The beauty of these one-pan Super Easy Sautéed Chicken Thighs is how super simple it is to make - hence the name! It's ready in just about 30 minutes and calls for only 5 simple ingredients.
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I made these just the other day. It was meant to be eaten within a few days for the four of us. I was hoping for leftovers to make my Leftover Turkey Salad (with Gnocchi) with the chicken, but that was definitely not the case! I'm glad the family enjoyed it, of course, and thankfully, I had some more chicken thighs in the freezer :), so I made the Stir-Fried Chicken Thighs.
Learning my lesson, when my daughter's friend came over to out house, I made sure to make more. It was a hit the second time around as well! My daughter's friend loved it! So, naturally, I had to share the recipe with everyone.
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Ingredients
- Chicken Thighs: boneless, skinless.
- Seasonings: smoked paprika and chili powder are all you need. No need for salt because the soy sauce contains plenty.
- Mushrooms: like in this Cheesy Chicken and Mushroom Recipe, I used button mushrooms, but really any mushroom will be great. Or, you can leave them out altogether. These are completely optional.
- Soy sauce: regular soy sauce is perfect. I use Kikkoman. If you are using low-sodium soy sauce, you may need to add a little bit of salt to the chicken.
Substitutions and variations
- Seasonings: the seasonings you use in the recipe are completely customizable to your taste. You can use other seasonings, such as cumin, turmeric, garlic powder, ginger, or Italian seasoning. Make it more spicy by adding Cajun spice, cayenne pepper, or red pepper flakes.
- Soy Sauce: Replace regular soy sauce with low-sodium one, or with tamari for a gluten-free option or coconut aminos for a soy-free option - you may need to adjust salt accordingly.
- Sautéed onions: You can use a separate smaller skillet or the large skillet you are using to sautee the chicken thighs. Heat oil over medium heat, add sliced onions and saute until softened. Set aside and add the onions at the end, when the chicken is ready.
- Add vegetables: add broccoli florets (these can be added at the end; you want to soften the florets gently), bell peppers, and zucchini, like in this Pan-Seared Salmon with Vegetable recipe.
- Herbs: add chopped parsley, dill, or cilantro as garnish.
Preparation
STEP 1: Season meat
Cut each chicken thigh into 6 bite-size pieces. Place the cut chicken thighs in a non-stick pan over medium-high heat. Season with paprika and chili powder and stir in soy sauce. Stir well to ensure the chicken pieces are evenly coated.
STEP 2: Saute meat
Allow the chicken to cook until almost all the liquid released from it evaporates (about 15 minutes).
STEP 3: Add mushrooms
Add the mushrooms to the pan and stir well to absorb the chicken's seasoning.
STEP 2: Saute
Continue to cook, stirring occasionally, until all the liquid has completely cooked down. Continue sauteing until the chicken and mushrooms are nicely browned and cooked through.
Top Tips
- Ensure the chicken is spread out in a single layer.
- Maintain a medium-high heat. Too high, and the chicken might burn before it's cooked through; too low, and it may simmer in its own juices without browning.
- Stir the chicken occasionally to prevent sticking and to ensure even cooking. However, don’t stir too often, allowing the chicken to brown nicely.
- Ensure the mushrooms are dry before adding them to the pan. Wet mushrooms can release more water.
- Taste the dish at the end of cooking and adjust the seasoning if necessary. You can add a bit more soy sauce or spices according to your preference.
Frequently Asked Questions
The most reliable method is to insert a meat thermometer into the thickest part of the thigh. Thighs are cooked once they reach an internal temperature of 165°F (75°C). You can also pierce the chicken with a fork or a knife and see if the juices run clear, without any pinkish tint. Or, simply cut into the thickest part of the thigh and check if the meat is opaque and white all the way through, with no pink remaining. The fibers of the meat should also be easy to separate. Properly cooked chicken thighs should feel firm but still slightly tender when pressed. If the meat is very soft or jelly-like, it probably needs more time to cook.
Yes, you can use chicken breast, but they are leaner meat and, therefore, may cook faster and be less juicy than thighs. Adjust cooking times accordingly to avoid overcooking.
Cutting the chicken into bite-sized pieces ensures even cooking and makes the dish easier to eat. However, you can cook the thighs whole and cut them after cooking if preferred.
Yes, you can prepare the dish ahead of time and reheat it. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Serving suggestions
Serve the chicken thigh fresh off the skillet. We love them with these Oven Roasted Potato Cubes or these Easy 3-ingredient Baked Potato Wedges as a side dish. Our Parmesan Pasta with Roasted Vegetables would also go great with the chicken thighs for a complete and nutritious meal. If you are looking the pair the thighs with a nice, filling, salad, this Cabbage and Ham Salad or this Chickpea and Crab Salad are delicious with the chicken dish.
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Recipe
Super Easy Sautéed Chicken Thighs
Equipment
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 lb button mushrooms halved, or quartered
- ¼ cup soy sauce
Instructions
- Cut each chicken thigh into 6 bite-size pieces. Place the cut chicken thighs in a non-stick pan over medium-high heat.
- Season with paprika and chili powder and stir in soy sauce. Stir well to ensure the chicken pieces are evenly coated.
- Allow the chicken to cook until almost all the liquid released from it evaporates (about 15 minutes).
- Add the mushrooms to the pan and stir well to absorb the chicken's seasoning.
- Stir the chicken occasionally and until the juices begin to evaporate.
- Continue to cook, stirring occasionally, until all the liquid has completely cooked down. Continue sauteing until the chicken and mushrooms are nicely browned and cooked through.
Notes
- Ensure the chicken is spread out in a single layer.
- Maintain a medium-high heat. Too high, and the chicken might burn before it's cooked through; too low, and it may simmer in its own juices without browning.
- Stir the chicken occasionally to prevent sticking and to ensure even cooking. However, don’t stir too often, allowing the chicken to brown nicely.
- Ensure the mushrooms are dry before adding them to the pan. Wet mushrooms can release more water.
- Taste the dish at the end of cooking and adjust the seasoning if necessary. You can add a bit more soy sauce or spices according to your preference.
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