This Skillet Chicken Thighs recipe is a delicious and comforting meal, but it is surprisingly easy to make. Chicken thighs are cooked in a fresh, creamy tomato-based sauce that is warm and flavorful. Serve it over fluffy rice and finish with crunchy cashews for a satisfying meal that’s perfect for weeknights or meal prep for the week.
If you’re looking for more chicken thigh dishes, then you should check these out: Mexican Chicken, Chicken Paprikash, or Chicken Marengo.
Why I Love This Recipe
- Easy to make
- One pan recipe
- Amazing flavors
- Creamy yet light tasting too
- Filled with great aromatics
Helpful Items For This Recipe
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Caraway Cast Iron Skillet – 12” Enameled Cast Iron Pan
Kitchen Luxury Teak Wood Utensil Set – Elegant 6-Piece Cooking Ensemble
Cutting Boards for Kitchen, Durable Wood Cutting Board with Juice Grooves and Handles, Set of 3
Ingredients to make our Skillet Chicken Thighs Recipe
This recipe had a few different influences but came together in such a delicious way. It is creamy yet light and full of amazing flavors.
Recipe Ingredients
Chicken thighs – We used boneless, skinless chicken thighs for this recipe because they stay juicy and tender while simmering in the sauce. They’re also more flavorful than chicken breast and less likely to dry out.
Sweet paprika – Adds a warmth and subtle sweetness to the base flavor of the chicken.
Kosher salt – Essential for seasoning the chicken and the sauce.
Ground pepper – Add it to taste.
Canola oil – A neutral oil that’s perfect for searing the chicken and sautéing the aromatics without overpowering the other flavors.
Onion – Finely chopped onion forms the savory base of the sauce. As it cooks, it becomes sweet.
Cayenne pepper – Brings a gentle heat that you can adjust to your taste.
Garlic – Adds aromatic flavor and pairs beautifully with the ginger and tomatoes.
Ginger paste – Adds a slightly spicy freshness that gives the sauce a warm, fragrant depth.
Crushed tomatoes – Provide the rich, slightly tangy base of the sauce.
Tomato paste – A small amount goes a long way in intensifying the tomato flavor.
Light coconut milk – Makes the sauce creamy and smooth while adding a subtle coconut flavor that balances the spices.
Brown sugar – It helps balance the acidity of the tomatoes.
Fresh cilantro – Adds a fresh, herbal touch to the dish.
Lime juice – It delicately brightens the sauce.
Cashews – Chopped cashews add a buttery crunch that contrasts nicely with the creamy sauce.
How to make this easy Skillet Chicken Thighs recipe
Season the chicken on both side with the paprika, Kosher salt and fresh ground pepper.
Heat 1 Tbsp of canola oil in a large, high-sided skillet. Working in batches, cook the chicken, turn as needed until cooked through; be careful not to over cook the chicken. The chicken doesn’t need to be completely cooked at this point, as you will simmer it later in the sauce. Transfer it to a plate and set aside.
In the same skillet, add the remaining tbsp of canola oil. Cook the onions over medium heat, stirring occasionally, until tender and just starting to turn golden brown. Add the cayenne pepper, garlic and ginger and cook, stirring often, until fragrant, 30 seconds – 1 minute. Be careful not to burn the garlic.
Add the crushed tomatoes and tomato paste and bring to a boil, stirring often until combined and heated through.
Add the coconut milk and brown sugar, and bring to a boil. Taste for seasoning, adding more Kosher salt and fresh ground pepper if needed.
Bring the chicken pieces back to the sauce and simmer for 15 minutes for the chicken to absorb the flavor of the sauce.
Finally, stir in chopped cilantro.
Serve it warm over fluffy rice with chopped cilantro, lime juice and crunchy cashews on top.
Recipe Pro Tips
How to cook Chicken Thighs in a Pan
Cooking chicken thighs in a pan is one of the easiest ways to get flavorful, juicy chicken with a nice golden exterior. We usually pat the chicken dry and season it with salt, pepper and various dry herbs and spices. Then, we cook it in a large skillet with a tablespoon of olive oil over medium to medium-high heat. You should cook them for 5 to 7 minutes per side, or until the skin is golden and the chicken is cooked through. Cooking time will vary depending if you’re using boneless or bone-in thighs and also their size.
How to Tell if Chicken Thighs are Undercooked
The most reliable way to check doneness is with a meat thermometer. Chicken thighs should reach an internal temperature of 165°F in the thickest part. If you don’t have a thermometer, make sure the juices run clear, not pink.
Tips for Juicy Chicken Thighs
– Season the chicken before cooking so the flavor penetrates the meat.
– Removing excess moisture by patting dry the chicken as it helps the chicken brown better and prevents steaming.
– Give the chicken space so it sears properly and develops a golden crust.
LOVE CHICKEN AND WANT MORE?
We love chicken here and are always wanting more and more recipes. Whether it is a salad, stew, casserole or classic recipe, we are in!! Here are some of our favorites.
Skillet Chicken Thighs
Ingredients
- 8 chicken thighs boneless, skinless
- 1 tsp sweet paprika
- 1 1/2 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 2 tbsp canola oil
- 1 onion finely chopped
- 1/4-1/2 tsp cayenne pepper or to taste
- 3 cloves garlic minced
- 1 tbsp ginger paste or jarred ginger
- 2 cups crushed tomatoes
- 1 tbsp tomato paste
- 1 15oz can light coconut millk
- 1 tbsp brown sugar
- 1/4 cup fresh cilantro chopped
- 1 tbsp lime juice Plus more lime wedges for serving
- Chopped cashews and cilantro to garnish
Instructions
- Season the chicken on both sides with the paprika, Kosher salt and fresh ground pepper.
- Heat 1 Tbsp of canola oil in a large, high-sided skillet. Working in batches, cook the chicken. Turn as needed until cooked through. Be careful not to overcook the chicken. The chicken doesn't need to be completely cooked at this point, as you will simmer it later in the sauce. Transfer it to a plate and set aside.
- In the same skillet, add the remaining tbsp of canola oil. Cook the onions over medium heat, stirring occasionally, until tender and just starting to turn golden brown. Add the cayenne pepper, garlic and ginger, and cook, stirring often, until fragrant, 30 seconds – 1 minute. Be careful not to burn the garlic.
- Add the crushed tomatoes and tomato paste and bring to a boil, stirring often until combined and heated through.
- Add the coconut milk and brown sugar and bring to a boil. Taste for seasoning, adding more Kosher salt and fresh ground pepper if needed. Bring the chicken pieces back to the sauce and simmer for 15 minutes for the chicken to absorb the flavor of the sauce.Finally, stir in chopped cilantro.
- Serve warm over fluffy rice and garnish with extra cilantro, lime wedges and chopped cashews.
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