This easy skillet chicken thighs recipe is made on the stovetop in only 35 minutes with ingredients you probably already have at home. Quick, easy, and super tender every single time!
Why this recipe works
These skillet chicken thighs are coated in a creamy sauce kissed with sun-dried tomatoes, garlic, red onion, and plenty spices and seasonings. It’s anything but bland, I’ll tell you that much.
Chicken thighs are so versatile. They’re the perfect vehicle for rich cream-based sauces or sticky glazes like we use in our honey garlic chicken recipe. It’s a welcome change of pace from your everyday grilled chicken, plus, it’s all made in one pan. I don’t think these bad boys need more of an introduction, just look at them!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – This recipe uses bone-in skin-on chicken thighs. You can substitute with boneless chicken thighs if preferred, just keep an eye on the internal temperature as they cook in the skillet. The chicken’s temperature should reach 165F when done.
SAUCE – We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
How to Make Skillet Chicken Thighs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- To a mixing bowl, add the garlic salt, lemon pepper, onion powder and half of the olive oil and whisk to combine.
- With gloved hands, rub the seasoning mixture all over the chicken things.
- Heat remaining olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs to the hot oil, skin side down.
- Cook thighs in skillet until skin is nicely browned, about 4 minutes. Turn thighs over and cook an additional 4 minutes.
- Continue turning and cooking every few minutes until an internal temperature of 165 F is reached using an instant read thermometer. About 15-20 minutes total.
- Remove chicken from skillet. Add minced garlic and saute for 30 seconds.
- Add onion and saute another minute, stirring to coat.
- Add chicken base and water to the skillet, stirring to combine. Bring to a boil.
- Whisk in heavy cream and sun dried tomatoes. Bring to a boil.
- Reduce heat to medium-low and add chicken back to the skillet, spooning some of the sauce over the chicken.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. To reheat, place the chicken thighs in a baking dish and cover with aluminum foil. Bake in a 350F oven until warmed through, around 15-20 minutes.
Yes, you can easily substitute the chicken thighs with chicken breast if preferred. Do note that chicken breast will likely cook quicker. It’s best to use a thermometer to keep an eye on the temperature as they cook in the skillet. The temperature should reach 165F when done.
Serving Suggestions
Serve your skillet chicken thighs with a leafy salad, roasted vegetables, mashed potatoes, or over a bed of rice with extra pan sauce ladled on top. Enjoy!
More Chicken Recipes
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Skillet Chicken Thighs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 ½ pounds chicken thighs bone-in, skin-on
- 2 teaspoons garlic salt
- 1 teaspoon lemon pepper
- 1 teaspoon onion powder
- ¼ cup olive oil divided
- 1 ½ Tablespoons minced garlic
- ½ cup chopped red onion
- 2 teaspoons Better than Bouillon chicken base
- ¾ cup water
- ½ cup heavy whipping cream
- ½ cup sun dried tomatoes
Things You’ll Need
Before You Begin
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
Instructions
- To a mixing bowl add garlic salt, lemon pepper, onion powder and half of the olive oil and whisk to combine.
- With gloved hands, rub the seasoning mixture all over the chicken things.
- Heat remaining olive oil in skillet over medium-high heat until shimmering. Add chicken thighs to the hot oil, skin side down.
- Cook thighs in skillet until skin is nicely browned, about 4 minutes. Turn thighs over and cook an additional 4 minutes.
- Continue turning and cooking every few minutes until an internal temperature of 165 F is reached. About 15-20 minutes total.
- Remove chicken from skillet. Add minced garlic and saute for 30 seconds.
- Add onion and saute another minute, stirring to coat.
- Add chicken base and water to the skillet, stirring to combine. Bring to a boil.
- Whisk in heavy cream and sun dried tomatoes. Bring to a boil.
- Reduce heat to medium-low and add chicken back to the skillet, spooning some of the sauce over the chicken.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. To reheat, place the chicken thighs in a baking dish and cover with aluminum foil. Bake in a 350F oven until warmed through, around 15-20 minutes.
Nutrition
Chef Antoine Davis
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Gina says
What is the measurement to repose the bullion and water with chicken stock or broth?
Amanda Davis says
You can use 1 cup of chicken stock or broth.
Chester White says
I have been following Amanda’s recipes for quite a while but this was the first time I failed to urge to leave a review thank you Amanda