20 Delicious Tasty Chicken Thigh Recipes for Busy Weeknights

Zesty, juicy, and endlessly versatile, chicken thighs are the weeknight dinner heroes we all need. Whether you’re craving something cozy, spicy, or downright indulgent, our roundup of 20 delicious recipes has got you covered. Perfect for those busy evenings when time is tight but flavor can’t be compromised, these dishes promise to delight your taste buds and simplify your cooking routine. Let’s dive into the delicious possibilities!

Honey Garlic Baked Chicken Thighs

Bold flavors meet simplicity in this honey garlic baked chicken thighs recipe. Perfect for weeknights, it’s a crowd-pleaser with minimal fuss.

Ingredients

– For the marinade:
– 6 chicken thighs, skin-on
– 3 tbsp soy sauce
– 2 tbsp honey
– 3 garlic cloves, minced
– 1 tbsp olive oil
– 1 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix soy sauce, honey, minced garlic, olive oil, and black pepper to create the marinade.
3. Place chicken thighs in a large ziplock bag and pour the marinade over them. Seal and shake to coat evenly. Marinate for at least 30 minutes in the fridge.
4. Arrange the chicken thighs skin-side up on a baking tray lined with parchment paper.
5. Bake in the preheated oven for 35-40 minutes, until the skin is crispy and the internal temperature reaches 165°F.
6. Halfway through baking, baste the chicken with the juices from the tray for extra flavor.
7. Let rest for 5 minutes before serving to allow juices to redistribute.

Lusciously sticky and packed with umami, these thighs pair wonderfully with steamed rice or a crisp salad. The skin turns irresistibly crispy, while the meat stays juicy and tender.

Crispy Parmesan Crusted Chicken Thighs

Ready to elevate your weeknight dinner? These Crispy Parmesan Crusted Chicken Thighs are a game-changer, offering a perfect crunch with every bite.

Ingredients

– For the chicken: 4 boneless, skinless chicken thighs, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the crust: 1/2 cup grated Parmesan cheese, 1/4 cup breadcrumbs, 1 tsp garlic powder, 1/2 tsp paprika
– For serving: Lemon wedges, fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken thighs dry with paper towels to ensure the crust adheres well.
3. Rub the chicken thighs with olive oil, then season both sides with salt and pepper.
4. In a shallow dish, mix the Parmesan, breadcrumbs, garlic powder, and paprika for the crust.
5. Press each chicken thigh into the crust mixture, coating both sides evenly.
6. Place the coated chicken thighs on the prepared baking sheet.
7. Bake for 25 minutes, or until the crust is golden and the chicken reaches an internal temperature of 165°F.
8. Let the chicken rest for 5 minutes before serving to keep it juicy.
9. Serve with lemon wedges and a sprinkle of fresh parsley for a bright finish.

Best enjoyed hot, the chicken thighs boast a crispy exterior with a tender, flavorful inside. Try serving over a bed of arugula for a peppery contrast or alongside roasted vegetables for a hearty meal.

Lemon Herb Grilled Chicken Thighs

Perfect for summer barbecues, these Lemon Herb Grilled Chicken Thighs are juicy, flavorful, and easy to make. Packed with bright citrus and aromatic herbs, they’re a crowd-pleaser.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chicken:
  • 4 bone-in, skin-on chicken thighs

Instructions

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper to make the marinade.
2. Place chicken thighs in a resealable plastic bag. Pour marinade over chicken. Seal bag and massage to coat. Refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F). Remove chicken from marinade, letting excess drip off.
4. Grill chicken, skin-side down first, for 5-6 minutes. Flip and grill for another 5-6 minutes, or until internal temperature reaches 165°F.
5. Let chicken rest for 5 minutes before serving. This ensures juices redistribute, keeping the meat moist.

Zesty and herbaceous, these thighs boast a crispy skin and tender interior. Serve atop a fresh salad or with grilled vegetables for a complete meal.

Spicy Korean Gochujang Chicken Thighs

Just when you thought chicken thighs couldn’t get any better, this spicy Korean gochujang version proves you wrong. Perfect for a weeknight dinner or a weekend feast, it’s a game-changer.

Ingredients

• For the marinade:
  • 1.5 lbs chicken thighs, boneless and skinless
  • 3 tbsp gochujang paste
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tbsp sesame oil
• For garnishing:
  • 1 tbsp sesame seeds
  • 2 green onions, sliced

Instructions

1. In a large bowl, combine gochujang paste, soy sauce, honey, minced garlic, grated ginger, and sesame oil to make the marinade.
2. Add chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
3. Preheat your grill or skillet to medium-high heat (375°F). Tip: A well-heated surface ensures a nice sear without sticking.
4. Remove chicken from marinade, letting excess drip off. Reserve marinade for basting.
5. Grill or pan-fry chicken for 5-6 minutes per side, basting with reserved marinade halfway through. Tip: Avoid overcrowding the pan to ensure even cooking.
6. Check internal temperature reaches 165°F using a meat thermometer. Tip: Insert the thermometer into the thickest part of the thigh for accuracy.
7. Transfer chicken to a plate, sprinkle with sesame seeds and green onions before serving.

Hearty and bold, these chicken thighs boast a sticky, spicy glaze with a hint of sweetness. Serve over steamed rice with a side of kimchi for an authentic Korean meal experience.

Creamy Tuscan Chicken Thighs with Spinach

Outstanding for a weeknight dinner, this dish combines creamy sauce with tender chicken and fresh spinach. It’s quick to make and packed with flavor.

Ingredients

• For the chicken:
  • 4 chicken thighs, bone-in and skin-on
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear chicken thighs skin-side down for 5 minutes until golden brown. Flip and sear for another 3 minutes. Remove chicken and set aside.
5. In the same skillet, add heavy cream, chicken broth, garlic powder, onion powder, dried basil, and dried oregano. Stir to combine.
6. Bring the sauce to a simmer and cook for 2 minutes, stirring occasionally.
7. Add Parmesan cheese and stir until melted and smooth.
8. Add spinach and cook until just wilted, about 1 minute.
9. Return chicken thighs to the skillet, spooning sauce over them.
10. Transfer skillet to the oven and bake for 20 minutes, or until chicken reaches an internal temperature of 165°F.
11. Let rest for 5 minutes before serving.

Unbelievably creamy, the sauce clings to every bite of chicken, while the spinach adds a fresh contrast. Serve over pasta or with crusty bread to soak up the sauce.

BBQ Glazed Sticky Chicken Thighs

Get ready to elevate your weeknight dinner with these BBQ Glazed Sticky Chicken Thighs. They’re juicy, flavorful, and guaranteed to be a hit.

Ingredients

• For the chicken:
  • 8 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the BBQ glaze:
  • 1 cup BBQ sauce
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with foil for easy cleanup.
2. Pat the chicken thighs dry with paper towels. This ensures the skin gets crispy.
3. Rub the chicken thighs with olive oil, then season with salt and pepper.
4. Place the chicken thighs skin-side up on the baking sheet. Bake for 35 minutes.
5. While the chicken bakes, mix the BBQ sauce, honey, apple cider vinegar, and garlic powder in a small bowl.
6. After 35 minutes, brush the chicken thighs generously with the BBQ glaze.
7. Return to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 165°F.
8. Let the chicken rest for 5 minutes before serving. This keeps the juices inside.

Enjoy the sticky, sweet, and smoky flavors of these chicken thighs. Serve them over a bed of creamy mashed potatoes or with a crisp coleslaw for contrast.

Garlic Butter Chicken Thighs with Mushrooms

Craving a dish that’s both comforting and packed with flavor? These garlic butter chicken thighs with mushrooms are a must-try, combining juicy chicken with earthy mushrooms in a rich, buttery sauce.

Ingredients

• For the chicken: 4 bone-in, skin-on chicken thighs, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp olive oil
• For the mushrooms: 8 oz cremini mushrooms, sliced, 2 tbsp unsalted butter
• For the sauce: 4 garlic cloves, minced, 1/4 cup chicken broth, 1 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 375°F. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove chicken and set aside.
3. In the same skillet, melt butter over medium heat. Add mushrooms and cook until softened, about 4 minutes.
4. Add minced garlic to the skillet and cook for 1 minute until fragrant.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
6. Return chicken thighs to the skillet, skin-side up. Transfer skillet to the oven and bake for 20 minutes, or until chicken reaches an internal temperature of 165°F.
7. Sprinkle with chopped parsley before serving.

Rich in flavor, the chicken thighs come out perfectly tender with a crispy skin, while the mushrooms soak up the garlic butter sauce. Serve over mashed potatoes or with a side of crusty bread to enjoy every last drop of the sauce.

One-Pan Roasted Chicken Thighs with Potatoes

Let’s dive straight into making this hassle-free, flavor-packed dish that’s perfect for any night of the week.

Ingredients

• For the chicken and potatoes:
  • 4 bone-in, skin-on chicken thighs
  • 1.5 lbs baby potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
• For the garnish:
  • 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 425°F.
2. In a large bowl, toss the halved baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika until evenly coated.
3. Spread the potatoes in a single layer on a large baking sheet. Roast in the preheated oven for 20 minutes.
4. While the potatoes roast, coat the chicken thighs with the remaining olive oil, salt, black pepper, garlic powder, and paprika.
5. After 20 minutes, remove the baking sheet from the oven. Push the potatoes to the sides and place the chicken thighs in the center.
6. Return the baking sheet to the oven and roast for another 25 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F.
7. Remove from the oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.

Serve this dish straight from the pan for a rustic presentation. The chicken thighs come out juicy with a crispy skin, while the potatoes are perfectly tender and flavorful. Try pairing it with a simple green salad for a complete meal.

Teriyaki Chicken Thighs with Pineapple

Nothing beats the sweet and savory combo of teriyaki chicken thighs with pineapple. This dish is a weeknight winner, ready in under 30 minutes.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
• For the chicken:
  • 4 boneless, skinless chicken thighs
  • 1 tbsp vegetable oil
• For the pineapple:
  • 1 cup fresh pineapple chunks

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, and ginger for the marinade.
2. Place chicken thighs in a resealable bag. Pour marinade over chicken. Seal and refrigerate for at least 1 hour, flipping once halfway through.
3. Heat oil in a large skillet over medium-high heat. Remove chicken from marinade, reserving marinade.
4. Cook chicken for 5-6 minutes per side, until internal temperature reaches 165°F.
5. Add reserved marinade to skillet. Bring to a boil, then reduce heat and simmer for 3 minutes, until slightly thickened.
6. Add pineapple chunks to skillet. Cook for 2 minutes, until pineapple is warmed through.
7. Serve chicken topped with pineapple and sauce. Juicy and flavorful, this dish pairs perfectly with steamed rice or a crisp salad.

Smoky Paprika Chicken Thighs with Peppers

Ready to elevate your weeknight dinner? These smoky paprika chicken thighs with peppers are a game-changer, offering bold flavors with minimal effort.

Ingredients

• For the chicken:
  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the peppers:
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1/2 tsp salt

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix chicken thighs with smoked paprika, salt, and black pepper until evenly coated.
3. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down. Cook for 5 minutes until skin is crispy. Flip and cook for 3 more minutes. Remove chicken and set aside.
4. In the same skillet, add 1 tbsp olive oil, bell peppers, onion, and 1/2 tsp salt. Cook for 5 minutes until vegetables soften.
5. Add minced garlic to the skillet. Cook for 1 minute until fragrant.
6. Return chicken thighs to the skillet, nestling them among the peppers. Transfer skillet to the oven. Bake for 25 minutes until chicken reaches an internal temperature of 165°F.
7. Let rest for 5 minutes before serving. This allows juices to redistribute for moist chicken.

Kick back and enjoy the smoky, tender chicken with sweet peppers. Serve over rice or with crusty bread to soak up the juices.

Jamaican Jerk Chicken Thighs with Mango Salsa

Vibrant flavors meet in this dish, combining spicy Jamaican jerk chicken with sweet mango salsa for a perfect balance.

Ingredients

• For the Jamaican Jerk Chicken:
  • 4 chicken thighs, skin-on
  • 2 tbsp Jamaican jerk seasoning
  • 1 tbsp olive oil
• For the Mango Salsa:
  • 1 ripe mango, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • Salt to taste

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Rub chicken thighs with olive oil and Jamaican jerk seasoning, ensuring even coverage.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid flipping more than once to get a good sear.
4. While chicken cooks, combine mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Tip: Let salsa sit for 10 minutes to meld flavors.
5. Remove chicken from grill and let rest for 5 minutes before serving. Tip: Resting ensures juices redistribute, keeping the chicken moist.
6. Serve chicken thighs topped with mango salsa.

Enjoy the juicy, flavorful chicken with the fresh, sweet-spicy salsa. Perfect over rice or with grilled vegetables for a complete meal.

Balsamic Glazed Chicken Thighs with Rosemary

Looking for a simple yet flavorful chicken dish? These balsamic glazed chicken thighs with rosemary are a perfect blend of tangy and herby flavors, ready in under an hour.

Ingredients

• For the chicken:
  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the glaze:
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear chicken thighs skin-side down for 5 minutes until golden brown. Flip and sear for another 3 minutes. Tip: Do not overcrowd the skillet to ensure even browning.
5. Remove chicken and set aside. Drain excess fat, leaving about 1 tbsp in the skillet.
6. Add balsamic vinegar, honey, soy sauce, garlic, and rosemary to the skillet. Stir to combine.
7. Simmer the glaze for 3 minutes until slightly thickened. Tip: Stir constantly to prevent burning.
8. Return chicken to the skillet, skin-side up, spooning glaze over the thighs.
9. Transfer skillet to the oven and bake for 20 minutes. Tip: Baste chicken with glaze halfway through for extra flavor.
10. Remove from oven and let rest for 5 minutes before serving.

Succulent chicken thighs with a sticky, sweet-and-sour glaze pair beautifully with roasted vegetables or a crisp salad. The rosemary adds a fragrant touch that elevates the dish beyond the ordinary.

Coconut Curry Chicken Thighs with Rice

Zesty and comforting, this dish combines tender chicken thighs with a rich coconut curry sauce over fluffy rice. Perfect for a weeknight dinner that feels special.

Ingredients

• For the chicken:
  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp vegetable oil
  • 1 tsp salt
• For the sauce:
  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 2 tbsp curry powder
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
• For serving:
  • 2 cups cooked rice
  • Fresh cilantro, chopped

Instructions

1. Preheat oven to 375°F.
2. Heat 1 tbsp oil in a large oven-safe skillet over medium-high heat.
3. Season chicken thighs with salt and place skin-side down in the skillet. Cook for 5 minutes until golden brown. Flip and cook for another 3 minutes. Remove chicken and set aside.
4. In the same skillet, add 1 tbsp oil, onion, garlic, and ginger. Cook for 2 minutes until fragrant.
5. Stir in curry powder and cook for 1 minute to toast the spices.
6. Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer.
7. Return chicken to the skillet, skin-side up. Transfer to the oven and bake for 25 minutes.
8. Remove from oven and let rest for 5 minutes before serving.
9. Serve over cooked rice, garnished with fresh cilantro.

Hearty and aromatic, the chicken thighs are fall-off-the-bone tender, with a sauce that’s creamy and perfectly balanced. Try serving with a side of naan for scooping up every last bit of curry.

Pesto Stuffed Chicken Thighs with Mozzarella

Pesto stuffed chicken thighs with mozzarella offer a juicy, flavorful twist on a classic protein. Perfect for a weeknight dinner that feels gourmet without the fuss.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken thighs
  • 1/2 cup pesto
  • 1/2 cup shredded mozzarella
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Lay chicken thighs flat on a cutting board. Season both sides with salt and pepper.
3. Spread 1 tbsp pesto on each thigh. Top with 2 tbsp mozzarella.
4. Roll thighs tightly and secure with toothpicks. Tip: Tuck in the ends to keep filling inside.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden.
6. Transfer skillet to oven. Bake for 20 minutes or until internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
7. Let rest for 5 minutes before slicing. Tip: Resting ensures juices redistribute.

Layers of pesto and melted mozzarella create a moist interior with a crispy exterior. Serve over a bed of quinoa or alongside roasted vegetables for a complete meal.

Maple Dijon Roasted Chicken Thighs

Simple yet flavorful, these chicken thighs combine the sweetness of maple with the tang of Dijon for a perfect weeknight dinner.

Ingredients

• For the marinade:
  • 1/4 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the chicken:
  • 4 bone-in, skin-on chicken thighs

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper until well combined.
3. Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring each piece is well coated. Let marinate for at least 30 minutes in the refrigerator.
4. Transfer the chicken thighs to a baking dish, skin side up. Reserve any leftover marinade.
5. Bake in the preheated oven for 35 minutes. Brush the chicken with the reserved marinade halfway through cooking.
6. Increase the oven temperature to 450°F (230°C) and bake for an additional 10 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving.

Yield juicy thighs with a crispy skin and a balance of sweet and tangy flavors. Serve over a bed of roasted vegetables or alongside a fresh salad for a complete meal.

Thai Basil Chicken Thighs with Chili Sauce

Deliciously bold and easy to whip up, these Thai Basil Chicken Thighs with Chili Sauce bring the heat and flavor to your weeknight dinner routine.

Ingredients

• For the chicken:
  • 1.5 lbs chicken thighs, boneless and skinless
  • 2 tbsp vegetable oil
  • 1 tsp salt
• For the sauce:
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tbsp chili sauce
• For finishing:
  • 1 cup fresh Thai basil leaves
  • 2 cloves garlic, minced
  • 1 red chili, sliced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and add to the skillet. Cook for 5 minutes per side until golden brown.
3. While chicken cooks, mix soy sauce, oyster sauce, fish sauce, sugar, and chili sauce in a bowl. Tip: Adjust chili sauce to control heat level.
4. Remove chicken from skillet and set aside. In the same skillet, add minced garlic and sliced chili. Cook for 30 seconds until fragrant.
5. Return chicken to the skillet. Pour sauce over chicken. Simmer for 3 minutes, flipping chicken once to coat evenly. Tip: Keep the heat medium to prevent burning.
6. Add Thai basil leaves. Stir gently until wilted, about 1 minute. Tip: Adding basil at the end preserves its vibrant color and aroma.
7. Remove from heat. Serve immediately.

Rich in flavor with a perfect balance of sweet, salty, and spicy, the chicken thighs are juicy and tender. Try serving over steamed jasmine rice for a complete meal.

Slow Cooker Chicken Thighs in Tomato Sauce

Slow cooker chicken thighs in tomato sauce are a no-fuss, flavorful dish perfect for busy weeknights. Simply set it and forget it for a meal that’s both hearty and satisfying.

Ingredients

• For the chicken:
  • 4 bone-in, skin-on chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 1 can (15 oz) crushed tomatoes
  • 1/2 cup chicken broth
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes

Instructions

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Brown chicken thighs for 3 minutes per side. Transfer to slow cooker.
3. In the same skillet, add crushed tomatoes, chicken broth, garlic, oregano, and red pepper flakes. Simmer for 2 minutes, scraping up browned bits.
4. Pour sauce over chicken in slow cooker. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
5. Remove chicken from slow cooker. Skim fat from sauce if desired. Serve chicken with sauce.

Perfectly tender chicken thighs in a rich, slightly spicy tomato sauce. Try serving over creamy polenta or with crusty bread to soak up the sauce.

Air Fryer Crispy Chicken Thighs with Herbs

Just when you thought chicken thighs couldn’t get any better, this air fryer version proves otherwise. Juicy inside, crispy outside, and herby all over.

Ingredients

• For the chicken:
  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
• For the herb mix:
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat air fryer to 400°F for 5 minutes.
2. Pat chicken thighs dry with paper towels to ensure crispiness.
3. In a small bowl, mix garlic powder, onion powder, thyme, rosemary, salt, and pepper.
4. Rub olive oil over each chicken thigh, then evenly coat with the herb mix.
5. Place chicken thighs in the air fryer basket, skin side up, without overcrowding.
6. Cook for 12 minutes, then flip and cook for another 10 minutes or until internal temperature reaches 165°F.
7. Let rest for 5 minutes before serving to retain juices.

Now, these thighs boast a golden crust with a tender, flavorful bite. Pair with a crisp salad or roasted veggies for a balanced meal.

Greek-Style Lemon Oregano Chicken Thighs

Just when you thought chicken couldn’t get any better, these Greek-Style Lemon Oregano Chicken Thighs come along. Juicy, flavorful, and easy to make, they’re a weeknight game-changer.

Ingredients

• For the marinade:
  • 4 chicken thighs, bone-in and skin-on
  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp dried oregano
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. In a large bowl, combine olive oil, lemon juice, oregano, minced garlic, salt, and black pepper to make the marinade.
2. Add chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
3. Preheat oven to 375°F (190°C). Arrange marinated chicken thighs in a single layer in a baking dish.
4. Bake in the preheated oven for 35-40 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
5. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Bold flavors of lemon and oregano shine through in every bite, with the chicken thighs staying incredibly moist. Serve over a bed of quinoa or with a side of roasted vegetables for a complete meal.

Buffalo Style Chicken Thighs with Blue Cheese Dip

Fire up your taste buds with this spicy and tangy dish that’s perfect for game day or any casual gathering. It’s easy to make and packed with flavor.

Ingredients

• For the chicken:
  • 4 chicken thighs, skin-on
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp paprika
• For the buffalo sauce:
  • 1/2 cup hot sauce
  • 1/4 cup unsalted butter, melted
  • 1 tbsp white vinegar
  • 1/2 tsp Worcestershire sauce
• For the blue cheese dip:
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup crumbled blue cheese
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. Rub chicken thighs with olive oil, salt, garlic powder, and paprika.
3. Place chicken on a baking sheet and bake for 25 minutes.
4. While chicken bakes, mix hot sauce, melted butter, white vinegar, and Worcestershire sauce in a bowl.
5. Remove chicken from oven and brush with buffalo sauce.
6. Return chicken to oven and bake for an additional 10 minutes.
7. For the dip, combine sour cream, mayonnaise, blue cheese, lemon juice, salt, and pepper in a bowl.
8. Stir until well mixed and refrigerate until serving.
9. Serve chicken thighs hot with blue cheese dip on the side.

The chicken thighs come out crispy with a fiery kick, balanced by the cool, creamy dip. Try serving them with celery sticks for a classic combo.

Summary

Variety is the spice of life, and this roundup of 20 delicious chicken thigh recipes offers just that—quick, tasty solutions for your busiest nights. We hope these dishes bring ease and excitement to your kitchen. Don’t forget to share your favorites in the comments and pin the recipes you love on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.