Name: Garlic Herb Boneless Skinless Chicken Thighs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb boneless skinless chicken thighs, trimmed and patted dry; 2 tablespoon olive oil, divided; Zest of 1 lemon; 2 tablespoon fresh lemon juice; 4 cloves garlic, minced; 1 ½ teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; ½ teaspoon crushed red pepper flakes, optional; ½ cup low-sodium chicken broth; 2 tablespoon unsalted butter; 1 tablespoon chopped fresh parsley, plus more for serving; Lemon wedges, for serving

Absolutely dreamy, ultra-juicy, and wildly flavorful, these Boneless Skinless Chicken Thighs are seared until golden and bathed in a bright lemon-garlic butter sauce.

This is the weeknight hero you can count on. It uses pantry staples, cooks fast in one skillet, and tastes like your favorite bistro chicken with almost no effort.

Make it when you need a reliable family favorite, crave something cozy yet fresh, or want a dinner that pairs with anything from rice to roasted veggies.

Garlic Herb Boneless Skinless Chicken Thighs in a skillet

Why You'll Love This Recipe

Juicy every time: Boneless skinless thighs stay tender and moist, even if dinner gets delayed a few minutes.
Fast and fuss-free: One skillet and 35 minutes from start to finish.
Big flavor, simple ingredients: Lemon, garlic, and herbs build restaurant-level flavor with pantry staples.
Versatile main: Pairs beautifully with rice, potatoes, salad, or grilled veggies and works for meal prep.

Key Ingredients for Boneless Skinless Chicken Thighs

See recipe card below for full list of measurements, ingredients, and instructions.

Boneless Skinless Chicken Thighs

The star of the show. Thighs are naturally flavorful and forgiving, which means juicy results without babysitting. Choose evenly sized pieces for consistent cooking and trim any large pockets of fat for even searing. You can swap with chicken breasts, but reduce searing time and keep a close eye to prevent dryness.

Lemon

Lemon zest and juice brighten the sauce and cut through richness. Use a fresh lemon and zest before juicing to capture the fragrant oils. If you are out of lemon, try lime for a punchy twist or a splash of white wine vinegar for acidity, though the flavor will be a bit sharper.

Garlic

Garlic perfumes the marinade and sauce with savory depth. Mince it finely so it melts into the butter. If you love a milder garlic flavor, grate it to create a paste. In a pinch, use 1 teaspoon garlic powder per 2 cloves, but the sauce will be less aromatic.

Smoked Paprika

This spice adds gentle warmth and a subtle smoky note that boosts browning. Use sweet smoked paprika for balance. Regular paprika works if that is what you have, and chipotle powder can be used for a spicier, smokier profile. Reduce salt slightly if your paprika blend includes salt.

Butter

Butter enriches the pan sauce for a silky finish that clings to the chicken. Use unsalted for better control. For dairy-free, swap with a good olive oil or plant butter. Ghee also works and adds a toasty flavor.

Boneless Skinless Chicken Thighs cooking process

Instructions for Boneless Skinless Chicken Thighs

See recipe card below for full list of measurements, ingredients, and instructions.

Mix a Quick Marinade

In a large bowl, whisk 1 tablespoon olive oil with lemon zest, lemon juice, garlic, salt, pepper, smoked paprika, oregano, and red pepper flakes if using. This coats the thighs with bright, savory flavor and jump-starts browning.

Season and Marinate the Chicken

Add the chicken thighs and toss to coat well. Let sit 10 to 15 minutes at room temperature while you heat the pan. This short rest seasons the meat and helps it cook more evenly.

Sear the Thighs

Heat a large skillet over medium-high until hot, then add the remaining 1 tablespoon olive oil. Arrange chicken in a single layer without crowding. Sear 4 to 5 minutes per side until deeply golden and the internal temperature reaches 165 F. Work in batches if needed so the chicken browns rather than steams.

Make the Pan Sauce

Transfer cooked chicken to a plate. Reduce heat to medium. Add chicken broth to the skillet and scrape up the browned bits. Simmer 2 to 3 minutes to reduce slightly. Stir in the butter until glossy.

Coat and Finish

Return chicken and any juices to the pan and spoon the sauce over to coat. Simmer 1 minute to meld flavors, then remove from heat. Sprinkle with parsley and serve with lemon wedges for squeezing.

Recipe Variations

Sticky Honey-Garlic

Whisk 2 tablespoon honey into the sauce after the broth reduces, then add the butter. The honey adds glossy sweetness that balances the lemon. Great for kids and fantastic over rice.

Creamy Tuscan

After reducing the broth, add ½ cup heavy cream and ¼ cup grated Parmesan with a handful of chopped sun-dried tomatoes and baby spinach. Simmer until slightly thick and coats the chicken.

Cajun and Spicy

Swap the paprika and oregano for 1 ½ teaspoon Cajun seasoning and a pinch of cayenne. Finish with green onions and serve with corn salad or creamy grits.

Grill or Air Fry

Grill marinated thighs over medium-high heat 5 to 6 minutes per side. For an air fryer, cook at 400 F for 12 to 14 minutes, flipping halfway. Warm the lemon-butter sauce on the stove and spoon over to serve.

Mediterranean Olive and Capers

Stir 2 tablespoon chopped Kalamata olives and 1 tablespoon capers into the pan with the broth. Finish with butter and extra lemon for briny brightness.

Serving Suggestions

Serve these Boneless Skinless Chicken Thighs over garlic mashed potatoes, herbed rice, or buttered orzo to catch the sauce. Add a crisp side like roasted green beans or a simple arugula salad with shaved Parmesan. Garnish with fresh parsley, cracked black pepper, and extra lemon wedges.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low with a splash of broth or water until warmed through, about 3 to 4 minutes, or microwave in short bursts at 60 percent power. Freeze cooled chicken and sauce up to 3 months; thaw overnight in the fridge, then reheat as above.

Frequently Asked Questions About Boneless Skinless Chicken Thighs (FAQ)

Q: Can I use chicken breasts instead of thighs?

A: Yes. Pound to even thickness, sear 3 to 4 minutes per side, and cook to 165 F. Breasts are lean, so watch closely and do not overcook.

Q: Do I have to marinate the chicken?

A: A quick 10 to 15 minute marinade boosts flavor and browning. If you are short on time, season and cook right away, then add an extra squeeze of lemon to the sauce.

Q: What skillet works best for this recipe?

A: A heavy stainless steel or cast iron skillet gives the best sear. Preheat well and avoid overcrowding for deep golden color.

Q: How do I know the chicken is done without a thermometer?

A: Pierce the thickest part; juices should run clear and the center should be opaque. That said, an instant-read thermometer is the most reliable way to hit 165 F.

You are going to love how quick, juicy, and vibrant these Boneless Skinless Chicken Thighs are. If you make this recipe, leave a rating and a comment to let me know how it went. Happy cooking.