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stovetop chicken thighs in a pan sauce
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Easy Stove Top Chicken Thighs

An easy weeknight chicken thigh dinner. Basic seasonings but totally delicious.
Course Main Course
Cuisine American
Keyword easy chicken thighs recipe, stove top chicken thighs
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Tara Buss

Equipment

  • large skillet
  • instant read meat thermometer
  • whisk

Ingredients

  • 4 chicken thighs boneless skinless
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp garlic powder
  • ½ cup chicken stock homemade will produce the best results
  • ¼ tsp dried thyme
  • ¼ tsp dried rosemary
  • 1 tbsp butter

Instructions

  • Pat chicken thighs dry with a paper towel or kitchen towel on both sides.
  • Season one side with half of the salt, pepper, and garlic powder.
  • Heat large skillet over medium heat for several minutes until hot. Add oil.
  • Place chicken thighs seasoned side down in the hot skillet and cook for 3-4 minutes until well browned on one side.
  • Season the second side, flip and continue to cook for another 3-4 minutes.
  • When browned on both sides, check for doneness with an instant read thermometer. You are looking for an internal temperature of 165 degrees F in the thickest part of the meat.
  • If chicken is not done, lower the heat and cover with a lid and continue to cook for another few minutes until chicken has cooked through.
  • Remove chicken from the skillet and set aside to rest on a plate.
  • If making the pan sauce, remove all but a small portion of the excess fat.
  • Add chicken stock and whisk, taking care to scrape up the brown bits on the bottom of the pan.
  • Add thyme and rosemary and continue simmering sauce for about 3 minutes or until it has reduced by about a third.
  • Whisk in butter, taste and adjust seasonings if needed, and pour over chicken thighs.

Notes

You can choose to make the chicken with or without the pan sauce. Either will be delicious.
 
Sauce tips:
Almost any liquid can be used instead of broth. You could use wine, beef stock, vinegars, or even water. You simply need a liquid. Of course it will change the flavor with different variations, but you will still achieve a lovely pan sauce.