34 Delicious Recipes Using Boneless Chicken Thighs

So, you’ve got a pack of boneless chicken thighs in the fridge—now what? These juicy, versatile cuts are your ticket to quick, crowd-pleasing meals, from cozy weeknight dinners to sizzling weekend feasts. Whether you’re craving something spicy, saucy, or super simple, we’ve rounded up 34 mouthwatering recipes to inspire your next kitchen adventure. Ready to dig in? Let’s get cooking!

Lemon Herb Marinated Boneless Chicken Thighs

As we head into the heart of autumn, sometimes you just need a bright, flavorful meal that comes together without fuss. Lemon Herb Marinated Boneless Chicken Thighs are exactly that—a zesty, tender dish perfect for a quick weeknight dinner or a casual weekend gathering.

Ingredients

• About 1.5 pounds of boneless, skinless chicken thighs
• A good glug of olive oil, roughly 1/4 cup
• The juice from 2 fresh lemons
• A couple of minced garlic cloves
• A tablespoon of dried oregano
• A teaspoon of dried thyme
• A generous pinch of salt and black pepper

Instructions

1. Place the chicken thighs in a large, resealable plastic bag or a shallow glass dish.
2. Pour the olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper into the bag or dish.
3. Seal the bag, removing as much air as possible, or cover the dish, then massage the marinade into the chicken, ensuring every piece is well-coated.
4. Let the chicken marinate in the refrigerator for at least 30 minutes, but for the best flavor, aim for 2 to 4 hours. Tip: Marinating longer allows the acids and flavors to penetrate deeply, making the chicken more tender and tasty.
5. Preheat your grill or a skillet over medium-high heat until it reaches about 400°F.
6. Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade.
7. Place the chicken thighs on the hot grill or skillet, arranging them in a single layer without overcrowding.
8. Cook for 5 to 7 minutes, until the bottom develops golden-brown grill marks or a seared crust.
9. Flip the chicken using tongs and cook for another 5 to 7 minutes. Tip: To check for doneness, insert an instant-read thermometer into the thickest part of a thigh; it should read 165°F, and the juices should run clear.
10. Transfer the cooked chicken to a clean plate or cutting board and let it rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, keeping the meat moist and flavorful.

Here, the chicken turns out incredibly juicy with a tangy, herbaceous kick from the lemon and spices. Serve it sliced over a bed of quinoa with steamed veggies, or shred it for vibrant tacos topped with fresh cilantro and a squeeze of lime.

Spicy Bourbon Glazed Chicken Thighs

Perfect for weeknight dinners that need a flavor boost, these Spicy Bourbon Glazed Chicken Thighs combine sweet, smoky, and spicy notes in a sticky glaze that caramelizes beautifully. Preparing them is straightforward, even if you’re new to cooking with bourbon or handling spicy ingredients.

Ingredients

• About 1.5 pounds of bone-in, skin-on chicken thighs
• A good glug of bourbon, roughly 1/4 cup
• A couple of tablespoons of soy sauce
• A big spoonful of brown sugar, around 2 tablespoons
• A tablespoon of apple cider vinegar
• A teaspoon of smoked paprika
• Half a teaspoon of cayenne pepper
• A pinch of salt and a few cracks of black pepper
• A splash of olive oil, about a tablespoon
• Two minced garlic cloves

Instructions

1. Pat the chicken thighs completely dry with paper towels to help the skin crisp up later.
2. Season both sides of the chicken evenly with salt, black pepper, smoked paprika, and cayenne pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken thighs skin-side down in the hot skillet, being careful not to overcrowd them.
5. Cook for 6-8 minutes without moving them, until the skin is golden brown and releases easily from the pan.
6. Flip the chicken and cook for another 4 minutes on the other side, then transfer the skillet to a preheated 400°F oven.
7. Bake for 15 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
8. While the chicken bakes, whisk together bourbon, soy sauce, brown sugar, apple cider vinegar, and minced garlic in a small bowl.
9. Remove the skillet from the oven carefully using an oven mitt, then pour off any excess fat.
10. Return the skillet to the stovetop over medium heat and pour the bourbon mixture around the chicken.
11. Simmer for 3-4 minutes, spooning the glaze over the chicken repeatedly as it thickens and reduces.
12. Continue glazing until the sauce coats the back of a spoon and the chicken looks glossy, about 2 more minutes.

Rich and sticky from the reduced glaze, these thighs boast crackly skin and tender, juicy meat with a kick of heat. Serve them over creamy grits to balance the spice, or slice and pile onto toasted buns with crunchy slaw for a next-level sandwich.

One-Pan Creamy Garlic Chicken Thighs

Understanding how to create a restaurant-quality meal with minimal cleanup is simpler than you might think. Using just one pan, we’ll transform humble chicken thighs into a creamy, garlicky masterpiece that feels both comforting and elegant. This method ensures juicy chicken every time while building layers of flavor in the same pan.

Ingredients

– 6 bone-in, skin-on chicken thighs
– A generous sprinkle of kosher salt and black pepper
– 2 tablespoons of olive oil
– A whole head of garlic, cloves separated and minced
– About 1 cup of chicken broth
– A good splash of heavy cream
– A couple of tablespoons of grated Parmesan cheese
– A handful of fresh parsley, chopped

Instructions

1. Pat the chicken thighs completely dry with paper towels and season both sides generously with kosher salt and black pepper.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the chicken thighs skin-side down in the hot skillet, arranging them so they aren’t crowded.
4. Cook the chicken undisturbed for 8-10 minutes until the skin is deeply golden brown and crispy.
5. Flip the chicken thighs using tongs and cook for another 3 minutes on the other side.
6. Transfer the chicken to a clean plate, keeping all the rendered fat and browned bits in the skillet.
7. Reduce the heat to medium and add the minced garlic to the skillet, cooking for exactly 1 minute until fragrant but not browned.
8. Pour in 1 cup of chicken broth, scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits.
9. Return the chicken thighs to the skillet, skin-side up, along with any accumulated juices from the plate.
10. Transfer the skillet to a preheated 400°F oven and bake for 15 minutes until the chicken reaches 165°F internally.
11. Remove the skillet from the oven using oven mitts and place it back on the stovetop.
12. Stir in a good splash of heavy cream and 2 tablespoons of grated Parmesan cheese until the sauce is smooth and creamy.
13. Sprinkle the chopped fresh parsley over the chicken and sauce.

Ready to serve immediately, this dish features incredibly juicy chicken with crackling-crisp skin swimming in a velvety garlic sauce. The creamy sauce clings beautifully to mashed potatoes or soaks into rice, while the fresh parsley adds a bright, herbaceous finish that cuts through the richness perfectly.

Asian Honey Soy Chicken Thighs

Deliciously sticky and savory, these Asian honey soy chicken thighs come together with minimal effort for maximum flavor payoff. During busy weeknights, this recipe delivers restaurant-quality results using ingredients you likely already have in your pantry. Drizzle that glossy sauce over everything for a meal that feels special yet requires little hands-on time.

Ingredients

• About 2 pounds of bone-in, skin-on chicken thighs
• A good glug of soy sauce (around 1/2 cup)
• A generous 1/4 cup of honey
• A couple of minced garlic cloves
• A thumb-sized piece of fresh ginger, grated
• A splash of rice vinegar (about 1 tablespoon)
• A pinch of red pepper flakes
• A tablespoon of vegetable oil
• A sprinkle of sesame seeds for finishing
• A couple of sliced green onions

Instructions

1. Pat your chicken thighs completely dry with paper towels – this helps the skin get super crispy instead of steaming.
2. Season both sides of the chicken generously with salt and pepper.
3. Heat your tablespoon of vegetable oil in a large oven-safe skillet over medium-high heat until it shimmers.
4. Place the chicken thighs skin-side down in the hot skillet, being careful not to overcrowd the pan.
5. Cook for 6-8 minutes without moving them until the skin is golden brown and releases easily from the pan.
6. Flip the chicken and cook for another 3 minutes to lightly brown the other side.
7. Remove the chicken from the skillet and set aside on a plate, leaving about a tablespoon of drippings in the pan.
8. Reduce the heat to medium and add your minced garlic and grated ginger to the skillet.
9. Cook for just 30 seconds until fragrant, being careful not to burn the garlic.
10. Pour in your soy sauce, honey, rice vinegar, and red pepper flakes, whisking to combine.
11. Bring the sauce to a simmer and let it bubble for 2 minutes to thicken slightly.
12. Return the chicken thighs to the skillet, skin-side up, spooning some sauce over each piece.
13. Transfer the entire skillet to a preheated 400°F oven and bake for 20-25 minutes.
14. Check that the chicken reaches an internal temperature of 165°F using an instant-read thermometer.
15. Remove from oven and let the chicken rest in the skillet for 5 minutes before serving.
16. Sprinkle with sesame seeds and sliced green onions right before serving.

Fantastic straight from the oven, these thighs feature crackling-crisp skin giving way to incredibly juicy meat. The sweet-savory glaze caramelizes beautifully in the oven, creating sticky edges that are downright addictive. Serve them over fluffy rice to soak up every last drop of that glorious sauce, or shred the meat for next-level lunch wraps.

Grilled BBQ Chicken Thigh Skewers

A perfectly grilled chicken skewer starts with proper preparation and attention to detail. As your cooking guide, I’ll walk you through each step methodically to ensure you achieve tender, flavorful results every time. Let’s begin with gathering our ingredients before moving to the grilling process.

Ingredients

– About 2 pounds of boneless, skinless chicken thighs
– A good splash of olive oil, roughly 2 tablespoons
– A couple of cloves of garlic, minced
– A generous 1/4 cup of your favorite BBQ sauce
– A teaspoon of smoked paprika
– Half a teaspoon of onion powder
– A pinch of salt and black pepper

Instructions

1. Cut the 2 pounds of boneless, skinless chicken thighs into 1-inch cubes, making sure all pieces are roughly the same size for even cooking.
2. In a medium bowl, combine the 2 tablespoons of olive oil, minced garlic cloves, 1/4 cup of BBQ sauce, 1 teaspoon of smoked paprika, 1/2 teaspoon of onion powder, and a pinch each of salt and black pepper.
3. Add the cubed chicken thighs to the marinade bowl and toss until every piece is thoroughly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken.
5. While the chicken marinates, soak 8-10 wooden skewers in water for 20 minutes to prevent burning on the grill.
6. Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece for even heat circulation.
7. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
8. Place the chicken skewers on the hot grill and cook for 5-6 minutes until you see clear grill marks forming on the bottom.
9. Flip each skewer using tongs and cook for another 5-6 minutes on the second side.
10. Brush the remaining BBQ sauce over the chicken during the last 2 minutes of cooking to create a glossy, caramelized coating.
11. Check for doneness by inserting an instant-read thermometer into the thickest piece of chicken – it should register 165°F.
12. Remove the skewers from the grill and let them rest for 3-4 minutes before serving. What makes these skewers truly special is the contrast between the slightly charred exterior and the incredibly juicy interior. The caramelized BBQ sauce creates a sweet-savory glaze that pairs beautifully with the smoky undertones from proper grilling. For a complete meal, serve them over cilantro-lime rice or tucked into warm tortillas with fresh pico de gallo.

Mediterranean Stuffed Chicken Thighs

Just imagine juicy chicken thighs bursting with Mediterranean flavors—this recipe walks you through creating that perfect weeknight dinner with confidence. Join me as we methodically build layers of flavor, starting with a simple but vibrant stuffing mixture. You’ll be amazed at how these humble ingredients transform into an impressive meal.

Ingredients

– 6 boneless, skin-on chicken thighs
– A couple of big handfuls of fresh spinach
– 1/2 cup of crumbled feta cheese
– 1/4 cup of sun-dried tomatoes, chopped up
– 2 cloves of garlic, minced
– A good glug of olive oil (about 2 tablespoons)
– A generous sprinkle of dried oregano (roughly 1 teaspoon)
– A pinch of salt and several cracks of black pepper

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Pat the chicken thighs completely dry with paper towels—this helps the skin get crispy later.
3. In a medium bowl, combine the spinach, feta, sun-dried tomatoes, and minced garlic.
4. Lay each chicken thigh flat, skin-side down, and divide the spinach mixture evenly among them.
5. Roll each thigh tightly around the filling and secure with toothpicks.
6. Brush the outside of each rolled thigh with olive oil.
7. Sprinkle the oregano, salt, and pepper evenly over all the chicken.
8. Arrange the stuffed thighs in your baking dish, seam-side down.
9. Bake at 375°F for 35-40 minutes, until the internal temperature reaches 165°F.
10. For extra crispy skin, broil for 2-3 minutes at the end, watching carefully to prevent burning.
11. Let the chicken rest for 5 minutes before removing toothpipes and serving.

Unbelievably tender chicken gives way to a warm, savory filling where the salty feta and sweet sun-dried tomatoes create perfect balance. The crispy skin adds wonderful texture against the soft interior—try serving these sliced over lemony couscous or with roasted vegetables to soak up the delicious juices.

Slow Cooker Salsa Chicken Thighs

Getting dinner on the table doesn’t have to be complicated, especially when your slow cooker does most of the work. Gather your ingredients and let’s walk through this incredibly simple salsa chicken recipe that yields tender, flavorful results perfect for busy weeknights.

Ingredients

– 2 pounds of boneless, skinless chicken thighs
– A 16-ounce jar of your favorite chunky salsa
– A couple of tablespoons of taco seasoning
– A splash of lime juice (about 1 tablespoon)
– A small handful of chopped fresh cilantro

Instructions

1. Place 2 pounds of boneless, skinless chicken thighs in the bottom of your slow cooker in a single layer.
2. Sprinkle the chicken evenly with a couple of tablespoons of taco seasoning, making sure to coat both sides.
3. Pour the entire 16-ounce jar of chunky salsa over the seasoned chicken thighs.
4. Squeeze a splash of fresh lime juice (about 1 tablespoon) over the salsa-covered chicken.
5. Place the lid securely on your slow cooker and cook on LOW heat for 6 hours.
6. After 6 hours, check that the chicken reaches an internal temperature of 165°F using an instant-read thermometer.
7. Use two forks to shred the chicken directly in the slow cooker, pulling against the grain of the meat.
8. Stir the shredded chicken thoroughly to coat it evenly with the cooking liquid.
9. Sprinkle a small handful of chopped fresh cilantro over the shredded chicken and stir to combine.
10. Let the chicken sit in the warm slow cooker for 5 minutes to allow the flavors to meld.

You’ll notice the chicken becomes incredibly tender and shreds easily with just two forks. The salsa creates a flavorful sauce that clings to every strand of chicken, offering a perfect balance of tangy and savory notes. Try serving it over rice for a complete meal, stuffed into warm tortillas for tacos, or piled high on nachos for game day.

Oven-Baked Crispy Chicken Thighs

Baking crispy chicken thighs at home is simpler than you might think, and this method delivers perfectly golden, juicy results every time. By using a few key techniques and your trusty oven, you’ll achieve that satisfying crunch without any fuss. Let’s walk through each step together to create your new favorite weeknight dinner.

Ingredients

– About 4 bone-in, skin-on chicken thighs (around 2 pounds total)
– A good drizzle of olive oil (about 2 tablespoons)
– A generous sprinkle of kosher salt (roughly 1 tablespoon)
– A couple of teaspoons of black pepper
– A teaspoon of garlic powder
– A teaspoon of paprika for color

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the chicken thighs completely dry with paper towels—this is crucial for crispy skin.
3. Drizzle olive oil over both sides of each thigh, rubbing it in evenly.
4. Combine salt, pepper, garlic powder, and paprika in a small bowl.
5. Sprinkle the seasoning mix generously over both sides of the chicken, pressing gently to help it adhere.
6. Arrange the thighs skin-side up in a single layer on a rimmed baking sheet, leaving space between them for even browning.
7. Bake for 35–40 minutes, until the skin is deep golden brown and crispy.
8. Check for doneness by inserting an instant-read thermometer into the thickest part of a thigh—it should read 165°F.
9. Let the chicken rest on the baking sheet for 5–10 minutes before serving to allow juices to redistribute.

From that first satisfying crackle of the skin to the tender, flavorful meat underneath, these thighs are a true crowd-pleaser. For a complete meal, serve them alongside roasted potatoes that catch the rendered chicken drippings, or slice over a crisp salad for a lighter option.

Teriyaki Boneless Chicken Thigh Stir-Fry

Let’s dive into this simple yet incredibly flavorful teriyaki chicken stir-fry that comes together in under 30 minutes. Last night’s dinner proved this recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The sweet-savory glaze clinging to tender chicken thighs will have everyone asking for seconds.

Ingredients

– About 1.5 pounds of boneless, skinless chicken thighs cut into bite-sized pieces
– A good glug of vegetable oil (around 2 tablespoons)
– A couple of minced garlic cloves
– A thumb-sized piece of fresh ginger, grated
– Half a cup of soy sauce
– A quarter cup of brown sugar
– A tablespoon of cornstarch
– A quarter cup of cold water
– A splash of rice vinegar (about 1 tablespoon)
– A handful of sliced green onions for garnish

Instructions

1. Pat the chicken thigh pieces completely dry with paper towels—this helps them brown beautifully instead of steaming.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken pieces in a single layer, working in batches if needed to avoid crowding the pan.
4. Cook the chicken undisturbed for 4-5 minutes until the bottoms develop a golden-brown crust.
5. Flip each piece and continue cooking for another 3-4 minutes until cooked through.
6. Transfer the cooked chicken to a clean plate using tongs.
7. Reduce the heat to medium and add the minced garlic and grated ginger to the same skillet.
8. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
9. Tip: Don’t skip toasting the aromatics—it deepens the teriyaki flavor significantly.
10. In a small bowl, whisk together the soy sauce, brown sugar, cornstarch, and cold water until the cornstarch dissolves completely.
11. Pour the sauce mixture into the skillet and bring to a simmer, stirring constantly.
12. Cook the sauce for 2-3 minutes until it thickens enough to coat the back of a spoon.
13. Return the cooked chicken to the skillet and toss to coat evenly in the teriyaki glaze.
14. Stir in the rice vinegar to brighten the flavors and balance the sweetness.
15. Tip: Adding vinegar at the end preserves its sharpness—it would mellow too much if cooked longer.
16. Remove from heat and sprinkle with sliced green onions.
17. Tip: Let the stir-fry rest for 2 minutes before serving—this allows the chicken to absorb more sauce.

Zesty and glossy, this teriyaki chicken boasts tender, juicy bites with that perfect sticky-sweet glaze. The slight tang from the rice vinegar cuts through the richness beautifully. Try serving it over steamed jasmine rice with extra sauce spooned over the top, or stuff it into warm tortillas for an unexpected fusion twist that’s become my family’s new favorite.

Creamy Tuscan Chicken Thighs with Spinach

Deciding what to make for dinner just got easier with this comforting one-pan meal that comes together in under 30 minutes. During busy weeknights, these creamy Tuscan chicken thighs deliver restaurant-quality flavor with minimal cleanup required.

Ingredients

– 4 bone-in, skin-on chicken thighs
– A couple tablespoons of olive oil
– A pinch of kosher salt and black pepper
– 3 minced garlic cloves
– A splash of heavy cream (about 1 cup)
– A handful of grated Parmesan cheese (about ½ cup)
– A couple handfuls of fresh spinach
– A sprinkle of sun-dried tomatoes (about ¼ cup, chopped)

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of the chicken generously with kosher salt and black pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until golden brown.
5. Flip the chicken and cook for another 6-8 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a plate, keeping the rendered fat in the skillet.
7. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
8. Pour in 1 cup of heavy cream, scraping up any browned bits from the pan bottom.
9. Stir in ½ cup of grated Parmesan cheese until melted and smooth.
10. Add ¼ cup of chopped sun-dried tomatoes and cook for 1 minute.
11. Gradually stir in fresh spinach until just wilted, about 2 minutes.
12. Return chicken thighs to the skillet, spooning sauce over them.
13. Simmer for 2-3 minutes to reheat chicken and blend flavors.

Perfectly balanced between rich creaminess and bright tomato notes, this dish features tender chicken with crispy skin swimming in a velvety sauce. Pair it over pasta to soak up every drop of the flavorful sauce, or serve alongside crusty bread for dipping into the creamy spinach mixture.

Buttermilk-Brined Fried Chicken Thighs

Often, the secret to perfectly crispy, juicy fried chicken lies in a simple buttermilk brine. Our buttermilk-brined fried chicken thighs are marinated overnight for maximum flavor and tenderness, then coated in a seasoned flour mixture and fried to golden-brown perfection. Once you master this methodical approach, you’ll have a crowd-pleasing main dish that’s worth every minute of preparation.

Ingredients

– 4 bone-in, skin-on chicken thighs
– 2 cups of buttermilk
– 2 tablespoons of hot sauce
– 2 cups of all-purpose flour
– 1 tablespoon of garlic powder
– 1 tablespoon of paprika
– 2 teaspoons of salt
– 1 teaspoon of black pepper
– A generous amount of vegetable oil for frying (about 4 cups)

Instructions

1. Place the chicken thighs in a large bowl and pour the buttermilk and hot sauce over them, ensuring each piece is fully submerged.
2. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight to brine.
3. Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
4. In a separate large bowl, combine the all-purpose flour, garlic powder, paprika, salt, and black pepper, mixing thoroughly with a whisk.
5. Dredge each chicken thigh in the flour mixture, pressing firmly to create a thick, even coating on all sides.
6. Shake off any excess flour and place the coated thighs on a wire rack for 10 minutes to help the coating adhere.
7. Pour vegetable oil into a large, heavy-bottomed pot until it reaches a depth of 2 inches and heat it to 350°F using a deep-fry thermometer.
8. Carefully place 2 chicken thighs into the hot oil using tongs, frying for 12–14 minutes until the internal temperature reaches 165°F and the exterior is deep golden brown.
9. Flip the chicken thighs halfway through frying to ensure even browning on both sides.
10. Remove the fried chicken from the oil and drain on a wire rack set over a baking sheet to keep it crispy.
11. Repeat the frying process with the remaining chicken thighs, allowing the oil to return to 350°F between batches.
12. Let the fried chicken rest for 5 minutes before serving to allow the juices to redistribute.

So, you’ll be rewarded with chicken that’s shatteringly crisp on the outside and incredibly moist inside, thanks to the buttermilk brine. Serve these thighs with creamy coleslaw and cornbread for a classic Southern meal, or slice them over a fresh green salad for a lighter twist. The hint of heat from the hot sauce and the savory spices make each bite truly unforgettable.

Coq au Vin with Chicken Thighs

Coq au Vin transforms humble chicken thighs into a rich, elegant French classic that’s surprisingly simple to master. Carefully browning the chicken and simmering it slowly in red wine creates a dish with deep, complex flavors perfect for a cozy dinner.

Ingredients

– 6 bone-in, skin-on chicken thighs
– A couple of slices of thick-cut bacon, chopped
– 1 large yellow onion, sliced
– 2 carrots, chopped into ½-inch pieces
– 8 ounces of cremini mushrooms, halved
– 3 cloves of garlic, minced
– 2 cups of dry red wine
– 1 cup of chicken broth
– 2 tablespoons of tomato paste
– A couple of sprigs of fresh thyme
– 2 tablespoons of all-purpose flour
– 2 tablespoons of olive oil
– Salt and freshly ground black pepper

Instructions

1. Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Place the chicken thighs skin-side down in the hot oil and cook without moving for 6-8 minutes until the skin is deeply golden brown and crispy.
4. Flip the chicken and cook for 3 more minutes, then transfer to a plate.
5. Add the chopped bacon to the pot and cook for 4-5 minutes until crispy, stirring occasionally.
6. Add the sliced onion and chopped carrots, cooking for 5 minutes until the onion becomes translucent.
7. Stir in the halved mushrooms and cook for 4 minutes until they release their liquid and begin to brown.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Sprinkle the 2 tablespoons of flour over the vegetables and cook for 1 minute while stirring constantly to coat everything.
10. Pour in the 2 cups of red wine, scraping the bottom of the pot to release any browned bits.
11. Add the 2 tablespoons of tomato paste, 1 cup of chicken broth, and thyme sprigs, stirring to combine.
12. Return the chicken thighs to the pot, submerging them in the liquid.
13. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes until the chicken is fork-tender.
14. Remove the lid and simmer uncovered for 10 minutes to slightly thicken the sauce.
15. Remove the thyme sprigs and discard before serving.

Velvety sauce clings to fall-apart tender chicken, with the mushrooms and carrots providing earthy sweetness against the rich wine base. Serve this directly from the Dutch oven at the table for maximum comfort, or spoon it over buttery mashed potatoes to soak up every drop of that incredible sauce.

Indian Spiced Chicken Thigh Curry

Haven’t you been searching for that perfect weeknight curry that’s both comforting and exciting? Here’s a straightforward Indian spiced chicken thigh curry that delivers incredible flavor without requiring professional chef skills. Let me walk you through each step methodically so you can create this aromatic dish with confidence.

Ingredients

– 6 bone-in, skin-on chicken thighs
– 2 tablespoons of olive oil
– 1 large yellow onion, chopped
– 3 garlic cloves, minced
– 1 tablespoon of freshly grated ginger
– 2 teaspoons of garam masala
– 1 teaspoon of ground cumin
– ½ teaspoon of turmeric
– ¼ teaspoon of cayenne pepper
– 1 can (14.5 ounces) of diced tomatoes
– 1 cup of chicken broth
– A generous splash of heavy cream
– A handful of fresh cilantro leaves
– Salt to season throughout

Instructions

1. Pat the chicken thighs completely dry with paper towels and season both sides generously with salt.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
3. Place the chicken thighs skin-side down in the hot oil and cook for 6-8 minutes until the skin is golden brown and crispy.
4. Flip the chicken thighs and cook for another 3 minutes, then transfer them to a plate.
5. Reduce the heat to medium and add the chopped onion to the same pot, cooking for 5-7 minutes until softened and translucent.
6. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Stir in the garam masala, cumin, turmeric, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
8. Pour in the diced tomatoes with their juices and the chicken broth, scraping up any browned bits from the bottom of the pot.
9. Return the chicken thighs to the pot, nestling them into the sauce.
10. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 25 minutes.
11. Remove the lid and continue cooking for another 10 minutes to slightly thicken the sauce.
12. Stir in the heavy cream and cook for 2 more minutes until heated through.
13. Chop the fresh cilantro leaves and sprinkle them over the finished curry.

My favorite thing about this curry is how the chicken thighs become incredibly tender while the skin stays wonderfully crispy. The creamy tomato sauce carries all those warm spices beautifully, making each bite complex yet comforting. Try serving it over fluffy basmati rice or with warm naan bread to soak up every last bit of that delicious sauce.

Conclusion

Amazingly versatile and packed with flavor, these 34 boneless chicken thigh recipes offer endless dinner inspiration for busy home cooks. We hope you’ll try some of these delicious dishes and share your favorites in the comments below! Don’t forget to pin this article to your Pinterest boards so you can easily find these tasty recipes again.