Why You’ll Love Stove Top Chicken Thighs
These stove top chicken thighs are juicy and moist and insanely flavorful! We highly recommend doubling the recipe because you’d definitely want the leftovers!
It’s such a versatile protein to have in the fridge. Use it for soups, salads, and burritos all week long!
Ingredients for cooking Chicken Thighs on stove
- Chicken thighs – I recommend boneless, skinless chicken things for this recipe. Skin on chicken is fine too.
- Seasoning mix – I’ll share my spice rub. If you don’t have some of the spices, feel free to use Italian seasoning along with salt and pepper.
- Grated parmesan – I highly recommend real parmesan cheese that’s in the refrigerated section at the grocery stores. Here’re some visual cues of good quality parmesan: it must have a dry, crumbly texture (avoid smooth), aged for at least 18 months, and little white crystals, also known as tyrosine. This is where all the flavor lies!
How to cook Chicken Thighs on Stove
1. Prepare spice rub – optional
You can prepare your own spice rub, but if you’re short of time you skip to the next step.
Combine salt, black pepper, garlic and onion powder, dried oregano, basil and parsley, red pepper flakes and grated parmesan and then mix it well.
2. Season and cook chicken
- Use your homemade spice mix or use Italian seasoning with salt, black pepper, and grated parmesan cheese.
- Dry the chicken to remove the moisture and season. Make sure the rub is on the entire surface of the chicken.
- Heat the oil and butter in a skillet over medium heat. Cook chicken thighs in a single layer smooth side down for 5 minutes and then turn for another 4 minutes. Lower the heat and cook for another 2-3 minutes, flipping the chicken occasionally.
- Check the doneness and then remove the chicken and let it rest for 5 minutes.
Chicken Thighs Stove Top Tips
Use a thermometer:
- Poke a thermometer into the thickest part of the chicken.
- Chicken thighs are cooked when the internal temperature is between 170-175°F.
- This instant meat thermometer is my go-to thermometer and the most used tool in my kitchen.
If you don’t have a thermometer, then cut into a chicken to check for doneness. If the:
- juices run clear, then it’s done!
- juices are red or pinkish cook the chicken for longer.
- Store the chicken thighs in the fridge for 3-4 days
- Freeze the chicken for 2-6 months
Chicken Thighs on Stove FAQs
I use a 12-inch-wide pan and it comfortably holds 6 largish chicken thighs.
If using a smaller pan, do it in batches. Do not overcrowd the pan, even if everything is in a single layer. You need to have at least ½ to ¾ inch space between the pieces for the stream to escape and create that amazing, caramelized crust.
Yes, they have a higher fat content and density than boneless chicken thighs as well as chicken breasts.
It takes roughly 12-15 minutes to cook chicken thighs. But every stove heats differently, so I recommend the following ways to check for doneness.
The best way not to overcook chicken thighs is to check the internal temperature of the meat. As soon as the internal temperature reaches 165°F, it’s cooked!
I recommend cooking the chicken over medium high heat, which allows the meat to brown nicely and cook the meat evenly.
Sides to Make with Chicken Thighs
This dish is so versatile, you can really pair it with most things! Here are some of our favorites:
More Rubs to Cook Chicken Thighs With:
- This BBQ Chicken rub has robust flavor!
I hope you love this recipe as much as I do! Let me know once you’ve tried it by leaving a comment below or sharing a photo and tagging @busy_cooks on Instagram!
Stove Top Chicken Thighs Recipe
- 1½ lbs. boneless skinless chicken thighs (about 6 – 8 pieces)
- 2 tablespoons grated parmesan
- 1 tablespoon Italian seasoning recipe to follow Note 1
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Italian seasoning mix:
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
- In a bowl combine salt, black pepper, garlic and onion powder, dried oregano, basil and parsley, red pepper flakes and grated parmesan. Mix well.
- Pat dry the chicken thighs with paper towel.
- Season the chicken with the prepared spice rub, making sure all nook and crannies is completely coated with the seasoning.
- Heat the oil and the butter in a large wide skillet over medium high heat.
- Arrange the chicken thighs, in a single layer, smooth side down. Leave it undisturbed for 5 minutes. This will help get a lovely color and crusty sear.
- Tun the pieces over and let it fry on the other side, again undisturbed for another 4 minutes.
- Once the other side get crusty and golden, lower the heat to medium and keep cooking for another 2 to 3 minutes, flipping occasionally, until the internal temperature reaches at least 165F.
- The smaller and thinner pieces will be done sooner, so remove them and keep cooking the bigger pieces for another 2 minutes. Make sure to check the internal temperature on the thickest side.
- Once fully cooked, let the chicken rest for 5 minutes before slicing and serving. Serve hot with pasta, egg noodles or rice.
- Store the chicken thighs in the fridge for 3-4 days
- Freeze the chicken for 2-6 months.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
This recipe was originally published in June, 2021.