In Absolute Best Tests, Ella Quittner breaks the rules in her own kitchen to find the truth. Shes boiled dozens of eggs, mashed a concerning number of potatoes, and roasted more broccoli than she cares to recall. Today, she tackles chicken thighs.
It was summer of 2013, hot and sticky in the city, and I’d just acquired 12 chicken thighs.
Perhaps if I’d used my kitchen for anything before that point—a piece of toast, a bowl of cereal—I’d have felt less panic staring down those lumps of poultry: glaringly pink, skin puckered and pooling around the edges like oversize blankets.
But a few days before, I had just moved into my first apartment as an adult. I had invited four friends over for dinner, because that’s what people do when they realize they can shove a bunch of boxes in the crawl space next to their bathroom and deal with them later. And then panic-purchased more chicken thighs than I knew what to do with. So I called my mom.
“What would you do with 12 chicken thighs when it’s 85°F outside and all you have is olive oil, salt, and lemon? There’s a Fairway nearby, but it’s 85°F, so you don’t really want to go there,” I asked.
“Did I mention you have two stockpots! And pretty much nothing else,” I said. “Also one of them is burned on the bottom because your college roommate used it to make hot sauce but wandered from the room.”
An hour later, an email appeared in my inbox like an apparition, featuring a recipe for what my mom calls Joan Chicken: thighs rubbed down with olive oil and seasoned generously, slow-roasted at 350°F until their skin is crisp as fried cabbage. It’s her riff on something she claims her friend Joan once made many decades ago at the beach. (Unconfirmed.) Also included in the email: instructions for scrubbing a burnt stockpot, a recipe for stockpot lentils, and a gentle reminder to buy wine.
The dinner party was a success, in the sense that I forgot to serve the lentils à la burnt stockpot because I did remember to buy wine, and I managed to get the chicken thighs pretty crispy. In the ensuing years, I’ve expanded my chicken thigh canon a bit, though I often turn back to Joan Chicken for its reliable output of juicy, flavorful, and very crispy thighs. So when my editor asked me to compare as many cooking methods as possible for Absolute Best Tests, after confirming she wasn’t asking me to solve a riddle, I agreed to expand my chicken thigh repertoire even more. Behold, the results.
Chicken thighs are an underrated cut of meat that is full of flavor and incredibly easy to cook on the stovetop With just a few simple ingredients and techniques, you can make tasty chicken thighs in around 30 minutes In this comprehensive guide, I’ll share my tips for achieving perfection when cooking chicken thighs on the stove.
Why Choose Chicken Thighs?
Compared to lean chicken breasts, chicken thighs have more fat, which keeps them moist and tender during cooking. The extra fat also makes them more flavorful Thighs are inexpensive, easy to find, and contain minimal connective tissue so they cook up quicker than other chicken parts. Whether you opt for bone-in or boneless, skin-on or off, chicken thighs are a versatile ingredient for stovetop meals
Picking the Best Thighs
For stovetop cooking, I recommend using boneless, skin-on chicken thighs. The skin helps keep moisture in, adds flavor, and gets beautifully crispy. Boneless thighs cook faster and are easier to eat than bone-in. Look for thighs that are uniform in size so they cook evenly.
Must-Have Equipment
- Heavy skillet or frying pan – Cast iron works great.
- tongs for flipping chicken
- Meat thermometer for checking doneness
Seasoning is Key
Properly seasoning the chicken thighs is vital for maximizing flavor. Here’s my go-to method:
- Pat thighs dry with paper towels. Drying the skin helps it get crispy.
- Generously coat both sides with salt, pepper and spices like garlic powder, paprika, oregano, etc.
Quick Marinade for Added Flavor
For next-level flavor, marinate the thighs for 30 mins up to overnight in the fridge. Try mixing olive oil, lemon juice, garlic, and herbs. The acid helps tenderize the meat.
Stovetop Cooking Method
Follow these simple steps for perfect chicken thighs every time:
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Heat oil in skillet over medium-high heat. Use olive oil or something neutral tasting.
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When oil shimmers, carefully add thighs skin-side down. Let sear untouched for 5-7 mins until skin crisps up.
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Turn the thighs over and cook the other side for 5 minutes, or until it’s browned. Reduce heat if pan is smoking.
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Check temperature, aim for 165°F. Boneless thighs take 10-12 mins per side. Bone-in may need 15 mins.
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Once cooked, let rest 5 mins before serving. This helps lock in the juices.
Flavor Variations
Tailor the flavor by adding any of these ingredients:
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Fresh garlic and herbs – rosemary, thyme, sage all pair well.
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Spices – smoked paprika, chili powder, cumin, Italian seasoning
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Citrus – lemon, lime, orange juice or zest
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Soy sauce, teriyaki, hoisin sauce
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Compound butter – herbs, garlic, citrus zest
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Wine, vinegar, broth – use to make a pan sauce
Serving Suggestions
Chicken thighs pair nicely with so many sides. Try serving with:
- Roasted or mashed potatoes
- Rice or quinoa
- Fresh green salad or roasted veggies
- Pasta or couscous
Drizzle the pan sauce over everything or use it as a gravy. Squeeze over some fresh lemon juice for brightness.
Storage Tips
Leftovers will keep refrigerated for 3-4 days. Reheat in a skillet over medium heat or in the microwave. For longer storage, portion thighs into freezer bags and freeze for up to 3 months.
Cooking chicken thighs on the stovetop is easy, quick and yields delicious results every time. With just a bit of prep and these simple techniques, you’ll have flavorful, juicy chicken thighs ready in under 30 minutes to enjoy for dinner or meal prep.
Controls & Fine Print
I used two bone-in, skin-on chicken thighs, all roughly the same size (about 6 ounces) for each test. Each thigh was seasoned only with salt, black pepper, and oil, except in methods where otherwise noted (i. e. for the braise; buttermilk, flour, and spices for the batter-fry; and flour and butter for the oven-fry. Each thigh was cooked until the meat closest to the bone registered 165°F on an instant-read thermometer. No stockpots were harmed in the making of this column. From Our Shop.
Slow Roast (No Brine) & Slow Roast (Dry Brine)
- To prepare the chicken for cooking, season the thighs with salt and pepper the night before. Refrigerate uncovered overnight. If not brining, proceed straight to the next step.
- Heat the oven to 350°F.
- Add salt and pepper to the thighs after rubbing them with olive oil. Place skin-side up in a roasting pan.
- Cover and roast for 1 1/2 to 2 hours, or until an instant-read thermometer reads 165°F in the meat closest to the bone and the skin is golden brown.
This method, which was a simplification of Joan Chicken, wasn’t the best at what it did or the most aesthetically pleasing. But the meat itself was delicious, more deeply flavored than almost any other method (save for the braise, below), if a bit less juicy. Interestingly, the dry-brined and unbrined thighs shrank the most, which means they lost more of their fat and juices. The dry-brined thigh was significantly more succulent than the unbrined one, and both had incredibly light, crispy skin that puffed up like a balloon mid-inflation, despite the resulting lighter tones.
JUICY STOVE TOP CHICKEN THIGHS
FAQ
How long does chicken thigh take to cook on the stove?
Cooking chicken thighs on the stovetop typically takes between 15 to 25 minutes depending on whether they are boneless or bone-in, and if they are skin-on or skinless. For boneless, skinless thighs, sear for about 5 minutes per side, then cook for another 5-10 minutes, flipping occasionally, until the internal temperature reaches 165°F. Bone-in, skin-on thighs will require a bit more time.
What is the best method for cooking chicken thighs?
The key is to cook the chicken thighs in a 400 degree F oven for 50 minutes. This will allow for the skin to get crispy and the meat to be juicy. If you are not sure the chicken is ready, just poke it wit a knife. If the juices run clear it’s done.
How to cook raw chicken thighs in a pan?
Heat a large cast iron to medium heat and add the olive oil. Place chicken thighs skin side down in the hot skillet and cook, until skin is crispy about 7 to 8 minutes, flip chicken thighs and cook for another 15 to 25 minutes or until internal temp is 165 degrees.
Is it better to cook chicken thighs in the pan or oven?
If you’re looking for a quick, relatively easy path to crispy-skinned thighs with juicy meat, call in the skillet-only method. If you’re a stickler for even cooking, the sear and high-heat roast method is the way to go. For beautifully flavored meat and a light, crisp skin, try the dry brine and slow roast.
How long does it take to cook stovetop chicken thighs?
These juicy and tender crispy stove top chicken thighs is a perfect main dish. It is delicious, quick, easy and with a cooking time of about 30 minutes including prep. The chicken thighs in this recipe are easy to make and pan-seared to perfection. It’s a great one-pan meal that the whole family would love.
Can you cook chicken thighs on the stove top?
When cooking chicken thighs on the stove top, it’s best to use an oil with a high smoke point. Oils like vegetable, canola, or avocado oil are good choices as they can withstand high heat without burning. Should I use bone-in or boneless chicken thighs for stove top cooking? Both bone-in and boneless chicken thighs can be cooked on the stove top.
How do you cook chicken thighs in a pan?
When cooking chicken thighs in a pan, start with a cold pan and slowly increase the heat to medium-low. If you’re using the oven, remember the mantra: slow and low. To get tender thighs, you need to give the connective tissue time to melt and mix with the meat.