This skillet stovetop cooked chicken thighs recipe and the raw broccoli salad combo has to be one of the best chicken thighs recipe you will ever try. It is simple to make, it's healthy, so refreshing and absolutely delicious.
The chicken thighs are perfectly golden, tender, juicy and I did cook them with the skin and bone on (only trimmed the extra fat that was visible), they make that perfect easy, quick and super delicious family meal. Perfect for a midweek quick lunch or dinner when time isn't on our side (it never really is, is it? ) when you want something quick and the chicken sears nicely on the stove, while you make the nice and healthy broccoli salad to go on as a gorgeous side.
These were prepared on the stove, in my skillet, with only a few ingredients added and wow, they are so good!
This chicken thighs recipe (you will need to confirm this too - I am waiting for your feedback), as it is with this broccoli, tomato, herbs recipe is probably one of the most wonderful meals I have had for some time, wonderful in so many ways.
You will be so surprised to find out how easy to prepare this is, simple yet so full with flavour, so healthy, quick to make too ....and the pan sauce!! OMG!! it's simply amazing!
How to cook chicken thighs
In general, these are super easy to cook and do not require much cooking skills and knowledge. The timing it takes to cook them, it is dictated by whether these have the bone or not. It will clearly take longer to cook the bone on ones than the boneless ones.
- season the chicken thighs
- heat up the skillet
- place the thighs in the pan skin down
- add garlic and the wine
- cook on a medium heat
Ready in a jiffy. You might not even get your salad done by the time chicken thighs are cooked and ready to be served.
Should I take the bone and the skin out?
Generally, it really depends on what you are making with these so stove top cooked chicken thighs can be left with both skin and bone or bone and no skin. I personally do not mind either way as most of the time I do not eat the skin anyway but helps with tenderness and keeping the end result nice and juicy.
If you want this chicken thighs recipe to be skinless and the boneless, this is how you debone a chicken thigh. There might be other ways of doing it but this is exactly how I do it too. Nice, quick and easy if you'd like your chicken thigh de-skinned and deboned.
Stovetop cooked chicken thighs recipe
Pan-cooked chicken in general, whether it’s chicken breast or chicken thighs, if you do not cook it right can come out quite dry and sometimes tasteless too. However, this stovetop cooked chicken thighs recipe is about to change all that.
If you’re looking for an oven-cooked chicken recipe, hop on over here and see this Easy Baked Chicken Parmesan.
If you cook with your waistline in mind, just like I do most of the time, this chicken thighs recipe with this beautiful raw broccoli salad as a side IS the recipe to go for. It cannot get any better :-).
FAQs
• Once the chicken thighs have cooled completely, refrigerate them - generally, within two hours of cooking.
• These can be stored in airtight containers and can be refrigerated for up to 4 days.
• Once the chicken thighs have completely cooled transfer these either into an airtight container or in a freezer bag.
• Label the container or the bag with the date this was placed into the freezer, a name to know later what it is and place it in the freezer for up to 1 month.
Other sides may go well with this chicken tights recipe:
Easiest chicken thighs recipe with broccoli salad
Equipment
- skillet or a pan
Ingredients
For the chicken thighs
- 8 medium chicken thighs skin and bone on
- 1 tsp salt Himalayan or Kosher
- 1/4 tsp black pepper
- 1/2 glass white wine (125 ml) or more
- 3-4 cloves garlic crushed and chopped
- 6 spring onions (scallions)
For the broccoli salad
- 1 small broccoli head cut into small florets
- 1 cup mixed sprouts ( i used mung beans, sunflower and red split lentil sprouts
- 4 spring onions /scallions
- 2 cloves garlic grated or crushed and finely chopped
- 1 large avocado
- 10 radishes or less if they are larger
- 1 large tomato or 3 medium tomatoes
- 15 sprigs parsley ( fresh) finely chopped
- 10 small sprigs (3 tbsp) dill chopped
- 1 handful pumpkin seeds raw or toasted
- 1 pinch salt I used celery salt
- 1 pinch black pepper freshly ground
- 1 tbsp Extra virgin olive oil drizzle over
- 1/2 med lemon (juice) feel free to use some jest too if you like
Instructions
- Place the large skillet over medium heat. Allow it to heat well.
- Season the chicken thighs with salt and pepper and place these in the hot skillet skin down. Cook for a good 4 minutes covered with a lid.
- While the chicken is cooking, start preparing the salad by adding all the salad ingredients into a larger bowl. Mix, season, drizzle the olive oil and set aside until ready to serve.
- Turn the chicken thighs over and cook for a further 3 min.
- Add the crushed garlic, the wine and cook for a further 10 minutes covered.
- Serve both with a good squeeze of lemon juice and enjoy!
Nutrition
Leslie says
I usually make my chicken thighs in the oven, so this is a great recipe for me to try! Excited to see how this will turn out!
Will says
I had been looking for a new chicken thigh recipe. This did not disappoint! Thanks!
Nora says
What a lovely, healthy, and budget friendly recipe! Thank you so much for sharing! Can't wait to try it out!
Tammy r seed says
These were absolutely delicious, thank you for posting! Even my kids enjoyed it which is huge!
Jacqueline Debono says
Loved this recipe. The chicken turned out perfect and the broccoli salad was divine. Great weeknight meal. Will be repeating it soon!
Ramona says
Thank you dear Jacqui ☺️
Marisa F. Stewart says
The broccoli salad and the chicken thighs turned out perfectly. The thighs were moist and done just like we prefer. The skin was browned - not a sickly white (we hate that). And the broccoli salad with all of the healthy nutritious ingredients made a dinner full of flavor but good for us too. We'll definitely be serving this meal more often.
Ramona says
Thank you soo much dear Marisa for your feedback on the recipe and I’m super happy you liked it too. We love it and always make it for a quick dinner. Easy, delicious and nutritious. What else could we wish for, right?
Kate says
The combination of the chicken with the salad was amazing! I know am going to be making this again!
McCallum says
The recipe sounds amazing. I ran it by the family the other night to see if they were interested in trying it. They all loved the idea, so that I will be making it tonight!- Have a great day!!!
Leslie says
This is a fantastic meal! The chicken thighs combined with the broccoli salad is perfection! Great meal that's perfectly balanced!
Jere Cassidy says
This whole dish looks amazing, you can't go wrong with chicken thighs but this broccoli salad is amazing with everything you added, it's so easy but has just lots of extra goodness.
Uma Srinivas says
We enjoy making broccoli salad. I saw that you used a handful of pumpkin seeds too. I bet that tatse amazing in salads. Chicken and salad look great!