With our stove top chicken thighs recipe, you can create a quick and easy bone-in chicken thigh dinner in a pan and under 30-minutes! We are seasoning our chicken thighs to perfection with a mix of garlic, smoked paprika, salt, and pepper, searing them on both sides, and finishing off with some chicken stock. This simple stove top dinner is definitely a WHOLE LOTTA YUM!
How to Cook Chicken Thighs on Stove Top
Bone-in chicken thighs certainly rank high on our family's list of favorite dinners! This simple recipe has just a few minutes of prep and leaves me free to work on the sides while the skillet does all of the work. We love how crisp the chicken skin gets, and the wonderful flavor of bone-in meat is second to none. This is always a dinner we do not have leftovers from!
We typically serve pan fried chicken thighs with a couple of simple sides that can be made in about the same time as the chicken thighs such as these pressure cooker scalloped potatoes (which we start before the chicken because they do take a few minutes longer) and some pan fried asparagus (so quick and yummy!). Other great sides include your favorite veggie and a grain.
If you are looking for additional delicious chicken thigh recipes look no further than our air fryer chicken thighs from frozen and air fryer bone-in chicken thighs.
Why You'll Love This!
- Stove top chicken thighs are the best way to create dinner in under 30-minutes with bone-in meat!
- Perfectly flavored, our chicken thighs on stove top blend a mix of garlic, smoked paprika, salt, and pepper to create a mouth-watering dinner.
- Searing in your skillet helps you to crisp up the skin and lock in all the flavors from your chicken thighs.
- Perfect for a wide variety of eating plans, our stovetop chicken thighs are ideal for gluten-free, low-carb, keto, paleo, and dairy-free lifestyles.
On Keto? Grab our FREE keto foods list here OR Snag our Keto Binder HERE
Ingredient Notes
To make your stove top chicken thighs you are going to need chicken thighs, some spices, a great skillet, and a few minutes of your time.
- chicken thighs - bone-in with skin-on
- fine sea salt - Morton's table salt can be used instead but is about 25% saltier, so you'll want to cut back a bit.
- garlic powder
- smoked paprika
- coarse ground black pepper
- chicken broth
- olive oil
Variations
- Smoked Paprika - If you are not a fan of smoked paprika feel free to use regular paprika or skip this ingredient altogether. The paprika is optional, but it adds a nice rich color to the chicken. You can also use your favorite spice rub like chicken rub, or a store-bought brand like McCormicks and follow the same steps for cooking the chicken.
Step by Step Instructions
A little bit of prep work, add some seasoning, sear, and finish off the chicken thighs on the stove top in the chicken broth. Your dinner is going to be amazing!
Prep Ingredients
Preheat a large skillet over medium-high heat and add the olive oil.
Trim any large fat or excess skin pieces from the chicken and blot the chicken thighs dry with paper towels.
Assemble
In a small bowl combine the sea salt, garlic powder, smoked paprika, and ground black pepper. Sprinkle the seasoning over both sides of the chicken.
Cook
Using tongs, place the top side down in the skillet until brown and crisp for 5 minutes until the thighs are a golden brown color.
Flip the chicken over and brown the other side for an additional 4-5 minutes.
Add the chicken broth to the skillet, turn the heat down to medium-low once the broth is starting to bubble, put the lid on, and simmer the chicken for an additional 12-15 minutes until the internal temperature reaches 165F. The key is cooking the chicken to an internal temperature of 165 degrees, all stovetops can vary slightly in cooking time.
Sprinkle with parsley or chives for color if desired.
Enjoy!
Recipe Tips
- Don't skip blotting the extra moisture with paper towels as it really does help the skin to become crisper.
- We used a cast-iron skillet which does a terrific job of browning the chicken and making sauteed chicken thighs. We highly recommend using cast iron for the best results.
- If your chicken thighs are smaller or larger in size, the cooking time could take more or less time.
- Always check your chicken for doneness using a digital meat thermometer. Check the chicken's internal temperature after 5 minutes of cooking time.
- Pan frying chicken thighs with the bone takes longer than boneless thighs, reduce the cooking time if yours don't have the bone in.
Common Questions
Serve your stove top chicken thighs with rice or potatoes and your favorite vegetable side.
You can store any leftover chicken thighs in the fridge for up to 4 days.
If you would like to freeze your stove top chicken thighs after cooking, allow them to cool then wrap tightly. You can freeze your cooked chicken thighs for up to 3 months.
More Chicken Recipes
Looking for more chicken recipes?
- Frozen chicken thighs in air fryer
- Air fryer bone-in chicken thighs
- Healthy baked chicken tenders
- Baked breaded chicken cutlets
When you're looking for new stove top chicken thigh recipes, you'll love cooking pan roasted chicken thighs with the bone-in and skin on. Leave us a review after making our recipe!
Quick Stove Top Chicken Thighs
Cooking bone in skin on chicken thighs on the stove top make a quick and easy dinner in under 30 minutes. Serve with your favorite veggie side and a grain.
Ingredients
- 4 chicken thighs, bone-in with skin (2lb)
- ¾ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon coarse ground black pepper
- ½ cup chicken broth
- 2 tablespoon olive oil
Instructions
- Preheat a large skillet over medium-high heat and add the olive oil. We used a cast-iron skillet which does a terrific job of browning the chicken, we highly recommend using cast iron for best results.
- Trim any large fat or excess skin pieces from the chicken
and blot the chicken thighs dry with paper towels. - In a small bowl combine the sea salt, garlic powder, smoked paprika, and ground black pepper. Sprinkle the seasoning over both sides of the chicken.
- Using tongs, place the top side down in the skillet until brown and crisp for 4-5 minutes until the thighs are a golden brown color. Flip the chicken over and brown the other side for an additional 4-5minutes.
- Add the chicken broth to the skillet, turn the heat down to medium-low once the broth is starting to bubble, put the lid on, and simmer the chicken for an additional 12-15 minutes until the internal temperature reaches 165F.
- Sprinkle with parsley or chives for color if desired.
Notes
The paprika is optional, it adds a nice rich color to the chicken. You can also use your favorite spice rub like chicken rub, or a store-bought brand like McCormicks and follow the same steps for cooking the chicken.
Serve the pan sauce over the chicken or over any vegetables you're serving as a side dish.
If your chicken thighs are smaller or larger in size, the cooking time could take more or less time.
Don't skip blotting the extra moisture with paper towels as it really does help the skin to become crisper.
If you're using boneless skinless chicken thighs, the recipe will cook even faster. Check the chicken's internal temperature after 5 minutes of cooking time.
If you don't have a cast-iron skillet using an aluminum pan will also work, the chicken won't brown as well if you're using a non-stick skillet.
Recommended Products
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Powlaken Meat Food Thermometer for Grill and Cooking, Instant Read Waterproof Digital Kitchen Thermometer Probe for Grilling Smoker Oil Deep Fry Candy(Black) -
Pre-Seasoned Cast Iron Skillet 2-Piece Set (10-Inch and 12-Inch) Oven Safe Cookware - 2 Heat-Resistant Holders - Indoor and Outdoor Use - Grill, Stovetop, Induction Safe
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