Easy Creamy Skillet Chicken Thighs: Your New Favorite 35-Minute One-Pan Meal
Craving a delicious, restaurant-quality meal without spending hours in the kitchen? Look no further than these incredible **Skillet Chicken Thighs**! This recipe brings together succulent chicken thighs, a creamy, savory sauce, and vibrant sun-dried tomatoes, all cooked in a single pan on your stovetop in just about 35 minutes. It’s the perfect solution for busy weeknights when you want something satisfying, flavorful, and incredibly easy. With ingredients you likely already have on hand, you’re just a few steps away from a truly tender and juicy chicken dinner every single time.
Why These Skillet Chicken Thighs Will Become Your Go-To Recipe
This recipe for skillet chicken thighs isn’t just easy; it’s a culinary revelation. Each tender piece of chicken is enveloped in a **creamy, luscious sauce** that’s anything but bland. We layer on incredible flavors with fragrant sun-dried tomatoes, pungent garlic, a hint of sharp red onion, and a carefully selected blend of spices and seasonings. The result is a vibrant, deeply satisfying meal that tastes like it took hours, but truly comes together in minutes.
Chicken thighs are a home cook’s secret weapon. Their inherent richness and higher fat content ensure they stay incredibly moist and flavorful, even if you slightly overcook them – making them far more forgiving than chicken breasts. This versatility makes them the perfect canvas for robust sauces, like the one we’re crafting here, or even sticky, sweet glazes as you’d find in our popular honey garlic chicken recipe. They offer a delightful change of pace from your everyday grilled or baked chicken, elevating a simple protein into a show-stopping dish.
Beyond the fantastic flavor and texture, one of the biggest wins for this recipe is its **one-pan nature**. Everything, from searing the chicken to simmering the sauce, happens in a single skillet. This means minimal cleanup and maximum convenience, making it ideal for busy weeknights or when you simply don’t feel like tackling a mountain of dishes. Just look at these beauties; they truly speak for themselves!
Simple Ingredients for Outstanding Flavor
One of the best aspects of this skillet chicken recipe is that it relies on common, accessible ingredients you probably already have in your pantry or can easily find at any grocery store. No exotic spices or hard-to-find items are needed to create this incredibly flavorful dish. For all precise measurements, a full list of ingredients, and detailed cooking instructions, please refer to the handy printable recipe card located at the very end of this post.
Ingredient Information & Expert Substitution Suggestions
Understanding your ingredients and knowing when and how to make substitutions can elevate your cooking experience. Here’s a deeper dive into the key components of this skillet chicken recipe:
- CHICKEN: Our recipe specifically calls for **bone-in, skin-on chicken thighs**. These are fantastic because the bone helps distribute heat evenly, contributing to a more tender interior, while the skin crisps up beautifully and adds incredible flavor and texture. If you prefer, you can certainly substitute with **boneless, skinless chicken thighs** for quicker cooking and easier eating. Just be sure to keep a close eye on the internal temperature as they cook, as they will cook faster without the bone and skin. Similarly, if you prefer white meat, **chicken breasts** can also be used; however, they tend to dry out more easily. Always aim for an internal temperature of 165°F (74°C) using an instant-read thermometer for perfectly cooked chicken, regardless of the cut. For best results, let your chicken come to room temperature for about 15-20 minutes before cooking to ensure even cooking.
- SAUCE BASE (Better Than Bouillon): We frequently opt for a concentrated bouillon base, like “Better Than Bouillon,” in many of our recipes instead of traditional liquid broth or stock. This is because it offers exceptional flavor, is incredibly convenient to store (taking up far less pantry space), and can be easily reconstituted with water to create the perfect amount of broth you need. However, feel free to use an equal amount of your favorite **chicken broth or stock** if that’s what you have on hand. Vegetable broth can also be used for a slightly lighter flavor profile.
- SUN-DRIED TOMATOES: These little flavor bombs add a sweet, tangy, and intensely savory depth to the sauce. We recommend oil-packed sun-dried tomatoes for their tender texture and rich flavor. If using dry-packed, rehydrate them first in warm water for about 15-20 minutes, then chop.
- FRESH AROMATICS (Garlic & Red Onion): Freshly minced garlic and finely chopped red onion are crucial for building the flavor base of our creamy sauce. While pre-minced garlic can be a time-saver, nothing quite beats the punch of fresh garlic. Red onion offers a slightly sharper, sweeter profile than yellow or white onions, but any onion will work in a pinch.
- SPICES & SEASONINGS (Garlic Salt, Lemon Pepper, Onion Powder): This trio forms the primary seasoning for the chicken, creating a balanced and zesty profile. Feel free to adjust quantities to your taste. You can also add a pinch of smoked paprika for warmth, dried oregano or thyme for an herbal note, or a touch of red pepper flakes for a subtle kick.
- HEAVY CREAM: This is what gives our sauce its signature richness and velvety texture. For a slightly lighter sauce, you could experiment with half-and-half, but keep in mind the sauce might not be as thick or luxurious. We do not recommend using milk as it may curdle when boiled.
- OLIVE OIL: Used for searing the chicken and sautéing the aromatics. A good quality extra virgin olive oil will add a subtle fruitiness, but any standard olive oil will work perfectly.
How to Make Flavorful Skillet Chicken Thighs (Step-by-Step)
Creating this delicious skillet chicken dish is straightforward and enjoyable. The process involves seasoning and searing the chicken to golden perfection, then building a vibrant, creamy sauce in the same pan. This ensures all the delicious fond (the browned bits at the bottom of the pan) contributes to an incredibly rich sauce.
These step-by-step photos and instructions are here to help you visualize how to make this recipe. For a quick jump to the printable version, complete with precise measurements and instructions, simply Jump to Recipe at the bottom of this page.
- To a mixing bowl, combine the garlic salt, lemon pepper, onion powder, and 1 1/2 Tablespoons of olive oil. Whisk these ingredients together thoroughly until well combined, creating a thick, aromatic rub.
- Using gloved hands (or clean bare hands), generously rub this seasoning mixture all over both sides of your chicken thighs. Ensure every crevice is coated for maximum flavor penetration.
- Heat the remaining 1 1/2 Tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Wait until the oil is shimmering and just beginning to smoke slightly – this indicates it’s hot enough for a good sear. Carefully add the seasoned chicken thighs to the hot oil, placing them skin side down.
- Cook the thighs in the skillet, undisturbed, until the skin is beautifully browned and crispy, typically about 4 minutes. Then, turn the thighs over to the other side and cook for an additional 4 minutes to start browning the second side.
- Continue turning the chicken every few minutes, cooking until an internal temperature of 165°F (74°C) is reached. Use an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone, to ensure accuracy. This will usually take about 15-20 minutes in total, depending on the thickness of your chicken. Once cooked, remove the chicken from the skillet and set it aside on a plate, tented with foil to keep warm and allow the juices to redistribute.
- With the chicken removed, add the chopped red onion to the same skillet, utilizing the remaining drippings and flavor left in the pan. Sauté the onion for about a minute, stirring frequently to coat it in the pan juices and begin to soften.
- Next, add the minced garlic to the skillet with the onion. Sauté for another 30 seconds, stirring constantly. Be careful not to burn the garlic, as burnt garlic can taste bitter.
- Add the chicken base and water to the skillet, stirring vigorously to combine and deglaze the pan – scraping up all those flavorful browned bits from the bottom. Bring the mixture to a gentle boil, allowing it to reduce slightly and concentrate the flavors.
- Whisk in the heavy cream and the chopped sun-dried tomatoes. Continue whisking gently until the sauce is smooth and combined. Bring the mixture back to a boil, then immediately reduce the heat to prevent scorching.
- Reduce the heat to medium-low and carefully return the cooked chicken thighs to the skillet. Nestle them into the creamy sauce, spooning some of the delicious sauce over the chicken to coat it thoroughly. Let it simmer gently for a few minutes to allow the flavors to meld and the chicken to warm through in the sauce. Serve immediately and enjoy!
This simple method ensures you get perfectly cooked, flavorful chicken with a rich, savory sauce that’s ready to impress.
Frequently Asked Questions & Expert Tips for Success
Store any leftover skillet chicken thighs in an airtight container in the refrigerator for 3-4 days. To reheat them, the best method is to place the chicken thighs and sauce in a baking dish, cover tightly with aluminum foil, and bake in a preheated 350°F (175°C) oven for about 15-20 minutes, or until thoroughly warmed through. This helps prevent the chicken from drying out and keeps the sauce creamy. You can also gently reheat on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce seems too thick.
Yes, you can absolutely substitute chicken thighs with boneless, skinless chicken breasts if you prefer white meat. If using thicker chicken breasts, consider slicing them in half horizontally to create thinner cutlets, which will cook more evenly and quickly. Keep a close eye on the internal temperature with a thermometer; chicken breasts will likely cook faster than thighs and should also reach 165°F (74°C) to be considered done. Be careful not to overcook, as chicken breasts can become dry more easily.
Absolutely! This recipe is incredibly versatile. Spinach, mushrooms, or even chopped bell peppers make excellent additions. For spinach, stir it into the sauce at the very end until it wilts. For mushrooms or bell peppers, add them to the skillet with the red onion and sauté until tender before adding the chicken base and water.
To achieve truly crispy skin, start with thoroughly patted-dry chicken thighs. Moisture is the enemy of crispiness! Ensure your skillet is adequately hot before adding the chicken, and don’t overcrowd the pan, as this can lower the temperature and steam the chicken instead of searing it. Cook skin-side down for the initial 4-5 minutes without moving, allowing it to develop that beautiful golden-brown crust.
Perfect Pairings: What to Serve with Skillet Chicken Thighs
These creamy skillet chicken thighs are so rich and flavorful that they truly shine with a variety of simple yet complementary side dishes. To make it a complete and satisfying meal, consider pairing them with:
- Leafy Salad: A crisp, fresh green salad with a light vinaigrette provides a refreshing contrast to the rich sauce.
- Roasted Vegetables: Asparagus, broccoli, green beans, or even a medley of root vegetables roasted with a little olive oil, salt, and pepper make an excellent and healthy accompaniment.
- Creamy Mashed Potatoes: Classic mashed potatoes are perfect for soaking up every last drop of that incredible sun-dried tomato cream sauce.
- Fluffy Rice or Quinoa: Serve the chicken and generous spoonfuls of the pan sauce over a bed of white rice, brown rice, or quinoa for a hearty and absorbent base.
- Crusty Bread: Don’t let any of that delicious sauce go to waste! A slice of crusty baguette or sourdough is ideal for mopping up the pan juices.
- Pasta: Toss the chicken and sauce with your favorite pasta, like penne or fettuccine, for a creamy pasta dish. You can even shred the chicken and mix it directly into the pasta.
No matter what you choose, prepare for a meal that’s both comforting and incredibly delicious. Enjoy every bite!
Explore More Delicious Chicken Recipes
If you’re a fan of versatile chicken dishes, we have plenty more ideas to inspire your next meal. Be sure to check out these other reader favorites:
- Marry Me Chicken – A viral sensation for good reason!
- Baked Chicken Thighs – Simple, juicy, and perfect for hands-off cooking.
- Instant Pot Chicken Thighs – Quick and tender under pressure.
- Air Fryer Chicken Thighs – For extra crispy results with minimal oil.
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Skillet Chicken Thighs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 ½ pounds chicken thighs bone-in, skin-on
- 1 teaspoon garlic salt
- 1 teaspoon lemon pepper
- 1 teaspoon onion powder
- 3 Tablespoons olive oil divided
- 1 ½ Tablespoons minced garlic
- ½ cup chopped red onion
- 2 teaspoons Better than Bouillon chicken base
- ¾ cup water
- ½ cup heavy whipping cream
- ½ cup sun dried tomatoes
Things You’ll Need
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Large heavy bottomed skillet
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Whisk
Before You Begin
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
Instructions
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To a mixing bowl add garlic salt, lemon pepper, onion powder, and 1 1/2 Tablespoons of the olive oil. Whisk to combine.
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With gloved hands, rub the seasoning mixture all over the chicken things.
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Heat the remaining 1 1/2 Tablespoons of olive oil in a skillet over medium-high heat until shimmering. Add chicken thighs to the hot oil, skin side down.
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Cook thighs in skillet until skin is nicely browned, about 4 minutes. Turn thighs over and cook an additional 4 minutes.
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Continue turning and cooking every few minutes until an internal temperature of 165 F is reached. About 15-20 minutes total.
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Remove chicken from skillet. Add onion and saute another minute, stirring to coat.
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Add minced garlic and saute for 30 seconds.
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Add chicken base and water to the skillet, stirring to combine. Bring to a boil.
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Whisk in heavy cream and sun dried tomatoes. Bring to a boil.
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Reduce heat to medium-low and add chicken back to the skillet, spooning some of the sauce over the chicken.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. To reheat, place the chicken thighs in a baking dish and cover with aluminum foil. Bake in a 350F oven until warmed through, around 15-20 minutes.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.