Crispy Boneless Chicken Thighs in a delicious, buttery garlic sauce is THE weeknight dinner you’ll be raving about for weeks! The best news? It is entirely low carb and keto friendly.
As succulent as our Garlic Mushroom Chicken Thighs and even crispier than our Browned Butter Honey Garlic Chicken Thighs, these crispy boneless chicken thighs are cooked on the stove top and can be ready in under 20 minutes. Golden, garlic edges with juicy centres, swimming in a 5-ingredient sauce, you won’t believe how tasty these thighs are!
BONELESS SKINLESS CHICKEN THIGHS
Look no further because we have created a versatile boneless chicken thigh recipe that can be served with anything. Whether it be steamed veggies, rice, pasta, mashed potatoes, or lower carb options like mashed cauliflower or zucchini noodles – your options are endless!
While the recipe is incredibly quick and easy to throw together, that’s not the highlight of this dish; the best part is the crispy exterior. On skinless chicken thighs you ask? YES! Searing them in fragrant seasonings like garlic and onion powder helps to achieve crispy sides with tasty burnt bits all over.
The secret is searing them on a medium heat, giving them time to develop beautiful garlic flavours and a golden tinge with crispy edges.
As tasty as the boneless chicken thighs are on their own, they are even better when lathered with mouth-watering juices.
HOW TO COOK BONELESS CHICKEN THIGHS
PAT BONELESS CHICKEN THIGHS DRY with paper towels first to ensure you get a nice sear. Trim off excess fat and season them all over.
USE A LARGE PAN. A well-seasoned cast iron skillet or nonstick pan will give you the best results. If you can, make sure it’s large enough to fit all of your chicken thighs. If you don’t have a large pan, sear them in batches of two or three at a time.
SEAR chicken thighs over a medium heat until golden and crispy. DO NOT move them around; let them cook for 5 minutes undisturbed until you can easily flip them over. This gives them a chance to develop a crust and prevents them from sticking to your pan.
FLIP and cook for a further 2 minutes.
HOW TO MAKE CHICKEN SAUCE
One of the reasons were love this boneless chicken thighs recipe is the low effort and lack of dishes. This includes the sauce, which you can make right in the pan alongside your chicken!
MOVEÂ thighs to the sides of the pan and add butter.
LET THE BUTTER MELT, then sauté the garlic until it starts to smell amazing, about 30 seconds.
INCREASE HEAT to medium-high and add a dry white wine and chicken broth (or stock). If you don’t want to add wine, you can replace it with extra stock, no problem!
SCRAPE UP any browned bits from the bottom of the pan with the end of a wooden spoon.
STIR chicken around in the sauce, giving your boneless chicken thighs a chance to absorb the flavours.
SIMMER until reduced to half.
When your boneless chicken thighs are cooked through, remove from heat. Taste test and season with extra salt and pepper, if needed. Serve immediately with fresh, chopped parsley.
WHAT TO SERVE WITH BONELESS CHICKEN THIGHS
- Creamy Mashed Cauliflower
- Honey Garlic Butter Roasted Carrots or Parmesan Roasted Carrots
- Cheesy Roasted Brussels Sprouts
- Creamed Spinach
- Easy Creamy Mashed Potatoes
- White Bean Soup
- Roasted Tomato Soup
Crispy Garlic Boneless Chicken Thighs (Stove Top)
Ingredients
For The Chicken:
- 1 ½ pounds boneless skinless chicken thighs around 6-8 fillets
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme optional
- ½ teaspoon dried rosemary optional
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 1 pinch cayenne pepper or to taste
- 1 tablespoon olive oil for cooking
For The Sauce:
- 2 tablespoons butter
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- ¼ cup dry white wine optional
- ½ cup chicken broth or chicken stock
Instructions
- Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, dried herbs, salt and pepper/s. Coat the chicken evenly with the combined seasoning.
- Heat oil a large pan or skillet over medium heat and sear chicken for 5 minutes until golden and crispy. Flip and cook for a further 2 minutes. Move chicken to the sides of the pan and add butter to the middle. Let melt, then add the garlic into the butter. Sauté until fragrant, about 30 seconds.
- Increase heat to medium-high. Add the wine and chicken broth (or stock). Scrape up any browned bits from the bottom of the pan with the end of a wooden spoon. Stir chicken around; let liquid simmer until reduced to half, about 2 minutes.
- When chicken is cooked through, remove from heat. Taste test and season with extra salt and pepper, if needed. Serve immediately with fresh, chopped parsley or herbs of your choice, if desired.
Elaine Lepp says
Definitely a keeper!
Laura says
I’m not a fan of chicken thighs but I decided to try them using your recipe. OMG they came out delicious 😋. That garlic butter definitely helped. My husband loved them too
Will make again. Hubby said I should try this with chicken breast next
Abby says
We tried this recipe the other day and it was for sure very YUMMY!! Even my 16-year old who can be very picky loved it! Thank you for sharing.
Joanne says
Made this for my husband tonight and he loved it!! The sauce was fantastic!
This will definitely be made again and again!
Barbara says
This is such a favorite in my house, my teenagers love it and my son brings it to school for lunch every day so even reheated he loves it!!! I was wondering if it would be possible to freeze it for my college son to take back with him, very fussy and when he loves something I’d love to send with him!
Kelly says
Yes, it will freeze well