These crispy and juicy chicken thighs are made in one skillet with a rich, garlic cream sauce. The perfect dinner for busy weeknights or easy entertaining. Simple, flavorful, and easy to clean up!.
Are you tired of dry, flavorless chicken? Let me tell you, simmering chicken thighs in sauce is a game-changer that’ll transform your dinner game forever! As someone who’s experimented with countless chicken recipes, I can confidently say that mastering the art of simmering chicken thighs will reward you with the most tender, flavorful meat you’ve ever tasted.
I’ll tell you everything you need to know today about how long to cook chicken thighs in sauce. This guide will help you make meat so tender that it falls off the bone, making your family beg for seconds!
The Ideal Simmering Time: What You Need to Know
Let’s get straight to the point – the ideal time to simmer chicken thighs in sauce is between 45 minutes and 1 hour. This magic timeframe allows the meat to become perfectly tender while absorbing all the delicious flavors from your sauce.
But wait. there’s more to consider! The exact timing can vary based on several factors
- Size and thickness of your chicken thighs
- Whether you’re using bone-in or boneless thighs
- The type of sauce you’re using
- Your cooking method (stovetop, oven, or slow cooker)
Let’s break down these different cooking methods and times:
Stovetop Method
- Total cooking time: 30-40 minutes
- Process:
- Sear thighs for 6-7 minutes per side until browned
- Add sauce and simmer for 20-30 minutes
- Check internal temperature reaches 165°F (74°C)
Oven Method
- Total cooking time: 40-50 minutes at 375°F (190°C)
- Process:
- Sear thighs for 3-4 minutes per side
- Add sauce, cover with foil
- Bake for 30 minutes
- Remove foil and bake additional 10-20 minutes for crispy skin
Slow Cooker Method
- Low setting: 4-6 hours
- High setting: 2-3 hours
- Process: Simply add seasoned thighs and sauce to slow cooker!
Why Choose Chicken Thighs?
Before we get into how to simmer, let’s talk about WHY chicken thighs are THE BEST cut of meat for this method:
- Higher fat content = more flavor and moisture
- More forgiving than chicken breasts (they don’t dry out easily)
- More affordable than other cuts
- Rich flavor that pairs beautifully with various sauces
I personally prefer bone-in, skin-on thighs for simmering in sauce. The bone helps the meat stay moist while it’s cooking, and the skin gives it a great flavor. But you can also use thighs without bones; just keep in mind that they’ll cook faster!
Understanding the Simmering Process
Simmering isn’t just about putting chicken in liquid and waiting. It’s a gentle cooking technique that works magic on tougher cuts of meat like thighs.
When you simmer chicken thighs in sauce:
- The low, steady heat breaks down connective tissues
- The sauce penetrates the meat, infusing flavor
- The gentle cooking prevents the meat from becoming tough
Here’s how to recognize a proper simmer: look for small bubbles gently rising to the surface – not a rolling boil which can toughen the meat.
Factors That Affect Simmering Time
Let’s take a deeper look at the variables that might change your cooking time:
1. Size and Thickness of Thighs
Larger thighs need more time. Most thighs weigh between 6 and 8 ounces, but bigger ones can be up to a pound. Adjust accordingly!.
2. Bone-in vs. Boneless
Bone-in thighs take slightly longer to cook but provide more flavor. They’re also more forgiving if you accidentally overcook them.
Boneless thighs cook faster but can dry out more easily if overcooked.
3. Type of Sauce
- Thick sauces take longer to penetrate the meat
- Acidic sauces (with tomatoes or vinegar) can help tenderize the chicken
- Dairy-based sauces require careful simmering to prevent curdling
4. Starting Temperature
Always thaw chicken thoroughly before simmering! Frozen chicken will cook unevenly and could be unsafe.
5. Pot Material
A heavy-bottomed pot distributes heat more evenly. I love using my cast iron skillet or Dutch oven for this reason.
My Favorite Tips for Perfect Simmered Chicken Thighs
Over the years, I’ve picked up some tricks that make a huge difference:
-
Start with a sear – Browning the chicken before simmering adds incredible depth of flavor
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Use a meat thermometer – The only foolproof way to know your chicken is done (165°F/74°C is perfect)
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Don’t overcrowd the pot – Give those thighs some room!
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Let the chicken rest after cooking for 5-10 minutes to redistribute juices
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Season generously – Don’t be shy with those spices!
Delicious Sauce Ideas for Simmering Chicken Thighs
The sauce is what makes this dish special! Here are some amazing options to try:
Tomato-Based Sauces
- Classic marinara
- Spicy arrabbiata
- Rustic tomato and herb
Creamy Sauces
- Mushroom cream sauce
- Dijon mustard cream
- Garlic cream sauce (my personal favorite!)
Wine-Based Sauces
- Red wine reduction
- White wine and herb
- Coq au vin style
Asian-Inspired Sauces
- Teriyaki
- Sweet and sour
- Coconut curry
Troubleshooting Common Issues
Even experienced cooks run into problems sometimes. Here’s how to fix the most common issues:
Sauce Too Thin?
Try one of these fixes:
- Remove chicken and simmer sauce uncovered to reduce
- Make a cornstarch slurry (1-2 tbsp cornstarch + equal amount cold water)
- Add a roux (equal parts butter and flour)
Chicken Not Tender Enough?
- Simply continue simmering for 15-20 more minutes
- Check that your heat is gentle enough (small bubbles, not boiling)
- Make sure you’re using thighs, not leaner cuts
Sauce Curdling?
- Lower your heat
- Add a stabilizer like flour or cornstarch
- If using dairy, add it at the end of cooking
My Go-To Garlic Cream Sauce Chicken Thighs Recipe
Let me share one of my favorite recipes that always gets rave reviews:
Ingredients:
- 6 chicken thighs (bone-in, skin-on)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tbsp fresh lemon juice
- 2 sprigs fresh thyme
- 1/4 tsp red pepper flakes
- 1/3 cup heavy cream
- Fresh parsley for garnish
Instructions:
- Pat chicken thighs dry and season with spice mixture
- Heat oil in a skillet over medium-high heat
- Place thighs skin-side down and cook until crispy (7-8 minutes)
- Flip and cook another 12-15 minutes until internal temp reaches 165°F
- Transfer chicken to a plate
- In the same skillet, add butter, shallot, and garlic, cook for 1 minute
- Add broth, lemon juice, thyme, and red pepper flakes
- Reduce heat and stir in cream, simmer for 5 minutes until slightly thickened
- Return chicken to pan, garnish with parsley and serve!
Storing and Reheating Leftover Chicken Thighs
Got leftovers? Lucky you! They taste even better the next day as the flavors continue to develop.
- Refrigerator: Store in an airtight container for 3-4 days
- Freezer: Freeze for up to 3 months
- Reheating: Gently reheat on stovetop or in 350°F oven for 15 minutes
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
You can, but they’ll cook faster and tend to dry out. If using breasts, reduce the simmering time to 20-30 minutes.
How do I know when the chicken is done?
The most reliable method is using a meat thermometer to check that the internal temperature has reached 165°F (74°C). The meat should also be fork-tender and the juices should run clear.
Can I add vegetables while simmering?
Absolutely! Add hearty vegetables like carrots and potatoes at the beginning. Save delicate veggies like mushrooms or zucchini for the last 10-15 minutes.
What’s the best pot to use for simmering chicken?
A heavy-bottomed pot like a Dutch oven or cast-iron skillet works best as they distribute heat evenly.
Final Thoughts
Simmering chicken thighs in sauce is one of the most rewarding cooking techniques you can master. The beauty lies in its simplicity – just give those thighs enough time to become tender and absorb all the incredible flavors of your sauce.
Remember, the key takeaway is to simmer bone-in chicken thighs for 45 minutes to 1 hour, adjusting as needed based on size and cooking method. This allows plenty of time for the meat to become fall-off-the-bone tender while soaking up all the delicious sauce flavors.
So next time you’re planning dinner, pull out those chicken thighs, whip up your favorite sauce, and let the magic of simmering transform your meal from ordinary to extraordinary!
What’s your favorite sauce for simmering chicken thighs? I’d love to hear about your experiences in the comments below!
How to Make Skillet Chicken Thighs
- Prep the Chicken. Use a paper towel to dry the chicken thighs and get rid of any extra water. This helps ensure a crispy skin when cooking.
- Season. Put the spices, salt, and black pepper in a small bowl and mix them together. Season both sides of the chicken generously with the spices.
- Heat the Skillet. Warm up the oil in a big cast-iron or stainless steel pan over medium-high heat. When the oil starts to shimmer, add the chicken thighs with the skin side down.
- Sear the Chicken. Wait 7-8 minutes before moving the chicken thighs. This will make the skin golden brown and crispy. Moving the chicken around could make it stick to the pan or stop the skin from getting crispy.
- Flip and Cook Through. Turn the chicken thighs over and turn the heat down to medium. Add another 12 to 15 minutes of cooking time, or until the chicken reaches 165°F on the inside. Put the chicken on a plate and set it aside while you make the sauce.
- Make the sauce. To the same skillet, add the butter, shallot, and garlic. Cook for 1 minute over medium heat. Add the fresh lemon juice, thyme, red pepper flakes, and broth. Stir to mix. Turn down the heat and add the heavy cream (half-and-half will also work). Bring the mixture to a gentle simmer. Allow it to cook for five minutes so the sauce can get a little thicker.
- Finish the dish. Place the chicken back in the pan with the sauce. Garnish with fresh parsley.
- Serve. Put the chicken thighs on plates and pour the sauce over them. Enjoy! If you want some easy vegetable sides, try roasted broccoli, roasted carrots, garlic mashed potatoes, mashed sweet potatoes, or green beans almondine.
Crispy Chicken Thighs Made in One Skillet: The Ultimate Easy Dinner
I have a winner, winner chicken dinner for you! This Easy Skillet Chicken Thigh recipe is a family favorite and the #1 dinner recipe on our site! It’s EASY to make and always gets rave reviews.
Chicken thighs are versatile, full of flavor, and absolutely delicious. They stay super juicy, no matter how you cook them. Plus, they are usually less expensive than chicken breasts.
For this recipe, we season the chicken thighs with a simple spice rub and cook them in a hot cast iron skillet so the skin gets nice and crispy, but the chicken stays tender and juicy on the inside.
We also whisk together a simple garlic cream sauce to serve with the chicken. The sauce is INCREDIBLE. We really think that the skillet chicken thighs should be served with garlic bread or crusty bread so that the bread can soak up all the delicious sauce. You can serve a simple kale salad or easy green salad on the side.
This one-skillet chicken meal is the BEST! Make it for dinner tonight. I guarantee it will be a regular meal at your house.
You’ll find the full list of ingredients in the recipe card below, but here are some ingredient notes before you get started.
- It’s best to use bone-in, skin-on chicken thighs for this recipe. The bone helps the meat stay juicy and tender while it’s cooking by holding on to water. When the skin is seared, it gets nice and crispy and adds a rich, savory flavor to the chicken. You can use chicken thighs without bones instead, but keep in mind that they will cook faster.
- Spices: Paprika, onion powder, and garlic powder make a simple but tasty rub for the chicken.
- Sauce: The garlic cream sauce complements the chicken perfectly. You can use white wine instead of chicken broth. You’ll also need fresh lemon juice, thyme, heavy cream, and butter. Heavy cream makes the sauce thick, creamy, and fancy, but half-and-half can also be used.