skillet chicken thighs

Looking for an easy chicken dinner? This Honey Garlic Chicken bomb.

Honey Garlic Chicken

c. low-sodium soy sauce

tbsp. honey

garlic,

lime

Sriracha

cornstarch

chicken breasts

Kosher salt

black pepper

Sesame seeds,

green onions,

What cut of chicken are you eating most often?

I made this tonight. It's easy and delicious. I did add a little more honey to the sauce but that was just a personal preference. Thanks for the great recipe! I will be making this often

Delicious! Had ours over mashed potatoes. Perfect!

Didn't have any soy sauce, substituted balsamic vinegar instead and no seseme oil used avocado oil instead, turned out amazing!  Great recipe for playing around with different ingredients!

Any calorie value for this recipe before I enter it into calorie mammas to get it myself??? This would be so helpful with other recipes on this website, thanks

Chicken was awesome.  Used Louisiana hot sauce (didn't have siracha) and it was still delicious! Thanks for the recipe.

Even just the smell of it ... deliciosooooo 🤩

I was wondering if you could make the sauce and stick it in the fridge to use the next night if you were having to crunch time; or even marinate the chicken with the sauce and then cook it like that.

Great recipe, how many calories per serving?

This is so so delicious!!!! I left the siracha out as I don’t like anything spicy. Hubby and kids loved it and want me to make it again!!

https://streaming.hearstdigitalstudios.com/77ed0150-593f-4f17-b2da-d33f175ca241/video_rover_16x9_1080p_hd_1586894002_12909.mp4

This amazing dish comes together in almost no time!

Honey Garlic Chicken Is SO Flavorful

The easiest chicken recipe ever! Chicken thighs are marinated in teriyaki sauce and sautéed in a skillet. 

Skillet Teriyaki Chicken Thigh Recipe

Tablespoons packed light brown sugar

soy sauce

rice wine vinegar ((red wine vinegar

garlic (minced)

chicken thighs

In a small bowl, add the brown sugar, soy sauce, vinegar, garlic, and pepper.  Whisk to combine.

Place the chicken in a large sealable plastic food storage bag. Pour the sauce into the bag with the chicken. Seal the bag. Gently massage and roll the chicken around in the bag to get it evenly coated in sauce.

Place the bag on a plate in the refrigerator for a minimum of 30 minutes or up to two hours to marinate.

Use tongs to transfer the chicken from the bag to a large nonstick skillet. Discard the remaining marinade.

Cover the skillet and place it over medium heat.  Cook for eight minutes.

Remove the cover. Flip the chicken over. Cook for an additional five minutes, until it reaches an internal temperature of 165˚ Farhenheit.

The excess teriyaki sauce will form a thick glaze in the bottom of the skillet. Push the chicken around in the pan so that it gets evenly coated in the glaze, flipping the chicken over as necessary.

https://content.jwplatform.com/videos/39qkSn2J.mp4

Easy chicken recipe.  Chicken thighs are marinated in teriyaki sauce and sautéed in a skillet.

Skillet Teriyaki Chicken Thighs Recipe

So easy, but loaded with fresh and vibrant flavors, this Peruvian chicken is one delicious dinner. Marinated with lime, spices and herbs and drizzled with a cilantro green sauce, this chicken thigh recipe is a must!

Peruvian Chicken with Green Sauce

garlic

paprika

oregano

tsp kosher salt

tsp cumin

olive oil (divided)

lbs boneless skinless chicken thighs

water

serrano pepper (seeds and stems removed)

cilantro

garlic clove

lime juice

tsp honey

olive oil

Greek yogurt

salt

Marinate

Add garlic, lime juice, paprika, oregano, salt, cumin, and 2 tbsp of the olive oil to a large plastic bag. Add the chicken. Zip it up and massage the marinade into the chicken. Marinate for 1 hour.

Make

While the chicken marinates, make the green sauce.

Blend

Add serrano pepper, cilantro, garlic, lime juice, honey, olive oil, Greek yogurt and salt to a high-powered blender or food processor. Blend until smooth. If needed, add a tablespoon or two to thin the sauce out. Season with salt and pepper and set aside.

Cook

Once the chicken has marinated, heat a large skillet to a medium-high heat. Add remaining 2 tablespoons of olive oil. Using tongs, pull the chicken out of the marinade. Let any excess marinade drip off. When the oil is hot, add the chicken to the skillet. If needed, work in batches as you don’t want to overcrowd the skillet. Sear the chicken until crusty and grown, about 4-5 minutes. When the chicken is ready to flip, it should easily release from the pan. Flip over and do the same on the other side until cooked through, about another 3-4 minutes.  The chicken is done when it reaches 165 degrees on an instant-read thermometer.

Pour

Remove the chicken from the skillet on to a platter. Turn the heat on low and add the water to the empty skillet. Use a wooden spoon to scrape up all the bits at the bottom of the pan. Pour over the chicken.

Serve

Serve chicken with green sauce and rice if desired.

https://embed.mediavine.com/videos/p8vmrffempu2hghhszuf

Quick and easy. Tender browned chicken thighs are nestled in a skillet along with flavorful Brussels sprouts and bacon.

Skillet Chicken Thighs with Brussels Sprouts and Bacon

chicken thighs (boneless and skinless)

grapeseed oil (or other light colored oil)

salt (divided)

½ teaspoon pepper (divided)

Brussels sprouts (trimmed and quartered)

bacon

shallot (diced)

nutmeg (optional)

dry white wine

heavy cream

Preheat oven to 350-degrees (F)

Heat the oil over medium/high heat in a large skillet.

Season the chicken thighs on both sides with some of the salt and pepper and add them to the skillet to brown on each side. Remove the browned chicken to a plate and keep warm.

Add the bacon to the skillet and cook, stirring occasionally, for approximately 3-4 minutes.

Add the prepared Brussels sprouts to the bacon and continue cooking, stirring occasionally for approximately 5 minutes. Add the remaining salt and pepper to the skillet.

Stir in the diced shallot, nutmeg, and white wine making sure to scrape up the browned bits from the bottom of the pan.

Reduce the heat to low and stir in the heavy cream.

Nestle the chicken thighs back into the skillet, cover, and place in a preheated 350-degree oven for approximately 15 minutes, or until the chicken juices run clear.

Serve and enjoy!

Skillet Chicken Thighs with Broccoli Cheddar Orzo

bone-in, skin on chicken thighs (4 large chicken thighs

onion

oz dried orzo ((1/2 of a 16 oz package of orzo))

chicken broth

broccoli florets (large florets quartered, medium florets halved)

cheddar cheese (shredded)

Kosher Salt and Freshly Ground Pepper

Pat chicken thighs dry and season generously with kosher salt and freshly ground pepper. In a large skillet, heat 2 tablespoon of olive oil over medium high heat. Carefully place chicken thighs skin side down in hot oil and brown 4-5 minutes on each side. Skin side should be crispy and golden. Chicken thighs do not need to be cooked through at this point. Remove thighs from skillet and set aside.

Add two more tablespoons of olive oil to pan and sauté onion until they start to soften, then add orzo and toast over medium high heat for 3-4 minutes. Add garlic and cook for another 1-2 minutes stirring constantly so garlic doesn&#39;t burn. Add chicken broth to pan and use a silicone spatula or wooden spoon to deglaze and scrape skillet. Bring broth to a boil. Return chicken thighs to skillet. Reduce heat to medium low and let simmer covered for 8 minutes. After 8 minutes add layer of broccoli over chicken and orzo and recover. Continue cooking another 12 minutes until chicken thighs reach 165℉ and the broccoli is tender.

Remove chicken thighs from skillet. Stir orzo and broccoli together with shredded cheese. Taste and season with additional salt and pepper as needed.

This looks so amazing!  I definitely want to use this for a meal prep dish!

This is going to be in my weekly menu! It was yummy! Even my kids really loved it!

My family loved this skillet chicken thighs with broccoli cheddar orzo! They couldn't get enough of the juicy chicken and the creamy, cheesy orzo mixed with broccoli. They're already asking when I can make it again. It was a big win at our dinner table!

It's incredibly delicious! I made this and everybody at our house loves it!

We absolutely loved the skillet chicken thighs with broccoli cheddar orzo! Everything cooked together in one skillet made it not only delicious but also super easy and convenient. This dish was a hit for its taste and simplicity. Definitely a new favorite for us!

It was as tasty as it was beautiful. Everyone loved it!

The cheddar was such a nice touch with this chicken. My family really loved it.

This was fantastic! Made this tonight for my family and we all loved it! I will add this to our family menu!

My guests thought that this is store-bought! It was a total hit! It's flavorful and filling. A must-try!

This was the perfect family dinner! Everything served up in one pan and it tasted so good. Definitely adding this to my weekly rotation!

My easy Cast Iron Chicken is the perfect weeknight meal, with minimal hands-on time and a huge variety of serving options.

Cast Iron Chicken Thighs

bone-in skin-on chicken thighs

garlic powder

onion powder

½ tsp black pepper

Tbsp butter

garlic cloves, sliced

Tbsp fresh rosemary, chopped

thyme

lemon, sliced

Preheat oven to 400°F.

In a small bowl, combine garlic powder, onion...

In a small bowl, combine garlic powder, onion powder, paprika, salt and pepper. Evenly rub this mixture all over the chicken thighs.

Heat olive oil in a cast iron skillet...

Heat olive oil in a cast iron skillet over medium-high heat. Once hot, sear the chicken thighs for 3 minutes per side, then remove to a plate. Remove oil from the skillet.

Add the butter, and once it has melted...

Add the butter, and once it has melted add garlic, rosemary and thyme. Sauté for 1 minute.

Add in chicken broth and stir to deglaze...

Add in chicken broth and stir to deglaze the pan. Bring the broth to a simmer.

Nestle the chicken thighs (skin side up) and...

Nestle the chicken thighs (skin side up) and lemon slices into the broth. Cover the pan and cook for 45 minutes, or until chicken reaches an internal temperature of at least 180°F when measured with an instant read thermometer.

At the end, remove the cover and broil...

At the end, remove the cover and broil the chicken for a few minutes (keeping a close eye on it to prevent burning) until the skin browns up.

Top 6 skillet chicken thighs recipes from across the web

The most viewed skillet chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Honey Garlic Chicken

Skillet Teriyaki Chicken Thigh Reci...

Peruvian Chicken with Green Sauce

Skillet Chicken Thighs with Brussel...

Skillet Chicken Thighs with Broccol...

Cast Iron Chicken Thighs

Top 6 skillet chicken thighs recipes from across the web

The most viewed skillet chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honey Garlic Chicken

Skillet Teriyaki Chicken Thigh Reci...

Peruvian Chicken with Green Sauce

Skillet Chicken Thighs with Brussel...

Skillet Chicken Thighs with Broccol...

Cast Iron Chicken Thighs

The most viewed skillet chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine