Sauteed boneless chicken thighs have crispy edges, a flavorful crust and are incredibly juicy and tender on the inside. This quick and affordable meal will be an instant hit. Your family will love these pan fried boneless chicken thighs for dinner tonight.
Chicken is a versatile protein and since I put it on my meal rotation several times each week, I'm always on the hunt for delicious chicken recipes. Chicken thighs are often under rated but are quickly becoming a go-to favorite. Sauteed boneless chicken thighs have such a great flavor, cook quickly and the meat stays nice and juicy.
Chicken as a whole is one of the most affordable proteins, but chicken thighs are super economical. Thighs are often a fraction of the price of chicken breast. Besides that , everyone in my family prefers the dark meat of the chicken.
Boneless skinless chicken thighs can stand up to slow cooking over medium-high and you don't have to babysit the pan. In fact, since thighs are so juicy you can easily cook them a little longer and don't have to worry about them over-cooking or becoming rubbery.
If your family prefers dark meat or you are just looking for something new, these pan fried boneless chicken thighs will hit the mark.
- Chicken – This recipe is ideal for boneless, skinless chicken thighs but you can always use chicken breasts or chicken tenders.
- Seasonings – Combine sweet paprika, salt, black pepper and garlic powder or substitute your favorite seasonings.
- Fresh Herbs – Optionally add fresh chopped parsley as a garnish.
- Olive Oil – Use any light, neutral flavored oil.
See recipe card for quantities.
Trim the chicken and coat on all sides with the seasoning mixture. Heat the oil in a large skillet or non-stick frying pan.
Heat the pan then add the chicken, placing it flat into the pan. Cook for 6-8 minutes, flip and cook for 8-10 minutes or until the chicken is cooked through.
Hint: Chicken should be cooked to a minimum temperature of 165 degrees F when checked with a meat thermometer. Chicken thighs are extra juicy, so I typically cook them to 170 degrees F.
- Seasoning – Season with your favorite herbs and spices. Some great options include garlic powder, onion powder, red pepper flakes, chili powder, Italian seasoning and more.
- Marinate - Combine the seasonings with oil and brush over the chicken for 30 minutes to overnight. This will increase the overall flavor of the meat.
- Diet Friendly – This recipe is low carb, paleo, keto, whole30 and gluten free.
Choosing the right pan is essential when cooking chicken thighs. Look for a large skillet with shallow sides and a heavy bottom. The two best options are a non-stick skillet or a cast iron skillet. A well-seasoned cast iron skillet is my favorite to get a nice golden exterior with juicy inside. It stands up well to high heat and will heat evenly on the bottom.
Leftover chicken can be stored in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months.
I love serving these sauteed chicken thighs with a few sides for a complete meal, but I always make extra because the leftovers are perfect in a variety of recipes. Use leftovers in salads, tacos, rice bowls, nachos and more. Try adding it to chicken soup, chicken quesadillas, or this tasty Buffalo Chicken Flatbread.
Top Tips for Making Sauteed Boneless Chicken Thighs
- Pat dry with a paper towel for a perfect sear and crispy edges.
- Swap the seasoning with your favorite herbs and spices.
- Use a skillet large enough so the thighs fit without overlapping.
- Heat the oil in the pan before adding the chicken.
- Don't get the heat too high so the meat will cook through without overcooking the outside.
- Let the chicken be. If you want a golden crust, don't fiddle with it in the pan.
- Use the pan drippings to create a flavorful pan sauce or gravy with some chicken broth or white wine.
Chicken thighs are extra juicy so they can easily be cooked to and internal temperature of 170 degrees F without compromising taste or texture. Always check for doneness with a digital meat thermometer.
Place the thighs flat in a hot skillet and cook for 12-15 minutes, flipping half way through the cooking time. This will allow the chicken to develop a golden brown sear on both sides.
Side Dish Suggestions
Here are some of my favorite dishes to serve with pan fried boneless chicken thighs:
More Chicken Thigh Recipes
- Air Fryer Panko Chicken Thighs
- Stove Top Chicken Thighs with Mushroom and Red Wine Sauce
- Baked BBQ Chicken Thighs via Bowl Me Over
If you like this Boneless Chicken Thigh recipe, please leave a 5-star rating below.
Pan Fried Boneless Chicken Thighs
- 6 boneless, skinless chicken thighs (about 1 ½ pounds)
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- fresh chopped parsley (optional)
- 1 tablespoon olive oil
- Remove any extra fat from the chicken thighs. In a small bowl mix together paprika, salt, pepper and garlic powder. Rub on the chicken so it is well coated on all sides.
- Add the olive oil to a large non stick frying or cast iron pan on medium heat. Let the pan get hot for about a minute. Place the chicken thighs flat in the pan. Cook for 6-8 minutes or until chicken is golden brown. Flip chicken pieces and cook for another 8-10 minutes or until chicken in cooked through and juices run clear. The chicken should be at 170 degrees when using an instant read thermometer.
- Remove from pan and garnish with chopped parsley if desired.
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