You’re not alone if you’ve ever wondered how long to cook chicken thighs on the stove. If you’ve ever tried to cook chicken thighs on the stove, you’ve probably come up with different answers and have found that they take much longer than you’d like. This article will share our tips for cooking chicken thighs on the stove, including how long to cook chicken thighs on the stovetop.
The thighs of a chicken are a region of the bird’s leg right above the knee. Because the meat has additional fat and a darker hue, this part of the bird’s anatomy is often referred to as “dark meat.” The leg and thigh muscles are used more than the breast muscle, making thigh meat tough. On the other hand, Chicken thigh flesh is often delicate and pliable rather than stringy due to the increased fat.
Chicken thighs, boneless and skinless, cook for 15 to 20 minutes, depending on size. On the other hand, Bone-in thighs require a little longer to prepare, taking between 25 and 30 minutes. Measure the internal temperature of the thighs with a thermometer. When the temperature reaches 165°F, they’re done cooking. It’s practically hard to overcook chicken thighs, which is one of their most underappreciated and underappreciated attributes. Dark meat is a thing of beauty! Unlike the second most popular chicken cut (breasts), thighs are very forgiving when cooking times.
How Long to Cook Chicken Thighs on the Stove?
The first thing to know about cooking chicken thighs on the stove is that they require less oil than breasts or chicken legs. They can be browned without adding much oil to the pan. You can also use a little bit of butter or a spice mixture. Using garlic powder is a great way to spice chicken thighs, and freshly chopped garlic will burn during the long frying process. Instead, try adding two large garlic cloves to the skillet and turning them as they brown.
Instructions Season the chicken with salt and pepper after patting it dry. In a large skillet, heat the oil over medium-high heat. Cook for 5 to 7 minutes, carefully adding the chicken to the heated pan. Cook for another 5 to 7 minutes, or until the chicken reaches 165°F. Cut into slices and serve.
Ideally, chicken thighs should be cooked for at least 165 degrees Fahrenheit or 74-77 Celsius, depending on the size of your pan. You can also cut the thighs to see if they are cooked through by inserting a meat thermometer into a portion of the meat. However, larger thighs may require a longer cooking time, so check them every two or three minutes to make sure they are tender.
How to Buy Chicken Thighs?
Depending on the cut of chicken thighs you choose, they can be great value. Choose the cut that is most appropriate for your meal or your budget. Keep in mind that the price of chicken thighs goes up a few cents per pound for every cut or trim the butcher has to do.
Although bone-in, skin-on chicken thighs are frequently the cheapest, chicken skin can add a lot of fat and calories to your diet. Cook the chicken thighs with the skin on for taste without the fat, then remove it before serving. Bone-in thighs will also take longer to cook, and the bone slows the rate at which the meat heats up.
The most expensive chicken thigh option is usually boneless, skinless chicken thighs. This is because the butcher must put in more effort to prepare it. Boneless, skinless chicken thighs, on the other hand, are a weekday supper dream: they cook quickly (approximately 15 minutes total) and add tonnes of flavor to any recipe. In terms of pricing, bone-in, skinless chicken thighs are in the middle of the two options, but they’re a terrific choice for the health-conscious eater. These take longer than the boneless alternative because of the bone. However, the thigh helps maintain moisture.
How to Prepare Chicken Thighs?
Cooking chicken thighs straight from the packet is possible. To save money and get a faster-cooking protein choice, some individuals prefer to buy the least expensive cut-bone-in, skin-on chicken thighs and break them down further.
To Remove the Bone
To Remove the Skin
With a few tugs, the skin of the chicken will peel away from the meat. To speed up the skin removal process, clip any areas where the skin is linked to the meat with a pair of scissors.
To Trim the Chicken
Chicken Thighs Nutrition
Chicken thighs, like chicken breasts, are a healthy source of protein. However, thighs have more fat and calories than breasts due to the darker meat. By removing the skin off chicken thighs before or after cooking, you can reduce the amount of fat in the meat.
A 3-ounce serving of boneless, skinless chicken breast has about 140 calories, 26 grams protein, 3 grams fat, and 1 grams saturated fat. The exact amount of chicken thigh meat without skin has 152 calories, 21 grams protein, 7 grams fat, and 2 grams saturated fat.
How to Bake Chicken Thighs?
In the oven, all three types of chicken thighs are delicious. The quickest-cooking option is boneless chicken thighs. However, roasting skin-on thighs in the oven can result in a crispy surface even without the chicken skin. The bone-in type may also cook evenly because of the uniform heat of an oven.
1. Preheat the Oven
Heat the oven to 425°F, and position the oven rack in the middle of the oven.
2. Place in the Pan
You can use any rub, marinate, or sauce on the thighs. Place the chicken thighs in an oven-safe glass or ceramic dish if you use a dry rub. Butter the dish beforehand with a nonstick spray or a brush of oil.
3. Bake Until Cooked Through
Chicken thighs, boneless and skinless, cook for 15 to 20 minutes, depending on size. On the other hand, Bone-in thighs require a little longer to prepare, taking between 25 and 30 minutes. Measure the internal temperature of the thighs with a thermometer. When the temperature reaches 165°F, they’re done cooking.
4. Let Rest
Remove the casserole from the oven and set aside for 5 to 10 minutes before serving the chicken. This will assist the meat in maintaining as much moisture as possible, preventing the protein from drying out while being sliced.
Is Chicken Better in the Oven or Stovetop?
Because overcooking chicken breasts might cause them to dry out, cooking them rapidly over high heat is preferable. The best options are skillet cooking, stir-frying, roasting/baking, or grilling chicken breasts. It’s straightforward because you can make a sauce in the same pan as you cook on the stovetop. It will take anything from 8 to 15 minutes, depending on how thick your chicken breast is. Make sure your chicken reaches a minimum internal temperature of 165 degrees Fahrenheit.
How Long Can You Keep Chicken Thighs in the Fridge?
Cooked chicken thighs can be stored in the refrigerator for up to 5 days or frozen for three months. When it’s time to reheat, defrost and bake for 7-10 minutes at 350°F. To keep the chicken moist, drizzle a shot of olive oil over it before heating. If reheating in the microwave, cover the chicken with a wet paper towel and avoid overheating because the chicken will dry out. Between one and two days, Raw chicken (whether whole, in pieces such as breasts, thighs, drumsticks, wings, or ground) should be kept in the refrigerator for no more than one to two days, according to the USDA and the US Food and Drug Administration.
Conclusion
Chicken thighs are an excellent choice for a budget-friendly dinner. If you follow the tips above, you’ll enjoy your meal! A perfect stove-top chicken thigh will be golden and crispy on the outside and moist. Serve with a sauce and side dish of your choice. And you can use leftovers for several days! And, because they cook so quickly, they’re perfect for freezing.
If you’re cooking chicken thighs on the stove, don’t be afraid to experiment with different spices and vegetables. Chicken thighs can be seasoned to suit your taste and try different spices and herbs every time you make them. The best way to boil a chicken thigh is to prevent it from getting rubbery on medium-low heat. If the chicken is frozen, you can boil it for 40-50 minutes, while if it’s thawed, the cooking time may be as little as twenty or thirty minutes. The thigh should reach an internal temperature of 165 degrees Fahrenheit.
