Quick chicken thigh recipes are midweek lifesavers, and this is one of my gold nuggets! With a crispy, garlic crusted surface, juicy insides and a garlic butter sauce, this recipe only calls for 5 simple ingredients and 12 minutes of your time. It’s almost unbelievable how outrageously delicious such an effortless recipe can be!
There’s one key thing about this recipe that distinguishes it from most quick and easy chicken thigh recipes:
THAT CRISPY, GOLDEN, GARLICKY CRUST
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.
Oh wait. Maybe 2 minutes. 🤔 Forgive me if I get the time wrong by 30 seconds.😂
* 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. 🙂
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.
No false promises here. In fact, not 6 hours ago, it passed the test of the 2 toughest taste testers I know – my mother and brother.
No one in the RecipeTin family holds back punches when it comes to “constructive criticism” about food. Always supportive and kind. But very truthful.
Mind you, it’s a 2 way street – I give it as good as I get.😂
This one passed with flying colours. 🙌🏻🙌🏻 – Nagi x
MORE CHICKEN THIGH RECIPES YOU’LL LOVE!
Skinless boneless chicken thigh recipes:
Greek Chicken Gyros | Thai Grilled Chicken | Chicken Doner Kebab | Chinese BBQ Chicken | Thai Coconut Chicken | Vietnamese Lemongrass Chicken
Bone in, skin on chicken thigh recipes:
Baked Chicken and Rice | Chicken Stew | Honey Mustard Chicken | Vietnamese Coconut Caramel Chicken | Spicy Italian Chicken Casserole
A fantastic quick and easy chicken thigh recipe! You'll love the terrific garlic flavour in this - seared on the crust and in the sauce. The trick to crispy skinless chicken thighs is to cook longer on a lower heat. Recipe video below.
- 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
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Sprinkle both sides of chicken with garlic powder, salt and pepper.
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Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
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Press down lightly with with spatula. Cook for 5 minutes until deep golden and crispy.
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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.
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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.
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Remove from heat. Serve chicken with sauce.
1. This recipe can be made with chicken breast but it won't have the same golden crust. Cut breast in half horizontally so they're 1cm / 2/5" thick, follow recipe but use these cook times: heat skillet on high, cook for 2 minutes, flip, cook for 1 minute then add garlic and butter, proceed with recipe as written.
2. Suggested sides: Cowboy Rice Salad, Roasted Broccoli, Avocado Corn Salad, Garlic Butter Kale Rice, Mushroom Rice (also see Baked Mushroom Rice), Smashed Potatoes.
3. Nutrition per serving, chicken and all the sauce.
WATCH HOW TO MAKE IT
LIFE OF DOZER
This is what’s in your face if you eat on the couch (with or without grey trackies and ugg boots).
Hi – I made this tonight and it was so easy and so flavourful thanks! I used chicken broth in place of wine and it worked out great. And I used chicken breasts. The only thing is I had to cook the chicken a lot longer to cook it through. Thanks!
Where would I be without this website and these recipes. So simple, so yum, ordinary ingredients! Thankyou
Glad you enjoyed it Maureen!!! Thanks for sharing your feedback 🙂 N x
Hi, Nagi…I’m so excited to try this recipe! Tonight is the night. I’ll leave the fat on the thighs. I usually painstakingly remove it😊 Thanks for the recipe!!
Found your site a couple weeks ago and appreciate your cooking philosophy and wide interest in different cuisines. The garlic chicken thighs is a great recipe! Easy enough to watch the video and just go do it. Thirty minutes later my picky-eating kids wolfed them down (me too!) — so it’s a keeper. And cleaned up the kitchen in 5 minutes. Wow Bonus! Plotting my next Nagi recipe.
That’s great! So pleased you enjoyed this Marc – N x
Hey Nagi,
I see that you use white wine. Is red wine okay to use or should I only stick to the white?
No red wine!!!!!!!! Do broth if you don’t have white!
Hi Nagi, Love the look of this, but please tell me – when you’re preparing chicken thighs do you cut away all those fatty bits that hide in little pockets of the thighs. I do, but it’s so time consuming even though my finished meal doesn’t dry out it’s just that IT’S FAT that I don’t like the look of. Maybe I’m just a little too fussy with preparing chicken thighs because I don’t cut every skerrick of fat off when I’m cooking beef because it keep the meat moist. And that’s the difference between chicken thighs being moist to chicken breast that can be a little dry depending on how one cooks the breast.
Hi Josephine! You aren’t fussy at all 🙂 Some people do that and I understand. I personally do not bother. I enjoy those fatty bits because it’s what makes thighs JUICY!!! 🙂 N x
I am a stickler when it comes to thighs. I”do” take great pain getting all the fat off of the thighs. I love chicken thighs so I take the time irregardless. I will try this recipe very soon.
I love how you included info on the recipes which use skinless/boneless and bone in/skin on. That is so incredibly helpful because it’s so convenient to know what you can do with what you bring out of the freezer for the day. It really saves searching for a recipe.
I wish you could do this for pork, too!
I love all your recipes and I enjoy how you present them with your narratives. You’re a very good writer. I read them all!
You can totally do this recipe with pork! It is terrific 🙂 I will share a recipe one day! N x
This was by far the best thing that I have eaten all year! If not all time! I can’t remember eating anyting better than this! I had my buddy over and when he ate it he switched to eating with his left hand so that he could Savor the flavor! He’s the kind of person that always gobbles there Foods down. And it’s such a simple recipe with very few ingredients! I cooked it in my big cast iron pan with a little bit of beef tallow. Awesome! Awesome! Awesome! Tell Dozer that Mia said hi 🙂
Nagi you really are something else! I’ve made so many recipes from you and I never regret it because they’re so delicious! And this one was no different. I served with rice and a simple salad and we all polished off our plates! Such a simple recipe with such a great result. I gave veggie broth with a splash of apple cider vinegar in place of the wine and I just can’t get over how good this is so thank you!
That’s so great to hear Anisah! I’m so pleased you enjoyed this, thank you for letting me know! N x
Nagi, you’re amazing! With your clear instructions and explanations, I’m becoming a more confident cook. A new found freedom!
Thank you so very much for teaching me how to cook a double amount of this recipe in the oven. I was afraid that it would be too much work, but you just know how to do things simply…and end up with oh so yummy results! These “Garlic Chicken Thighs” passed the husband test. My husband had to practice self-control to save some chicken for the next night’s dinner!
Thank you, Nagi, for sharing and passing on your love of cooking.
Hi Nagi! I made this tonight and it was a HUGE hit in my house. It was super easy to make, and had a lots of flavor. I’ll be making this again soon! Thank you so much for a great recipe! Arigatou :))
Love hearing that Tamaki! Thanks for sharing your feedback! N x ❤️ PS My sister’s name is Tamaki! I thought you were her for a moment!
I found some chicken thighs in the freezer but they’re not boneless. How would I make adjustments for that?
Hi Eloisa! Cook on medium low for around 6 to 7 minutes on each side, and cover with lid for most of the time 🙂
Thanks, Nagi, you’re my favorite! I love your recipes.
This was so easy & had great flavor! I wasn’t sure if using unsalted butter would result in less flavor, but it didn’t at all. I combined the seasonings in a small bowl first, then sprinkled over the chicken. Only thing I would do next time is cook longer on each side. I used 4 pieces & a couple of them were a little pink inside, (so had to pop in the microwave), but that’s probably due to our stovetop. One of my kids kept commenting on how good the sauce was—we had small potatoes with it & he kept dipping the potatos in the sauce! Thx for the recipe!
Great to hear Renee! Thank you for taking the time to let me know! N x
Hi Nagi,
this is yummy and easy. i made it last week. thank you for the recipe 😊
Great to hear Sheila! Thank you for taking the time to let me know! N x
Hi Nagi
I’ve just discovered your website and already feel inspired. Been dealing with a health issue and feeling daunted by the prospect of preparing nutritious, delicious and appealing food again. Thank you so much! Love your clarity, creativity and Dozer too. All the very best. Sarah
I’m sorry to hear about your health issues Sarah. I do hope you overcome it soon. I’m glad you’ve found some food here that’s gotten you inspired! I know what you mean about not wanting to cook when you’re not feeling well 🙁 N x
Hi Nagi. Once again, another great recipe. I’ve made this 3 times already. Its so easy, tasty and moreish ! I just love your recipes and the the videos. Thank you Nagi. I hope that Dozer is doing well in his recuperation. Love Liz x
That’s great to hear Liz! Thank you for letting me know you enjoyed this – N x
Crispy garlic chicken-It was soooo good! After flipping i crisped the thighs for 4 mins instead of 2 bc it was not crispy yet on that side. I used chicken broth and I added ground ginger, onion powder, and red pepper flakes for the sauce. Your videos are so helpful.