Taste of Home is America's #1 cooking magazine. Elegant enough for a special dinner but simple enough to a quiet evening at home, you can make this anytime. —Christina Petri, Alexandria, MinnesotaGet RecipeChicken Thighs with Shallots & SpinachThis moist and tender chicken comes complete with its own creamy spinach side dish! Season the chicken thighs with salt. Home Recipes Ingredients Meat & Poultry Chicken. —Sherri Melotik, Oak Creek, WisconsinGet RecipeTaste of HomeSaucy Chicken ThighsEveryone raves about how sweet the sauce is for these slow-cooked chicken thighs. —Virginia Anthony, Jacksonville, FloridaGet RecipeTaste of HomeCola BBQ ChickenMy dad has been making a basic version of this family favorite for years. Another plus, you throw it all in the slow cooker—no skillet necessary. Their marinade recipe’s a secret, so I invented my own. It's a good-for-you hit. USE A LARGE PAN. —Michael Cohen, Los Angeles, CaliforniaGet RecipeSaucy Thai Chicken PizzasContributor Gigi Miller, from Stoughton, Wisconsin, provided a fabulous recipe for sweet and saucy chicken thighs that she serves with rice. They tend to take longer to cook thanks to the bone, but the bone also helps the chicken remain juicier. In this recipe, boneless, skinless chicken thighs are coated in flour and fried until golden and crispy. Chances are I’ll be making them tonight. This recipe for Southern fried chicken thighs cuts out some of the fat by using boneless, skinless meat and low-fat buttermilk. Cook this for one to two minutes or until the wine has reduced by half. My version has an Asian twist, with spicy, tangy flavors. Pat chicken thighs dry with paper towels. Use a paper towel to pat chicken dry and season generously with salt and pepper. —Kim Puckett, Reagan, TennesseeGet RecipeTaste of HomeCoconut-Lime Chicken Curry SoupI created this chicken recipe to replicate the flavors of my favorite curry dish—slightly sweet with just the right amount of spicy heat. Pan-Fried Boneless, Skinless Chicken Thighs with Apple and Jarlsberg Cheese. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well. Editor’s tip: You can use a dry white wine here, too. Mangia! The result renders delicious and juicy chicken thighs. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. Pan-Fried Chicken Thighs are one of my quick go-to weeknight dinners. When the chicken juices run clear, and you get a reading of 170°F on an instant-read thermometer, pull that gorgeous crispy chicken out of the pan! It's an easy slow-cooker dish to prepare in the morning so that dinner is ready at the end of the day.—Judy Armstrong, Prairieville, LouisianaGet RecipeMexican Smothered Chicken ThighsChicken thighs are a juicier, less expensive alternative to boneless, skinless chicken breasts. Start by heating up the butter in a large skillet on medium-high heat. After five minutes, turn the chicken over and the heat down to low. But, after you turn the chicken, you can begin to watch for signs of doneness. Fry the chicken in batches. For me, I like this recipe that comes from Sarah Campbell of Terre Haute, Indiana. For me, I like this recipe that comes from Sarah Campbell of Terre Haute, Indiana. They're used to perfection in this Mexican-inspired dish. —Heather Walker, Scottsdale, ArizonaGet RecipeTaste of HomeSouthwestern Chicken & Lima Bean StewI love to have my daughter, son-in-law and grandchildren over for this supper. They’re such a breeze because they simmer away while you do other things. If the skin is sticking to the pan, it likely isn't finished on that side. Even the free range, organic chicken companies offer a boneless, skinless option. Better for you than classic fried chicken but still with delicious crispy skin and moist, tender meat that your … Tag us on Instagram using @themodernproper and #themodernproper. Gumbo is a southern standard that definitely feeds our hungry crowd. I have not a clue how the thigh meat is removed. In this recipe, skinless boneless chicken thighs are … Enjoy Expert Tips. A well-seasoned cast iron skillet or nonstick pan … This easy chicken dinner is one of my favorites. Here’s best way to cook chicken thighs in a pan: Before you do anything else, take a moment to use a paper towel to really thoroughly dry your chicken thighs. It’s done. Using bone-in or boneless, skinless chicken thighs is all a personal preference. Boneless skinless chicken thighs are a staple in my kitchen, I always have a package of them in a freezer. Trim off excess fat and season them all over. Yay! We can’t emphasize enough how important the drying step is to making pan-seared boneless chicken thighs. They’re such a breeze because they simmer away while you do other things. Flip chicken over and reduce heat to medium low. Make them even richer by adding a wee bit of oil or butter. Crispy chicken thighs can easily be achieved even if you’re using boneless, skinless chicken! —Maryalice Wood, Langley, British ColumbiaGet RecipeTaste of HomeMediterranean Chicken in Eggplant SauceSpice-coated chicken thighs simmer in a rich red pepper-eggplant sauce. Slow cooking gives it hands-off ease—perfect for company. HOW TO COOK BONELESS CHICKEN THIGHS ON THE STOVE. Chicken thighs are a great suppertime staple because they’re so versatile. This recipe is so simple, but you’d never know it. Reduce the heat as needed if the … Heat your oil on high until it begins to smoke. Whatever you have on hand will work just fine. For an equally awesome dish, you can substitute beef or pork for the chicken. —Lisa Renshaw, Kansas City, MissouriGet RecipeCreamy Chicken & Broccoli StewShh! Nestle the chicken thighs back into the pan, skin side up. Most fried chicken recipes call for skin-on … The only prep work for the chicken thighs is opening the package. No turning, no … I’ll tell you to opt for bone-in every time (but I just love the crispy skin!). Pan-fried chicken thighs cook really fast and need almost no prep—about 15 minutes, start-to-finish. This sweet and savory glaze is fantastic on pork chops, too. We rarely cook bone-in chicken like this in our house. It’s always a good idea to have a few back-pocket ideas for weeknight dinners. 4 to 6 boneless, skinless chicken thighs; salt to taste; 2 cups flour; 2 tablespoons black pepper; ½ cup milk (or as needed) ½ cup Greek yogurt; vegetable oil as needed; Preheat your oven to 250˚F. The initial five-minute pan-sear is what makes the chicken thigh crisp, so don’t mess with that. Unless you can find a good deal on boneless skinless chicken thighs, deboning them yourself is super easy. This easy dish is healthy, delicious and a definite crowd pleaser! —Diane Smith, Pine Mountain, GeorgiaGet RecipeTaste of HomeMaple-Roasted Chicken & Acorn SquashWhen I became a new mother, my mom helped me find comforting and simple recipes to have on hand. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. 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