These Juicy and tender boneless skinless garlic chicken thighs only require 6 ingredients, one pan and 15 minutes. It is quick, easy and uses the best chicken marinade that is not only perfect for chicken thighs put all chicken cuts.
Perfect weeknight dinner you can make when time is of the essence, be sure the whole family would love this. Serve these garlic chicken thighs with rice, roast potatoes, oven chips, salad, mashed potatoes, steamed broccoli everything anything.
Why This Garlic Chicken Thighs Recipe Works
- It is quick, easy and yet full of flavour, more importantly, you don’t have to worry about the chicken drying out or overcooking it, unlike chicken breast.
- You only need 3 ingredients for the chicken itself and still achieve crispy, delicious and juicy chicken
- The pan sauce is out of the world delicious and makes a good gravy or on its own.
Skinless Boneless Chicken Thighs Recipe
Whilst writing today's post, there was a cooking program on the TV and one of the presenters said, the most popular meat consumed in the UK is chicken. Boy, what is the lie? Apart from rice, the next meal you would catch me dead with is chicken.
I love eating chicken in any form but I have my reservations for chicken breast. The first thing I reach out for when buying poultry is thighs then wings. Chicken thighs are affordable especially bone-in and skin-on. They cook fast and it’s one of the most flavourful parts of a chicken
One of my saving tips is buying bone-in chicken thighs and removing the skin and bone myself, it is a bit of extra work, but I save myself £2 and a better chance for big-size thighs. Do you have any kitchen saving tips, leave me a comment and we can all learn?
Related recipe to this post: cilantro lime chicken and garlic mushroom chicken thighs
Simple Chicken Marinade (Dry Rub)
This chicken thigh recipe calls for the best marinade ever. This is my go-to and foolproof marinade, I use this marinade when I am running out of time and I need to put food on the table. Also, I know my family can’t refuse this or eat grudgingly, we all love chicken.
The marinade ingredients you already have in your pantry, salt, smoked paprika, and ground black pepper. That is all you need to make this juicy and tender chicken.
Boneless skinless chicken thighs
Ground black pepper
Fresh garlic cloves crushed
Chicken stock: substitute with white wine
How to Make Garlic Chicken Thighs
Prep the chicken: Pat the chicken thighs dry with a kitchen towel, trim off excess or visible fat and set aside. Let chicken thighs be at room temperature before cooking, this allows even cooking.
Add paprika, salt and black better to a small bowl and mix to combine. Add the chicken marinade to the chicken thighs and mix to combine.
Place a pan on medium heat, add olive oil and butter and heat until melted. Add crushed garlic and sauté for about 2 minutes until it releases the fragrance and looks soft.
Add the chicken thighs to the hot garlic oil and sear on each side for about 4 minutes each. Add the chicken stock and move round to deglaze the pan if need be. Flip the chicken thighs once so all sides are covered with the pan sauce. Continue to cook for another 2 minutes or so or until the internal temperature of the chicken reads 165F/73C when checked with a meat thermometer.
Take it off the heat garnish with chopped parsley, and lemon, and serve immediately with other sides of choice and a lemon wedge.
What to Serve It With
Roasted or steamed veggies. Check this instant pot steamed carrot and broccoli recipe
How to store
Fridge: leftover garlic chicken can be stored in the fridge in an airtight container for up to 3 days. It can be frozen for up to 3 months.
To reheat: simply reheat in a microwave, oven, or air fryer until warm enough to your liking.
After More Easy Chicken Thigh Recipes? How About The Following From The Blog
Instant Pot Chicken Cacciatore
If you made this quick and easy garlic chicken thighs recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
Garlic Chicken Thighs
- 6 Boneless skinless chicken thighs
- ½ tablespoon paprika
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 5 garlic cloves crushed
- ⅓ cup low sodium chicken stock substitute with white wine
- 1 teaspoon salt or use according to preference
- Prep the chicken: Pat the chicken thighs dry with a kitchen towel, trim off excess or visible fat and set aside. Let chicken thighs be at room temperature before cooking, this allows even cooking.
- Add paprika, salt, and black better to a small bowl and mix to combine. Add the chicken marinade (dry rub) to the chicken thighs and mix to combine.
- Place a pan on medium heat, add olive oil and butter and heat until melted. Add crushed garlic and sauté for about 2 minutes until it releases fragrance and looks soft.
- Add the chicken thighs to the hot garlic oil and sear on each side for about 4 minutes each. Add the chicken stock and move Around to deglaze the pan if need be. Flip the chicken thighs once so all sides are covered with the pan sauce. Continue to cook for another 2 minutes or until fully cooked and the internal temperature register 165F/73C. Take it off the heat garnish IT with chopped parsley, lemon slices and serve immediately
To Bake Chicken Thighs in The Ovenpreheat the oven to 200 C / 400 F and bake for about 30 minutes. Test with a meat thermometer if unsure chicken is done. the internal temperature should read 165F/73C. Alternatively, cut the thickest part of the chicken into 2 and the inside should be white and water runs clear.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
I'm a bit confused, are we using stock AND white wine or just white wine?
Hi, Kitti, you can substitute the stock for white wine if you prefer. Thanks and sorry about the confusion.
I thought this same dang thing!! Also the use of marinade was confusing, it's really the dry ingredients which is more of a rub!
Planning on making this but says marinade but don’t see how long should marinade for? Or you just marinade as you cook lol? Silly question sorry. But wasn’t sure if should marinade a few hours first?
Apologies for the mix-up, the seasoning is used as a dry rub but you can leave the chicken to marinate if you prefer.
Lorain Elizabeth Phillips says
Thank you - I needed a quick, tasty, FAST chicken thigh dish and this checks it all with ingredients we love!
Sherry Martolock says
How can chicken thighs even boneless skinless thighs be done in 10 mins…My 9 year old nephew made this Sunday night and his thighs took way longer and they were thick. The chicken was very delicious once we got it cooked inside..
Wanted something new for dinner but also quick and easy. This was AMAZING and so simple!
Absolute hit with all 4 kids and will be a new staple for quick dinner nights
Hi Mara-Louise, I am so glad to hear that, and thank you for the amazing feedback.
I followed the recipe as written, and it was easy, quick and delicious! The simplicity of few ingredients turned into huge flavors, and my family said it was one of the best chicken dishes I've made o date. Thank you!!
Thank you Jeremy, I am glad you all enjoyed it!
My goodness so good and the best thing I have all the ingredients at hand-I used minced garlic instead and easier. Ladies and gentlemen...you will not be disappointed. 5 stars for easy easy easy and most of all tasty! God bless The Dinner Bite for the recipe for many more goodness to come with prosperity! In Jesus name Amen
Amen! thank you Wendy for your prayers and feedback on the recipe. God bless you!
Wow! This was so easy to make and amazing - can't wait to try some more of your recipes! Thank you 🙂
Aw, thank you, J!!
Donna Davis says
Made this for dinner tonight and it was so easy and scrumptious! Your recipe was a breeze to follow. Loved it. This will become a favorite in my kitchen.,
JORGE NEGRON says
I just finished making this recipe for the 1st time and for my son and me and let me tell you it came out DELICIOUS!!! I MADE GREEN BEANS AND CORN AND A BAKED POTATO to go along with the chicken thighs. Thank you so much for this wonderful recipe.
Thank you so much for your feedback, Jorge, it has really made my day. I am glad you enjoyed the it!
Mike Miller says
This recipe was fantastic! My dad, who is not a fan of chicken, said it was the best chicken he's ever eaten!
Bravo! This is simple, quick and delicious. The only change I made was to add the crushed garlic toward the end so it wouldn't be crispy. Served over quinoa with roasted brussel sprouts. Thank you.
I am glad you enjoyed it, Cathryn, thank you for the wonderful feedback!
First time cooking with chicken thighs so wanted a recipe that was fool proof. And this is exactly that. Soooooo simple to follow and amazingly tasty. I'm definitely a convert and have printed off more of your recipes to try.
Thank you for sharing your recipes it has made a novice cook feel like anything is possible!
the chicken is so moist & the sauce is incredibly flavorful! My husband keeps asking me to make it again, so I’m preparing it today for a casual dinner party.
Such a quick and DELICIOUS meal. Definitely adding this into the rotation. Made with roasted broccoli and pasta. Can’t wait for the leftovers tomorrow!
Excellent - next time I may add mushrooms!
Thanks, Laurie, I am glad you enjoyed this recipe. I do have a version with mushrooms, you should check it out. https://www.thedinnerbite.com/garlic-mushroom-chicken-thighs/
Really delicious and quick to put together. I used skinless, boneless thighs.
BEVERLY ALLEN says
I didn't have any broth (not unthawed) so I used low sodium bullion. Did not add salt and it was excellent
Can it still work if you don't have stock or wine?
Yes, it should work, make sure to adjust the seasoning accordingly. Kindly let me know how it turns out.
Mel Kelley says
What is the unit of measure for the chicken stock? I am cooking for three and it just reads 1/3 low sodium chicken stock. Is it cups?
Hi Mel, it's 1/3 cup. Recipe will be updated accordingly. Kindly let me know how it turns out. Thanks
The 1/3 for the stock confused me. Realise now 1/3 Cup. Lovely result and easy to do!
Am in UK, apparently according to the interweb, we've not used cups as a measurement for 50 year's 😁 That explains my confusion.
Thank you, Strider, happy you enjoyed it. I have now updated the recipe card with the missing info.
This chicken dish was really easy to make and soooooo good. I will definitely add this to my saved recipes book! Thank you for sharing it
Thank you, Ashley, I am glad you enjoyed this recipe.
This chicken was so delicious! So simple to make and the end result was perfect, tastes like so much more went into this chicken. Will definitely keep this in rotation at my house.
Yass! Thank you, Nicole, for the feedback, I am glad you love this recipe.
So delicious and super easy!
Thank you for your feedback Kimberly. I am glad you enjoyed it.