Skillet Chicken Thighs

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.

1. To a mixing bowl, add the garlic salt, lemon pepper, onion powder, and 1 1/2 Tablespoons of olive oil. Whisk to combine.
2. With gloved hands, rub the seasoning mixture all over the chicken things.
3. Heat the remaining 1 1/2 Tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs to the hot oil, skin side down.
4. Cook thighs in skillet until skin is nicely browned, about 4 minutes. Turn thighs over and cook an additional 4 minutes.
5. 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.
6. Remove chicken from skillet. Add onion and saute another minute, stirring to coat.
7. Add minced garlic and saute for 30 seconds.
8. Add chicken base and water to the skillet, stirring to combine. Bring to a boil.
9. Whisk in heavy cream and sun dried tomatoes. Bring to a boil.
10. 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

• Marry Me Chicken
• Baked Chicken Thighs
• Instant Pot Chicken Thighs
• Air Fryer Chicken Thighs

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