10 Best Chicken Thigh Recipes That Will Transform Your Weeknight Dinners Forever

Chicken thighs are basically the MVP of weeknight dinners. They’re juicier, more forgiving, and way harder to mess up than breasts. Plus, they taste amazing no matter what you do to them.

I’m sharing my ten go to recipes that I make on repeat. Each one’s different enough to keep things interesting, but simple enough that you won’t be stuck in the kitchen all night.

1. Crispy Baked Chicken Thighs

Ingredients:

6 bone in, skin on chicken thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions:

Step 1: Preheat your oven to 425°F and let it get nice and hot while you prep everything else.

Pat those chicken thighs completely dry with paper towels. This is actually important, not just busy work. The drier the skin, the crispier it gets. I learned this the hard way after making soggy chicken for like two months straight.

Step 2: Mix your olive oil with all the spices in a small bowl until it forms a paste.

Rub this mixture all over the chicken thighs, making sure to get under the skin a little bit too. It feels weird at first but trust me on this. The seasoning under the skin makes such a difference.

Step 3: Place the thighs skin side up on a baking sheet lined with parchment paper or foil.

Make sure they’re not touching each other. They need space to get crispy. If they’re crowded, they’ll steam instead and you’ll end up with rubbery skin. Nobody wants that.

Step 4: Bake for 35 to 40 minutes until the skin is golden brown and crispy.

The internal temperature should hit 165°F, but honestly, thighs are so forgiving that even if you go a bit over, they’ll still be juicy. Check the thickest part with a thermometer if you have one.

Step 5: Let them rest for 5 minutes before serving.

I know you want to dig in immediately, but this resting time lets all the juices redistribute. If you cut too early, all that goodness runs out onto your plate instead of staying in the meat.

2. Garlic Butter Chicken Thighs

Ingredients:

6 boneless, skinless chicken thighs
4 tablespoons butter
6 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley for garnish

Instructions:

Step 1: Season the chicken thighs with salt, pepper, and Italian seasoning on both sides.

Press the seasoning into the meat a little. Don’t just sprinkle and hope for the best. The more it sticks now, the better it tastes later.

Step 2: Heat 2 tablespoons of butter in a large skillet over medium high heat until it’s melted and starting to foam.

Add the chicken thighs and sear them for about 5 minutes per side until they’re golden brown. You want a nice crust forming. That’s where all the flavor lives. Don’t move them around too much or they won’t develop that color.

Step 3: Remove the chicken from the pan and set it aside on a plate.

In the same skillet, add the remaining butter and minced garlic. Cook for about 1 minute, stirring constantly so the garlic doesn’t burn. Burned garlic tastes bitter and will ruin everything, so keep an eye on it.

Step 4: Return the chicken to the pan and spoon that garlic butter all over the top.

Lower the heat to medium and let everything cook together for another 3 to 4 minutes. The chicken will finish cooking and soak up all that buttery garlic flavor. This is my favorite part.

Step 5: Sprinkle with fresh parsley and serve hot.

The parsley isn’t just for looks. It adds a fresh pop that balances out all that rich butter. You can skip it if you don’t have any, but it really does make it better.

3. Creamy Mushroom Chicken Thighs

Ingredients:

6 boneless, skinless chicken thighs
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley for garnish

Instructions:

Step 1: Heat olive oil in a large skillet over medium high heat.

Season the chicken thighs with salt and pepper, then add them to the hot pan. Sear for about 4 to 5 minutes per side until they’re nicely browned. They don’t need to be cooked through yet, just golden on the outside.

Step 2: Remove the chicken and set it aside.

In the same pan, add the sliced mushrooms. Don’t wipe the pan out. All those brown bits stuck to the bottom are pure flavor. The mushrooms will release moisture and help lift all that goodness up.

Step 3: Cook the mushrooms for about 5 minutes until they’re soft and browned.

Add the minced garlic and cook for another minute. The pan should smell amazing right now. If it doesn’t, you didn’t brown the chicken enough in step one.

Step 4: Pour in the chicken broth and heavy cream, stirring to combine everything.

Bring it to a simmer, then nestle the chicken thighs back into the sauce. Let everything cook together for 10 to 12 minutes until the chicken is cooked through and the sauce has thickened up a bit. Spoon the sauce over the chicken a few times while it cooks.

Step 5: Taste the sauce and adjust seasoning if needed.

Sometimes it needs a pinch more salt or a crack of black pepper. Serve it hot with the mushroom sauce spooned over the top and garnish with parsley. This is ridiculously good over mashed potatoes or egg noodles.

4. Honey Garlic Chicken Thighs

Ingredients:

6 boneless, skinless chicken thighs
1/3 cup honey
1/4 cup soy sauce
4 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon black pepper
Sesame seeds and green onions for garnish

Instructions:

Step 1: Whisk together the honey, soy sauce, minced garlic, and black pepper in a bowl.

This sauce is sweet, salty, and garlicky all at once. Taste it if you want. It’s basically liquid gold. Set it aside for now.

Step 2: Heat olive oil in a large skillet over medium high heat.

Add the chicken thighs and cook for about 5 minutes per side until they’re browned and almost cooked through. You’re looking for a nice golden color on both sides.

Step 3: Pour the honey garlic sauce over the chicken in the pan.

Lower the heat to medium and let everything simmer together for about 5 to 7 minutes. The sauce will start to thicken and get sticky. Flip the chicken occasionally so both sides get coated.

Step 4: Keep cooking until the sauce is thick and glossy, coating the chicken completely.

The chicken should be cooked through and the sauce should cling to it like a glaze. If the sauce is too thick, add a splash of water. Too thin? Let it cook a bit longer.

Step 5: Sprinkle with sesame seeds and sliced green onions before serving.

This looks fancy but takes like 20 minutes total. Serve it over rice to soak up all that sauce. Seriously, don’t skip the rice or you’ll regret it.

5. BBQ Chicken Thighs

Ingredients:

6 bone in, skin on chicken thighs
1 cup BBQ sauce (your favorite brand)
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Step 1: Preheat your oven to 400°F.

Mix the olive oil, smoked paprika, garlic powder, salt, and pepper together in a small bowl. Rub this all over the chicken thighs, getting it under the skin if you can. The smokiness from the paprika makes these taste like they came off a grill even though they’re baked.

Step 2: Place the chicken thighs skin side up on a baking sheet.

Bake for 25 minutes without any sauce first. This gives the skin time to start crisping up. If you add the BBQ sauce too early, the sugar burns and it tastes bitter. Learned that one the hard way.

Step 3: After 25 minutes, brush a generous layer of BBQ sauce over each thigh.

Put them back in the oven for another 10 to 15 minutes. The sauce will caramelize and get a little sticky. Keep an eye on them so the sauce doesn’t burn.

Step 4: Remove from the oven and brush on another layer of BBQ sauce while they’re still hot.

This double saucing technique is what makes them extra saucy and flavorful. The first coat bakes into the chicken, the second coat stays glossy and sticky on top.

Step 5: Let them rest for 5 minutes before serving.

These are messy in the best way. Have napkins ready. I make these every summer and they disappear in minutes.

6. Lemon Herb Chicken Thighs

Ingredients:

6 bone in, skin on chicken thighs
3 tablespoons olive oil
2 lemons (juice and zest)
4 cloves garlic, minced
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper

7. Oven Roasted Chicken Thighs and Potatoes

Ingredients:

6 bone in, skin on chicken thighs
1.5 pounds baby potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley for garnish

Instructions:

Step 1: Preheat your oven to 425°F and grab a large baking sheet.

Toss the halved baby potatoes with 1 tablespoon of olive oil, half the garlic powder, half the paprika, and a pinch of salt and pepper. Spread them out on one side of the baking sheet in a single layer. They need space to roast properly and get crispy edges.

Step 2: Season the chicken thighs with the remaining olive oil and spices.

Rub it all over, getting the skin nicely coated. Place the chicken thighs skin side up on the other side of the baking sheet next to the potatoes. Everything cooks together, which is basically the dream for easy cleanup.

Step 3: Roast for 35 to 40 minutes until the chicken skin is crispy and the potatoes are golden brown.

Flip the potatoes halfway through so they crisp up on both sides. The chicken doesn’t need flipping. Just let it do its thing and get all crispy and beautiful.

Step 4: Check that the chicken has reached 165°F internally and the potatoes are fork tender.

If the potatoes aren’t quite done but the chicken is, you can remove the chicken and let the potatoes go for another 5 minutes. They’ll be fine on their own.

Step 5: Let everything rest for a few minutes, then sprinkle with fresh parsley.

This is a complete meal on one pan. I make this at least once a week because it’s easy, filling, and everyone in my house actually eats it without complaining.

8. Teriyaki Chicken Thighs

Ingredients:

6 boneless, skinless chicken thighs
1/3 cup soy sauce
1/4 cup mirin (or substitute with 2 tablespoons honey mixed with 2 tablespoons water)
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon sesame oil
Sesame seeds and green onions for garnish

Instructions:

Step 1: Whisk together soy sauce, mirin, brown sugar, garlic, ginger, and sesame oil in a bowl.

This is your teriyaki sauce. It’s sweet, salty, and has that perfect umami flavor. If you don’t have mirin, the honey and water substitute works just fine. I’ve done it both ways.

Step 2: Heat a large skillet over medium high heat and add the chicken thighs.

Sear them for about 4 minutes per side until they’re nicely browned. You’re not cooking them all the way through yet, just getting some color on them. That caramelization adds so much flavor.

Step 3: Pour the teriyaki sauce over the chicken in the pan.

Lower the heat to medium and let it simmer for about 8 to 10 minutes. The sauce will reduce and get thick and glossy. Spoon it over the chicken as it cooks so everything gets coated.

Step 4: Keep cooking until the sauce clings to the chicken and the thighs are cooked through.

The sauce should be thick enough to coat the back of a spoon. If it’s getting too thick too fast, add a splash of water. If it’s too thin, just let it cook a bit longer.

Step 5: Garnish with sesame seeds and sliced green onions.

Serve this over steamed rice with some stir fried veggies on the side. The sauce is so good you’ll want to lick the plate. Not that I’ve ever done that.

9. Spicy Chicken Thighs

Ingredients:

6 boneless, skinless chicken thighs
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cayenne pepper (use less if you don’t like heat)
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Step 1: Mix all the spices together in a small bowl.

Rub the spice mixture all over the chicken thighs, coating them completely. Press it into the meat so it sticks. If you’re sensitive to spice, cut the cayenne in half. You can always add hot sauce at the table.

Step 2: Heat olive oil in a large skillet over medium high heat.

Add the chicken thighs and cook for about 5 to 6 minutes per side until they’re nicely browned and cooked through. The spices will create a beautiful crust on the outside.

Step 3: Lower the heat to medium if the spices start to burn.

This can happen with chili powder and paprika if the heat is too high. Just turn it down a bit and keep cooking. The chicken should reach 165°F internally.

Step 4: Remove the chicken from the pan and let it rest for 5 minutes.

This resting time is important. It lets the juices settle back into the meat instead of running out when you cut it. I know it’s tempting to skip this, but don’t.

Step 5: Slice and serve with your favorite cooling sides.

I like these with sour cream, avocado, or a simple cucumber salad to balance the heat. They’re spicy but not painful. Just enough kick to keep things interesting.

10. One Pan Chicken Thighs and Vegetables

Ingredients:

6 boneless, skinless chicken thighs
2 cups broccoli florets
1 cup cherry tomatoes, halved
1 red bell pepper, sliced
1 cup green beans, trimmed
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Step 1: Preheat your oven to 400°F.

Toss all the vegetables with 2 tablespoons of olive oil, half the garlic powder, half the Italian seasoning, and a pinch of salt and pepper. Spread them out on a large baking sheet or in a big oven safe skillet.

Step 2: Season the chicken thighs with the remaining olive oil and spices.

Place them right on top of the vegetables or nestled in between them. Everything cooks together and the chicken drippings flavor the veggies as they roast. It’s a win for everyone.

Step 3: Bake for 25 to 30 minutes until the chicken is cooked through and the vegetables are tender.

The broccoli will get a little crispy on the edges, the tomatoes will burst and release their juices, and the bell peppers will get sweet and soft. It all comes together so nicely.

Step 4: Check the chicken with a thermometer to make sure it’s reached 165°F.

If the veggies are done but the chicken needs more time, just leave everything in for another 5 minutes. If the chicken is done but the veggies aren’t quite tender enough, remove the chicken and let the veggies roast a bit longer.

Step 5: Serve everything straight from the pan.

This is the ultimate weeknight dinner because it’s literally a complete meal in one dish. Cleanup is a breeze and it actually tastes good, not just convenient.

Final Thoughts

There you have it. Ten chicken thigh recipes that are all different but equally delicious. Pick one and try it this week. You honestly can’t go wrong with any of them. Let me know which one becomes your favorite. I’m always curious what people end up loving the most.