-12 minutes total, flipping occasionally
Always check temperature to ensure doneness. Cook to 165°F for food safety.
Cooking times can vary based on thickness of chicken and oven/grill temperature. Your nose knows too – when cooked, boneless thighs will smell savory and delicious.
Common Questions
Still have questions about cooking boneless skinless chicken thighs? Here are some common queries:
How long do chicken thighs last in the fridge? Raw chicken thighs will keep 1-2 days in the fridge. Cooked thighs keep 3-4 days.
Can you freeze chicken thighs? Yes, freeze raw thighs up to 9 months. Seal airtight and remove as much air as possible. Defrost in fridge before cooking.
Should chicken thighs be washed before cooking? Don’t rinse raw chicken which can spread bacteria. Just pat dry well. Wash hands/surfaces after handling.
Is the meat near the bone tougher? Yes, it can be. Cut in half through the fat line for more even cooking.
Are chicken thighs healthier than breasts? Thighs are higher in fat, but provide nutrition like zinc and iron. Enjoy both in moderation.
The Takeaway
Boneless skinless chicken thighs are budget-friendly, flavorful, and so easy to cook. A few minutes in the oven or stovetop is all you need for tasty, juicy chicken the whole family will devour. Experiment with global spices and sauces to enjoy chicken thighs in endless ways. Cook up a batch this week for appetizing meals that satisfy!
I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
This is quick and easy you could use bone in and skin on but I had the thighs without.
- 1 lb chicken (thighs boneless and skinless)
- Kosher salt
- Freshly ground black pepper
- Olive oil
For the sauce (optional):
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon packed brown sugar
1 pinch red pepper flakes
Arrange a rack in the middle of the oven and heat the oven to 425°F. Place 1 pound boneless, skinless chicken thighs in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I’m not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.
If using the sauce, place 4 minced garlic cloves, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and 1 teaspoon packed brown sugar in a medium bowl. Whisk until combined. Pour the sauce over the chicken and toss to combine.
Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.
Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.
Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!