As succulent as our Garlic Mushroom Chicken Thighs and even crispier than our Browned Butter Honey Garlic Chicken Thighs, these crispy boneless chicken thighs are cooked on the stove top and can be ready in under 20 minutes. Golden, garlic edges with juicy centres, swimming in a 5-ingredient sauce, you won’t believe how tasty these thighs are!
BONELESS SKINLESS CHICKEN THIGHS
Look no further because we have created a versatile boneless chicken thigh recipe that can be served with anything. Whether it be steamed veggies, rice, pasta, mashed potatoes, or lower carb options like mashed cauliflower or zucchini noodles – your options are endless! While the recipe is incredibly quick and easy to throw together, that’s not the highlight of this dish; the best part is the crispy exterior. On skinless chicken thighs you ask? YES! Searing them in fragrant seasonings like garlic and onion powder helps to achieve crispy sides with tasty burnt bits all over. As tasty as the boneless chicken thighs are on their own, they are even better when lathered with mouth-watering juices.
HOW TO COOK BONELESS CHICKEN THIGHS
PAT BONELESS CHICKEN THIGHS DRY with paper towels first to ensure you get a nice sear. Trim off excess fat and season them all over. USE A LARGE PAN. A well-seasoned cast iron skillet or nonstick pan will give you the best results. If you can, make sure it’s large enough to fit all of your chicken thighs. If you don’t have a large pan, sear them in batches of two or three at a time. SEAR chicken thighs over a medium heat until golden and crispy. DO NOT move them around; let them cook for 5 minutes undisturbed until you can easily flip them over. This gives them a chance to develop a crust and prevents them from sticking to your pan. FLIP and cook for a further 2 minutes.
HOW TO MAKE CHICKEN SAUCE
One of the reasons were love this boneless chicken thighs recipe is the low effort and lack of dishes. This includes the sauce, which you can make right in the pan alongside your chicken! MOVE thighs to the sides of the pan and add butter. LET THE BUTTER MELT, then sauté the garlic until it starts to smell amazing, about 30 seconds. INCREASE HEAT to medium-high and add a dry white wine and chicken broth (or stock). If you don’t want to add wine, you can replace it with extra stock, no problem! SCRAPE UP any browned bits from the bottom of the pan with the end of a wooden spoon. STIR chicken around in the sauce, giving your boneless chicken thighs a chance to absorb the flavours. SIMMER until reduced to half.
When your boneless chicken thighs are cooked through, remove from heat. Taste test and season with extra salt and pepper, if needed. Serve immediately with fresh, chopped parsley.
WHAT TO SERVE WITH BONELESS CHICKEN THIGHS
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