Chicken thighs stay juicy no matter how you cook them, and that alone makes them the better cut on the plate. These 31 chicken thigh recipes cover grilling, baking, braising, and frying, so there is a dish for every craving and every season.
The extra fat keeps the meat tender even after a hot sear or a long simmer, unlike a dry chicken breast.
Grab a pack of thighs and turn a plain weeknight dinner into something worth repeating.
31 Juicy Chicken Thigh Recipes Better Than Breast
1. Baked Lemon Garlic Chicken Thighs
Bright lemon and roasted garlic soak into the meat as it bakes, leaving behind a tangy crust and a tender center. This dish needs one pan and simple pantry staples, so cleanup stays easy. Serve it with rice to catch every drop of the pan juices.
Ingredients
- 6 bone in chicken thighs
- 3 cloves garlic, minced
- 2 lemons, juiced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Set the oven to 400 degrees Fahrenheit.
- Pat the chicken dry and place it in a baking dish.
- Whisk together the garlic, lemon juice, olive oil, and oregano.
- Pour the mixture over the chicken and rub it in.
- Season with salt and pepper.
- Roast for 35 minutes until the skin turns golden and the meat cooks through.
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Carbs | 3g |
| Fat | 21g |
For Recipe: Baked Lemon Garlic Chicken Thighs
2. Honey Mustard Chicken Thighs
Sweet honey and sharp mustard build a glaze that caramelizes as the chicken roasts. The sauce clings to every bite and turns sticky in the best way once it hits the heat. This dish pairs well with roasted potatoes on the same tray.
Ingredients
- 6 boneless chicken thighs
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Set the oven to 400 degrees Fahrenheit.
- Mix the honey, mustard, vinegar, and paprika in a bowl.
- Season the chicken with salt and pepper.
- Coat each thigh in the honey mustard mixture.
- Arrange the chicken on a lined baking tray.
- Bake for 30 minutes, basting once halfway through.
| Nutrient | Amount per serving |
|---|---|
| Calories | 290 |
| Protein | 26g |
| Carbs | 14g |
| Fat | 14g |
For Recipe: Honey Mustard Chicken Thighs
3. Crispy Skillet Chicken Thighs
A hot cast iron pan gives this chicken skin a shattering crunch while the inside stays soft and juicy. Slowly rendering fat builds flavor that no oven alone can match. This method takes twenty minutes and needs almost no cleanup.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Pat the chicken skin completely dry with paper towels.
- Season both sides with garlic powder, paprika, salt, and pepper.
- Heat the olive oil in a cast iron skillet over medium heat.
- Place the chicken skin side down and press gently.
- Cook for 8 minutes without moving until the skin turns deep golden.
- Flip and cook another 7 minutes until the meat cooks through fully.
| Nutrient | Amount per serving |
|---|---|
| Calories | 310 |
| Protein | 27g |
| Carbs | 1g |
| Fat | 22g |
For Recipe: Crispy Skillet Chicken Thighs
4. Chicken Thigh Tikka Masala
Warm spices and a creamy tomato sauce turn this dish into comfort food with real depth. Marinating the chicken first builds flavor all the way through, not just on the surface. Serve it over rice with warm naan on the side.
Ingredients
- 6 boneless chicken thighs, cubed
- 1 cup plain yogurt
- 2 tablespoons tikka masala spice blend
- 1 can crushed tomatoes
- 1/2 cup heavy cream
- 1 onion, diced
Instructions
- Combine the chicken, yogurt, and half the spice blend in a bowl.
- Cover and refrigerate for at least 1 hour.
- Cook the diced onion in a large pot until soft.
- Add the marinated chicken and cook until browned on all sides.
- Stir in the crushed tomatoes and remaining spice blend.
- Simmer for 15 minutes, then stir in the cream and warm through.
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 |
| Protein | 30g |
| Carbs | 12g |
| Fat | 24g |
For Recipe: Chicken Thigh Tikka Masala
5. Teriyaki Chicken Thighs
Salty soy sauce and sweet brown sugar build a glossy glaze that coats the chicken in minutes. This dish comes together fast on the stovetop, which makes it a solid pick for a weeknight dinner. Serve it over steamed rice with sesame seeds on top.
Ingredients
- 6 boneless chicken thighs, sliced
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon cornstarch
Instructions
- Whisk the soy sauce, brown sugar, vinegar, garlic, and cornstarch together.
- Heat a large skillet over medium-high heat.
- Add the sliced chicken and cook until browned.
- Pour the sauce over the chicken.
- Stir constantly as the sauce thickens and coats the meat.
- Serve hot with steamed rice.
| Nutrient | Amount per serving |
|---|---|
| Calories | 300 |
| Protein | 27g |
| Carbs | 13g |
| Fat | 14g |
For Recipe: Teriyaki Chicken Thighs
6. Chicken Thigh Fajitas
Sizzling peppers and onions bring color and crunch to this fast, flavorful dinner. The chicken picks up a smoky char from a hot pan, and the whole dish comes together in one skillet. Wrap it in warm tortillas for a meal everyone can build themselves.
Ingredients
- 6 boneless chicken thighs, sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- Flour tortillas for serving
Instructions
- Toss the chicken with olive oil and taco seasoning.
- Heat a large skillet over high heat.
- Add the chicken and cook until browned and cooked through.
- Remove the chicken and set aside.
- Cook the peppers and onion in the same skillet until softened.
- Return the chicken to the pan and toss together, then serve in warm tortillas.
| Nutrient | Amount per serving |
|---|---|
| Calories | 340 |
| Protein | 28g |
| Carbs | 20g |
| Fat | 16g |
For Recipe: Chicken Thigh Fajitas
7. Slow Cooker Chicken Thighs
Hours of gentle heat turn this chicken fall-apart tender, with almost no work on your end. The sauce thickens on its own as the dish cooks, so dinner is ready when you walk in the door. This dish freezes well for later meals too.
Ingredients
- 8 boneless chicken thighs
- 1 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
Instructions
- Place the chicken thighs in the base of a slow cooker.
- Whisk together the broth, soy sauce, ketchup, brown sugar, and garlic.
- Pour the mixture over the chicken.
- Cover and cook on low for 6 hours.
- Shred the chicken with two forks once fully tender.
- Stir the chicken back into the sauce before serving.
| Nutrient | Amount per serving |
|---|---|
| Calories | 290 |
| Protein | 29g |
| Carbs | 9g |
| Fat | 15g |
For Recipe: Slow Cooker Chicken Thighs
8. Chicken Thigh Curry
Coconut milk and warm spices build a sauce so rich you will want to spoon it over everything on the plate. The chicken simmers low and slow until it soaks up every bit of flavor. Serve it with basmati rice or warm flatbread.
Ingredients
- 6 boneless chicken thighs, cubed
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
Instructions
- Cook the onion, garlic, and ginger in a large pot until fragrant.
- Add the curry powder and stir for one minute.
- Add the chicken and cook until lightly browned.
- Pour in the coconut milk and stir well.
- Simmer for 20 minutes until the sauce thickens and the chicken cooks through.
- Serve hot with rice.
| Nutrient | Amount per serving |
|---|---|
| Calories | 400 |
| Protein | 28g |
| Carbs | 8g |
| Fat | 28g |
For Recipe: Chicken Thigh Curry
9. Grilled Chicken Thighs
Open flame gives this chicken a smoky char that no oven can copy. A short marinade keeps the meat juicy while the grill works its magic. This dish is a summer staple that needs almost no fuss.
Ingredients
- 6 boneless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Rub the chicken with olive oil and all the spices.
- Let the chicken rest at room temperature for 15 minutes.
- Heat the grill to medium-high.
- Place the chicken on the grate and close the lid.
- Grill for 6 minutes per side until char marks form and the meat cooks through.
- Rest for 5 minutes before serving.
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 |
| Protein | 27g |
| Carbs | 1g |
| Fat | 18g |
For Recipe: Grilled Chicken Thighs
10. Chicken Thigh Tacos
Shredded, seasoned chicken piled into a warm tortilla makes a fast dinner that still feels special. A squeeze of lime at the end wakes up every other flavor on the plate. Set out toppings and let everyone build their own.
Ingredients
- 6 boneless chicken thighs
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
- Corn tortillas
- Lime wedges for serving
- Chopped cilantro for garnish
Instructions
- Rub the chicken with taco seasoning.
- Heat the olive oil in a skillet over medium heat.
- Cook the chicken for 6 minutes per side until fully cooked.
- Rest the chicken for 5 minutes, then shred with two forks.
- Warm the tortillas in a dry pan.
- Fill each tortilla with chicken and top with lime and cilantro.
| Nutrient | Amount per serving |
|---|---|
| Calories | 310 |
| Protein | 26g |
| Carbs | 18g |
| Fat | 14g |
For Recipe: Chicken Thigh Tacos
11. Chicken Thigh Stir Fry
Quick high heat locks in juice while vegetables stay crisp and bright. This dish comes together faster than delivery and uses whatever vegetables sit in your fridge. Serve it over rice or noodles for a full meal.
Ingredients
- 6 boneless chicken thighs, sliced
- 2 cups mixed vegetables
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
Instructions
- Heat the sesame oil in a wok over high heat.
- Add the chicken and cook until browned.
- Push the chicken to one side and add the garlic and ginger.
- Add the vegetables and stir fry for 3 minutes.
- Pour in the soy sauce and toss everything together.
- Cook for 2 more minutes until the vegetables turn tender-crispy.
| Nutrient | Amount per serving |
|---|---|
| Calories | 270 |
| Protein | 26g |
| Carbs | 10g |
| Fat | 14g |
For Recipe: Chicken Thigh Stir Fry
12. Balsamic Chicken Thighs
A tangy balsamic glaze reduces down into something thick and glossy, coating each piece of chicken in deep flavor. This dish looks fancy but takes barely any effort. Serve it alongside roasted vegetables for a complete plate.
Ingredients
- 6 boneless chicken thighs
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Season the chicken with salt and pepper.
- Heat a skillet over medium-high heat and sear the chicken until golden.
- Remove the chicken and set aside.
- Add the garlic to the pan and cook for 30 seconds.
- Stir in the balsamic vinegar, honey, and mustard.
- Return the chicken to the pan and simmer until the sauce thickens and coats the meat.
| Nutrient | Amount per serving |
|---|---|
| Calories | 300 |
| Protein | 27g |
| Carbs | 11g |
| Fat | 15g |
For Recipe: Balsamic Chicken Thighs
13. Chicken Thigh Adobo
This Filipino classic simmers chicken in vinegar, soy sauce, and garlic until the meat turns deeply savory. The sauce reduces into something tangy and rich that begs for a bowl of rice underneath. It tastes even better the next day.
Ingredients
- 8 bone-in chicken thighs
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon whole peppercorns
Instructions
- Combine the chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns in a pot.
- Bring to a boil, then reduce the heat to low.
- Cover and simmer for 30 minutes.
- Remove the lid and simmer another 15 minutes until the sauce thickens.
- Skim any excess fat from the top.
- Serve hot over steamed rice.
| Nutrient | Amount per serving |
|---|---|
| Calories | 330 |
| Protein | 29g |
| Carbs | 4g |
| Fat | 21g |
For Recipe: Chicken Thigh Adobo
14. BBQ Chicken Thighs
Sticky barbecue sauce caramelizes on the grill, building a glaze that turns slightly charred at the edges. This dish carries the smoky flavor of summer cookouts in every bite. Pair it with corn on the cob and a cold drink.
Ingredients
- 6 bone-in chicken thighs
- 1 cup barbecue sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Rub the chicken with olive oil, paprika, salt, and pepper.
- Heat the grill to medium.
- Place the chicken skin side down and grill for 10 minutes.
- Flip and grill another 10 minutes.
- Brush both sides generously with barbecue sauce.
- Grill 5 more minutes, brushing again, until the sauce caramelizes and the chicken cooks through.
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 |
| Protein | 28g |
| Carbs | 16g |
| Fat | 19g |
For Recipe: BBQ Chicken Thighs
15. Chicken Thigh Piccata
Bright capers and lemon cut through a buttery pan sauce, giving this dish a fresh, tangy finish. Thin cutlets of chicken thigh cook fast, making this an easy dinner for a busy night. Serve it over pasta to soak up the sauce.
Ingredients
- 6 boneless chicken thighs, pounded thin
- 1/4 cup flour
- 3 tablespoons butter
- 1/4 cup capers
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
Instructions
- Dredge the chicken in flour, shaking off any excess.
- Melt half the butter in a skillet over medium heat.
- Cook the chicken for 3 minutes per side until golden, then remove.
- Add the broth, lemon juice, and capers to the pan.
- Simmer for 3 minutes, scraping up any browned bits.
- Stir in the remaining butter, then return the chicken to the pan and coat in sauce.
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 |
| Protein | 27g |
| Carbs | 6g |
| Fat | 20g |
For Recipe: Chicken Thigh Piccata
16. Sheet Pan Chicken Thighs
Roasting chicken and vegetables together on one tray means less cleanup and more flavor, since everything soaks in the same juices. This dish needs almost no active effort once it hits the oven. It works well for meal prep too.
Ingredients
- 6 bone-in chicken thighs
- 2 cups baby potatoes, halved
- 1 cup green beans
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Set the oven to 425 degrees Fahrenheit.
- Toss the potatoes with half the olive oil and spread on a baking sheet.
- Rub the chicken with the remaining oil and seasoning.
- Nestle the chicken among the potatoes.
- Roast for 25 minutes.
- Add the green beans and roast for 15 more minutes until everything cooks through.
| Nutrient | Amount per serving |
|---|---|
| Calories | 360 |
| Protein | 28g |
| Carbs | 20g |
| Fat | 18g |
For Recipe: Sheet Pan Chicken Thighs
17. Chicken Thigh Soup
A steaming bowl of this soup warms you from the inside out, with tender shredded chicken in every spoonful. Simmering the thighs low and slow builds a broth deep enough to stand on its own. This dish is a cure for any cold, gray day.
Ingredients
- 6 bone in chicken thighs
- 6 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 1 cup egg noodles
Instructions
- Place the chicken thighs and broth in a large pot.
- Bring to a boil, then reduce to a simmer.
- Add the carrots, celery, and onion.
- Simmer for 25 minutes until the chicken turns tender.
- Remove the chicken, shred the meat, and discard the bones.
- Return the shredded chicken to the pot with the noodles and simmer for 10 more minutes.
| Nutrient | Amount per serving |
|---|---|
| Calories | 260 |
| Protein | 24g |
| Carbs | 14g |
| Fat | 11g |
For Recipe: Chicken Thigh Soup
18. Chicken Thigh Fried Rice
Day-old rice fries up crisp while diced chicken and vegetables round out this quick, satisfying meal. A hot wok and a hot day mean this dish comes together faster than takeout. Leftover rice actually works better than fresh.
Ingredients
- 4 boneless chicken thighs, diced
- 3 cups cooked and chilled rice
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
Instructions
- Heat half the oil in a large skillet over high heat.
- Cook the chicken until browned and fully cooked, then remove.
- Add the remaining oil and scramble the eggs, then push to one side.
- Add the rice and peas and carrots, breaking up any clumps.
- Return the chicken to the pan.
- Pour in the soy sauce and toss everything together until heated through.
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 |
| Protein | 25g |
| Carbs | 34g |
| Fat | 15g |
For Recipe: Chicken Thigh Fried Rice
19. Chicken Thigh Cacciatore
Tomatoes, mushrooms, and bell peppers simmer alongside the chicken, building a rustic sauce full of depth. This dish tastes like it took all day, though it comes together in under an hour. Serve it over polenta or pasta.
Ingredients
- 6 bone-in chicken thighs
- 1 can crushed tomatoes
- 1 cup sliced mushrooms
- 1 bell pepper, sliced
- 1 onion, sliced
- 1/2 cup dry white wine
Instructions
- Season the chicken with salt and pepper.
- Sear the chicken in a large pot until golden, then remove.
- Cook the onion, pepper, and mushrooms in the same pot until softened.
- Pour in the wine and scrape up any browned bits.
- Add the crushed tomatoes and return the chicken to the pot.
- Cover and simmer for 30 minutes until the chicken turns tender.
| Nutrient | Amount per serving |
|---|---|
| Calories | 310 |
| Protein | 27g |
| Carbs | 9g |
| Fat | 17g |
For Recipe: Chicken Thigh Cacciatore
20. Buffalo Chicken Thighs
Spicy hot sauce and melted butter coat this chicken in a fiery glaze that fans of heat will love. The thighs stay juicy under the sauce, unlike drier cuts that dry out under the same treatment. Serve with celery sticks and a cool dip.
Ingredients
- 6 boneless chicken thighs
- 1/2 cup hot sauce
- 3 tablespoons butter, melted
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Season the chicken with garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat.
- Cook the chicken for 6 minutes per side until fully cooked.
- Whisk the hot sauce and melted butter together.
- Toss the cooked chicken in the sauce until fully coated.
- Serve hot with celery sticks.
| Nutrient | Amount per serving |
|---|---|
| Calories | 300 |
| Protein | 26g |
| Carbs | 2g |
| Fat | 20g |
For Recipe: Buffalo Chicken Thighs
21. Chicken Thigh Shawarma
Warm spices like cumin and cinnamon build a fragrant crust on this chicken as it roasts. A quick marinade does most of the work, so the oven can finish the job with little fuss. Pile it into pita with a cool yogurt sauce.
Ingredients
- 6 boneless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
Instructions
- Combine the olive oil, cumin, cinnamon, paprika, and garlic in a bowl.
- Rub the mixture over the chicken and let it sit for 30 minutes.
- Set the oven to 425 degrees Fahrenheit.
- Arrange the chicken on a lined baking tray.
- Roast for 25 minutes until deeply browned and cooked through.
- Slice thin and serve in warm pita.
| Nutrient | Amount per serving |
|---|---|
| Calories | 290 |
| Protein | 27g |
| Carbs | 3g |
| Fat | 18g |
For Recipe: Chicken Thigh Shawarma
22. Chicken Thigh Gyros
Tender strips of seasoned chicken wrap up with tomato, onion, and a cool sauce for a handheld meal that feels like street food. Cooking the chicken hot and fast keeps every strip juicy. This dish makes a fun dinner for a crowd.
Ingredients
- 6 boneless chicken thighs, sliced
- 2 tablespoons olive oil
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- Pita bread for serving
- Sliced tomato and onion for topping
Instructions
- Toss the chicken with olive oil, oregano, and garlic powder.
- Heat a large skillet over high heat.
- Cook the chicken for 7 minutes, stirring occasionally, until browned and cooked through.
- Warm the pita bread in a dry pan.
- Fill each pita with chicken, tomato, and onion.
- Top with your favorite sauce before rolling up.
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 |
| Protein | 26g |
| Carbs | 22g |
| Fat | 15g |
For Recipe: Chicken Thigh Gyros
23. Chicken Thigh Alfredo
Creamy parmesan sauce coats tender chicken and pasta for a dinner that feels indulgent without much effort. Searing the chicken first builds a base of flavor that carries through the whole dish. Serve it hot with extra cheese on top.
Ingredients
- 4 boneless chicken thighs, sliced
- 8 ounces fettuccine
- 1 cup heavy cream
- 1 cup grated parmesan
- 2 cloves garlic, minced
- 2 tablespoons butter
Instructions
- Boil the pasta according to package directions and drain.
- Melt the butter in a skillet and cook the chicken until browned.
- Remove the chicken and set aside.
- Add the garlic to the pan and cook for 30 seconds.
- Pour in the cream and bring to a light simmer.
- Stir in the parmesan, then return the chicken and toss in the cooked pasta.
| Nutrient | Amount per serving |
|---|---|
| Calories | 520 |
| Protein | 32g |
| Carbs | 38g |
| Fat | 28g |
For Recipe: Chicken Thigh Alfredo
24. Chicken Thigh Enchiladas
Shredded chicken rolls up in warm tortillas and bakes under a blanket of sauce and melted cheese. This dish makes a full pan of comfort food that reheats well the next day. Top it with fresh cilantro for a burst of color.
Ingredients
- 4 boneless chicken thighs, cooked and shredded
- 8 small flour tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese
- 1/2 cup diced onion
Instructions
- Set the oven to 375 degrees Fahrenheit.
- Mix the shredded chicken with the onion and a small amount of sauce.
- Fill each tortilla with the chicken mixture and roll tightly.
- Arrange the rolled tortillas seam side down in a baking dish.
- Pour the remaining sauce over the top and scatter with cheese.
- Bake for 20 minutes until the cheese melts and bubbles.
| Nutrient | Amount per serving |
|---|---|
| Calories | 410 |
| Protein | 28g |
| Carbs | 30g |
| Fat | 20g |
For Recipe: Chicken Thigh Enchiladas
25. Chicken Thigh Pot Pie
A flaky crust sits atop a creamy, savory filling packed with chicken and vegetables. Baking the pie brings everything together into one comforting dish that feels like a hug on a plate. This is the kind of meal that brings a family to the table fast.
Ingredients
- 3 cups cooked and shredded chicken thighs
- 1 cup frozen peas and carrots
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 refrigerated pie crust
- 3 tablespoons flour
Instructions
- Set the oven to 400 degrees Fahrenheit.
- Whisk the flour into the broth in a saucepan over medium heat.
- Stir in the cream and simmer until thickened.
- Fold in the shredded chicken, peas, and carrots.
- Pour the filling into a pie dish and cover with the crust.
- Cut small slits in the top and bake for 30 minutes until golden.
| Nutrient | Amount per serving |
|---|---|
| Calories | 440 |
| Protein | 24g |
| Carbs | 30g |
| Fat | 25g |
For Recipe: Chicken Thigh Pot Pie
26. Chicken Thigh Skewers
Cubes of marinated chicken char up fast on a hot grill, giving each skewer smoky edges and a tender center. Threading in vegetables between the meat adds color and turns this into a full meal on a stick. These are a hit at any backyard cookout.
Ingredients
- 6 boneless chicken thighs, cubed
- 1 bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 3 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cumin
Instructions
- Toss the chicken with olive oil, paprika, and cumin.
- Thread the chicken, pepper, and onion onto skewers.
- Heat the grill to medium-high.
- Place the skewers on the grate.
- Grill for 4 minutes per side, turning to cook all sides evenly.
- Remove once the chicken is cooked through and the edges are slightly charred.
| Nutrient | Amount per serving |
|---|---|
| Calories | 270 |
| Protein | 26g |
| Carbs | 6g |
| Fat | 16g |
For Recipe: Chicken Thigh Skewers
27. Garlic Butter Chicken Thighs
Rich butter and plenty of garlic build a simple pan sauce that turns basic chicken into something worth savoring. This dish uses one skillet and comes together in under thirty minutes. Spoon the sauce over mashed potatoes for the full effect.
Ingredients
- 6 boneless chicken thighs
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme
- Salt and pepper to taste
Instructions
- Season the chicken with salt and pepper.
- Melt half the butter in a skillet over medium heat.
- Sear the chicken for 6 minutes per side until browned and cooked through.
- Remove the chicken and set aside.
- Add the remaining butter and garlic to the pan.
- Cook for one minute, stir in the thyme, then pour the sauce over the chicken.
| Nutrient | Amount per serving |
|---|---|
| Calories | 340 |
| Protein | 27g |
| Carbs | 2g |
| Fat | 24g |
For Recipe: Garlic Butter Chicken Thighs
28. Chicken Thigh Ramen
A savory broth loaded with noodles, soft egg, and tender chicken makes a bowl worth slurping down. Simmering the thighs directly in the broth infuses every spoonful with flavor. This dish beats any instant packet by a mile.
Ingredients
- 4 boneless chicken thighs
- 6 cups chicken broth
- 2 packs ramen noodles
- 2 soft-boiled eggs
- 2 green onions, sliced
- 2 tablespoons soy sauce
Instructions
- Bring the broth to a boil in a large pot.
- Add the chicken thighs and reduce to a simmer.
- Cook for 20 minutes until the chicken turns tender, then remove and slice.
- Stir the soy sauce into the broth.
- Cook the ramen noodles according to package directions and divide among bowls.
- Ladle the broth over the noodles and top with sliced chicken, egg, and green onions.
| Nutrient | Amount per serving |
|---|---|
| Calories | 390 |
| Protein | 28g |
| Carbs | 32g |
| Fat | 16g |
For Recipe: Chicken Thigh Ramen
29. Chicken Thigh Salad
Warm, seared chicken sits on a bed of crisp greens for a dinner that feels light but keeps you full. A simple vinaigrette ties the whole plate together without weighing it down. This dish works well for lunch the next day too.
Ingredients
- 4 boneless chicken thighs
- 6 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
Instructions
- Season the chicken with salt and pepper.
- Heat a skillet over medium-high heat and cook the chicken until browned and cooked through.
- Rest the chicken for 5 minutes, then slice.
- Whisk the olive oil and vinegar together for a dressing.
- Toss the greens, tomatoes, and feta in a large bowl.
- Top with the sliced chicken and drizzle with dressing.
| Nutrient | Amount per serving |
|---|---|
| Calories | 310 |
| Protein | 26g |
| Carbs | 6g |
| Fat | 20g |
For Recipe: Chicken Thigh Salad
30. Chicken Thigh Casserole
Layers of chicken, rice, and a creamy sauce bake together into one hearty dish that feeds a crowd with little effort. This is the kind of meal you can prep ahead and pop in the oven later. Leftovers taste just as good the next day.
Ingredients
- 6 boneless chicken thighs, cubed
- 2 cups cooked rice
- 1 cup cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheese
- 1 cup broccoli florets
Instructions
- Set the oven to 375 degrees Fahrenheit.
- Mix the soup and milk in a large bowl.
- Stir in the rice, chicken, and broccoli.
- Spread the mixture into a greased baking dish.
- Scatter the shredded cheese across the top.
- Bake for 35 minutes until bubbly and the chicken cooks through.
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 |
| Protein | 27g |
| Carbs | 28g |
| Fat | 20g |
For Recipe: Chicken Thigh Casserole
31. Chicken Thigh Bake with Vegetables
Root vegetables roast alongside seasoned chicken thighs, soaking up the same savory drippings as everything cooks together. This dish needs one pan and delivers a full dinner with barely any cleanup. It works well for a cozy night in.
Ingredients
- 6 bone-in chicken thighs
- 2 carrots, chopped
- 2 parsnips, chopped
- 1 red onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon rosemary
Instructions
- Set the oven to 400 degrees Fahrenheit.
- Toss the carrots, parsnips, and onion with half the olive oil.
- Spread the vegetables across a large baking dish.
- Rub the chicken with the remaining oil and rosemary.
- Nestle the chicken among the vegetables.
- Roast for 40 minutes until the chicken turns golden and the vegetables soften.
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 |
| Protein | 27g |
| Carbs | 14g |
| Fat | 20g |
For Recipe: Chicken Thigh Bake with Vegetables
