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7 Chicken Thigh Dinners for Every Night of the Week

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Chicken thighs are cheap, available at pretty much any grocery store, and easy to cook—what's not to love about the versatile meat counter staple? Use chicken thighs to make everything from quick and easy slow cooker meals for busy weeknights to impressive, dinner party-worthy dishes for weekend get-togethers.

 

1.  Monday: Creamy Garlic Chicken

 

skillet with chicken thighs cooked in creamy garlic sauce

Ingredients

  • 1 teaspoon Italian herb seasoning, or seasoning blend of choice

  • ½ teaspoon salt, or to taste

  • ¼ teaspoon freshly ground black pepper, or to taste

  • ¼ teaspoon granulated garlic

  • ¼ cup all-purpose flour

  • 2 pounds skinless, boneless chicken thighs

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 8 garlic cloves, or more as needed, peeled and smashed, about 1/4 cup lightly packed

  • 1 cup heavy cream

  • 1 cup chicken broth

  • 1 tablespoon chopped fresh parsley, or as needed (optional)

 

Directions

  1. Combine herb seasoning, salt, pepper, granulated garlic, and flour in a 1-gallon resealable plastic bag and mix well.

  2. Combine butter and olive oil in a large, nonstick skillet over medium heat. Pat chicken thighs dry with paper towels, place in the bag of seasoned flour, seal, and toss chicken thighs in the flour mixture until evenly coated.

  3. When butter stops sizzling, add chicken pieces and cook until nicely browned, no longer pink at the center and juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove to a plate and keep warm.

  4. Add smashed garlic to the same skillet. Reduce heat to medium-low and cook garlic, stirring frequently, just until fragrant, no longer than 1 minute.

  5. Add cream to the skillet, and stir up any browned bits in the bottom of the pan. Stir in chicken broth. Increase heat to medium, and bring the sauce to a boil, stirring occasionally. Cook until the sauce is reduced by half, about 10 minutes.

  6. Sample garlic cream sauce and adjust seasoning, if necessary. Return chicken to the skillet and stir in any accumulated juices. Allow chicken to heat through. Garnish with fresh parsley and serve.

 

2.  Tuesday: Harissa Honey Chicken

 

4 beautifully caramelized chicken thighs on a parchment lined bamboo tray

"These harissa honey chicken thighs are a spicy-sweet delight, rubbed in harissa paste and honey, then baked to perfection. Adjust the amount of harissa paste to suit your spice preference." 

Ingredients

  • 4 large skin-on, bone-in chicken thighs

  • 3 tablespoons harissa paste

  • 2 tablespoons honey

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 1 green onion, thinly sliced

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). 

  2. Stir harissa paste, honey, olive oil, minced garlic, cumin, coriander, salt, and pepper together in a bowl. Rub the mixture over each chicken thigh and under the skin, ensuring each thigh is coated evenly. Place chicken thighs skin-side up in a baking dish.

  3. Bake in the preheated oven until the chicken is cooked through and the skin is browned and caramelized, 35 to 40 minutes. An instant-read thermometer inserted into thickest part of thigh, near the bone, should read 165 degrees F (74 degrees C). Garnish with green onions.

 

3.  Wednesday: Chicken Teriyaki

 

chicken teriyaki over rice with roasted broccoli on the side

This homemade teriyaki chicken recipe is quick and easy to make with chicken thighs. The flavors of ginger, garlic, and sesame in the sticky sauce will surely hit the spot! Serve over hot rice.

Ingredients

  • 1 cup low-sodium soy sauce

  • 1/4 cup sake

  • 3 tablespoons rice vinegar

  • 1/3 cup brown sugar, or more to taste

  • 1 tablespoon white sesame seeds

  • 1/4 teaspoon crushed red pepper

  • 2 teaspoons canola or peanut oil

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 pounds boneless skinless chicken thighs, cut into 1 ½ inch pieces

  • 2 teaspoons grated fresh ginger

  • 1 teaspoon finely minced garlic

  • 1 bunch green onions, thinly sliced, divided

  • 1 ½ cups cooked rice

Directions

  1. Combine soy sauce, sake, rice vinegar, and brown sugar in a bowl and whisk well until sugar is dissolved.  Stir in sesame seeds and crushed red pepper and set aside. 

  2. Heat oils in a large skillet over high heat. Sprinkle salt and pepper evenly over chicken. Add chicken in a single layer to the skillet and cook, undisturbed until chicken is browned and releases easily from the pan, 4 to 6 minutes. Flip chicken pieces, cook 1 more minute and remove from pan; set aside. 

  3. Reduce heat to medium and add ginger and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Reserve 2 tablespoon of the green onions for garnish and add remaining green onions to the skillet. Cook for 1 minute. Add 1 cup reserved soy sauce mixture to the skillet and stir with a wooden spoon, scraping up any browned bits from the bottom of the skillet.  Bring mixture to a boil and cook until sauce has reduced by about a third or until slightly thickened and glossy. 

  4. Return chicken to the skillet and cook, stirring occasionally, until sauce is thickened slightly and chicken is coated in the sauce and cooked through.  Serve over rice and sprinkled with reserved green onions.

 

4.  Thursday: Lemon Chicken And Rice Casserole

 

lemon-chicken-rice-casserole on a white plate with a fork

Try this lemon chicken and rice casserole for an easy mid-week dinner. Chicken thighs are quickly browned and then baked with rice, lemon, and cream of chicken soup to create a comfort dish for the whole family.

Ingredients

  • 4 (6-ounce) bone-in, skin-on chicken thighs

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons olive oil

  • 2 cloves garlic, finely chopped

  • 1 1/2 cups uncooked long-grain white rice, rinsed

  • 1 (10 1/2-ounce) cream of chicken soup

  • 1 tablespoon freshly squeezed lemon juice

  • 1 teaspoon grated lemon zest

  • 1 teaspoon chopped fresh tarragon, plus more for garnish

  • 1/4 teaspoon crushed red pepper, plus more for garnish

  • 2 cups chicken broth

  • 1 lemon, sliced into 1/8-inch thick slices

  • 1 teaspoon chopped fresh flat-leaf parsley

Directions

Step 1:  Gather all ingredients.

ingredients gathered to make lemon chicken and rice casserole

Step 2:   Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs evenly with salt and pepper on both sides.

Step 3:  Heat oil in a large oven-safe skillet over medium-high. Add chicken thighs to skillet, skin sides down, and cook until golden brown on both sides, about 8 minutes. Transfer chicken thighs to a plate; set aside. Do not wipe skillet clean.

seasoned chicken browning in a skillet

Step 4:  Add garlic to drippings in the skillet. Cook, stirring constantly, until fragrant, 10 to 20 seconds. Add rice, cream of chicken soup, lemon juice, lemon zest, tarragon, and crushed red pepper; whisk to combine. Gradually add broth, whisking constantly, until combined and smooth. Arrange chicken thighs, skin sides up, over rice mixture and place lemon slices over chicken thighs. Cover tightly with aluminum foil or lid, and transfer to the preheated oven.

all ingredients added to the skillet and combined

Step 5:  Bake in the preheated oven until rice is cooked through and a thermometer inserted into thickest portion of chicken registers 165 degrees F (73 degrees C), about 30 minutes.

Step 6:  Remove from the oven. Stir rice mixture, and sprinkle with parsley. Divide chicken, lemon slices, and rice evenly among 4 plates. Garnish with
additional tarragon and crushed red pepper.

casserole baked until rice is cooked through

 

5.  Friday: Boursin Chicken

 

Chicken thighs topped with boursin cheese sauce and garnished with chives

This Boursin chicken dish is made with chicken thighs and a rich and creamy cheese sauce with shallots and chives. A delicious way to dress up chicken and sure to impress guests!

Ingredients

  • 2 pounds boneless, skinless chicken thighs

  • salt and freshly ground black pepper to taste

  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil

  • ⅓ cup thinly sliced shallots

  • 1 ½ cups heavy cream

  • 1 (5.2 ounce) package shallot and chive cheese spread (such as Boursin)

  • chopped fresh chives (Optional)

Directions

  1. Pat chicken thighs dry with paper towels and season with salt and pepper.

  2. Heat butter and oil in a large nonstick skillet until butter is melted. Add seasoned chicken thighs and cook until nicely browned, about 5 minutes.

  3. Turn chicken and continue cooking about 2 minutes.

  4. Sprinkle sliced shallots over the chicken thighs, cover, and reduce heat to low. Continue cooking until an instant-read thermometer inserted into the center of the thighs reaches 165 degrees F (74 degrees C), 8 to 9 minutes more.

  5. Remove chicken to a plate or serving platter and keep warm.

  6. Stir cream into the pan drippings and add Boursin, breaking it into pieces. Increase heat to medium. Stir and cook until the cheese is melted and the sauce is bubbly, about 5 minutes.

  7. Pour sauce over cooked chicken thighs and garnish with snipped chives, if desired. Serve warm.

 

6.  Saturday: Slow Cooker Honey Garlic Chicken Noodles

 

Slow Cooker Honey Garlic Chicken Noodles

 "Umami noodles that you can set and forget? It's perfect!"

Ingredients

  • 1/3 cup honey

  • 1/4 cup lower-sodium soy sauce

  • 6 medium garlic cloves, minced

  • 2 tablespoons dark soy sauce or soy sauce

  • 2 tablespoons oyster sauce

  • 1 tablespoon Sriracha chile sauce

  • 1 tablespoon Shaoxing wine or dry sherry

  • 2 teaspoons grated fresh ginger

  • 2 teaspoons toasted sesame oil

  • 1/2 teaspoon kosher salt

  • 1 1/2 pounds boneless, skinless chicken thighs

  • 2 tablespoons tap water

  • 1 tablespoon cornstarch

  • 16 ounces fresh lo mein noodles, cooked according to package directions

  • 3 large (1/2-ounce each) scallions, thinly sliced, plus more for garnish

  • white sesame seeds

 Directions

Step 1:  Gather all ingredients.

ingredients gathered to make slow cooker honey garlic chicken noodles

Step 2:   Stir together honey, soy sauce, garlic, dark soy sauce, oyster sauce, Sriracha, Shaoxing wine, ginger, sesame oil, and salt in a 6-quart slow cooker. Place chicken thighs in a single layer into the honey mixture.

seasonings and chicken placed in a slow cooker

Step 3:    Cover and cook until chicken is tender, about 3 hours on HIGH and 5 hours on LOW.

cooked chicken in the slow cooker

Step 4:  Stir together water and cornstarch in a small bowl until smooth. Transfer chicken from the slow cooker to a cutting board and shred with a fork.

Shredded chicken on a wooden cutting board

Step 5:   With slow cooker on HIGH, stir in cornstarch mixture until slightly thickened, about 30 seconds. Turn off slow cooker. Return shredded chicken to slow cooker along with cooked noodles and scallions; toss to coat.

noodles, shredded chicken, and scallions tossed together in the slow cooker

Step 6:  Divide noodle mixture evenly among 6 serving bowls, and garnish with scallions and sesame seeds.

slow cooker honey garlic chicken noodles in 2 plates with glass of bubble water

 

7.  Sunday: White Wine Chicken with Carrots

 

White Wine Chicken with Carrots

Ingredients

  • 6 skinless boneless chicken thighs (about 1 1/2 pounds)

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 tablespoon olive oil

  • 3 cloves garlic, minced

  • 1/4 cup dry white wine, such as pinot grigio 

  • 1/2 cup low-sodium chicken stock

  • 2 teaspoons cornstarch

  • 2 tablespoons lemon juice

  • 1 pound carrots, bias-cut into 3/4-inch coins or spiralized

  • 2 tablespoons drained capers

  • 1 tablespoon unsalted butter

  • 1 tablespoon grated Parmesan cheese, or as needed, for garnish

Directions

  1. Pat chicken thighs dry with paper towels; sprinkle with salt and pepper. Heat oil in a very large skillet over medium heat. Add chicken thighs; cook, turning halfway through, until browned, about 8 minutes. Remove from skillet and keep warm.

  2. Add garlic and wine to skillet, then use a wooden spoon to scrape up any browned bits from bottom of pot. Cook, stirring, until liquid is reduced by half, about 2 minutes. In a small bowl, whisk together chicken stock and cornstarch. Add stock mixture to skillet; bring to a boil. Reduce heat to low and simmer for 1 minute.

  3. Add chicken and lemon juice to the skillet. Cook, covered, 4 minutes. Add carrots and cook, covered, until carrots are tender and an instant-read thermometer inserted into thickest part of chicken registers 165 degrees F (74 degrees C), about 3 minutes.

  4. Gently stir capers and butter into sauce. Serve chicken and carrots with pan sauce and garnish with Parmesan.

 
 
 
 
 
 

 

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