20 Delicious Recipes with Boneless Skinless Chicken Thighs Easy

Are you ready to transform your weeknight dinners with minimal effort and maximum flavor? Boneless, skinless chicken thighs are your secret weapon for creating quick, juicy, and irresistibly tasty meals that everyone will love. From cozy comfort foods to zesty seasonal dishes, we’ve rounded up 20 easy recipes that promise to spice up your cooking routine. Dive in and discover your next family favorite today!

Garlic Butter Chicken Thighs

Brimming with rich flavors and succulent textures, this Garlic Butter Chicken Thighs recipe is a testament to the beauty of simple ingredients transformed into a luxurious meal. Perfectly seared chicken thighs are bathed in a fragrant garlic butter sauce, creating a dish that’s both comforting and sophisticated.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1/2 cup chicken stock, low-sodium
• 1 tbsp olive oil, extra virgin
• Salt, kosher
• Black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken thighs.
2. Season the chicken thighs generously with kosher salt and freshly ground black pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Place the chicken thighs skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden brown and crispy. Tip: Avoid moving the chicken to ensure a perfect sear.
5. Flip the chicken thighs and sear the other side for an additional 3 minutes. Remove from the skillet and set aside.
6. In the same skillet, reduce the heat to medium and add clarified butter. Once melted, add minced garlic and sauté for 1 minute until fragrant but not browned.
7. Return the chicken thighs to the skillet, skin-side up. Pour in the chicken stock and sprinkle with fresh thyme leaves.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
9. Remove from the oven and let rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist chicken.

Meltingly tender with a crispy skin, these Garlic Butter Chicken Thighs boast a deep, savory flavor enhanced by the aromatic garlic and thyme. Serve atop a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that delights the senses.

Honey Soy Glazed Chicken Thighs

Unveiling a dish that marries the sweet allure of honey with the umami depth of soy, these glazed chicken thighs promise a symphony of flavors that dance gracefully on the palate.

Ingredients

• 6 bone-in, skin-on chicken thighs, patted dry
• 1/4 cup pure honey
• 3 tbsp low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp crushed red pepper flakes
• 1 tbsp extra-virgin olive oil
• 1/4 cup chicken stock, preferably homemade
• 1 tbsp unsalted butter
• 1 tsp cornstarch, dissolved in 1 tbsp cold water
• 1 tbsp fresh cilantro, finely chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C) and position the rack in the center.
2. In a small saucepan over medium heat, combine honey, soy sauce, garlic, ginger, and red pepper flakes. Simmer for 3 minutes until slightly thickened, then remove from heat.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Add chicken thighs, skin-side down, and sear for 5 minutes until golden brown. Flip and sear for another 3 minutes.
4. Pour the honey-soy glaze over the chicken, ensuring each piece is evenly coated. Transfer the skillet to the oven and bake for 20 minutes.
5. Remove the skillet from the oven and transfer the chicken to a plate. Place the skillet back on the stove over medium heat.
6. Add chicken stock and butter to the skillet, scraping up any browned bits. Stir in the cornstarch slurry and cook for 2 minutes until the sauce thickens.
7. Return the chicken to the skillet, turning to coat in the sauce. Garnish with cilantro before serving.

Amazingly tender and richly flavored, these chicken thighs boast a glossy, sticky glaze that clings to every bite. Serve atop a bed of jasmine rice or with a side of steamed bok choy for a complete meal that’s as visually appealing as it is delicious.

Lemon Pepper Chicken Thighs

Radiating with zest and vibrancy, this Lemon Pepper Chicken Thighs recipe marries the bright acidity of fresh citrus with the earthy warmth of cracked black pepper, creating a dish that’s as flavorful as it is comforting. Perfectly seared to golden perfection, the thighs emerge juicy and tender, offering a delightful contrast to the crispy, herb-flecked skin.

Ingredients

• 4 bone-in, skin-on chicken thighs, patted dry
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly cracked black pepper
• 1 teaspoon kosher salt
• 2 lemons, zested and juiced
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter
• 1/4 cup chicken stock
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the black pepper, kosher salt, and lemon zest. Rub this mixture evenly over the chicken thighs.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden brown and crispy.
4. Flip the chicken thighs and add the minced garlic to the skillet. Cook for 1 minute until fragrant.
5. Pour in the lemon juice and chicken stock, then dot the skillet with butter. Transfer the skillet to the preheated oven.
6. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley before serving.

Juicy and aromatic, these Lemon Pepper Chicken Thighs boast a perfect balance of tangy and spicy notes, with the parsley adding a fresh, herbal finish. Serve atop a bed of creamy polenta or alongside roasted vegetables for a meal that’s both elegant and satisfying.

Crispy Baked Chicken Thighs

Succulent and golden, these Crispy Baked Chicken Thighs are a testament to the beauty of simplicity and the magic of the oven’s heat. Each bite offers a perfect contrast between the crackling skin and the tender, juicy meat beneath, making it a dish that’s as satisfying to eat as it is effortless to prepare.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken thighs dry with paper towels to ensure the skin crisps up beautifully.
3. In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder.
4. Rub each chicken thigh with extra-virgin olive oil, then evenly coat with the spice mixture, making sure to get under the skin for maximum flavor.
5. Arrange the thighs skin-side up on the prepared baking sheet, leaving space between each piece for even cooking.
6. Bake in the preheated oven for 35-40 minutes, or until the skin is deeply golden and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Out of the oven, these thighs boast a skin so crisp it shatters at the touch, revealing meat that’s moist and infused with smoky, aromatic spices. Serve atop a bed of creamy polenta or alongside a vibrant arugula salad for a meal that’s both rustic and refined.

Chicken Thighs with Mushroom Sauce

Rich in flavor and elegantly simple, this dish combines succulent chicken thighs with a luxurious mushroom sauce, creating a meal that’s both comforting and sophisticated. Perfect for a weeknight dinner or a special occasion, it’s a testament to the beauty of combining quality ingredients with thoughtful technique.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp clarified butter
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup heavy cream
• 1/4 cup dry white wine
• 1 tbsp fresh thyme leaves
• 1/2 cup chicken stock
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs generously with salt and pepper on both sides.
3. Heat the clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
4. Place the chicken thighs skin-side down in the skillet and cook until the skin is golden brown and crispy, about 5 minutes. Flip and cook for another 3 minutes. Remove from the skillet and set aside.
5. In the same skillet, add the sliced cremini mushrooms and sauté until they’re golden and have released their moisture, about 4 minutes.
6. Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom, and let it reduce by half, about 2 minutes.
7. Add the chicken stock, heavy cream, and thyme leaves to the skillet, stirring to combine. Bring the mixture to a simmer.
8. Return the chicken thighs to the skillet, skin-side up, and transfer the skillet to the preheated oven. Bake for 20 minutes, or until the chicken is cooked through.
9. Remove from the oven and let rest for 5 minutes before serving.

Tender and juicy, the chicken thighs are perfectly complemented by the creamy, earthy mushroom sauce. For an extra touch of elegance, serve over a bed of creamy polenta or alongside roasted root vegetables.

Spicy Thai Chicken Thighs

Brimming with vibrant flavors and a touch of heat, these Spicy Thai Chicken Thighs are a testament to the bold and aromatic cuisine of Thailand, perfect for elevating your weeknight dinner repertoire.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 3 tbsp coconut oil
• 2 tbsp red curry paste
• 1 cup full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1 lime, zest and juice
• 1/4 cup cilantro leaves, roughly chopped
• 2 Thai bird’s eye chilies, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking of the chicken thighs.
2. In a large oven-safe skillet, heat coconut oil over medium-high heat until shimmering, about 2 minutes.
3. Season chicken thighs with salt and sear, skin-side down, for 5-7 minutes until golden brown and crispy. Flip and sear the other side for 3 minutes. Remove and set aside.
4. In the same skillet, add red curry paste and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour in coconut milk, fish sauce, and palm sugar, stirring to combine and dissolve the sugar, about 2 minutes.
6. Return chicken thighs to the skillet, skin-side up, and transfer to the oven. Bake for 20 minutes, or until the internal temperature reaches 165°F (74°C).
7. Remove from oven and let rest for 5 minutes. Garnish with lime zest, juice, cilantro, and sliced chilies before serving.

Zesty and aromatic, these chicken thighs boast a perfect balance of spicy, sweet, and tangy flavors, with a crispy skin that gives way to succulent meat. Serve atop a bed of jasmine rice or with a side of steamed vegetables for a complete meal that transports you straight to the streets of Bangkok.

BBQ Chicken Thighs

Heirloom BBQ Chicken Thighs offer a succulent, smoky delight that effortlessly elevates any summer gathering. Marinated in a harmonious blend of spices and slow-grilled to perfection, these thighs promise a tender bite with every forkful.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup extra-virgin olive oil
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1/2 cup apple cider vinegar
• 1/4 cup dark brown sugar, packed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, whisk together extra-virgin olive oil, smoked paprika, garlic powder, onion powder, ground cumin, apple cider vinegar, dark brown sugar, kosher salt, and freshly ground black pepper until fully combined.
2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a medium heat of 350°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken thighs from the marinade, letting excess drip off, and place them skin-side down on the grill. Discard the remaining marinade.
5. Grill for 6-7 minutes on each side, or until the skin is crispy and the internal temperature reaches 165°F when checked with a meat thermometer.
6. Let the chicken thighs rest for 5 minutes before serving to allow the juices to redistribute.

Ample resting time ensures the BBQ Chicken Thighs are juicy and flavorful, with a caramelized exterior that’s irresistibly crisp. Serve atop a bed of creamy polenta or alongside a vibrant summer slaw for a meal that’s as visually appealing as it is delicious.

Chicken Thighs Alfredo

Zesty and rich, this Chicken Thighs Alfredo recipe transforms simple ingredients into a luxurious meal, perfect for those evenings when only something decadent will do. With creamy Alfredo sauce clinging to tender, golden chicken thighs, it’s a dish that promises comfort and sophistication in every bite.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmesan cheese
• 1/4 tsp freshly grated nutmeg
• 8 oz fettuccine pasta
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C). Season the chicken thighs evenly with kosher salt and black pepper.
2. Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear until the skin is golden brown and crispy, about 5 minutes. Flip and sear the other side for 3 minutes. Remove the chicken and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Pour in heavy cream and add unsalted butter, stirring until the butter is fully melted and the mixture is slightly thickened.
4. Whisk in freshly grated Parmesan cheese and nutmeg until the sauce is smooth. Return the chicken thighs to the skillet, spooning some sauce over them.
5. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. While the chicken bakes, cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
7. Once the chicken is done, remove the skillet from the oven. Let the chicken rest for 5 minutes before serving.
8. Toss the cooked fettuccine with the Alfredo sauce in the skillet. Serve the pasta topped with a chicken thigh, garnished with chopped fresh parsley.

Golden and bubbling, the Chicken Thighs Alfredo is a masterpiece of textures, from the crispy skin of the chicken to the velvety sauce coating each strand of pasta. For an extra touch of elegance, serve with a side of roasted asparagus or a crisp, green salad.

Herb Roasted Chicken Thighs

Mastering the art of roasting transforms simple ingredients into a symphony of flavors, and these Herb Roasted Chicken Thighs are no exception. Marrying the earthy aroma of fresh herbs with the succulent richness of chicken, this dish is a testament to the elegance of simplicity.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs total)
• 2 tbsp extra-virgin olive oil
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1/2 lemon, thinly sliced

Instructions

1. Preheat your oven to 425°F (220°C) to ensure a perfectly crisp skin.
2. In a small bowl, combine the olive oil, rosemary, thyme, salt, pepper, and minced garlic to create a fragrant herb rub.
3. Pat the chicken thighs dry with paper towels to remove excess moisture, which helps achieve a golden crust.
4. Generously coat each thigh with the herb rub, ensuring even coverage under the skin for maximum flavor.
5. Arrange the chicken thighs skin-side up in a single layer in a roasting pan, and tuck lemon slices around them for a bright, citrusy note.
6. Roast in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and tender meat.

Rich in flavor and boasting a crispy exterior that gives way to juicy, herb-infused meat, these chicken thighs are a delight. Serve them atop a bed of creamy polenta or alongside roasted vegetables for a meal that sings with rustic charm.

Chicken Thighs with Creamy Mustard Sauce

Gracefully balancing richness and tang, this dish transforms humble chicken thighs into a luxurious meal, perfect for both weeknight dinners and special occasions. The creamy mustard sauce, with its velvety texture and sharp undertones, clings beautifully to the succulent meat, creating a harmony of flavors that’s both comforting and sophisticated.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp clarified butter
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1/2 cup chicken stock, preferably homemade
• 1 small shallot, finely minced
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for cooking the chicken thighs evenly.
2. Season the chicken thighs generously with salt and freshly ground black pepper on both sides.
3. In a large oven-safe skillet, heat the clarified butter over medium-high heat until shimmering but not smoking.
4. Place the chicken thighs skin-side down in the skillet, cooking for 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and cook for an additional 3 minutes.
5. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Remove the chicken from the skillet and set aside on a plate. Drain all but 1 tablespoon of fat from the skillet.
7. Over medium heat, sauté the minced shallot in the skillet until translucent, about 2 minutes, stirring frequently to prevent burning.
8. Whisk in the Dijon mustard, whole-grain mustard, chicken stock, and thyme leaves, scraping up any browned bits from the bottom of the skillet for added flavor.
9. Simmer the sauce for 3 minutes to reduce slightly, then stir in the heavy cream. Cook for an additional 2 minutes until the sauce thickens to a creamy consistency.
10. Return the chicken thighs to the skillet, turning to coat them in the sauce, and serve immediately.

Exquisitely tender, the chicken thighs are perfectly complemented by the sauce’s creamy texture and piquant flavor. For an elegant presentation, serve atop a bed of buttery mashed potatoes or alongside crisp green beans.

Chicken Thighs Curry

Brimming with aromatic spices and succulent flavors, this Chicken Thighs Curry is a testament to the art of slow cooking, where each ingredient melds harmoniously to create a dish that’s both comforting and sophisticated.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs, patted dry
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 cup full-fat coconut milk
• 1 cup chicken stock, homemade preferred
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• Sea salt, to season

Instructions

1. In a heavy-bottomed skillet, heat clarified butter over medium heat until shimmering.
2. Season chicken thighs with sea salt and sear, skin-side down, for 5-7 minutes until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
3. In the same skillet, add diced onion, sautéing until translucent, about 4 minutes. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Stir in ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Pour in coconut milk and chicken stock, scraping the bottom of the skillet to deglaze. Bring to a gentle simmer.
6. Return chicken thighs to the skillet, skin-side up, and simmer uncovered for 25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
7. Remove from heat and stir in fresh lime juice and chopped cilantro.

With its velvety sauce and tender chicken, this curry is a symphony of flavors that pairs beautifully with steamed basmati rice or warm naan bread for a truly indulgent meal.

Parmesan Crusted Chicken Thighs

Venture into the realm of gourmet home cooking with this exquisite Parmesan Crusted Chicken Thighs recipe, where the golden, crispy exterior meets the succulent, tender meat beneath, creating a symphony of textures and flavors that will elevate your dining experience.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup finely grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, smoked paprika, sea salt, and black pepper, mixing well to ensure even distribution of the spices.
3. Dip each chicken thigh into the lightly beaten eggs, allowing any excess to drip off, then dredge in the Parmesan mixture, pressing gently to adhere the coating evenly on all sides.
4. Place the coated chicken thighs on the prepared baking sheet and drizzle with the melted clarified butter, ensuring each piece is lightly coated for optimal crispiness.
5. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer.
6. Let the chicken thighs rest for 5 minutes before serving to allow the juices to redistribute, ensuring maximum flavor and tenderness.

Delight in the contrast of the crispy, savory crust against the juicy, flavorful chicken, a dish that promises to impress at any dinner table. Serve atop a bed of arugula dressed with lemon vinaigrette for a refreshing contrast, or alongside roasted vegetables for a hearty, satisfying meal.

Chicken Thighs with Garlic and Herbs

Chicken thighs, with their rich flavor and succulent texture, are elevated to new heights when paired with aromatic garlic and a bouquet of fresh herbs, creating a dish that’s both comforting and sophisticated.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 1/2 cup chicken stock, preferably homemade

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking and a perfectly crispy skin.
2. Season the chicken thighs evenly with sea salt and freshly ground black pepper, enhancing their natural flavors.
3. Heat extra-virgin olive oil in a large, oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Place the chicken thighs skin-side down in the skillet, searing for 5-7 minutes until the skin is golden brown and crispy. Tip: Avoid moving the chicken to ensure a uniform sear.
5. Flip the chicken thighs and add minced garlic, rosemary, and thyme to the skillet, sautéing for 1 minute until fragrant. Tip: Garlic burns quickly, so keep the heat moderate.
6. Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom, and let it reduce by half, about 3 minutes.
7. Pour in the chicken stock, bring to a simmer, then transfer the skillet to the preheated oven.
8. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
9. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.

With its crispy skin, tender meat, and a sauce infused with garlic and herbs, this dish pairs beautifully with a creamy polenta or a crisp green salad for a complete meal.

Chicken Thighs in White Wine Sauce

Zesty and sophisticated, this dish transforms humble chicken thighs into a gourmet experience, bathed in a luxurious white wine sauce that’s both rich and subtly nuanced.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup dry white wine
• 2 tbsp clarified butter
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 cup chicken stock
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking of the chicken thighs.
2. Season the chicken thighs generously with salt and freshly ground black pepper on both sides.
3. In a large oven-safe skillet, heat the clarified butter over medium-high heat until shimmering but not smoking.
4. Place the chicken thighs skin-side down in the skillet, searing until the skin is golden brown and crisp, about 5 minutes. Tip: Avoid moving the chicken to ensure a perfect sear.
5. Flip the chicken thighs and add the minced garlic and thyme leaves to the skillet, sautéing for 1 minute until fragrant.
6. Pour in the dry white wine, scraping the bottom of the skillet to deglaze and incorporate the flavorful bits.
7. Add the chicken stock and bring the mixture to a simmer, then transfer the skillet to the preheated oven.
8. Bake for 25 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
9. Remove the skillet from the oven and place it back on the stove over low heat. Stir in the heavy cream, simmering gently until the sauce thickens slightly, about 3 minutes. Tip: For a smoother sauce, strain it before serving.
10. Serve the chicken thighs hot, spooned generously with the white wine sauce.

Creamy and aromatic, the white wine sauce clings beautifully to the tender chicken thighs, offering a dish that’s as visually appealing as it is delicious. Consider garnishing with a sprinkle of fresh thyme or serving alongside a crisp, green salad for a complete meal.

Chicken Thighs with Lemon and Olives

Vibrant and bursting with Mediterranean flavors, this dish combines succulent chicken thighs with the bright acidity of lemon and the briny depth of olives, creating a harmonious balance that’s both sophisticated and comforting.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp extra-virgin olive oil
• 1 cup Castelvetrano olives, pitted
• 2 lemons, thinly sliced
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1/2 cup chicken stock
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs generously with salt and pepper on both sides.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place the chicken thighs skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes.
5. Remove the chicken from the skillet and set aside. Drain all but 1 tablespoon of fat from the skillet.
6. Add the garlic and thyme to the skillet, sautéing for 30 seconds until fragrant.
7. Arrange the lemon slices and olives in the skillet, then return the chicken thighs to the skillet, skin-side up.
8. Pour the chicken stock around the chicken, being careful not to wet the skin.
9. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
10. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Keenly balanced, the dish offers crispy skin giving way to tender meat, while the lemons and olives infuse the chicken with a vibrant, tangy flavor. Serve atop a bed of creamy polenta or with crusty bread to soak up the delicious juices.

Chicken Thighs with Spinach and Feta

Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about a dish that marries simplicity with sophistication. Chicken Thighs with Spinach and Feta is a testament to this balance, offering a melody of flavors that are both nourishing and indulgent.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 5 ounces fresh baby spinach
• 1/4 cup crumbled feta cheese
• 1/4 cup chicken stock
• 1 tablespoon unsalted butter

Instructions

1. Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels to ensure a crisp skin.
2. Season the chicken thighs evenly with kosher salt and freshly ground black pepper.
3. Heat extra-virgin olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the chicken thighs skin-side down. Cook undisturbed for 5-7 minutes until the skin is golden brown and crisp.
4. Flip the chicken thighs and cook for an additional 3 minutes. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the internal temperature reaches 165°F (74°C).
5. Remove the skillet from the oven and transfer the chicken thighs to a plate. Tent loosely with foil to keep warm.
6. In the same skillet, add minced garlic and crushed red pepper flakes. Sauté for 30 seconds until fragrant.
7. Add fresh baby spinach and chicken stock to the skillet. Cook until the spinach is wilted, about 2 minutes.
8. Stir in unsalted butter until melted and the sauce slightly thickens. Return the chicken thighs to the skillet, nestling them into the spinach.
9. Sprinkle crumbled feta cheese over the chicken and spinach. Serve immediately.

Hearty and flavorful, the chicken thighs emerge succulent beneath their crisp skin, while the spinach and feta offer a creamy, tangy contrast. For an elegant presentation, serve atop a bed of creamy polenta or alongside roasted fingerling potatoes.

Chicken Thighs with Sweet Potato Mash

Succulent and perfectly seasoned, this dish marries the rich flavors of chicken thighs with the creamy sweetness of mashed sweet potatoes, creating a harmonious blend that’s both comforting and sophisticated.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp clarified butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting the chicken thighs.
2. Season the chicken thighs evenly with kosher salt and freshly ground black pepper, ensuring every piece is well-coated for maximum flavor.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until it shimmers, indicating it’s ready for searing.
4. Sear the chicken thighs, skin-side down, for 5-7 minutes until the skin is golden brown and crispy, then flip and sear the other side for 3 minutes.
5. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
6. While the chicken roasts, boil the sweet potatoes in salted water for 15-20 minutes until fork-tender, then drain thoroughly.
7. Mash the sweet potatoes with heavy cream, unsalted butter, ground cinnamon, and ground nutmeg until smooth and creamy, adjusting the seasoning if necessary.
8. Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute.

Unveil a dish where the crispy-skinned chicken thighs contrast beautifully with the velvety sweet potato mash, offering a delightful play of textures. Serve it garnished with a sprinkle of cinnamon or a drizzle of maple syrup for an extra touch of sweetness.

Chicken Thighs with Roasted Vegetables

Yielded by the golden hues of perfectly roasted vegetables and the succulent tenderness of chicken thighs, this dish is a testament to the beauty of simple ingredients transformed through the alchemy of heat and time.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 cups Brussels sprouts, halved
• 1 cup baby carrots, peeled
• 1/2 cup extra-virgin olive oil
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp sea salt
• 1 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced

Instructions

1. Preheat the oven to 425°F (220°C) to ensure a crisp skin on the chicken thighs.
2. In a large mixing bowl, combine the Brussels sprouts, baby carrots, 1/4 cup of olive oil, rosemary, sea salt, black pepper, and smoked paprika, tossing until the vegetables are evenly coated.
3. Arrange the vegetables in a single layer on a baking sheet, leaving space for the chicken thighs.
4. Season the chicken thighs with the remaining sea salt and black pepper, then place them skin-side up among the vegetables.
5. Drizzle the remaining olive oil over the chicken thighs, ensuring the skin is lightly coated for optimal crispiness.
6. Roast in the preheated oven for 35 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the vegetables are caramelized.
7. Remove from the oven and let rest for 5 minutes to allow the juices to redistribute.

Velvety in texture with a smoky undertone, the chicken thighs pair exquisitely with the sweetness of the roasted vegetables. Serve atop a bed of wild rice for an added layer of nutty flavor.

Chicken Thighs with Pesto and Tomatoes

Kickstarting a culinary journey that marries simplicity with sophistication, this dish transforms humble chicken thighs into a vibrant, flavor-packed masterpiece. Juicy, pasture-raised chicken thighs are seared to golden perfection, then nestled atop a bed of ripe, sun-kissed tomatoes and drizzled with a verdant, herbaceous pesto, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 4 pasture-raised chicken thighs, skin-on
• 1 cup basil pesto, homemade or high-quality store-bought
• 2 cups cherry tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking and a perfectly crispy skin.
2. Season the chicken thighs evenly with sea salt and freshly ground black pepper, enhancing their natural flavors.
3. Heat extra-virgin olive oil in a large, oven-safe skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
4. Place the chicken thighs skin-side down in the skillet, searing undisturbed for 5-7 minutes until the skin is golden brown and crispy. Tip: Resist the urge to move the chicken to achieve that perfect sear.
5. Flip the chicken thighs and scatter the halved cherry tomatoes around them in the skillet, allowing the tomatoes to soften slightly in the rendered chicken fat.
6. Transfer the skillet to the preheated oven and roast for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. Remove the skillet from the oven and let the chicken rest for 5 minutes, ensuring the juices redistribute for maximum tenderness.
8. Drizzle the basil pesto over the chicken and tomatoes just before serving, adding a burst of fresh, herbal brightness. Tip: For an extra touch of elegance, garnish with fresh basil leaves.

Offering a harmonious blend of textures and flavors, the crispy-skinned chicken thighs juxtapose beautifully with the juicy, burst tomatoes and the creamy pesto. Serve this dish atop a mound of al dente pasta or alongside a crisp, green salad for a complete meal that delights the senses.

Chicken Thighs with Coconut Rice

Nothing elevates a weeknight dinner quite like the aromatic allure of Chicken Thighs with Coconut Rice, a dish that marries the succulence of perfectly seared poultry with the creamy, fragrant depths of coconut-infused grains. This recipe promises a symphony of flavors and textures, turning the ordinary into the extraordinary with minimal effort.

Ingredients

• 4 bone-in, skin-on chicken thighs, patted dry
• 1 cup jasmine rice, rinsed until water runs clear
• 1 1/2 cups coconut milk, full-fat
• 1/2 cup chicken stock, low-sodium
• 2 tbsp clarified butter
• 1 tbsp fresh ginger, finely grated
• 2 garlic cloves, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup cilantro leaves, for garnish
• 1 lime, cut into wedges, for serving

Instructions

1. Preheat oven to 375°F (190°C).
2. Season chicken thighs evenly with kosher salt and freshly ground black pepper.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
4. Place chicken thighs skin-side down in the skillet; cook undisturbed for 6-8 minutes until skin is golden brown and crispy.
5. Flip chicken thighs and cook for an additional 3 minutes; transfer to a plate.
6. In the same skillet, add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
7. Add jasmine rice, stirring to coat in the fats and aromatics.
8. Pour in coconut milk and chicken stock, stirring to combine; bring to a simmer.
9. Return chicken thighs to the skillet, skin-side up, nestling them into the rice.
10. Cover skillet with a tight-fitting lid or aluminum foil; transfer to the preheated oven.
11. Bake for 25 minutes, or until rice is tender and liquid is absorbed.
12. Remove from oven; let rest, covered, for 5 minutes.
13. Garnish with cilantro leaves and serve with lime wedges on the side.

Key to this dish’s appeal is the contrast between the crispy, golden chicken skin and the creamy, coconut-scented rice beneath. For an extra touch of elegance, serve alongside a crisp, green salad dressed with a lime vinaigrette to cut through the richness.

Conclusion

We hope this roundup of 20 delicious boneless, skinless chicken thigh recipes inspires your next meal! From quick weeknight dinners to cozy weekend feasts, there’s something for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for easy access. Happy cooking!