Crispy Garlic Boneless Chicken Thighs (Stove Top)

Crispy boneless chicken thighs in a silver pan, being picked up by a fork kitchen.

5 from 85 votes

Crispy Garlic Boneless Chicken Thighs (Stove Top)

Golden seared boneless chicken thighs in a delicious, buttery garlic sauce is THE weeknight dinner everyone is raving about! Ready in under 20 minutes, serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!

Prep Time5

Cook Time12

Total Time17

Course: Dinner

Cuisine: American

Keyword: Chicken Thighs, Cripsy Garlic Boneless Chicken Thighs

Servings: people

Author: Karina

Ingredients

For The Chicken:

1 1/2 pounds boneless skinless chicken thighs around 6-8 fillets
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme optional
1/2 teaspoon dried rosemary optional
1/2 teaspoon salt
1/4 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
1/4 cup dry white wine optional
1/2 cup chicken broth or chicken stock

US - Metric

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.

Notes

*You CAN use fresh herbs if you have them! 2 teaspoons each of fresh herbs is fine. If you don't like thyme or rosemary, substitute with basil and oregano, or use tarragon.

Nutrition