18 Flavorful One Pot Chicken Thigh Recipes for Easy Dinners

Simplify your weeknight dinners with these 18 flavorful one-pot chicken thigh recipes! Whether you’re craving cozy comfort food or quick seasonal favorites, these easy dishes mean less cleanup and more time to savor delicious meals. Get ready to discover your new go-to recipes that will make dinner time a breeze.

Lemon Herb Chicken Thighs with Rice

Zesty lemon and fragrant herbs transform simple chicken thighs into a vibrant weeknight dinner. This one-pan meal comes together quickly with minimal cleanup required. Serve it straight from the skillet for maximum flavor impact.

Ingredients

– 6 bone-in, skin-on chicken thighs
– 1 cup long-grain white rice
– 2 cups chicken broth
– 2 tbsp olive oil
– 1 lemon
– 2 tbsp fresh rosemary
– 1 tbsp fresh thyme
– 3 garlic cloves
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Pat chicken thighs completely dry with paper towels for crispy skin.
3. Season chicken with salt and pepper on both sides.
4. Heat olive oil in a large oven-safe skillet over medium-high heat.
5. Place chicken skin-side down in the hot skillet.
6. Cook chicken for 6-8 minutes until skin is golden brown and crispy.
7. Flip chicken and cook for 2 more minutes.
8. Remove chicken from skillet and set aside.
9. Mince garlic cloves and add to the skillet.
10. Cook garlic for 30 seconds until fragrant.
11. Add rice to the skillet and stir to coat with pan drippings.
12. Pour in chicken broth and stir to combine.
13. Chop rosemary and thyme, then stir into the rice mixture.
14. Slice lemon and arrange slices over the rice.
15. Return chicken thighs to the skillet, placing them on top of the rice.
16. Transfer skillet to the preheated oven.
17. Bake for 25 minutes until rice is tender and chicken reaches 165°F internally.
18. Let rest for 5 minutes before serving. Moist, tender chicken pairs perfectly with the fluffy, herb-infused rice. The crispy skin provides satisfying texture contrast against the bright lemon notes. Try serving with a simple arugula salad to balance the rich flavors.

Creamy Garlic Chicken Thighs and Spinach

Fulfilling weeknight dinners don’t need to be complicated. This creamy garlic chicken with spinach comes together in one pan with minimal prep. You’ll have a restaurant-quality meal ready faster than takeout.

Ingredients

– 6 bone-in, skin-on chicken thighs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 8 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 5 oz fresh spinach
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the hot skillet, being careful not to overcrowd the pan.
4. Cook chicken undisturbed for 6-8 minutes until skin is golden brown and crispy.
5. Flip chicken thighs and cook for another 6 minutes until internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a plate, keeping the rendered fat in the pan.
7. Reduce heat to medium and add minced garlic to the skillet, cooking for 1 minute until fragrant.
8. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
9. Simmer the broth for 3 minutes until reduced by about half.
10. Stir in heavy cream and bring to a gentle simmer, about 2 minutes.
11. Add fresh spinach in batches, wilting each addition before adding more, about 3 minutes total.
12. Stir in Parmesan cheese until melted and sauce has thickened slightly, about 1 minute.
13. Return chicken thighs to the skillet, nestling them into the creamy spinach sauce.
14. Spoon sauce over the chicken and simmer for 2 minutes to reheat the chicken.
15. Remove from heat and sprinkle with fresh parsley before serving. Creamy, garlicky sauce clings to tender chicken with crispy skin. Consider serving over mashed potatoes or crusty bread to soak up every drop of the rich sauce.

Spicy Honey Garlic Chicken Thighs

Never underestimate the power of sweet heat. These chicken thighs deliver bold flavor with minimal effort, perfect for busy weeknights when you crave something special.

Ingredients

– 2 lbs chicken thighs
– 1/4 cup honey
– 3 tbsp soy sauce
– 4 cloves garlic, minced
– 1 tbsp sriracha
– 1 tbsp olive oil
– 1 tsp paprika
– 1/2 tsp black pepper
– 1/4 tsp salt

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of chicken evenly with salt, black pepper, and paprika.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place chicken skin-side down in the hot skillet, arranging without overcrowding.
5. Cook undisturbed for 6-8 minutes until skin is golden brown and crispy.
6. Flip chicken and cook for another 4 minutes to brown the other side.
7. While chicken cooks, whisk together honey, soy sauce, minced garlic, and sriracha in a small bowl.
8. Remove skillet from heat and carefully pour sauce mixture over chicken, coating each piece.
9. Transfer skillet to a preheated 400°F oven and bake for 15 minutes.
10. Check internal temperature with a meat thermometer, ensuring it reaches 165°F.
11. Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.

Hearty and satisfying, these thighs feature crispy skin glazed with sticky-sweet sauce that packs subtle heat. The garlic-infused honey caramelizes beautifully against the tender dark meat. Serve over rice to soak up every drop of sauce, or shred for tacos with crunchy slaw.

Mediterranean Chicken Thighs with Olives and Tomatoes

Get ready for a flavor-packed dinner that comes together with minimal effort. Golden chicken thighs simmer with briny olives and sweet tomatoes for a Mediterranean-inspired meal. This one-pan wonder delivers restaurant-quality results right from your kitchen.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 3 garlic cloves, minced
• 1 cup cherry tomatoes
• 1/2 cup Kalamata olives, pitted
• 1/4 cup dry white wine
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat chicken thighs completely dry with paper towels for optimal browning.
2. Season chicken on both sides with salt, pepper, and dried oregano.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place chicken skin-side down in the hot skillet, working in batches if needed.
5. Cook chicken for 6-8 minutes until skin is golden brown and crispy.
6. Flip chicken and cook for 2 more minutes on the other side.
7. Transfer chicken to a plate, keeping rendered fat in the skillet.
8. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
9. Pour in white wine to deglaze, scraping up all the browned bits from the bottom.
10. Add cherry tomatoes and Kalamata olives to the skillet.
11. Return chicken to the skillet, nestling it among the tomatoes and olives.
12. Transfer skillet to a 375°F preheated oven and bake for 25 minutes.
13. Check that chicken reaches 165°F internal temperature with an instant-read thermometer.
14. Sprinkle with fresh parsley before serving directly from the skillet.

Buttery chicken thighs contrast beautifully with the burst tomatoes and salty olives. Serve this over couscous to soak up the flavorful pan juices, or alongside crusty bread for dipping. The crispy skin stays remarkably intact despite the saucy cooking method.

Cajun Chicken Thighs with Bell Peppers

Whip up these spicy, juicy chicken thighs with colorful bell peppers for a quick weeknight dinner that packs serious flavor. This one-pan meal comes together in under 30 minutes with minimal cleanup required. Perfect for busy families needing a satisfying meal without the fuss.

Ingredients

– 1.5 lbs chicken thighs
– 2 tbsp Cajun seasoning
– 1 tsp salt
– 2 tbsp olive oil
– 1 large red bell pepper
– 1 large yellow bell pepper
– 1 large onion
– 3 cloves garlic
– 1/4 cup chicken broth

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure crispy skin.
2. Rub 2 tablespoons Cajun seasoning and 1 teaspoon salt evenly over all chicken surfaces.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken thighs skin-side down in the hot skillet, leaving space between each piece.
5. Cook chicken for 6-8 minutes without moving until skin is deeply browned and crispy.
6. Flip chicken and cook for another 4 minutes until browned on the second side.
7. Remove chicken from skillet and set aside on a clean plate.
8. Slice 1 large red bell pepper, 1 large yellow bell pepper, and 1 large onion into 1/4-inch strips.
9. Mince 3 cloves garlic finely.
10. Add sliced peppers and onion to the same skillet, scraping up any browned bits from the chicken.
11. Cook vegetables for 5-7 minutes, stirring occasionally, until slightly softened but still crisp.
12. Add minced garlic and cook for 1 minute until fragrant but not browned.
13. Return chicken thighs to the skillet, nestling them among the vegetables.
14. Pour 1/4 cup chicken broth around the chicken, not over it, to create steam.
15. Reduce heat to medium-low, cover skillet, and cook for 12-15 minutes until chicken reaches 165°F internally.
16. Remove from heat and let rest for 3 minutes before serving. Keep that crispy skin intact by serving chicken skin-side up over the vegetables. The peppers maintain a pleasant crunch while soaking up the spicy Cajun flavors. Try serving over creamy polenta or stuffing into warm tortillas for a completely different meal experience.

Teriyaki Chicken Thighs and Broccoli

Ditch complicated dinners with this simple teriyaki chicken and broccoli combo. Done in under 30 minutes, it delivers sweet-savory flavor with minimal cleanup. Double the sauce if you prefer extra glaze coating your rice.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 4 cups broccoli florets
– 3 tbsp vegetable oil
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp honey
– 2 tbsp rice vinegar
– 2 tsp minced garlic
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp water
– 1 tbsp sesame seeds

Instructions

1. Pat chicken thighs dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
3. Place chicken thighs in skillet and cook for 6 minutes without moving to develop a golden crust.
4. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
5. Remove chicken from skillet and let rest on a cutting board for 5 minutes.
6. While chicken rests, steam broccoli florets for 4 minutes until bright green and tender-crisp.
7. Whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger in a small bowl.
8. Combine cornstarch and water in a separate bowl to create a slurry.
9. Pour sauce mixture into the same skillet used for chicken and bring to a simmer over medium heat.
10. Stir in cornstarch slurry and cook for 2 minutes until sauce thickens and coats the back of a spoon.
11. Slice rested chicken against the grain into 1-inch thick pieces.
12. Return chicken and steamed broccoli to skillet, tossing to coat evenly with sauce.
13. Sprinkle with sesame seeds and serve immediately.

Keep the chicken thighs juicy by letting them rest before slicing. The glossy sauce clings beautifully to both protein and vegetables, creating a sticky-sweet exterior with savory depth. Try serving over cauliflower rice for a low-carb option, or stuff into warm tortillas for teriyaki chicken wraps.

One Pot Chicken Thighs with Mushrooms and Orzo

Looking for minimal cleanup? This one-pot wonder delivers tender chicken thighs with earthy mushrooms and creamy orzo in under an hour. Let your Dutch oven do all the work while flavors meld together perfectly.

Ingredients

– 8 bone-in, skin-on chicken thighs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 lb cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup dry orzo
– 2 cups chicken broth
– 1/2 cup heavy cream
– 2 tbsp fresh parsley, chopped

Instructions

1. Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Place chicken thighs skin-side down and cook for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for 2 more minutes, then transfer to a plate.
5. Add mushrooms to the pot and cook for 5-7 minutes until browned and moisture evaporates.
6. Add onion and cook for 3 minutes until translucent, scraping up browned bits from the bottom.
7. Stir in garlic and cook for 30 seconds until fragrant.
8. Add orzo and toast for 1 minute, stirring constantly.
9. Pour in chicken broth and heavy cream, stirring to combine.
10. Return chicken thighs to the pot, nestling them into the liquid.
11. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
12. Remove from heat and let stand covered for 5 minutes to allow orzo to absorb remaining liquid.
13. Stir in chopped parsley before serving.
For maximum crispiness, avoid moving the chicken during the initial searing. Toasting the orzo first prevents it from becoming gummy. Letting the dish rest off heat ensures perfectly cooked grains without stirring. Flaky chicken skin contrasts beautifully with the creamy orzo and meaty mushrooms. Serve directly from the pot for a rustic presentation, or garnish with extra parsley for color.

Savory Balsamic Glazed Chicken Thighs

Perfectly caramelized and deeply flavorful, these balsamic glazed chicken thighs deliver restaurant-quality results with minimal effort. Patting the chicken dry before seasoning ensures maximum browning. The sweet-tangy glaze transforms simple ingredients into an impressive weeknight dinner.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of chicken evenly with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place chicken skin-side down in the hot skillet, arranging thighs without crowding.
5. Cook chicken undisturbed for 8 minutes until skin is golden brown and crispy.
6. Flip chicken and cook for 4 more minutes to brown the other side.
7. Transfer skillet to a 400°F preheated oven and bake for 15 minutes.
8. While chicken bakes, combine balsamic vinegar, honey, garlic, and rosemary in a small saucepan.
9. Bring glaze mixture to a boil over medium heat, then reduce to a simmer.
10. Cook glaze for 8-10 minutes, stirring occasionally, until reduced by half and thickened.
11. Remove chicken from oven and brush generously with the balsamic glaze.
12. Return chicken to oven for 3-5 minutes until glaze is sticky and caramelized.
13. Remove skillet from oven and let chicken rest for 5 minutes before serving.

A glossy, sticky glaze coats tender, juicy chicken with crispy skin. The sweet-tangy balsamic balances the rich chicken fat beautifully. Serve over creamy polenta or alongside roasted vegetables to soak up the extra glaze.

One Pot Paprika Chicken Thighs with Potatoes

Ditch the pile of dishes with this simple one-pot wonder that delivers maximum flavor with minimal cleanup. Paprika-rubbed chicken thighs roast alongside potatoes in a single pan, creating a complete meal with juicy protein and crispy potatoes. Everything cooks together, infusing the potatoes with savory chicken drippings and spices.

Ingredients

– 6 bone-in, skin-on chicken thighs
– 1.5 lbs Yukon Gold potatoes
– 2 tbsp olive oil
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 0.5 tsp black pepper
– 0.25 cup chicken broth
– 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels for crispier skin.
3. Cut the potatoes into 1-inch cubes.
4. In a large bowl, toss the potatoes with 1 tablespoon of olive oil.
5. Arrange the potatoes in a single layer in a 9×13 inch baking dish.
6. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and black pepper.
7. Rub the remaining 1 tablespoon of olive oil over all sides of the chicken thighs.
8. Sprinkle the spice mixture evenly over both sides of the chicken thighs, pressing to adhere.
9. Place the seasoned chicken thighs skin-side up on top of the potatoes in the baking dish.
10. Pour the chicken broth around the potatoes, not over the chicken, to keep the skin crisp.
11. Roast in the preheated oven for 35 minutes.
12. Check if the chicken skin is golden brown and crisp.
13. Insert an instant-read thermometer into the thickest part of a chicken thigh, avoiding bone.
14. Continue roasting until the chicken reaches an internal temperature of 165°F, about 5-10 more minutes.
15. Remove the baking dish from the oven.
16. Let the chicken rest for 5 minutes before serving to redistribute juices.
17. Sprinkle the chopped fresh parsley over the chicken and potatoes before serving.

A perfect weeknight dinner emerges with juicy, tender chicken boasting crispy, spice-rubbed skin. The potatoes become golden and creamy inside while soaking up all the flavorful pan juices. Serve it straight from the baking dish with a simple green salad for a complete, satisfying meal.

Honey Mustard Chicken Thighs with Vegetables

Dinner just got easier with these honey mustard chicken thighs. This one-pan meal combines sweet, tangy flavors with perfectly roasted vegetables for a complete weeknight dinner. Everything cooks together for minimal cleanup and maximum flavor.

Ingredients

– 2 lbs chicken thighs
– 1/4 cup honey
– 3 tbsp Dijon mustard
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1 lb baby potatoes, halved
– 2 cups broccoli florets
– 1 large carrot, sliced
– 1/2 red onion, sliced

Instructions

1. Preheat oven to 400°F.
2. Pat chicken thighs dry with paper towels for better browning.
3. Whisk honey, Dijon mustard, olive oil, garlic powder, salt, and black pepper in a bowl.
4. Place chicken thighs in a large baking dish.
5. Brush half of the honey mustard mixture over chicken thighs.
6. Arrange baby potatoes, broccoli florets, carrot slices, and red onion around chicken.
7. Drizzle remaining honey mustard mixture over vegetables.
8. Toss vegetables to coat evenly in the sauce.
9. Bake at 400°F for 35 minutes.
10. Check internal temperature of chicken thighs with a meat thermometer until it reaches 165°F.
11. Broil for 2-3 minutes until chicken skin is crispy and golden brown.
12. Let rest for 5 minutes before serving to allow juices to redistribute.
Zesty honey mustard creates a glossy, caramelized coating on tender chicken thighs while the vegetables roast to perfection underneath. The broccoli develops crispy edges that contrast beautifully with the soft, sweet potatoes. Serve over quinoa or with crusty bread to soak up the flavorful pan juices.

Tuscan Chicken Thighs with White Beans

Zesty Tuscan flavors transform simple chicken thighs into a satisfying one-pan meal. This recipe delivers tender chicken with creamy white beans in under an hour. Perfect for busy weeknights when you want impressive flavor with minimal effort.

Ingredients

– 8 bone-in, skin-on chicken thighs
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 cans (15 oz each) cannellini beans, drained and rinsed
– 1 cup sun-dried tomatoes, chopped
– 2 cups fresh spinach
– 1/4 cup grated Parmesan cheese

Instructions

1. Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Place chicken thighs skin-side down and cook for 6-8 minutes until skin is golden brown and crispy.
4. Flip chicken and cook for 4 more minutes, then transfer to a plate.
5. Pour off all but 1 tablespoon of fat from the skillet.
6. Add minced garlic and cook for 30 seconds until fragrant.
7. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
8. Stir in heavy cream and bring to a simmer.
9. Add cannellini beans and sun-dried tomatoes, stirring to combine.
10. Return chicken thighs to the skillet, nestling them into the bean mixture.
11. Transfer skillet to preheated 375°F oven and bake for 25 minutes.
12. Remove from oven and stir in fresh spinach until wilted, about 2 minutes.
13. Sprinkle Parmesan cheese over the chicken and beans.
14. Let rest for 5 minutes before serving.
Golden, crispy-skinned chicken thighs rest in a creamy white bean base that’s studded with sun-dried tomatoes. The beans become velvety while absorbing the rich pan sauces, and wilted spinach adds fresh contrast. Serve this directly from the skillet with crusty bread for soaking up every bit of the flavorful sauce.

Maple Dijon Chicken Thighs with Apples

You need a simple, impressive dinner that feels fancy without the fuss. Maple Dijon Chicken Thighs with Apples delivers sweet, savory, and tangy flavors in one pan. This recipe comes together quickly for a satisfying weeknight meal.

Ingredients

– 2 lbs bone-in, skin-on chicken thighs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
– 2 apples, cored and sliced into 1/2-inch wedges
– 1/2 cup chicken broth
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 2 tsp fresh thyme leaves

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season chicken evenly on all sides with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place chicken thighs skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until skin is golden brown and crispy.
5. Flip chicken thighs and cook for 3 more minutes, then transfer to a plate.
6. Drain all but 1 tablespoon of fat from the skillet.
7. Add apple slices to the skillet and cook for 4-5 minutes until lightly caramelized.
8. Whisk together chicken broth, maple syrup, Dijon mustard, and apple cider vinegar in a small bowl.
9. Pour the sauce mixture over the apples in the skillet, scraping up any browned bits from the bottom.
10. Return chicken thighs to the skillet, skin-side up, nestling them among the apples.
11. Sprinkle fresh thyme leaves over the chicken and apples.
12. Transfer the skillet to a preheated 400°F oven and bake for 20-25 minutes until chicken reaches 165°F internally.
13. Let the chicken rest in the skillet for 5 minutes before serving to allow juices to redistribute. The chicken emerges with crackling-crisp skin while the apples soften into the sweet-tangy glaze. Serve directly from the skillet with crusty bread to soak up the incredible pan sauce, or pair with roasted potatoes for a complete meal.

One Pot Thai Basil Chicken Thighs

Yielding to that craving for takeout? This one-pot Thai basil chicken delivers bold, aromatic flavors with minimal cleanup. You’ll have dinner ready faster than delivery could arrive.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 2 Thai chilies, sliced
– 1 red bell pepper, sliced
– 3 tbsp oyster sauce
– 2 tbsp soy sauce
– 1 tbsp fish sauce
– 1 tsp sugar
– 1 cup fresh Thai basil leaves
– 2 cups cooked jasmine rice

Instructions

1. Cut chicken thighs into 1-inch pieces and pat completely dry with paper towels.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add chicken in a single layer and cook undisturbed for 4 minutes to develop golden-brown crust.
4. Flip chicken pieces and cook for another 3 minutes until browned on both sides.
5. Push chicken to one side of the skillet and add minced garlic and sliced Thai chilies.
6. Cook garlic and chilies for 30 seconds until fragrant but not browned.
7. Add sliced red bell pepper and stir everything together.
8. Cook for 2 minutes until peppers begin to soften but still retain some crunch.
9. Pour in oyster sauce, soy sauce, fish sauce, and sugar directly over the ingredients.
10. Stir continuously for 1 minute until sauce thickens and coats all components evenly.
11. Remove skillet from heat and immediately stir in fresh Thai basil leaves.
12. Let rest for 1 minute until basil wilts slightly from residual heat.

Unbelievably tender chicken soaks up the savory-sweet sauce while maintaining its juicy texture. The Thai basil adds a distinctive licorice-like aroma that cuts through the richness perfectly. Serve it over jasmine rice to catch every drop of sauce, or wrap it in lettuce cups for a lighter, crunchy alternative.

Smoky Chipotle Chicken Thighs and Corn

Oven-roasted chicken thighs get a serious flavor upgrade with smoky chipotle and sweet corn. This one-pan meal comes together in under an hour with minimal prep work. The spicy-sweet glaze caramelizes beautifully while the chicken cooks to juicy perfection.

Ingredients

– 8 bone-in, skin-on chicken thighs
– 2 tbsp olive oil
– 2 tbsp chipotle in adobo sauce, minced
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 3 ears corn, husked and cut into 2-inch rounds
– 1 lime, cut into wedges
– 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Pat chicken thighs completely dry with paper towels for maximum browning.
3. In a small bowl, combine olive oil, chipotle in adobo, brown sugar, smoked paprika, garlic powder, salt, and black pepper.
4. Rub the spice mixture evenly over all sides of the chicken thighs.
5. Arrange chicken thighs skin-side up in a single layer in a large cast iron skillet or baking dish.
6. Tuck corn pieces around the chicken in the skillet.
7. Roast for 35-40 minutes until chicken skin is crispy and internal temperature reaches 165°F.
8. For extra crispy skin, broil for 2-3 minutes at the end while watching carefully.
9. Remove skillet from oven and let chicken rest for 5 minutes before serving.
10. Squeeze fresh lime juice over the dish and sprinkle with chopped cilantro.
The chicken emerges with crackling-crisp skin and tender, juicy meat that pulls easily from the bone. Smoky heat from the chipotle balances perfectly with the sweet roasted corn. Serve directly from the skillet with extra lime wedges for squeezing over individual portions.

Herbed Lemon Butter Chicken Thighs with Asparagus

Just when you need a quick, flavorful dinner that feels special, these herbed lemon butter chicken thighs deliver. Juicy chicken and crisp asparagus come together in one pan for minimal cleanup. The bright lemon and aromatic herbs elevate this simple meal into something memorable.

Ingredients

– 1.5 lbs chicken thighs
– 1 lb asparagus
– 3 tbsp olive oil
– 4 tbsp butter
– 2 lemons
– 3 cloves garlic
– 2 tbsp fresh parsley
– 1 tbsp fresh thyme
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Pat chicken thighs completely dry with paper towels for better browning.
3. Season both sides of chicken evenly with salt and pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Place chicken thighs skin-side down in the hot skillet.
6. Cook chicken undisturbed for 6-8 minutes until skin is golden brown and crispy.
7. Flip chicken thighs and cook for 2 more minutes.
8. Remove chicken from skillet and set aside on a plate.
9. Trim tough ends from asparagus and add to the same skillet.
10. Cook asparagus for 2 minutes, tossing to coat in pan drippings.
11. Push asparagus to the sides of the skillet, creating space in the center.
12. Return chicken thighs to the center of the skillet, nestled among the asparagus.
13. Thinly slice garlic and scatter over chicken and asparagus.
14. Cut one lemon into thin slices and arrange around the skillet.
15. Juice the second lemon and pour over everything.
16. Dot butter pieces evenly across the chicken and asparagus.
17. Strip thyme leaves from stems and sprinkle over the dish.
18. Transfer the skillet to the preheated oven.
19. Bake for 15-18 minutes until chicken reaches 165°F internally.
20. Remove skillet from oven and let rest for 5 minutes before serving.
21. Chop parsley and sprinkle over the finished dish.
Butter creates a rich, glossy sauce that coats the tender chicken and crisp-tender asparagus perfectly. The lemon cuts through the richness while fresh herbs provide earthy depth. Serve this straight from the skillet with crusty bread to soak up every drop of the flavorful pan sauce.

Conclusion

Just imagine—18 delicious chicken thigh dinners, all made in one pot for easy cleanup! Whether you’re craving something creamy, spicy, or herby, there’s a recipe here to delight your family. We’d love to hear which ones become your favorites—drop a comment below and don’t forget to share this roundup on Pinterest so others can enjoy these flavorful meals too!