20 Delicious Quick Boneless Chicken Thigh Recipes Easy

Stuck in a dinner rut? Boneless chicken thighs are your ticket to quick, flavorful meals that don’t skimp on satisfaction. Whether you’re craving something cozy, zesty, or downright indulgent, our roundup of 20 easy recipes has you covered. Perfect for busy weeknights or lazy weekends, these dishes promise minimal fuss with maximum flavor. Ready to spice up your cooking routine? Let’s dive in!

Garlic Butter Quick Boneless Chicken Thighs

Deliciously juicy and packed with flavor, these garlic butter chicken thighs are a weeknight savior. Ready in under 30 minutes, they’re perfect for when you need something quick but don’t want to skimp on taste.

Ingredients

• 4 boneless, skinless chicken thighs
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• A splash of olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• A couple of sprigs of fresh thyme

Instructions

1. Heat a large skillet over medium-high heat and add a splash of olive oil.
2. Season the chicken thighs with salt and pepper on both sides.
3. Add the chicken to the skillet and cook for 5-6 minutes per side, until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, melt the butter over medium heat. Add the minced garlic and thyme, cooking for about 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
6. Return the chicken to the skillet, spooning the garlic butter over the thighs. Cook for another 2 minutes to let the flavors meld. Tip: Baste the chicken with the butter for extra flavor.
7. Serve hot, garnished with additional thyme if desired.

Amazingly tender with a crispy exterior, these thighs are rich from the garlic butter. Try serving over a bed of creamy mashed potatoes or alongside a crisp salad for contrast.

Honey Soy Glazed Boneless Chicken Thighs

Kickstart your meal prep with these Honey Soy Glazed Boneless Chicken Thighs. They’re sticky, savory, and just the right amount of sweet. Perfect for a quick dinner that feels special.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• A good glug of olive oil
• 1/3 cup honey
• 1/4 cup soy sauce
• A couple of garlic cloves, minced
• A splash of rice vinegar
• 1 tsp ginger, grated
• A pinch of red pepper flakes

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with foil for easy cleanup.
2. In a bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, grated ginger, and red pepper flakes. Tip: Fresh ginger packs more punch than powdered.
3. Heat a glug of olive oil in a skillet over medium-high heat. Add chicken thighs, seasoning with salt. Sear for 3-4 minutes per side until golden. Tip: Don’t overcrowd the pan to get a good sear.
4. Transfer chicken to the prepared baking sheet. Pour the glaze over, turning to coat evenly.
5. Bake for 15-20 minutes, until chicken reaches 165°F internally. Tip: Baste halfway through for extra flavor.
6. Broil for 1-2 minutes at the end for a caramelized finish. Watch closely to prevent burning.

Unbelievably tender with a glossy, finger-licking glaze. Serve over steamed rice with a side of crisp veggies for a balanced meal.

Quick Boneless Chicken Thighs with Lemon and Herbs

Nothing beats a quick, flavorful chicken dish for weeknight dinners. This lemon and herb boneless chicken thighs recipe is your ticket to a delicious meal with minimal fuss.

Ingredients

• 1.5 lbs boneless chicken thighs
• A couple of tablespoons olive oil
• The juice of 1 lemon
• A splash of white wine (optional)
• A handful of fresh herbs (think thyme, rosemary, or parsley)
• Salt and pepper to season

Instructions

1. Preheat your skillet over medium-high heat and add a couple of tablespoons of olive oil.
2. Season the chicken thighs generously with salt and pepper on both sides.
3. Once the oil is shimmering, add the chicken thighs. Cook for about 5-6 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Lower the heat to medium, squeeze the lemon juice over the chicken, and add a splash of white wine if using. Tip: The acid helps tenderize the chicken.
5. Throw in a handful of fresh herbs, cover, and let it cook for another 5 minutes. Tip: Covering the pan helps the chicken absorb all the flavors.
6. Check the internal temperature with a meat thermometer; it should read 165°F.

Finished chicken thighs are juicy inside with a crispy, herb-infused crust. Serve them over a bed of quinoa or with roasted veggies for a complete meal.

Spicy Boneless Chicken Thigh Stir Fry

Hungry for something quick and fiery? This spicy boneless chicken thigh stir fry is your weeknight hero, ready in under 30 minutes.

Ingredients

• 1.5 lbs boneless chicken thighs, sliced into strips
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• a couple of dashes of soy sauce
• a splash of rice vinegar
• 1 tbsp honey
• 1 tsp red pepper flakes (more if you dare)
• 1 bell pepper, sliced
• 1 onion, sliced
• a handful of green onions, chopped

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken strips, spreading them out in the skillet. Let them sear undisturbed for 3 minutes to get a good crust.
3. Flip the chicken, add garlic and ginger. Stir fry for another 2 minutes until fragrant.
4. Pour in soy sauce, rice vinegar, and honey. Toss to coat the chicken evenly.
5. Sprinkle red pepper flakes over the chicken, then add bell pepper and onion. Stir fry for 5 minutes until veggies are crisp-tender.
6. Garnish with green onions right before serving to keep them crisp.

Bold flavors and a bit of heat make this dish stand out. The chicken stays juicy, while the veggies add a satisfying crunch. Try serving it over steamed rice or wrapped in lettuce leaves for a low-carb option.

Quick Boneless Chicken Thighs in Creamy Mushroom Sauce

Perfect for a busy weeknight, this dish combines juicy chicken thighs with a rich, creamy mushroom sauce. Ready in under 30 minutes, it’s a foolproof way to impress.

Ingredients

• 4 boneless, skinless chicken thighs
• A couple of cups of sliced mushrooms
• A splash of olive oil
• 1 cup of heavy cream
• A handful of chopped parsley
• 2 minced garlic cloves
• 1 tbsp of butter
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat.
2. Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for about 5 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the chicken and set aside. In the same skillet, melt the butter.
4. Add the minced garlic and sliced mushrooms. Cook until the mushrooms are soft and golden, about 5 minutes. Tip: Stir occasionally to prevent burning.
5. Pour in the heavy cream, stirring to combine. Let it simmer for 2 minutes until slightly thickened.
6. Return the chicken to the skillet, spooning the sauce over them. Cook for another 3 minutes to heat through. Tip: The sauce should coat the back of a spoon when it’s ready.
7. Garnish with chopped parsley before serving.

Wonderfully creamy with a earthy mushroom flavor, this dish pairs beautifully with mashed potatoes or crusty bread to soak up the sauce. For a twist, try adding a pinch of thyme to the sauce for extra aroma.

BBQ Boneless Chicken Thighs with Quick Marinade

Perfect for those busy weeknights, these BBQ boneless chicken thighs come together with minimal prep and maximum flavor. Pair them with your favorite sides for a meal that’s sure to impress.

Ingredients

• 1.5 lbs boneless chicken thighs
• A couple of tablespoons of olive oil
• A splash of apple cider vinegar
• 2 cloves of garlic, minced
• A good pinch of salt and pepper
• 1/2 cup of your favorite BBQ sauce

Instructions

1. In a large bowl, mix the olive oil, apple cider vinegar, minced garlic, salt, and pepper to create the marinade.
2. Add the chicken thighs to the bowl, ensuring each piece is well coated. Let it sit for at least 15 minutes—no need to refrigerate if you’re short on time.
3. Preheat your grill or skillet to medium-high heat (about 375°F). A quick tip: if using a skillet, a light spray of oil prevents sticking.
4. Cook the chicken for 6-7 minutes on each side. Look for those beautiful grill marks or a golden-brown sear.
5. Brush the BBQ sauce onto the chicken during the last 2 minutes of cooking. This prevents burning and keeps the sauce sticky-sweet.
6. Remove from heat and let rest for 5 minutes. This keeps the juices locked in.

Enjoy the juicy, tender thighs with a smoky-sweet crust that’s finger-licking good. Try slicing them over a crisp salad or stuffing into warm tortillas for a twist.

Quick Boneless Chicken Thighs with Garlic Parmesan Sauce

This dish is a weeknight hero, ready in under 30 minutes. The garlic parmesan sauce is rich, creamy, and packed with flavor.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated parmesan
• A splash of chicken broth
• A couple of fresh parsley leaves, chopped
• Salt and pepper to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken thighs with salt and pepper, then add to the skillet. Cook for 5-6 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove chicken from skillet and set aside.
4. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in heavy cream and a splash of chicken broth, stirring to combine. Tip: Keep the heat medium to prevent the cream from curdling.
6. Stir in grated parmesan until the sauce is smooth and slightly thickened.
7. Return chicken to the skillet, coating each piece with the sauce. Simmer for 2-3 minutes. Tip: Letting the chicken sit in the sauce helps it absorb more flavor.
8. Garnish with chopped parsley before serving.

Absolutely delicious with the chicken tender and juicy, smothered in a velvety garlic parmesan sauce. Serve over pasta or with a side of roasted veggies for a complete meal.

Boneless Chicken Thighs with Quick Teriyaki Glaze

Absolutely everyone needs a go-to chicken recipe that’s both easy and packed with flavor. This one hits the mark with minimal effort and maximum taste.

Ingredients

• 4 boneless, skinless chicken thighs
• A splash of olive oil
• 1/2 cup soy sauce
• 1/4 cup honey
• A couple of garlic cloves, minced
• 1 tbsp grated ginger
• A pinch of red pepper flakes
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat.
2. Add the chicken thighs, cooking for about 5 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
3. While the chicken cooks, whisk together soy sauce, honey, minced garlic, grated ginger, and a pinch of red pepper flakes in a small bowl.
4. Pour the sauce over the chicken, reducing the heat to medium. Let it simmer for 10 minutes, flipping the chicken halfway through. Tip: The sauce should thicken slightly as it reduces.
5. In a separate bowl, mix cornstarch and water to create a slurry. Stir this into the skillet to thicken the glaze, cooking for an additional 2 minutes. Tip: For a smoother glaze, whisk constantly while adding the slurry.
6. Remove from heat and let the chicken rest for a couple of minutes before serving.

Juicy and tender, the chicken thighs are smothered in a sticky-sweet glaze with just the right kick. Serve over steamed rice or alongside crisp veggies for a balanced meal.

Quick Boneless Chicken Thighs and Vegetables Skillet

Fast, flavorful, and fuss-free, this skillet dish is your weeknight dinner hero. Packed with protein and veggies, it’s a one-pan wonder that’ll have you eating in no time.

Ingredients

• 1.5 lbs boneless chicken thighs
• 2 cups of baby potatoes, halved
• 1 cup of carrots, sliced
• 1 bell pepper, chopped
• 2 tbsp olive oil
• A splash of soy sauce
• A couple of garlic cloves, minced
• 1 tsp paprika
• Salt and pepper, just enough to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken thighs with salt, pepper, and paprika. Add to skillet, skin-side down. Cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove chicken and set aside. In the same skillet, add potatoes, carrots, and bell pepper. Stir in minced garlic and a splash of soy sauce. Tip: Let the veggies get a bit charred for extra flavor.
4. Return chicken to the skillet, nestling it among the veggies. Cover and cook on low heat for 15 minutes, or until chicken is cooked through and veggies are tender. Tip: Check the chicken’s internal temperature—it should reach 165°F.

Expect juicy chicken with a slight crisp, paired with tender, smoky veggies. Try serving it over a bed of quinoa for an extra protein boost.

Boneless Chicken Thighs with Quick Honey Mustard Sauce

Absolutely everyone needs a go-to chicken recipe that’s both easy and packed with flavor. Boneless chicken thighs with a quick honey mustard sauce is just that—simple, juicy, and ready in no time.

Ingredients

• 4 boneless, skinless chicken thighs
• A couple of tablespoons of olive oil
• Salt and pepper, just enough to season
• A splash of apple cider vinegar
• 2 tablespoons of honey
• 1 tablespoon of Dijon mustard
• A pinch of garlic powder

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil.
2. Season the chicken thighs with salt, pepper, and garlic powder on both sides.
3. Place the chicken in the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
4. While the chicken cooks, whisk together the honey, Dijon mustard, and apple cider vinegar in a small bowl.
5. Once the chicken is done, pour the honey mustard sauce over the thighs in the skillet. Tip: Let the sauce bubble for a minute to thicken slightly.
6. Flip the chicken to coat both sides in the sauce, then remove from heat. Tip: Rest the chicken for a couple of minutes before serving to let the juices redistribute.

Outstandingly tender with a perfect balance of sweet and tangy, these chicken thighs are fantastic over a bed of greens or alongside roasted veggies for a complete meal.

Quick Boneless Chicken Thighs in Tomato Basil Sauce

Kickstart your dinner with this effortless yet flavorful dish that’s perfect for busy weeknights. Quick boneless chicken thighs simmered in a rich tomato basil sauce will have everyone asking for seconds.

Ingredients

• 1.5 lbs boneless chicken thighs
• A couple of tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• A splash of red wine (optional)
• 1 can (14.5 oz) crushed tomatoes
• A handful of fresh basil leaves, torn
• Salt and pepper to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken thighs with salt and pepper, then add to the skillet. Cook for 5-6 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove chicken and set aside. In the same skillet, add diced onion and cook until soft, about 3 minutes.
4. Add minced garlic and cook for another 30 seconds until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
5. Pour in a splash of red wine to deglaze the pan, scraping up any browned bits. Let it reduce by half, about 2 minutes.
6. Stir in crushed tomatoes and bring to a simmer. Return chicken to the skillet, cover, and cook on low for 15 minutes. Tip: Simmering gently helps the chicken absorb the sauce’s flavors.
7. Remove from heat, stir in torn basil leaves, and let sit for 5 minutes before serving.

Expect tender chicken that falls apart easily, coated in a vibrant, herbaceous sauce. Serve over a bed of creamy polenta or with crusty bread to soak up every last drop.

Boneless Chicken Thighs with Quick Curry Sauce

Here’s a simple yet flavorful dish that’ll spice up your weeknight dinner routine. Boneless chicken thighs smothered in a quick curry sauce that’s rich, aromatic, and ready in no time.

Ingredients

• 1.5 lbs boneless chicken thighs
• A couple of tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• A splash of chicken broth
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• A pinch of salt
• A handful of cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken thighs, seasoning with salt, and cook for 5-7 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove chicken and set aside. In the same skillet, add onion and garlic, cooking until soft, about 3 minutes.
4. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Tip: Those bits are flavor gold!
5. Stir in coconut milk and curry powder, bringing the sauce to a simmer.
6. Return chicken to the skillet, spooning sauce over. Simmer for 10 minutes until chicken is cooked through. Tip: The sauce should thicken slightly but remain pourable.
7. Garnish with cilantro before serving.

The chicken turns out tender and juicy, with a sauce that’s creamy with just the right kick. Serve it over steamed rice or with naan to soak up every last drop.

Quick Boneless Chicken Thighs with Balsamic Glaze

Kickstart your dinner with this effortless yet flavorful dish that’s perfect for busy weeknights.

Ingredients

• 1.5 lbs boneless chicken thighs
• A couple of tbsp olive oil
• A splash of balsamic vinegar
• 2 tbsp honey
• A pinch of salt and pepper
• 1 tsp garlic powder

Instructions

1. Preheat your skillet over medium-high heat and add a couple of tbsp olive oil.
2. Season the chicken thighs with a pinch of salt, pepper, and 1 tsp garlic powder.
3. Once the oil is shimmering, add the chicken thighs. Cook for 5-6 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
4. While the chicken cooks, mix a splash of balsamic vinegar and 2 tbsp honey in a small bowl.
5. Reduce the heat to medium and pour the balsamic mixture over the chicken. Simmer for 2-3 minutes until the glaze thickens. Tip: Keep an eye on the glaze to prevent burning.
6. Remove from heat and let the chicken rest for a couple of minutes before serving. Tip: Resting allows the juices to redistribute, making the chicken more tender.

Zesty and tangy, the balsamic glaze adds a rich depth to the succulent chicken thighs. Serve over a bed of quinoa or alongside roasted veggies for a complete meal.

Boneless Chicken Thighs with Quick Lemon Garlic Sauce

Weeknight dinners just got easier with this quick and flavorful chicken dish. Perfect for when you’re short on time but craving something delicious.

Ingredients

• 4 boneless, skinless chicken thighs
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1 lemon, juiced and zested
• A pinch of salt
• A dash of black pepper
• 1/2 cup chicken broth
• A handful of fresh parsley, chopped

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat.
2. Season the chicken thighs with a pinch of salt and a dash of black pepper.
3. Add the chicken to the skillet and cook for about 5 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant.
6. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Tip: Those bits add tons of flavor!
7. Let the sauce simmer for about 2 minutes, until slightly reduced.
8. Return the chicken to the skillet, turning to coat in the sauce. Tip: Spoon some sauce over the chicken for extra flavor.
9. Sprinkle with lemon zest and chopped parsley before serving.

Mouthwatering and tender, the chicken pairs beautifully with the bright lemon garlic sauce. Try serving it over a bed of quinoa or with roasted veggies for a complete meal.

Quick Boneless Chicken Thighs in Coconut Milk

Dinner just got easier with this creamy, flavorful dish that’s ready in no time. Perfect for those busy weeknights when you want something delicious without the fuss.

Ingredients

• 1.5 lbs boneless chicken thighs
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 can (13.5 oz) coconut milk
• A pinch of salt
• A dash of black pepper
• 1 tbsp curry powder
• A handful of fresh cilantro, chopped

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat.
2. Add the boneless chicken thighs to the skillet, seasoning them with a pinch of salt and a dash of black pepper. Cook for about 5 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear.
3. Throw in the minced garlic and sauté for about 30 seconds until fragrant.
4. Pour in the can of coconut milk and sprinkle the curry powder over the top. Stir well to combine.
5. Reduce the heat to low and let it simmer for 15 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be pourable.
6. Garnish with a handful of fresh cilantro before serving. Tip: For an extra kick, add a squeeze of lime juice at the end.

Perfectly tender chicken thighs swimming in a rich, coconutty sauce with just the right amount of spice. Serve it over steamed rice or with a side of crusty bread to soak up all the goodness.

Boneless Chicken Thighs with Quick Chimichurri Sauce

You’ve got to try these boneless chicken thighs with quick chimichurri sauce—it’s a game-changer for weeknight dinners. Juicy, flavorful, and ready in no time.

Ingredients

– 4 boneless, skinless chicken thighs
– A couple of garlic cloves, minced
– A splash of olive oil
– A handful of fresh parsley, chopped
– A pinch of red pepper flakes
– A squeeze of lemon juice
– Salt and pepper, just enough to season

Instructions

1. Preheat your skillet over medium-high heat and add a splash of olive oil.
2. Season the chicken thighs with salt and pepper on both sides.
3. Place the chicken in the skillet and cook for about 6 minutes on each side, or until the internal temperature reaches 165°F.
4. While the chicken cooks, mix the minced garlic, chopped parsley, red pepper flakes, lemon juice, and a bit more olive oil in a bowl to make the chimichurri.
5. Once the chicken is done, let it rest for a couple of minutes before slicing.
6. Drizzle the chimichurri sauce over the chicken or serve it on the side.

Just like that, you’ve got a dish that’s bursting with fresh flavors and tender, juicy chicken. Perfect over rice or with a side of roasted veggies for a complete meal.

Quick Boneless Chicken Thighs with Roasted Red Pepper Sauce

Fast, flavorful, and fuss-free, this dish is a weeknight savior. Boneless chicken thighs get a juicy upgrade with a smoky roasted red pepper sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• A couple of tbsp olive oil
• Salt and pepper, just enough to season
• 1 cup roasted red peppers, from a jar is fine
• A splash of heavy cream
• 2 garlic cloves, minced
• A pinch of smoked paprika

Instructions

1. Preheat your skillet over medium-high heat with a couple of tbsp olive oil.
2. Season the chicken thighs with salt and pepper on both sides.
3. Once the oil is shimmering, add the chicken. Cook for 5-6 minutes per side until golden brown. Tip: Don’t crowd the pan to ensure a good sear.
4. Remove chicken and set aside. In the same pan, add minced garlic, sauté for 30 seconds until fragrant.
5. Add roasted red peppers and a pinch of smoked paprika. Cook for 2 minutes, stirring occasionally.
6. Pour in a splash of heavy cream, simmer for another 2 minutes until slightly thickened. Tip: Use an immersion blender for a smoother sauce if preferred.
7. Return chicken to the pan, coat with the sauce, and let it simmer together for 2 minutes. Tip: Check the chicken’s internal temperature reaches 165°F for safety.

Hearty and rich, the sauce clings to the tender chicken, offering a smoky sweetness. Serve over a bed of creamy polenta or alongside crisp green beans for contrast.

Boneless Chicken Thighs with Quick Mango Salsa

Zesty and quick to prepare, this dish combines juicy boneless chicken thighs with a fresh mango salsa for a burst of flavor. Perfect for a summer dinner that doesn’t skimp on taste or time.

Ingredients

• 4 boneless, skinless chicken thighs
• A couple of ripe mangoes, diced
• A handful of cilantro, chopped
• A splash of lime juice
• A pinch of salt
• A dash of olive oil

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. Season the chicken thighs with a pinch of salt on both sides.
3. Drizzle a dash of olive oil over the chicken to prevent sticking.
4. Grill or pan-sear the chicken for 5-6 minutes on each side, until the internal temperature reaches 165°F.
5. While the chicken cooks, mix the diced mangoes, chopped cilantro, and a splash of lime juice in a bowl to make the salsa.
6. Let the chicken rest for a couple of minutes after cooking to keep it juicy.
7. Serve the chicken topped with the mango salsa.

Amazingly tender chicken pairs with the sweet and tangy salsa for a dish that’s as colorful as it is delicious. Try serving it over a bed of quinoa or with a side of grilled vegetables for a complete meal.

Quick Boneless Chicken Thighs in White Wine Sauce

Sometimes you need a dish that’s both elegant and easy. Quick boneless chicken thighs in white wine sauce is just that—flavorful, fast, and fuss-free.

Ingredients

• 4 boneless, skinless chicken thighs
• A splash of olive oil
• A couple of minced garlic cloves
• A cup of dry white wine
• A half cup of chicken broth
• A tablespoon of butter
• A sprinkle of salt and pepper
• A handful of chopped parsley

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat.
2. Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for about 5 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the chicken and set aside. In the same skillet, add a couple of minced garlic cloves and sauté for about 30 seconds until fragrant.
4. Pour in a cup of dry white wine and a half cup of chicken broth, scraping up any browned bits from the bottom of the pan. Tip: This deglazing step is key for building flavor.
5. Return the chicken to the skillet, reduce the heat to medium, and simmer for about 10 minutes until the sauce slightly thickens and the chicken is cooked through. Tip: The internal temperature should reach 165°F.
6. Stir in a tablespoon of butter until melted and glossy, then sprinkle with a handful of chopped parsley.

Lusciously tender chicken thighs bathed in a rich, buttery white wine sauce. Serve over mashed potatoes or with crusty bread to soak up every last drop.

Boneless Chicken Thighs with Quick Avocado Cream Sauce

Deliciously simple, this dish brings together tender chicken and a creamy avocado sauce in minutes. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 4 boneless, skinless chicken thighs
• A couple of tablespoons of olive oil
• Salt and pepper, just enough to season
• 1 ripe avocado
• A splash of lime juice
• A quarter cup of sour cream
• A small handful of cilantro, chopped
• A pinch of garlic powder

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil.
2. Season the chicken thighs with salt and pepper on both sides.
3. Once the oil is shimmering, add the chicken thighs to the skillet. Cook for about 5-6 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
4. While the chicken cooks, mash the avocado in a bowl until smooth. Tip: A fork works best for getting rid of lumps.
5. Stir in the lime juice, sour cream, cilantro, and garlic powder into the mashed avocado. Mix well to combine. Tip: Add a little water if the sauce is too thick.
6. Once the chicken is done, let it rest for a couple of minutes before slicing. Tip: Resting keeps the juices in.
7. Serve the sliced chicken with the avocado cream sauce drizzled on top.

Mouthwatering and creamy, the avocado sauce adds a fresh contrast to the savory chicken. Try it over a bed of greens for a lighter meal or with warm tortillas for a taco night twist.

Conclusion

Unleash a world of flavor with these 20 quick and easy boneless chicken thigh recipes! Perfect for busy weeknights or lazy weekends, each dish promises to delight your taste buds without keeping you in the kitchen all day. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos