Juicy Stove Top Chicken Thighs
Chicken Recipes Explore Main Courses Recipes

Juicy Stove Top Chicken Thighs

Perfectly golden, soft and juicy skinless, boneless chicken hips prepared on the stove. This delicious pan seared chicken thigh makes a great dish that is surprisingly easy and the pan sauce is amazing!

Juicy Stove Top Chicken Thighs

Juicy Stove Top Chicken Thighs


Quick enough for a Thursday night dinner or even a dinner party, this Stove-Top Chicken Thigh recipe is technical. Cooked in olive oil and finished with butter, garlic and chicken broth, crispy, but tender and finger licking will cause good chicken thighs.


  • 1 1/2 tablespoons olive oil
  • 1.5 pounds (about 6 chicken thighs) boneless skinless chicken thighs (you can also use chicken breasts)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • salt and fresh ground pepper, to taste
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 cup low sodium chicken broth (you can also use wine or juice)
  • fresh chopped parsley for garnish


  1. Heat oil in a large skillet over medium heat.
  2. Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
  3. Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken.
  4. Flip and continue to cook for 6 to 7 more minutes, or until no longer pink.
  5. Add butter and minced garlic; cook for about 30 seconds or until fragrant.
  6. Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan.
  7. Continue to cook for 1 minute.
  8. Remove from heat.
  9. Garnish with fresh chopped parsley.
  10. Serve


1 Comment

  1. 5 stars
    Juicy Stove Top Chicken Thighs.How To Make Chicken Thigh With Crispy Skin
    This may be the best way to make chicken thighs! The skin is crunchy and the flesh becomes as juicy as possible. This method for smelling chicken thighs includes a cast iron pan, stove and oven. Here are the steps to make chicken thighs.

    Let the chicken thighs sit at room temperature for 20 minutes. Cold meat in a hot oven or hot pan is cooked unevenly and hardens. Dry the skin with paper towels, moisture prevents the skin from becoming brittle.

    Season the chicken only with salt on the skin side and a good amount of smoked paprika and hot pepper. Apply the spices to the skin with your hands.
    Preheat a large cast iron pan with 2 tablespoons of oil over medium-high heat for 2 minutes. After warming up, add the chicken thighs down to the skin and let them cook for 8 minutes without spoiling. No need to move the chicken, just let them do their own thing and be beautiful and cranky. Take the pan to the oven and let them continue to cook on the skin for 9 minutes. Turn and cook for another 3 minutes.
    After the chicken comes out of the oven, switch to a clean plate and let it rest for 5 minutes. Now if you cut the chicken hips, the juices are poured and the meat dries out.
    You will be amazed at how crunchy the skin is and how the spices smear it. This is the next best thing for fried chicken and much healthier. If you need a side dish for these chicken thighs, try low carb golden cauliflower rice or roasted spaghetti squash.

Leave a Reply

Your email address will not be published. Required fields are marked *