20 Minutes skillet chicken thighs

Skillet chicken thighs are a delicious and simple dinner option. Try our recipe for perfectly cooked, juicy chicken with crispy skin in just 20 minutes!

Add some variety to your meal rotation with these mouthwatering skillet chicken thighs! Seasoned, seared and baked for maximum flavor, they’re perfect served over rice, pasta or roasted veggies. Impress the whole family with this easy and delicious recipe, and never settle for boring chicken again.

How to make Skillet chicken thighs

Ingredients for chicken thighs on skillet:

• chicken thighs, bone in, skin on
• sea salt
• black pepper
• olive oil
• unsalted butter
• white onion
• thyme sprigs
• diced carrots
• garlic cloves, minced
• brown mushrooms, sliced
• red wine

Substitutes

If you don’t have all the ingredients listed, don’t worry! You can substitute some items with what you have on hand. For example, if you don’t have white onion, you can use yellow onion or shallots instead. You can also use dried thyme instead of fresh thyme sprigs, and any type of mushrooms in place of brown mushrooms.

Equipment

To prepare your delicious bone in chicken thighs you also need some equipment such as:

• non stick skillet
• spatula
• cutting board
• a plate
• tongs

How to make chicken thighs cooked in skillet

1. Season chicken thighs with salt and pepper on both sides. Heat a non-stick skillet with oil on medium high heat. Sear chicken on both sides for 1 minute. Remove with tongs and set aside on a plate. Leave the pan juice in the skillet.
2. Bring back the skillet on the stove top with medium heat. Melt butter. Add onion, thyme and carrots. Stir and cook on medium low heat for 2 minutes.
3. Add garlic and mushrooms. Cook until the mushroom is tender. About 2 minutes.
4. Pour wine and bring chicken thighs back in the skillet. Cook until wine is reduced by half and chicken is golden brown.
5. Remove, garnish with parsley or cilantro and serve with garlic butter mashed potatoes.

Tips for the perfect skillet chicken thighs

• Make sure to pat the chicken thighs dry with a paper towel before seasoning. This will help the skin crisp up better.
• Don’t overcrowd the skillet when searing the chicken. It’s best to do it in batches if needed.
• Use a meat thermometer to ensure that your chicken is cooked through, it should reach an internal temperature of 165°F.
• Let the chicken rest for a few minutes before serving to allow the juices to redistribute and keep the meat tender and juicy.
• For an extra flavor boost, you can add fresh herbs like rosemary or sage to the skillet while cooking.

Recipe variations

• For a tangy and sweet twist, try adding a splash of balsamic vinegar to the skillet when cooking the vegetables.
• You can also use chicken breasts instead of chicken thighs for a leaner option. Just be mindful of the cooking time.
• To make this dish more filling, you can add potatoes or other root vegetables to the skillet along with the carrots.
• For a creamy and decadent version, add a splash of heavy cream or coconut milk to the skillet at the end and let it simmer for a few minutes before serving.

There are many ways to customize this basic recipe to suit your taste preferences, so don’t be afraid to experiment and make it your own!

Serving suggestions

This dish is versatile and can be served with a variety of sides, depending on your personal preferences. Some ideas include:

• Over rice, couscous or quinoa
• With a side of roasted vegetables like asparagus, broccoli, Brussels sprouts or potatoes
• Alongside a baby spinach salad with roasted carrots or a crispy nectarine cucumber salad
• Topped with a creamy sauce, such as mushroom sauce or alfredo sauce

Frequently asked questions:

Can I use boneless chicken thighs?

Yes, you can use boneless chicken thighs for this recipe. Just adjust the cooking time accordingly as they will cook faster than bone-in chicken.

Can I make this dish in advance?

Yes, you can prepare and sear the chicken ahead of time and finish cooking it in the skillet when ready to serve. You can also make the entire dish ahead of time and reheat it in the skillet or oven before serving.

Can I use frozen chicken thighs?

We recommend using thawed chicken thighs for the best results, as they will cook more evenly and have better texture. You can remove the chicken thighs from the freezer and let them thaw in the fridge overnight before cooking.

Can I use a different type of wine?

Yes, you can use any dry white or red wine that you prefer for this recipe. Just keep in mind that it will add a different flavor to the dish. You can also omit the wine altogether and replace it with chicken broth or stock.

Can I cook this recipe in a cast iron skillet?

Yes, you can use a cast iron skillet to cook the chicken thighs. Just make sure it is well seasoned and oiled before searing the chicken to prevent sticking.

Storing and reheating

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place the chicken thighs in a skillet with a splash of water or broth and cover it with a lid to retain moisture. Heat over medium heat until warmed through, flipping the chicken halfway through to ensure even heating.

You can also reheat in the microwave or the oven at 350°F for about 15 minutes. Just be sure to check the internal temperature with a meat thermometer to ensure it has reached 165°F before serving.

For longer storage, you can freeze the cooked chicken thighs in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.

More chicken recipes you will love:

• Oven roasted cranberry chicken thighs
• Baked balsamic chicken breast
• Skillet chicken breast with olives and tomato sauce
• Buttermilk fried chicken
• Skillet chicken breast in mushroom sauce

Serving size

This recipe serves 3 people, with each person receiving 2 chicken thighs. However, the serving size may vary depending on the appetite and preferences of your guests. It is always a good idea to have some extra ingredients on hand in case you need to adjust the recipe accordingly.

How to scale

To make this recipe for a larger group, simply adjust the ingredient quantities accordingly. For example, if you need to serve 6 people, double all ingredients.  If you need to serve 2 people reduce the recipe by 1/3.

For a larger crowd you may also need to use a larger skillet or cook the chicken in batches to ensure it cooks evenly.

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So there you have it, a simple yet delicious recipe for skillet chicken thighs that can be easily customized to suit your taste preferences. Whether you’re cooking for a weeknight dinner or hosting a dinner party, this dish is sure to impress.

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Skillet chicken thighs recipe

Try these mouthwatering skillet chicken thighs for a quick and delicious dinner. Get perfectly cooked, juicy chicken with crispy skin in just 30 minutes!

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Dinner, Main Course

Cuisine: International

Keyword: bone in chicken thighs, chicken thighs cooked in skillet, chicken thighs on skillet, skillet chicken thighs

Servings: 3 people

Calories: 727kcal

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

For the chicken thighs

• 1.5 lbs chicken thighs bone in, skin on
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil

For the mushrooms and caramelized onions

• 2 tablespoons unsalted butter
• 1 white onion medium , sliced
• 5 thyme sprigs
• 1 cup diced carrots
• 2 garlic cloves minced
• 8 ounces brown mushrooms sliced
• 1 cup red wine
• Parsley for garnish, chopped

Equipment

• non stick skillet
• cutting board
• spatula
• tongs
• plate

Instructions

• Season chicken thighs with salt and pepper on both sides.
  
• Heat a non-stick skillet with oil on medium high heat. Sear chicken on both sides for 1 minute. Remove and set aside on a plate. Leave the pan juice in the skillet.
  
• Bring back the skillet on the stove with medium heat. Melt butter. Add onion, thyme and carrots. Stir and cook on medium low heat for 2 minutes.
  
• Add garlic and mushrooms. Cook until the mushroom is tender. About 2 minutes.
  
• Pour wine and bring chicken thighs back in the skillet. Cook until wine is reduced by half.
  
• Remove, garnish and serve with mashed potato.
  

Nutrition

Serving: 1serving | Calories: 727kcal | Carbohydrates: 15g | Protein: 40g | Fat: 50g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 242mg | Sodium: 409mg | Potassium: 1118mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7621IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 3mg

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