Crispy Boneless Chicken Thighs in a delicious, buttery garlic sauce is THE weeknight dinner everyone raves about! LOW CARB/KETO approved.
Seared boneless chicken thighs cooked right on the stove top ready in under 20 minutes? YES! Golden garlic edges with juicy centres, swimming in a 5-ingredient sauce… you won’t believe how incredibly delicious this is with minimal effort!
A versatile skinless, boneless chicken thighs recipe that can be served over anything! Steamed veggies, rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles… the choices are endless.
Apart from being a super quick and easy to make chicken thigh recipe, what you’ll love the most is the crispy, golden crust. ON skinless chicken thighs? YES!
Searing them in garlic and onion powders normally leaves burnt bits on your chicken.
The secret is searing them on medium heat, giving them time to develop beautiful garlic flavours and a golden colour with crispy edges.
PLUS you get the bonus of serving them with mouth-watering pan juices filled with SO MUCH flavour!
HOW TO COOK BONELESS CHICKEN THIGHS ON THE STOVE
PAT BONELESS CHICKEN THIGHS DRY with paper towel 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 thighs at a time.
SEAR chicken thighs over 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 the crust and prevent them sticking to your pan.
FLIP and cook for a further 2 minutes.
You can make the sauce right in the pan with your chicken!
MOVE 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 to let it absorb the flavours.
SIMMER until reduced to half.
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.
SIDE DISH FOR CHICKEN
- 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)
For The Chicken:
- 1 1/2 pounds (700g) boneless skinless chicken thighs, (around 6-8 fillets)
- 1 teaspoon each onion powder and garlic powder
- 1/2 teaspoon each of dried thyme and rosemary, (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- a pinch of 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)
- 1/4 cup dry white wine, (optional)
- 1/2 cup chicken broth (or chicken stock)
- 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.
This turned out sooo yummy! A quick recipe that is perfect if you don’t want use the oven.
-The Tablespoon Guy, obviously. says
Doubled the recipe and used about three tablespoons of garlic and onion powder. Opted for a full tablespoon of salt as well. My family loves some gravy, so I used a tablespoon of flour to thicken it up (2 would have been better though)
Loved this recipe!
Karen in NH, USA says
Made this for dinner tonight and it turned out great. I had it with mashed potatoes and the sauce is wonderful gravy. This will be a regular meal at my house! Thanks!
Liz knox says
This was a supreme hit tonight in my house. Even my husband who is not a chicken fan had two servings! I added portobello mushroom slices right as I was melting the butter and garlic. It was restaurant quality. Thank you!
Wow, this was truly delicious! I make chicken all the time and was looking for another interesting recipe and this was so easy, quick, and everyone loved it. I’m really impressed! Thank you!
Sherry Joseph says
YUM! Rave reviews from my spoiled eaters! I am no slouch in the kitchen, but chicken thighs typically give me pause. I bought some on sale at the grocery store this week and then went in search of a recipe to try. This was so easy and so delicious! The kitchen still smells amazing long after dishes are done, I’ll definitely make again! Made mashed potatoes, steamed green beans and a greek salad- all paired nicely with the flavors from the chicken. Thanks for sharing!
Even better with fresh rosemary and thyme. A+.
Delicious added a side of roasted carrots.
One of the best chicken thigh recipes that I’ve run across on the Internet. I especially like your attention to detail regarding the amount of heat to use. Other recipes I’ve tried that were sort of similar, the herbs always burned because high heat was called for rather than medium heat for the searing process. This is a perfect dish for a cast iron pan, the chicken truly taste delicious.
SUSAN LAYMON says
Followed to the letter, except I added mushrooms! This was delicious! Served over mashed potatoes with a side of fresh garden tomato salad! My husband loved it too! This recipe goes in my Mastercook! I will be making this again!
Kym Montero says
This was incredible!! I used beef broth since it’s all I had on hand, and didn’t use wine. Also added some paprika to the spice mix, and went a little heavy on the butter and sauce since my kids love sauce. You don’t expect such a simple recipe to be that good. Everyone begged for more! This will be a staple in our house from now on!
This was the first recipe I tried from this site, and man, it’s a humdinger! I had this with mashed cauliflower and the reduced sauce was DELICIOUS with them as well. Thank you for all these tasty recipes! I can’t wait to cook these for other people in like five years when I can have people over again.
This was really good! I added my bunch of fresh garden herbs (tarragon, thyme, rosemary, oregano) with the fresh garlic and butter near the end and it was awesome. Wasn’t sure how all those random herbs would taste together but it was so good. Served it with asparagus and smashed potatoes, best meal I’ve had in awhile. Thanks for a great recipe!!
I just made this last night, was so good!! My husband just raved about it. Thank you
I cooked this recipe today and it was great!! I did not have thighs only drumsticks, so I cooked them longer. Very flavorful, my toddler loved it too. I will be adding this recipe to my favorites. Thanks so much!!
I love this recipe!!!
Great flavor! Moist and delicious! Any side goes with it! Thank you!!
Really tasty, really easy…and quick. Thanks for recipe , it’s a keeper!
Oh my god theses were amazing so glad I tried the recipe will be making it again this weekend famly loved them
This was SO good! I had three pounds of chicken thighs so I doubled the recipe and I can attest that the leftovers were just as good. The sauce is incredible! Will be making this again and again.
This was a fantastic, easy to put together recipe! My chicken thighs were large so I had to split them into two saucepans and adjust the seasoning/stock accordingly but the cooking times were spot on. Served with rice and green peas and the whole thing was ready in under half an hour.
Thank you so much for sharing this recipe I’ll definitely be making it again!
Hi, I was only able to find thin chicken breast tenders. Can you recommend a cooking time for these instead of thighs? I know chicken breasts can dry out easily. Thank you!
Lisa DeStefano says
These were so delicious! They didn’t turn out very crispy but that’s my fault for overcrowding my pan. I’ve loved every recipe on this site that I have ever made. This is hands down the best food blog out there!
Thomas Bunn says
Amen! I second that opinion.
I am a total novice to cooking, but following Karina’s recipes, my girlfriend thinks I am a chef.
Same here, this is my go to recipe site. Katrina’s instructions never fail!
What an awesome recipe! I used all fresh herbs several types. I served it with zucchini noodles. Everyone of your recipes are always fabulous!
Crystal Nix says
I made this recipe last night…it was wonderful. Also did the mashed potatoes and made steamed broccoli. It was amazing!!! Great recipe will definitely make this again!!!
Kate Lutterodt says
Your recipes looks great and succulent
Linda Gardepe says
Are the chicken thighs boneless and skinless? This sounds delicious!
I could eat that sauce all day. Made this with mashed potatoes and broccoli and it was delicious!!