Learn how to cook boneless skinless chicken thighs on the stove the easy way! The chicken is perfectly seared in the pan in just 20 minutes to make a perfect weeknight dinner that a whole family will appreciate. Easy step-by-step photos and instructions show how to make the juiciest chicken ever!
Course Main Course
Keyword how to cook boneless skinless chicken thighs
Generously season the chicken thighs with Italian seasoning, chili powder, salt, freshly ground black pepper.
Heat an empty cast-iron skillet over medium heat for 2 minutes. This allows the cast-iron skillet to heat through.
Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, without moving it. This allows the chicken to sear.
Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, undisturbed, until it's cooked through. The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove from heat.
Top the chicken with fresh thyme.
If using thawed chicken, ensure it's completely defrosted and is not sitting in a tub of moisture.
Pat dry chicken thighs with paper towels before cooking to get rid of excess moisture. This will ensure the best searing results.
For seasoning, use chili powder, paprika, or smoked paprika.
Use a large cast-iron pan. A cast-iron skillet works the best for searing the chicken thighs. Make sure the pan is large enough to accommodate all of the chicken. Otherwise, cook the chicken in batches.
Do not overcrowd the pan. Make sure the chicken thighs have enough space and don't overcrowd your pan.
Don't move the chicken. When searing chicken for about 5 minutes per side, allow the chicken to cook undisturbed. This allows the nice sear to form and prevents the chicken from sticking to the pan.
Fresh herbs. Top cooked chicken thighs with fresh thyme, chopped fresh basil, chopped chives, or fresh oregano.