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skinless boneless chicken thighs

Skinless Boneless Chicken Thighs

Skinless Boneless Chicken Thighs

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Skinless Boneless Chicken Thighs
Skinless Boneless Chicken Thighs

Creamy Boneless Skinless Chicken Thighs

It’s perfect for weeknight dinners and if you have any leftovers, don’t worry! They reheat well in the microwave.

The leftover creamy sauce can be also mixed with pasta and enjoyed as a quick lunch (or next day dinner).


First, brown the chicken thighs and transfer them onto a plate. If you have more thighs, you might need to do this in two batches (do not overfill the pan/skillet as you might end up with steaming these boneless skinless chicken thighs rather than sealing the juices in).

Next, add butter and onion and saute for a minute or two, stirring from time to time. Then, add garlic and stir for a minute before adding diced peppers and sliced olives. Cook for a little bit.

To thicken the sauce, dust everything with flour and pour in cold water, while stirring constantly. Put the chicken thighs back in and cover with a lid. Simmer on low heat for about 12 minutes or until cooked through.

I also like to turn each of the boneless skinless chicken thighs over – about half way through the cooking.

Then, you add cream and bring it to a boil again. Now, if the sauce is too thin to your liking, add an extra 1 or 2 tablespoons of flour (make a slurry first) and stir it into the sauce.

When you are happy with its thickness, taste it and season with salt or pepper if it is needed.

Serving suggestions:

I like serving these creamy boneless chicken thighs with rice or pasta as I think those two options work the best.

However, potatoes are also an option!

Tips for making the best skillet chicken thighs

  • I always use extra virgin olive oil in the kitchen (unless I am deep-frying), as it is the best and healthiest option. You can substitute it with regular olive oil though.
  • This recipe will yield a lot of creamy sauce packed with olives and peppers, so if you add one or two extra chicken pieces, you should still have plenty for serving.
  • Bone in and/or skin on chicken thighs also work great in this skillet chicken recipe, so feel free to use those, if you like.
  • In this boneless skinless chicken thighs recipe I used baby bell peppers, but you can substitute them with large bell peppers, if that’s what you prefer. However, in that case, you might want to use one color only as you will end up with a lot of leftovers.
  • If you would like to cut down some calories, use half and half instead of heavy cream. You can also reduce the quantity of olives and peppers. Also note, that there will be a lot of sauce, which means you probably will end up with some leftovers, so take the nutritional information as a guide only.


Skinless Boneless Chicken Thighs
Skinless Boneless Chicken Thighs


What is the best way to cook boneless chicken thighs?

Now, I think you can cook them in many ways and they still will be a hit as they don’t get dry as easily as chicken breasts. One of our favorite recipes are Grilled Boneless Chicken Thighs and we make it often, when the weather is good. In winter, we tend to cook chicken thighs in skillet or instant pot.

Tandoori Masala Chicken Sandwiches

This recipe combines spices from my Indian roots with a modern twist. If you want to add some extra heat to your sandwiches, add half a serrano pepper to the slaw.


  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons tandoori masala seasoning
  • 4 boneless skinless chicken thighs (about 1 pound)
  • SLAW:
  • 1 cup shredded daikon radish
  • 2 tablespoons grated onion
  • 2 tablespoons lime juice
  • 2 tablespoons minced fresh cilantro
  • 1/4 teaspoon salt
  • SAUCE:
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons minced fresh mint
  • 1 tablespoon lime juice
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon canola oil
  • 4 brioche hamburger buns, split and toasted
  • 4 lettuce leaves


  1. In a large bowl, whisk yogurt and tandoori seasoning until blended. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or overnight, turning occasionally.
  2. Meanwhile, in a small bowl, combine slaw ingredients. Refrigerate, covered, until serving. For sauce, combine yogurt, mint, lime juice, garlic, salt and pepper. Refrigerate, covered, until serving.
  3. Drain chicken, discarding marinade. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, 5-6 minutes on each side. Spread sauce over toasted bun tops. On each bun bottom, layer lettuce, chicken and slaw. Replace tops.

Nutrition Facts

1 sandwich: 415 calories, 19g fat (6g saturated fat), 114mg cholesterol, 559mg sodium, 32g carbohydrate (9g sugars, 4g fiber), 28g protein.

Garden Chicken Cacciatore

Treat company to this perfect Italian meal. You’ll have time to visit with your guests while it simmers, and it often earns rave reviews. I like to serve it with couscous, green beans and a dry red wine.


  • 12 boneless skinless chicken thighs (about 3 pounds)
  • 2 medium green peppers, chopped
  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
  • 1 can (6 ounces) tomato paste
  • 1 medium onion, chopped
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup dry red wine or additional reduced-sodium chicken broth
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Minced fresh parsley, optional


  1. Place chicken in a 4- or 5-qt. slow cooker. In a medium bowl, combine green peppers, tomatoes, tomato paste, onion, broth, wine, garlic, salt and pepper; pour over chicken. Cook, covered, on low 8-10 hours or until chicken is tender.
  2. In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high 30 minutes or until sauce is thickened. If desired, sprinkle with parsley before serving.


Nutrition Facts

3 ounces cooked chicken with about 1/2 cup sauce: 207 calories, 9g fat (2g saturated fat), 76mg cholesterol, 410mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

How To Cook Boneless, Skinless Chicken Thighs in the Oven

Chicken Thighs in the Oven Are Quick!

In the summer I grill these babies every week, especially when I have a big table of people to feed. But in the winter, when I don’t feel like stepping outside to the grill but do feel like turning on the oven, I bake the chicken in the oven. It’s easy as 1-2-3. Here’s what I do.

I just love how quick these are. They are truly a weeknight meal. You can come in the door with a package of meat, throw off your coat, and pop these right in the oven. You’ll have just enough time to open a bottle of wine and toss together a salad before they’re done.


Skinless Boneless Chicken Thighs
Skinless Boneless Chicken Thighs


What to Buy

I want to bring this up before we get to the recipe because I think it’s always worth talking about where you get your meat. And I certainly don’t mean to be didactic — I think meat is something most of us are conscious of, and we all try to get the best stuff we can. My point is really to say that chicken thighs are one of the cheapest, easiest things to buy organic or pasture-raised. Even at a high-end butcher counter, these only cost me $4/pound, for instance.


For the chicken:

  • pound boneless, skinless chicken thighs
  • Salt
  • Freshly ground black pepper
  • Olive oil

For the sauce (optional):

  • tablespoons olive oil
  • tablespoon Dijon mustard
  • tablespoon balsamic vinegar
  • teaspoon packed brown sugar
  • cloves garlic, minced
  • Pinch red pepper flakes


  • Bowls
  • Spoon
  • Whisk
  • 9-inch or 8-inch baking dish
  • Aluminum foil


  1. Heat the oven and season the chicken. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I’m not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.

  2. Make a sauce (optional). Whisk all the sauce ingredients together in a medium bowl.

  3. Toss the chicken with the sauce. Pour the sauce over the chicken and toss to combine.

  4. Transfer the chicken to a baking dish. Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.

  5. Roast the chicken. Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.

  6. Rest the chicken. Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!


Doubling: You can double this recipe and bake the chicken in a 9×13-inch baking dish.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.



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