29 Easy Chicken Thigh Recipes for Weeknight Dinners

Do you want to take the guesswork out of dinner planning? You are in the right place. This collection has our best chicken thigh recipes. You will find our most tried, tested, and loved recipes here. We have juicy baked bone in chicken thighs, easy sheet pan dinners, BBQ recipes, one pot wonders, soups, stews, and more.

Many people go straight for chicken breasts. I love a good chicken breast recipe too. But if you have been here a while, you know I am a thigh person. The thigh is the juiciest, most flavorful cut you can get. The best part is that chicken breasts can dry out easily. Chicken thighs are nearly impossible to mess up.

To make meal planning easy for you, I rounded up this list of our most popular chicken thigh recipes. Are you looking for an easy recipe? Are you a seasoned home cook looking for a show stopping main dish for your next dinner party? I have just the recipe for you.

Category 1: Oven Baked Chicken Thigh Recipes

I turn to baked chicken thigh recipes when I want a delicious dinner with minimal hands on time. My trusty pan frees me up to make healthy sides and salads while the oven does most of the work.

All of these recipes are low fuss. The chicken gets restaurant level tender. And, of course, it is loaded with bold Mediterranean flavor.

1. Greek Sheet Pan Chicken

Are sheet pan dinners convenient? Yes. But the best part of this recipe is the flavor bomb Greek dressing. This oregano, garlic, and lemon dressing coats the chicken and veggies while they roast. It infuses every single bite with bold, savory flavors.

Ready in: 50 minutes
Serves: 4

What You Need:

• 8 bone in, skin on chicken thighs
• 1 lb baby potatoes, halved
• 1 red onion, cut into wedges
• 1 bell pepper, sliced
• ½ cup Kalamata olives
• ⅓ cup olive oil
• 3 garlic cloves, minced
• 2 tbsp lemon juice
• 1 tbsp dried oregano
• Salt and pepper

How to Make It:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together the olive oil, garlic, lemon juice, oregano, salt, and pepper.
3. Add the chicken thighs and all the vegetables to the bowl. Toss everything until well coated with the dressing.
4. Spread everything out in a single layer on a large sheet pan.
5. Bake for 35 40 minutes, until the chicken is cooked through and the veggies are tender.

Why everyone loves it: Everything cooks together on one pan. The Greek dressing makes the chicken and veggies incredibly juicy and flavorful.

2. Juiciest Baked Chicken Thighs

Keep this foolproof chicken thigh recipe handy at all times. It is an easy go to dinner option. The chicken thighs are tender, succulent, and made with just a handful of pantry staples. The thighs bake right in the flavorful sauce so you do not need to marinate.

Ready in: 45 minutes
Serves: 4

What You Need:

• 8 bone in, skin on chicken thighs
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp dried thyme
• ½ cup chicken broth
• Juice of 1 lemon
• Salt and pepper
• Fresh parsley for garnish

How to Make It:

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken thighs dry and season them with salt and pepper.
3. In a small bowl, mix the olive oil, garlic, smoked paprika, and thyme.
4. Rub this mixture all over the chicken thighs.
5. Place the chicken in a baking dish. Pour the chicken broth and lemon juice around the chicken.
6. Bake for 35 40 minutes, until the chicken is fully cooked. Garnish with fresh parsley.

Why everyone loves it: It is the easiest way to get juicy, flavorful baked chicken. The pan sauce is delicious spooned over rice or potatoes.

3. Middle Eastern Baharat Baked Chicken Thighs

Boneless, skinless chicken thighs and baby potatoes are coated in Baharat. Baharat is a warming, fragrant spice blend with sweet undertones. This one pan dinner takes just 15 minutes of prep time.

Ready in: 50 minutes
Serves: 4

What You Need:

• 8 boneless, skinless chicken thighs
• 1 ½ lbs baby potatoes, halved
• 4 shallots, peeled and halved
• 3 tbsp olive oil
• 2 tbsp Baharat spice blend
• 1 tsp salt
• Fresh parsley and sesame seeds for garnish

How to Make It:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the chicken, potatoes, and shallots with olive oil, Baharat, and salt.
3. Spread everything out on a large sheet pan.
4. Bake for 30 35 minutes, until the chicken is cooked and potatoes are tender. Stir halfway through.
5. Garnish with fresh parsley and sesame seeds.

Why everyone loves it: The Baharat spice gives the chicken and potatoes a unique, warm, and delicious flavor. It is a simple but special meal.

4. Wine Braised Chicken Thighs with Shallots and Mushrooms

This recipe is healthy, comforting, and tender. These braised bone in chicken thighs require very little effort but result in big flavors. The chicken cooks in a red wine sauce with dried figs and apricots.

Ready in: 1 hour 15 minutes
Serves: 4

What You Need:

• 8 bone in, skin on chicken thighs
• 2 tbsp olive oil
• 8 oz mushrooms, halved
• 4 shallots, peeled and halved
• 4 garlic cloves, minced
• 1 cup dry red wine
• 1 cup chicken broth
• 4 dried figs, halved
• 4 dried apricots, halved
• 1 tbsp Mediterranean herb blend
• Salt and pepper
• Fresh thyme for garnish

How to Make It:

1. Preheat your oven to 350°F (175°C). Season the chicken with salt and pepper.
2. In a large oven safe pot or Dutch oven, heat the olive oil over medium high heat. Brown the chicken on both sides, then remove and set aside.
3. In the same pot, add the mushrooms and shallots. Cook for 5 minutes. Add the garlic and cook for 1 more minute.
4. Pour in the red wine to scrape up the browned bits from the bottom of the pot. Let it simmer for 2 minutes.
5. Add the chicken broth, figs, apricots, and herb blend. Return the chicken to the pot.
6. Cover and bake in the oven for 45 minutes, until the chicken is very tender. Garnish with fresh thyme.

Why everyone loves it: It is a fancy tasting dinner that is surprisingly easy to make. The sauce is rich and delicious.

5. Easy Balsamic Chicken

You only need about 30 minutes to make your new favorite weeknight dinner. Boneless chicken thighs are soaked in a balsamic marinade. It has the perfect balance of savory, tangy, and sweet flavors.

Ready in: 30 minutes (plus 30 minutes to marinate)
Serves: 4

What You Need:

• 8 boneless, skinless chicken thighs
• ½ cup balsamic vinegar
• 3 tbsp olive oil
• 2 tbsp honey
• 4 garlic cloves, minced
• 1 tsp dried rosemary
• Salt and pepper

How to Make It:

1. In a bowl, whisk together the balsamic vinegar, olive oil, honey, garlic, rosemary, salt, and pepper.
2. Place the chicken thighs in a large zip top bag or bowl. Pour the marinade over them. Seal and refrigerate for at least 30 minutes.
3. Preheat your oven to 400°F (200°C).
4. Place the chicken and marinade in a baking dish. Bake for 20 25 minutes, until the chicken is cooked through.

Why everyone loves it: The marinade makes the chicken incredibly tender and gives it a beautiful, glossy glaze. It is a guaranteed crowd pleaser.

6. Easy Homemade Chicken Shawarma

The secret to this authentic chicken shawarma is in the simple shawarma spice mixture. It is made with cumin, coriander, turmeric, and paprika. For maximum flavor, marinate the chicken pieces for a few hours beforehand.

Ready in: 45 minutes (plus marinating time)
Serves: 6

What You Need:

• 2 lbs boneless, skinless chicken thighs, cut into strips
• ¼ cup olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tbsp paprika
• 2 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• ½ tsp cinnamon
• Salt and pepper
• Pita bread, tzatziki, and chopped salad for serving

How to Make It:

1. In a bowl, mix the olive oil, lemon juice, garlic, and all the spices.
2. Add the chicken strips and toss to coat. Cover and marinate in the fridge for at least 2 hours, or overnight.
3. Preheat your oven to 425°F (220°C). Spread the chicken on a sheet pan.
4. Bake for 20 25 minutes, until cooked through and slightly crispy on the edges.
5. Serve in warm pita bread with tzatziki sauce and chopped salad.

Why everyone loves it: It tastes just like your favorite restaurant shawarma but is healthier and you can make it at home.

7. Easy Cilantro Lime Chicken Recipe

This juicy, one pan chicken thigh recipe is gluten free, dairy free, and ready in about an hour. Bone in chicken thighs are cooked in a flavorful cilantro lime sauce until they are crispy on top and fall apart tender.

Ready in: 1 hour
Serves: 4

What You Need:

• 8 bone in, skin on chicken thighs
• 1 bunch cilantro, chopped
• Juice and zest of 2 limes
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 3 tbsp olive oil
• 1 cup chicken broth
• Salt and pepper

How to Make It:

1. Preheat your oven to 375°F (190°C). Season the chicken with salt and pepper.
2. In a small bowl, mix the chopped cilantro, lime zest and juice, garlic, cumin, and olive oil.
3. In a large oven safe skillet, brown the chicken skin side down over medium high heat for 5 minutes.
4. Flip the chicken. Pour the cilantro lime mixture and chicken broth around the chicken.
5. Transfer the skillet to the oven. Bake for 35 40 minutes, until the chicken is fully cooked.

Why everyone loves it: The cilantro lime sauce is bright, fresh, and so flavorful. It makes the chicken incredibly juicy.

8. Moroccan Inspired Chicken Couscous

This chicken couscous is filled with veggies and warming Moroccan spices. It is very low effort. The couscous whips up in about 10 minutes while the chicken is baking.

Ready in: 50 minutes
Serves: 4

What You Need:

• 8 bone in, skin on chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 1 tsp ground cumin
• 1 tsp ground ginger
• ½ tsp cinnamon
• 1 ½ cups chicken broth
• 1 cup couscous
• ½ cup raisins or chopped dried apricots
• Salt and pepper
• Fresh parsley for garnish

How to Make It:

1. Preheat your oven to 400°F (200°C). Season the chicken with salt, pepper, and a pinch of the spices.
2. In a large oven safe skillet, heat the olive oil over medium heat. Brown the chicken on both sides, then remove.
3. In the same skillet, cook the onion and carrots for 5 minutes. Add the cumin, ginger, and cinnamon and cook for 1 minute.
4. Pour in the chicken broth and bring to a simmer. Stir in the couscous and dried fruit.
5. Nestle the chicken back into the skillet. Cover and bake for 25 minutes, until the chicken is cooked and the liquid is absorbed.
6. Fluff the couscous with a fork and garnish with parsley.

Why everyone loves it: It is a complete, fragrant meal in one skillet. The sweet dried fruit with the savory spices is perfect.

9. Sheet Pan Paprika Chicken and Vegetables

This all in one sheet pan meal is complete with chicken, vegetables, and fiber rich sweet potatoes. There is no need for any extra sides. A mixture of warming spices gives this chicken thigh recipe warming flavors.

Ready in: 45 minutes
Serves: 4

What You Need:

• 8 boneless, skinless chicken thighs
• 2 sweet potatoes, cubed
• 1 lb Brussels sprouts, trimmed and halved
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 2 tbsp smoked paprika
• 1 tsp ground coriander
• ½ tsp allspice
• Salt and pepper

How to Make It:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the chicken and all the vegetables with the olive oil, paprika, coriander, allspice, salt, and pepper.
3. Spread everything out on a large sheet pan in a single layer.
4. Bake for 25 30 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

Why everyone loves it: It is the definition of an easy, healthy, and flavorful weeknight dinner with almost no cleanup.

10. Pastilla (Skillet Chicken Pie)

Tender shredded chicken filling is wrapped in layers of flaky phyllo dough. This makes the North African version of chicken pot pie. It is perfect for a dinner party.

Ready in: 1 hour 30 minutes
Serves: 8

What You Need:

• 2 cups cooked, shredded chicken (from about 4 thighs)
• 1 onion, finely chopped
• ½ cup chopped almonds
• ¼ cup chopped fresh parsley
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 8 sheets phyllo dough, thawed
• ½ cup melted butter or olive oil
• 2 eggs, lightly beaten
• Powdered sugar and cinnamon for dusting (optional)
• Salt and pepper

How to Make It:

1. Preheat your oven to 375°F (190°C). In a bowl, mix the shredded chicken, onion, almonds, parsley, cinnamon, ginger, salt, and pepper.
2. Brush a 9 inch oven safe skillet with butter. Layer 4 sheets of phyllo dough into the skillet, brushing each sheet with butter and letting the edges hang over the sides.
3. Spread the chicken filling evenly over the phyllo. Pour the beaten eggs over the filling.
4. Top with the remaining 4 sheets of phyllo, brushing each with butter. Fold the overhanging edges over the top to seal.
5. Bake for 35 40 minutes, until the top is golden brown and crisp. Let cool for 10 minutes. Dust with powdered sugar and cinnamon if desired before slicing.

Why everyone loves it: It is an impressive, savory and slightly sweet pie that is perfect for special occasions.

11. Sheet Pan Chicken with Chickpeas and Carrots

Earthy and bright flavors take this sheet pan chicken thigh recipe to the next level. Heart healthy chickpeas give an added nutrition boost. The entire dinner comes together in 30 minutes.

Ready in: 30 minutes
Serves: 4

What You Need:

• 8 boneless, skinless chicken thighs
• 2 (15 oz) cans chickpeas, rinsed and drained
• 4 large carrots, peeled and cut into sticks
• 1 red onion, sliced
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper
• Fresh parsley for garnish

How to Make It:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together the olive oil, tomato paste, paprika, cumin, salt, and pepper.
3. Add the chicken, chickpeas, carrots, and onion to the bowl. Toss until everything is well coated.
4. Spread on a large sheet pan. Bake for 20 25 minutes, until the chicken is cooked through.
5. Garnish with fresh parsley.

Why everyone loves it: It is incredibly fast, healthy, and satisfying. The chickpeas get crispy in the oven.

12. Greek Style Chicken Orzo

This is tender, creamy, Greek style comfort food made in just one pan. It has no butter or heavy cream. It features a bold seasoning blend and flavor packed tomato broth.

Ready in: 1 hour
Serves: 6

What You Need:

• 8 bone in, skin on chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 2 cups chicken broth
• 1 cup orzo pasta
• 1 tsp dried oregano
• ½ cup crumbled feta cheese
• Salt and pepper
• Fresh dill for garnish

How to Make It:

1. Preheat your oven to 375°F (190°C). Season the chicken with salt and pepper.
2. In a large oven safe pot or Dutch oven, heat the olive oil over medium high heat. Brown the chicken on both sides, then remove and set aside.
3. In the same pot, cook the onion and bell pepper for 5 minutes. Add the garlic and oregano and cook for 1 minute.
4. Stir in the diced tomatoes and chicken broth. Bring to a simmer.
5. Stir in the orzo. Nestle the chicken back into the pot.
6. Cover and bake for 30 minutes, until the orzo is tender and the chicken is cooked. Stir in the feta and garnish with dill.

Why everyone loves it: It is like a cozy, Greek version of chicken and rice. The orzo soaks up all the delicious tomato broth.

13. Pomegranate Chicken Thigh

This dairy free, Persian inspired bone in chicken thigh recipe is full of tangy sweet flavor. It is best prepared early in the day so the spice rub has plenty of time to work its magic.

Ready in: 1 hour (plus marinating time)
Serves: 4

What You Need:

• 8 bone in, skin on chicken thighs
• 1 cup pomegranate juice
• 2 tbsp pomegranate molasses
• 2 tbsp olive oil
• 1 onion, grated
• 2 tsp advieh (Persian spice blend) or use 1 tsp cinnamon + 1 tsp cardamom
• Salt and pepper
• Pomegranate seeds and dried mint for garnish

How to Make It:

1. In a bowl, mix the pomegranate juice, pomegranate molasses, olive oil, grated onion, spices, salt, and pepper.
2. Place the chicken in a large zip top bag or dish. Pour the marinade over it. Seal and refrigerate for at least 4 hours, or overnight.
3. Preheat your oven to 375°F (190°C). Place the chicken and marinade in a baking dish.
4. Bake for 45 50 minutes, until the chicken is cooked through and the sauce has thickened slightly.
5. Garnish with fresh pomegranate seeds and a sprinkle of dried mint.

Why everyone loves it: The flavor is unique, sweet, tangy, and absolutely delicious. It is a beautiful dish for company.

14. Easy Mediterranean Lemon Chicken

This is one of my favorite chicken thigh recipes. This healthy lemon chicken is ready in just over 20 minutes, making it perfect for any night of the week.

Ready in: 25 minutes
Serves: 4

What You Need:

• 8 boneless, skinless chicken thighs
• 3 tbsp olive oil
• 4 garlic cloves, minced
• Zest and juice of 2 lemons
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ¼ cup chicken broth
• Salt and pepper
• Fresh parsley for garnish

How to Make It:

1. Pat the chicken dry and season with salt and pepper.
2. In a large skillet, heat the olive oil over medium high heat. Cook the chicken for 5 6 minutes per side, until golden and cooked through. Remove and set aside.
3. In the same skillet, add the garlic, lemon zest, oregano, and paprika. Cook for 1 minute until fragrant.
4. Pour in the lemon juice and chicken broth. Scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
5. Return the chicken to the skillet and toss to coat in the sauce. Garnish with fresh parsley.

Why everyone loves it: It is incredibly fast and full of bright, zesty lemon flavor. It goes with almost any side dish.

Category 2: Grilled Chicken Thighs

Some of the best chicken thigh recipes are made on the grill. Boneless, skinless chicken thighs cook quickly over the grill’s high heat and are nearly fail proof. The secret to delicious flavor is a bold marinade.

15. Easy Persian Style Barbecue Chicken Thighs

This recipe is fuss free and perfect for beginners. It is full of fragrant Persian style flavors, including citrus, garlic, fennel, and sumac.

Ready in: 25 minutes (plus marinating time)
Serves: 4

What You Need:

• 8 boneless, skinless chicken thighs
• ¼ cup olive oil
• Juice of 1 orange
• Juice of 1 lemon
• 4 garlic cloves, minced
• 1 tbsp sumac
• 1 tsp ground fennel seeds
• Salt and pepper

How to Make It:

1. In a bowl, whisk together the olive oil, citrus juices, garlic, sumac, fennel, salt, and pepper.
2. Place the chicken in a dish or bag. Pour the marinade over it. Refrigerate for at least 1 hour, or up to 8 hours.
3. Preheat your grill to medium high heat. Grill the chicken for 5 7 minutes per side, until cooked through and nicely charred.

Why everyone loves it: The sumac gives the chicken a lovely tangy flavor and beautiful color. It is a simple but impressive grilled chicken.

16. Mediterranean Grilled Chicken Thighs with Dill Yogurt Sauce

In this simple yet delicious dinner, boneless, skinless chicken thighs are seasoned with Mediterranean herbs, marinated, and grilled until tender and juicy.

Ready in: 30 minutes (plus marinating time)
Serves: 4

What You Need:
For the Chicken:

• 8 boneless, skinless chicken thighs
• ⅓ cup olive oil
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• Juice of 1 lemon
• Salt and pepper

For the Dill Yogurt Sauce:

• 1 cup plain Greek yogurt
• ¼ cup chopped fresh dill
• 1 garlic clove, minced
• Juice of ½ a lemon
• Salt

How to Make It:

1. Mix the chicken marinade ingredients in a bowl. Add the chicken and marinate for at least 30 minutes.
2. Meanwhile, make the sauce by mixing all sauce ingredients in a small bowl. Refrigerate until ready to serve.
3. Preheat grill to medium high. Grill the chicken for 5 7 minutes per side.
4. Serve the grilled chicken with the cool, creamy dill sauce.

Why everyone loves it: The herby, grilled chicken paired with the cool yogurt sauce is a perfect combination. It is light and full of flavor.

17. Grilled Harissa Chicken

Make a quick chicken dinner loaded with flavor in about 30 minutes. Harissa is a bold North African condiment that loads the chicken with a complex flavor. It is slightly sweet, spicy, smokey, and citrusy.

Ready in: 25 minutes (plus marinating time)
Serves: 4

What You Need:

• 8 boneless, skinless chicken thighs
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice of 1 lemon
• 1 tsp honey
• Salt

How to Make It:

1. In a bowl, mix the harissa, olive oil, garlic, lemon juice, honey, and salt.
2. Coat the chicken thighs in the harissa mixture. Let marinate for 15 minutes at room temperature.
3. Preheat your grill to medium high. Grill the chicken for 5 7 minutes per side, until cooked through.

Why everyone loves it: It is a flavor explosion with just a few ingredients. The harissa creates a beautiful, spicy crust on the chicken.

18. Grilled Shish Tawook

Shish Tawook is a popular Middle Eastern street food. It features tender, juicy chicken cubes marinated in a creamy, garlicky, and lemony sauce.

Ready in: 30 minutes (plus marinating time)
Serves: 4

What You Need:

• 2 lbs boneless, skinless chicken thighs, cut into 1 inch cubes
• ½ cup plain whole milk yogurt
• ¼ cup olive oil
• 3 tbsp lemon juice
• 6 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp paprika
• Salt and pepper
• Wooden or metal skewers

How to Make It:

1. Soak wooden skewers in water for 30 minutes if using.
2. In a bowl, mix the yogurt, olive oil, lemon juice, garlic, tomato paste, paprika, salt, and pepper.
3. Add the chicken cubes and marinate for at least 2 hours, or overnight.
4. Thread the chicken onto skewers. Preheat grill to medium high.
5. Grill the skewers for 8 10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.

Why everyone loves it: The marinade makes the chicken unbelievably tender and flavorful. It is perfect for summer cookouts.

19. Homemade Döner Kebab

Make these tasty and nutritious chicken kebabs either on the grill or inside in the oven. Regardless of how they are cooked, these chicken thighs become fork tender.

Ready in: 40 minutes (plus marinating time)
Serves: 6

What You Need:

• 2 lbs boneless, skinless chicken thighs, thinly sliced
• ¼ cup olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• ½ tsp cinnamon
• Salt and pepper
• Lavash bread or pita, and salad for serving

How to Make It:

1. In a bowl, mix the olive oil, lemon juice, garlic, oregano, cumin, cinnamon, salt, and pepper.
2. Add the sliced chicken and marinate for at least 1 hour.
3. For Grilling: Thread the slices onto skewers and grill over medium high heat for 3 4 minutes per side.
   For Baking: Preheat oven to 425°F (220°C). Spread chicken on a sheet pan and bake for 15 20 minutes, stirring once.
4. Serve the cooked chicken in warm bread with your favorite salad and sauce.

Why everyone loves it: You can make a healthier, homemade version of this takeout favorite. It is incredibly versatile.

Category 3: Stovetop Chicken Thighs

Chicken thighs lend themselves well to stovetop cooking. They become juicy and tender in as little as 20 minutes. They are very forgiving. They remain tender even after a long simmer, like for soups and stews.

20. Chicken Puttanesca

This fall off the bone tender chicken thigh recipe comes together in just one pan in 40 minutes. The umami rich tomato sauce and classic Italian herbs make this an exceptional weeknight dinner.

Ready in: 40 minutes
Serves: 4

What You Need:

• 8 bone in, skin on chicken thighs
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• ½ cup Kalamata olives, pitted
• 2 tbsp capers
• ½ tsp red pepper flakes (optional)
• ¼ cup chopped fresh parsley
• Salt and pepper

How to Make It:

1. Season the chicken with salt and pepper. In a large deep skillet, heat the olive oil over medium high heat. Brown the chicken on both sides, then remove and set aside.
2. In the same skillet, add the garlic and cook for 1 minute.
3. Stir in the crushed tomatoes, olives, capers, and red pepper flakes. Bring to a simmer.
4. Return the chicken to the skillet, nestling it into the sauce. Cover and simmer for 25 minutes, until the chicken is cooked through.
5. Stir in the fresh parsley and serve.

Why everyone loves it: The salty, briny flavor from the olives and capers is incredible. It is a bold, restaurant quality dish made at home.

21. Chicken Gnocchi Soup

This is a weeknight friendly version of the classic. It is made with store bought chicken stock and gnocchi to save time. Tender, pillowy gnocchi add a good amount of heft.

Ready in: 45 minutes
Serves: 6

What You Need:

• 1 lb boneless, skinless chicken thighs, cut into bite sized pieces
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 6 cups chicken broth
• 1 (16 oz) package potato gnocchi
• 2 cups fresh spinach
• 1 tsp dried thyme
• Salt and pepper
• Grated Parmesan for serving

How to Make It:

1. In a large pot, heat the olive oil over medium high heat. Cook the chicken pieces until browned, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion, carrots, and celery. Cook for 5 7 minutes until softened. Add the garlic and thyme and cook for 1 minute.
3. Pour in the chicken broth and bring to a boil. Add the gnocchi and cooked chicken. Simmer for 5 minutes, until the gnocchi float.
4. Stir in the spinach until it wilts. Season with salt and pepper. Serve with grated Parmesan.

Why everyone loves it: It is a hearty, comforting soup that feels like a hug in a bowl. The gnocchi makes it extra filling.

22. Green Goddess Chicken Thighs

Make this easy, mouthwatering boneless chicken thigh recipe in under 20 minutes. The chicken is loaded with flavor thanks to the herby, 5 minute Green Goddess Dressing.

Ready in: 20 minutes
Serves: 4

What You Need:

• 8 boneless, skinless chicken thighs
• 1 cup fresh basil leaves
• ½ cup fresh parsley
• ¼ cup tahini
• Juice of 1 lemon
• 2 garlic cloves
• ¼ cup water
• 3 tbsp olive oil
• Salt and pepper

How to Make It:

1. In a food processor or blender, combine the basil, parsley, tahini, lemon juice, garlic, water, and 2 tbsp olive oil. Blend until smooth to make the Green Goddess sauce. Season with salt and pepper.
2. Pat the chicken dry and season with salt and pepper.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium high heat. Cook the chicken for 6 7 minutes per side, until cooked through.
4. Pour half of the Green Goddess sauce over the chicken in the skillet. Toss to coat and warm the sauce slightly. Serve with the remaining sauce on the side.

Why everyone loves it: The sauce is incredibly fresh, creamy, and flavorful. It turns simple chicken into something special.

23. Easy Chicken Cacciatore

This recipe is hearty, rustic, and saucy. It is perfect for a cozy Sunday dinner at home. Bone in chicken thighs are gently stewed in a flavorful, dairy free tomato sauce.

Ready in: 1 hour
Serves: 4

What You Need:

• 8 bone in, skin on chicken thighs
• 2 tbsp olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• ½ cup chicken broth
• 1 tsp dried oregano
• Salt and pepper
• Fresh basil for garnish

How to Make It:

1. Season the chicken with salt and pepper. In a large Dutch oven, heat the olive oil over medium high heat. Brown the chicken on both sides, then remove and set aside.
2. In the same pot, add the onion, bell pepper, and mushrooms. Cook for 8 10 minutes until softened. Add the garlic and oregano and cook for 1 minute.
3. Stir in the crushed tomatoes and chicken broth. Bring to a simmer.
4. Return the chicken to the pot, nestling it into the sauce. Cover and simmer for 35 40 minutes, until the chicken is very tender.
5. Garnish with fresh basil.

Why everyone loves it: It is classic, comforting, and makes your house smell amazing. The sauce is perfect for sopping up with bread.

24. Uncle Samy’s Skillet Onion Chicken

This lighter version of French onion chicken is gluten free, dairy free, and full of deep, oniony flavor. With just 5 main ingredients, you can have a savory skillet chicken thigh recipe.

Ready in: 45 minutes
Serves: 4

What You Need:

• 8 bone in, skin on chicken thighs
• 3 large yellow onions, thinly sliced
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• Salt and pepper
• Fresh thyme (optional)

How to Make It:

1. Preheat your oven to 375°F (190°C). Season the chicken with salt and pepper.
2. In a large oven safe skillet, heat 2 tbsp olive oil over medium low heat. Add the onions and a pinch of salt. Cook slowly, stirring often, for 20 25 minutes until deeply caramelized and golden brown.
3. Stir in the balsamic vinegar and honey. Cook for 2 more minutes, then remove the onions from the skillet.
4. In the same skillet, heat the remaining 1 tbsp olive oil over medium high heat. Brown the chicken skin side down for 5 minutes.
5. Flip the chicken. Pile the caramelized onions on top and around the chicken.
6. Transfer the skillet to the oven. Bake for 25 minutes, until the chicken is cooked through. Garnish with fresh thyme if using.

Why everyone loves it: The sweet, caramelized onions make a rich, delicious sauce for the chicken. It is simple but tastes luxurious.

25. Fesenjan (Persian Pomegranate and Walnut Chicken Stew)

In this rich chicken stew, chicken thighs are slowly simmered in a pomegranate molasses and walnut sauce until they are fall off the bone tender.

Ready in: 2 hours
Serves: 6

What You Need:

• 8 bone in, skin on chicken thighs
• 2 tbsp olive oil
• 2 cups walnuts, finely ground in a food processor
• 1 large onion, grated
• 2 cups chicken broth
• 1 cup pomegranate molasses
• 2 tsp ground cinnamon
• 1 tsp turmeric
• Salt and pepper
• Pomegranate seeds and chopped parsley for garnish

How to Make It:

1. Season the chicken with salt and pepper. In a large Dutch oven, heat the olive oil over medium high heat. Brown the chicken on both sides, then remove and set aside.
2. In the same pot, add the grated onion. Cook for 5 minutes until soft. Add the ground walnuts, cinnamon, and turmeric. Cook, stirring, for 2 minutes.
3. Slowly whisk in the chicken broth and pomegranate molasses. Bring to a gentle simmer.
4. Return the chicken to the pot. Cover and simmer on low heat for 1 ½ hours, stirring occasionally, until the chicken is very tender and the sauce has thickened.
5. Season with salt and pepper. Garnish with pomegranate seeds and parsley.

Why everyone loves it: It is a unique, celebratory dish. The sauce is thick, nutty, tangy, and sweet all at once.

26. Easy One Pot Chicken and Rice

You can have a complete dinner on the table made entirely in just one pot thanks to this recipe. The entire recipe is infused with warming Middle Eastern flavors.

Ready in: 1 hour
Serves: 6

What You Need:

• 8 bone in, skin on chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 1 ½ cups long grain white rice
• 3 cups chicken broth
• 1 (15 oz) can chickpeas, rinsed
• 1 tsp ground cumin
• 1 tsp turmeric
• Salt and pepper
• Fresh parsley for garnish

How to Make It:

1. Season the chicken with salt, pepper, and a pinch of the spices. In a large Dutch oven, heat the olive oil over medium high heat. Brown the chicken on both sides, then remove and set aside.
2. In the same pot, cook the onion and carrots for 5 minutes. Add the rice, cumin, and turmeric. Stir for 1 minute to toast the rice.
3. Pour in the chicken broth and add the chickpeas. Bring to a boil.
4. Nestle the chicken back into the pot. Cover, reduce heat to low, and simmer for 25 minutes, until the rice is cooked and the liquid is absorbed.
5. Let it sit, covered, for 10 minutes. Fluff the rice and garnish with parsley.

Why everyone loves it: It is the ultimate hands off, comforting, and complete meal. The rice cooks in the flavorful chicken juices.

27. Chicken Stew

This stew is hearty, filling, and rich. It is made in one pot in just under an hour. Boneless chicken thighs and fresh vegetables slowly simmer in tomato broth.

Ready in: 50 minutes
Serves: 6

What You Need:

• 2 lbs boneless, skinless chicken thighs, cut into chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth
• 2 potatoes, peeled and cubed
• 1 tsp dried thyme
• Salt and pepper
• Fresh parsley for garnish

How to Make It:

1. Season the chicken with salt and pepper. In a large pot, heat the olive oil over medium high heat. Brown the chicken in batches, then remove and set aside.
2. In the same pot, add the onion, carrots, and celery. Cook for 7 8 minutes until softened. Add the garlic and thyme and cook for 1 minute.
3. Pour in the crushed tomatoes and chicken broth. Add the potatoes and browned chicken. Bring to a boil.
4. Reduce heat, cover, and simmer for 25 30 minutes, until the potatoes are tender and the chicken is cooked through.
5. Season with salt and pepper. Garnish with fresh parsley.

Why everyone loves it: It is the perfect cozy, comforting stew for a chilly night. It makes great leftovers.

28. Chicken Shawarma Salad Bowls

Make quick and healthy chicken shawarma at home without any special equipment in under 30 minutes. I love it in these low carb salad bowls.

Ready in: 25 minutes
Serves: 4

What You Need:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp olive oil
• 1 tbsp shawarma spice mix (or use 2 tsp cumin, 1 tsp paprika, ½ tsp turmeric)
• 4 cups chopped romaine lettuce
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• Hummus and tzatziki for serving
• Lemon wedges
• Salt and pepper

How to Make It:

1. In a bowl, toss the chicken slices with 1 tbsp olive oil, the spices, salt, and pepper.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium high heat. Cook the chicken for 5 7 minutes, until cooked through and browned.
3. Assemble bowls with a base of lettuce. Top with the cooked chicken, cucumber, tomatoes, and red onion.
4. Add a dollop of hummus and tzatziki. Serve with a lemon wedge.

Why everyone loves it: It is a light, fresh, and protein packed meal that satisfies shawarma cravings in a healthy way.

29. Skillet Garlic Dijon Chicken Recipe

This fuss free skillet recipe is made in just 30 minutes using a handful of pantry staples. Boneless, skinless chicken thighs are coated in a honey Dijon sauce.

Ready in: 30 minutes
Serves: 4

What You Need:

• 8 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 4 garlic cloves, minced
• ⅓ cup Dijon mustard
• 2 tbsp honey
• 2 tbsp water
• 1 tsp dried thyme
• Salt and pepper
• Fresh parsley for garnish

How to Make It:

1. Pat the chicken dry and season with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Brown the chicken for 5 6 minutes per side, then remove and set aside.
2. In the same skillet, add the garlic and cook for 1 minute.
3. Whisk in the Dijon mustard, honey, water, and thyme. Bring to a simmer.
4. Return the chicken to the skillet, spooning the sauce over it. Simmer for 5 minutes, until the chicken is cooked through and the sauce has thickened slightly.
5. Garnish with fresh parsley.

Why everyone loves it: The sauce is tangy, sweet, and garlicky all at once. It is incredibly easy and always a hit.

Your Chicken Thigh Questions Answered

Are chicken thighs healthier than breasts?
They are different. Chicken thighs have a bit more fat, which makes them juicier and more flavorful. They are still a great source of protein. Both are healthy choices.

Bone in or boneless?
Bone in, skin on thighs are best for baking and braising. They give the most flavor. Boneless, skinless thighs are best for quick cooking like grilling, skillet meals, and stir fries.

How do I know when chicken thighs are done?
The safest way is to use a meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part. The juices should also run clear.

Can I use chicken breasts in these recipes?
Yes, you can often swap them. Just remember that breasts cook faster and can dry out more easily. Reduce the cooking time and keep an eye on them.

Dinner is Solved!
Chicken thighs are the secret to easy, flavorful, and foolproof dinners. With these 29 recipes, you have a solution for every night of the week. Try a new one tonight and discover why chicken thighs are the best cut for weeknight dinners done right.