Quick chicken thigh recipes are midweek lifesavers, and these Garlic Chicken Thighs are one of my gold nuggets!
With a crispy, garlic crusted surface, juicy insides and a garlic butter sauce, this is a 5 ingredient boneless skinless chicken thigh recipe. It’s almost unbelievable how outrageously delicious such an effortless recipe can be!
The BEST quick chicken thigh recipe I know
There’s one key thing about this recipe that distinguishes it from most quick and easy chicken thigh recipes – these are CRISPY skinless chicken thighs.
Crispy crust? With skinless chicken thighs?
YES YOU CAN!
Here’s the secret: garlic powder, salt and pepper sprinkled on the chicken thighs. Cook on a relatively low heat = deep golden, crispy crust with terrific savoury garlic flavour.
And not only do you get all the pleasure of devouring that garlicky crispy crust, the brown bits in the pan from the searing* is the base for an incredible pan sauce that takes 1 1/2 minutes to make.
* The official word for the gold stuff in pans is fond.
Chicken thighs – all the way!
I’m pretty sure chicken breast is the most popular cut of chicken here in Australia – and probably many western countries.
Yes breast is leaner – just marginally. Does it surprise you to know that 100g/3.5oz chicken thighs only has 2 teeny tiny grams more fat than breast? 2 grams is nothing for all the extra flavour and juiciness you get from chicken thighs!
In all honesty, when it comes to stress free quick and easy meals with chicken, go chicken thighs all the way. It’s juicier so easier to cook, less prone to drying out because you overcooked it by 90 seconds, can be cooked with less oil and it has better flavour than breast. 🙂
What to serve on the side?
Make dinner extra fabulous by serving these Garlic Chicken Thighs with this addictive Curried Basmati Rice or Mushroom Rice! Add this Everyday Cabbage Salad for crunch (a great standby salad) or make a quick garden salad.
There are very few recipes in this world that are truly made from scratch that call for such few ingredients, are seriously quick and easy, don’t call for a tub of butter and cream, are economical and yet so lip smackingly delicious, you’d proudly serve this up for company.
This Garlic Chicken Thighs recipe makes the cut. Terrific back pocket recipe! 🙌🏻🙌🏻 – Nagi x
More skinless boneless chicken thigh recipes:
Greek Chicken Gyros – long time reader fave!
Sticky Baked Chicken Thighs – country style sauce, pantry staples!
Asian flavours – Thai Grilled Chicken, Chinese BBQ Chicken, Thai Coconut Chicken, Vietnamese Lemongrass Chicken
Bone in, skin on chicken thigh recipes:
WATCH HOW TO MAKE IT
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Crispy Garlic Chicken Thighs
Ingredients
- 700 g / 1.2 lb skinless boneless chicken thighs (5 to 6)
- 1 tsp garlic powder
- Salt and pepper
- 1 tbsp olive oil
- 1/2 cup / 125 ml dry white wine (or broth or water)
- 25 g / 2 tbsp unsalted butter
- 2 large garlic cloves , minced
- Finely chopped parsley , optional
Instructions
- Sprinkle both sides of chicken with garlic powder, salt and pepper.
- Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
- Press down lightly with with spatula. Cook for 5 minutes until deep golden and crispy.
- Turn and press lightly with spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden and it smells amazing.
- Add wine, then turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1 1/2 minutes or until alcohol smell evaporates.
- Remove from heat. Serve chicken with sauce.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
This is what’s in your face if you eat on the couch (with or without grey trackies and ugg boots).
Not a fan! No sauce at the end (and had to cook it longer than 7 minutes) and extremely salty (think with the garlic powder and salt on each thigh). This won’t be on our rotation again 😟
The recipe calls for garlic powder, not garlic salt. You control the salt. Thighs can also take a longer cooking time, especially if covered with a lid. In a different recipe, I saute them over med/low heat for over a half hour, with the lid on, and they are fall apart tender. You might want to try again.
The recipe doesn’t even indicate salt portions… if it’s too salty that’s entirely your fault LOL
Did you use garlic salt by mistake? Made this many times and it is not too salty. I have high blood pressure and watch my salt levels
This was so easy and delicious! And as with all Nagi’s sauces, I could drink it!
Can this work in the oven?
So good & quick…so much flavor and loved the crispy outside. I cooked for 6 min’s on both sides, then simmered for a minute in the sauce and it was perfect! I was afraid that was going to be too long, but it was great! I think because it’s dark meat, there’s a bit of time forgiveness since dark meat takes longer to cook. Thanks for a great, easy weeknight meal. Will be looking through your recipes for more great meals!
So good & quick…so much flavor and loved the crispy outside. I cooked for 6 min’s on both sides, then simmered for a minute in the sauce and it was perfect! I was afraid that was going to be too long, but it was great! I think because it’s dark meat, there’s a bit of time forgiveness since dark meat takes longer to cook. Thanks for a great, easy weeknight meal. Will be looking through your recipes for more great meals!
Your recipes are always a rave! This one, deceptively quick and simple-I am fond of fond. Since I had 16 thighs, I did a side by side comparison of cast iron and enamel. Cast iron for the win for sear and for sauce. Just better results-better fond. Good to see the garlic shy commenter exploring a recipe as this. Try it!
Love this and it worked well – but as your emphasis is on getting the crispy finish without skin – why do the photos show thighs with skin on?
I had bone-in, skin-on thighs and this was still absolutely fantastic. I ended up having to bake them a bit to get them done, probably because of the bone. I also added a ton more garlic because we love garlic in this house. But yeah it was delicious and my picky husband requested we add it to the regular rotation. Thank you!
These chicken thighs are awesome! The only change I made was to slightly increase the cook time because cuts are slightly bigger here. Next time I am going to try increasing the sauce a bit after the chicken is done to toss pasta into.
This was delicious. I used regular butter since I didn’t have unsalted one and to lower the amount of salt I substituted very low sodium broth for regular broth. It worked well. I’d make this again.
Wow – pleasantly surprised – Simple, no-nonsense tips on how to make a quick weeknight meal. Delicious!
Cooked longer than suggested after flipping over but gave me time to finish the green beans and rice that I served alongside. DELICIOUS.
Super delicious. Easy, fast, and cheap! I served with a rice blend and green beans. It was perfect.
I just made this tonight and have already recommended it to three people. I served with a quickie wild rice mix and green beans from my garden. So delicious and the perfect satiety without being too much. I think this is great for an easy family dinner, company, or meal prep.
Perfection! Mine take a bit longer to cook, around 12 minutes or so, but come out so moist and delicious! Thanks for this quick, easy, delicious recipe!!
So easy, everything was on hand; the result was delish! Thank you for having this recipe accessible. (I cheated a little and added lime – since no white wine was available, I added saki. Thanks to one of your fans) nom nom nom! Addictive!!
So easy, everything was on hand; the result was delish! Thank you for having this recipe accessible. (I cheated a little and added lime – since no white wine was available, I added saki. Thanks to one of your fans) nom nom nom! Addictive!
Love it! Made it over white rice & was quick & delicious! New staple in our home. Thank you!!!!
I cooked the crispy garlic chicken thighs tonight, following the cook time of 8 minutes is unacceptable. I cooked the chicken with all ingredients for 5 minutes at a time constantly flipping every 5 minutes for 40 minutes, then put it in the oven for 5 minutes at three hundred fifty degrees for 5 minutes and it was AWESOME
I have not made this yet, but it stood out that the ENTIRE cook time was only 9.5 mins! That is not safe. 40-45 mins. sounds much more realistic and safe. I am going to try tonight with your recommendations. Thanks!
thank you for the suggestion. I am going to try this today. I couldn’t imagine cooking chicken for only8 minutes.
40 minutes??? Wow, While I admit mine take longer than the time specified in the directions, they are still done to perfection around 12- 15 minutes and always moist and delicious.
Agree, cooking the chicken for a whole 8 minutes is nuts. It’s got to be at least 15-20 to get it to 165 degrees
Troy,
Just curious did you use boneless/skinless chicken thighs? I would agree that it would take more than 8 minutes to fully cook chicken if it had the skin and bones, which is what I have and was wondering how long I should cook.
LOL WHAT??
Your recipes never disappoint, always looking for easy as to cook & serve & tasty result, nutrition is always there, the household is grateful too, never any fuss, never a reason to twerk recipe, always have in pantry/fridge what you suggest, so big thank you, from mains to desserts your recipes are stella, “Thank You”
If using chicken breast instead of thigh, add some turmeric powder to the garlic sprinkle. It helps along the golden colour and is a neutral flavour under all that garlic.