Boneless skinless chicken thighs are the most forgiving cut of chicken you can cook. Unlike breast, they don’t dry out if you pull them a minute late. Unlike bone-in thighs, they cook fast and evenly — no guesswork, no pink near the bone. They’re cheap, they take on seasoning well, and they work in almost every cooking method: pan, oven, grill, slow cooker, or air fryer.
I cook them more than any other protein. On the grill over coals, in a cast iron pan on the stove, or roasted at high heat on a sheet pan with whatever vegetables are around. The recipe below — one pan, creamy garlic mushroom sauce, ready in 25 minutes — is the version I come back to most. It’s on the table fast and the sauce is good enough that you’ll want something to mop it up with.
Below you’ll find how to cook boneless skinless chicken thighs using every main method, a cook time and temperature guide, and the full one-pan recipe further down the page.
At a glance
Table of contents
Why boneless skinless chicken thighs?
Boneless skinless chicken thighs are cut from the top of the leg, where the muscle does more work than the breast. More work means more fat marbled through the meat, which means more flavor and more moisture. They’re harder to overcook than breast, which makes them the better choice for weeknight cooking where you’re not watching the clock closely.
The trade-off is skin — boneless skinless thighs won’t give you crispy skin. If that’s what you’re after, bone-in skin-on thighs are the better call. But for pan sauces, curries, grilled thighs, and one-pan meals, boneless skinless is the practical choice. They cook evenly, they’re easy to eat, and they’re significantly cheaper than breast.
They’re also one of the best cuts for keto — high fat, high protein, zero carbs.
How to cook boneless skinless chicken thighs
On the stovetop (pan-seared)
High heat, fat in the pan, press the thigh flat so the whole surface makes contact. Don’t move it. Let it char slightly before flipping — 5 to 8 minutes per side depending on thickness. This is the method used in the recipe below and it’s where boneless skinless thighs shine most. The fond left in the pan after searing is the base of a good sauce.
In the oven (baked)
400°F / 200°C for 25 to 30 minutes on a wire rack over a sheet pan. The rack lets heat circulate under the thigh so it doesn’t steam in its own juices. Pat dry before seasoning — surface moisture is what prevents browning. Rest for 5 minutes before serving.
On the grill
High heat, direct flame, 5 to 7 minutes per side. Boneless thighs are thin enough that they cook through quickly over direct heat without burning. Brush with oil before going on the grill. They hold up better than breast on the grill and take char well without drying out.
In the slow cooker
Low for 6 hours or high for 3 to 4 hours. Add liquid — stock, sauce, or tinned tomatoes. Thighs hold together in a slow cooker where breast falls apart too much. Good for meal prep — shred them at the end and use across multiple meals through the week.
In the air fryer
380°F / 195°C for 18 to 20 minutes, flipping halfway. Coat in oil and seasoning. The air fryer gets the exterior closer to pan-seared than the oven does — slightly firmer texture on the outside, juicy inside.
Cook time and temperature guide
| Method | Temp | Time | Notes |
|---|---|---|---|
| Pan-seared | High heat | 5–8 min per side | Don’t move it — let it char before flipping |
| Oven baked | 400°F / 200°C | 25–30 min | Wire rack over sheet pan, pat dry first |
| Grilled | High / direct heat | 5–7 min per side | Oil before grilling, takes char well |
| Slow cooker | Low / High | 6 hrs / 3–4 hrs | Add liquid; good for shredding |
| Air fryer | 380°F / 195°C | 18–20 min | Flip halfway, coat in oil first |
Internal temperature for all methods: 165°F / 74°C
Boneless chicken thighs in garlic mushroom sauce recipe
Ingredients
- Seasoning. Rosemary, thyme, garlic powder, onion powder, cracked pepper and salt.
- Boneless, skinless chicken thighs. Where available, try and buy organic free-range chicken. They’re a touch more expensive, but the chickens live a better life. Some people like to trim the thighs of fat. I don’t bother because I eat keto, but you can.
- Olive oil. A mild extra virgin olive oil is perfect.
- Butter. Salted grass-fed organic butter is best, but regular butter will work.
- Garlic cloves. Fresh garlic cloves roughly chopped make all the difference in this recipe, though you can use minced garlic as a replacement.
- Mushrooms. I use small button mushrooms sliced, but you can experiment with any mushroom of your preference.
- Liquid chicken stock. I have used chicken stock in this recipe, but you can also use white wine; the alcohol will burn off.
- Heavy Cream. It is also known as thickened cream, depending on where you are from.
How to make chicken thighs with creamy garlic mushroom sauce.
I have included step-by-step photos below to make this recipe easy to follow at home. The full printable recipe instructions and ingredient quantities are on the recipe card at the bottom of this page.
Important: What sets this recipe apart is charring the chicken over high heat and rough chopping the garlic. I want that woody, slightly burnt flavor. It’s not overwhelming but just right. Cooking on high is important to get that outside of the chicken thigh just how you want it, fast, without drying out the center.
Step 1 – Prep. Pat down the chicken thighs with a paper towel to remove moisture. Mix the rosemary, thyme, garlic powder, onion powder, salt and pepper. Coat the chicken thighs on both sides with the seasoning. Press the seasoning onto the chicken. Don’t rub.
Step 2 – Sear. Heat 4 tablespoons of olive oil in a large frying pan or skillet over high heat and cook in two batches of 3 chicken thighs each. I like the highest heat possible as I’m trying to get little bits of the chicken charred for that extra flavor. Once cooked on the outside to your liking, which will be 5 to 8 minutes on each side, remove the chicken thighs and set aside. Don’t worry if the thighs are not completely cooked through, as they will continue to cook in a later step.
Note: Chicken thigh is cooked when the internal temperature reaches 165°F or 74°C or no longer pink in the center.
Step 3 – Sauce. At this point, some people like to clean their pans, but not me. I like that charred flavor, so I add my butter straight to the used pan, still hot. Then, I add the chopped garlic so it gets a little crunch. After 1 minute of continuously moving it around the pan, I add the mushrooms and cook them until brown and slightly shrunk.
Once the mushrooms are brown, add the chicken stock and leave the heat high for 30 seconds to lift the flavors and bits off the pan, then reduce the heat to medium. Add the thickened cream, stir through, followed by the parmesan cheese, and simmer on low heat, constantly stirring the sauce.
Note: If you want a thicker sauce, you can halve the amount of chicken stock and replace it with the same amount of heavy cream. Alternatively, add more chicken stock (a little at a time) if you like a thinner sauce.
Step 4 – Simmer. Once the parmesan cheese has fully melted, return the chicken to the pan and simmer until the chicken thighs are hot and have cooked through. Season with salt and pepper to taste, garnish with parsley or chives and serve.
This recipe is part of our chicken thigh recipe collection, where you’ll find our delicious and easy chicken curry and our mouthwatering butter chicken recipe, all made with boneless chicken thighs.
Flavor variations
This recipe is very adaptable to taste. It is delicious as it is, but for some variety, why not try some of these variations?
- Add a little mustard or curry powder for a bit of bite.
- Try adding spinach for color, flavor, and texture.
- Want a sweeter taste? Try white wine in place of chicken stock.
Why this dish is so good
- Quick and easy. Everything is cooked in one pan and ready to eat in under 20 minutes.
- Affordable. Chicken thighs are one of the cheapest cuts of meat you can buy; the rest of the ingredients are kitchen staples.
- Versatile. You can mix up the ingredients, experiment with different herbs, or add vegetables such as spinach or broccoli to your liking.
- Healthy. This recipe is super low-carb, loaded with healthy fats, and has a good serving of protein, making it perfect for keto and paleo diet lovers.
- Meal prep. One-pan chicken thighs are ideal for meal prep as they store and reheat well, so you can take them to work or have them ready for a quick meal on the run.
Pro Tips
Pat the thighs completely dry before seasoning. Surface moisture is the enemy of a good sear. Paper towels, both sides, before the seasoning goes on. This is the single biggest difference between a thigh that chars and one that steams.
Press the seasoning on — don’t rub it. Rubbing drags the seasoning around and distributes it unevenly. Press it firmly onto both sides so it sits on the surface and forms a crust when it hits the hot pan.
Cook in batches. Six thighs in one pan drops the temperature fast and you end up steaming rather than searing. Three at a time, high heat, proper char. The second batch will actually cook faster because the pan is already at temperature.
Don’t clean the pan between the sear and the sauce. Those charred bits stuck to the bottom are flavor. The butter goes straight into the used pan, then the garlic, then the stock to deglaze. That fond is what separates this sauce from something made in a clean pan.
Rough chop the garlic — don’t mince it. Minced garlic disappears into the sauce. Rough chopped garlic gets a little crunchy in the hot butter and adds texture and pockets of intense flavor throughout the dish.
Finish on low heat once the cream goes in. Heavy cream splits if it hits high heat. Once you add the cream, reduce to low and stir constantly until the parmesan is fully melted and the sauce is smooth. Don’t rush this step.
Rest before serving. Two minutes off the heat before plating. The sauce tightens slightly and the chicken finishes cooking through without drying out.
Reader tips
“Made this for the first time tonight. The charring tip is spot on — I would have turned the heat down instinctively but I’m glad I didn’t. That slightly burnt edge is what makes it. The sauce came together in minutes.”
★★★★★ Jean
“I added a bag of steamed drained spinach before returning the chicken to the pan. It absorbed the sauce perfectly and added the vegetable component I wanted. Gotta love a one skillet meal.”
★★★★★ Jean
“Made this tonight and my husband raved about it. Rich but full of flavor — we paired it with a crisp garden salad. The sauce is something else.”
★★★★★ Bobbie Forcucci
“I’m new to cooking but my wife said this recipe was a keeper. Chicken can be boring but this was different. Thank you.”
★★★★★ Cliff B
How to store
Refrigerator: This dish can be kept in the fridge for up to 3 days, sealed in an airtight container.
Freezing: Freeze for up to 3 months. Allow to thaw before reheating in a pot, pan, oven, or microwave.
Watch me make it
More chicken thigh recipes
- Grilled chicken thighs — high heat, direct flame, simple seasoning
- Boneless skinless chicken thighs — garlic and basil version
- Keto chicken curry — thighs in a spiced coconut sauce
- Keto butter chicken — slow-cooked, rich tomato and cream sauce
- Low-carb frittata — uses leftover shredded thigh meat well
One Pan Boneless Skinless Chicken Thighs In Creamy Garlic Mushroom Sauce
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Ingredients
Chicken and seasoning
- 750 g boneless skinless chicken thigh fillets 6 fillets
- 1/2 tsp thyme dried
- 1/2 tsp rosemary dried
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cracked pepper
- 1 tsp salt
- 4 tbsp olive oil
Sauce
- 30 g salted butter two tablespoons
- 4 cloves garlic roughly chopped
- 250 g button mushrooms sliced choose small sized mushrooms if you can.
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup shredded parmesan cheese
Instructions
- Pat down the chicken thighs with a paper towel to remove moisture. Mix the rosemary, thyme, garlic powder, onion powder, salt and pepper. Coat the chicken thighs on both sides with the seasoning. Press the seasoning onto the chicken. Don’t rub.750 g boneless skinless chicken thigh fillets, 1/2 tsp thyme, 1/2 tsp rosemary, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cracked pepper, 1 tsp salt
- Heat 4 tablespoons of olive oil in a large frying pan or skillet over high heat and cook in two batches of 3 chicken thighs each. I like the highest heat possible as I’m trying to get little bits of the chicken charred for that extra flavor. Once cooked on the outside to your liking, which will be 5 to 8 minutes on each side, remove the chicken thighs and set aside. Don’t worry if the thighs are not completely cooked through, as they will continue to cook in a later step.4 tbsp olive oil
- At this point, some people like to clean their pans, but not me. I like that charred flavor, so I add my butter straight to the used pan, still hot. Then, I add the chopped garlic so it gets a little crunch. After 1 minute of continuously moving it around the pan, I add the mushrooms and cook them until brown and slightly shrunk.30 g salted butter, 4 cloves garlic, 250 g button mushrooms
- Once the mushrooms are brown, add the chicken stock and leave the heat high for 30 seconds to lift the flavors and bits off the pan, then reduce the heat to medium. Add the cream, stir through, followed by the parmesan cheese, and simmer on low heat, constantly stirring the sauce.1 cup chicken stock, 1 cup heavy cream, 1/2 cup shredded parmesan cheese
- Once the parmesan cheese has fully melted, return the chicken to the pan and simmer until the chicken thighs are hot and have cooked through. Season with salt and pepper to taste, garnish with parsley or chives and serve.
Notes
Nutrition
Frequently asked questions
165°F / 74°C internal temperature. At this point the meat is fully cooked through and safe to eat. Use an instant-read thermometer inserted into the thickest part of the thigh. Unlike breast, thighs remain juicy well past 165°F — pulling them at exactly 165°F is ideal but a few degrees over won’t ruin them.
It depends on the method. Pan-seared over high heat: 5 to 8 minutes per side. Oven at 400°F: 25 to 30 minutes. Grilled over direct heat: 5 to 7 minutes per side. Air fryer at 380°F: 18 to 20 minutes. Slow cooker on low: 6 hours. Always check internal temperature rather than relying on time alone — thickness varies between pieces.
Yes. They’re high in protein, high in healthy fats, and contain zero carbohydrates. They’re one of the most nutrient-dense cuts of chicken. The fat content is higher than breast, which makes them a better fit for keto and low-carb eating where fat intake is intentional.
Yes — zero carbs, high fat, high protein. They fit keto macros well and are one of the most practical proteins for keto cooking because they’re cheap, widely available, and hard to overcook.
Almost always caused by undercooking or cooking at too low a temperature. Thighs need enough heat to render the collagen in the meat. Pan-sear over high heat rather than medium — the higher temperature breaks down the connective tissue and gives you a tender result rather than a chewy one. If they’re rubbery from the slow cooker, they likely needed more time.
Yes, in the oven. Add approximately 50% to the cook time — around 40 to 45 minutes at 400°F from frozen. Check internal temperature. Don’t pan-sear from frozen — the outside will burn before the inside cooks through. Thaw overnight in the fridge for best results with any method.
Thighs come from the leg and have more fat marbled through the meat, which makes them more flavorful and more forgiving to cook. Breast comes from the chest, is leaner, and dries out quickly if overcooked. For most one-pan and skillet recipes, thighs produce a better result. For calorie-restricted diets where fat intake needs to be minimized, breast is the leaner choice.
Yes. Add 10 to 15 minutes to the cook time and check internal temperature near the bone. The sauce recipe works exactly the same way — sear the bone-in thighs first, build the sauce in the same pan, return them to finish cooking through.
No — they have enough fat that they don’t need marinating for moisture the way breast does. A dry rub pressed onto the surface 15 to 30 minutes before cooking gives good results. If you want to marinate them, an acid-based marinade (lemon juice, vinegar) for 2 to 4 hours works well. More than 6 hours in an acidic marinade and the texture can start to break down.
Pat them completely dry with a paper towel before they go in — surface moisture causes sticking and prevents browning. Make sure the oil is hot before the thigh hits the pan. Don’t move the thigh once it’s down — let it release naturally. If it’s sticking when you try to flip it, it’s not ready to flip yet.
Yes — they store and reheat better than breast. Cook a batch, refrigerate for up to 3 days in an airtight container, or freeze for up to 3 months. Reheat in a pan with a splash of stock or water to keep them from drying out. They’re one of the best proteins for batch cooking.
This was a winner at my house! I wasn’t sure about the high heat on the chicken, but you were right. That woodsy taste is perfection! This recipe is on our regular rotation.
Its all about those little burnt bits Julie it changes the flavor dramatically. I love it that way.
I’m new to cooking but my wife said this recipe was a keeper. Chicken can be boring but this was amazing. Thank you.
Thank you Cliff. Glad the wife enjoys too. Happy wife, happy life 🙂
Do you have any suggestions for alternatives for the thyme & rosemary? Neither spice I can’t stand they’re too strong for me. I don’t know if I’d like ginger either though I love it as a dressing for salads when I have sushi.
Hi Dianna, yes you can leave them out completely. I use a variety of herbs on my chicken. Basil works. Feel free to experiment.
I liked everything this recipe except one thing. Adding the cheese while simmering sauce made the cheese sink to the bottom of the pan and then it was very difficult to scrape off.
The house was filled with an incredible aroma. Im going to make this again tonight
Hi Michelle. Interesting, I haven’t had that happen. Maybe try continually stirring the sauce until all ingredients become one. Hope that helps.
Make this recipe often! Amazing flavors and a must in our Keto diet plan. Mmm mmm
I made this tonight And my husband and I loved it. The cheese added a nice flavor. I made it with half and half and it was still creamy. Thanks!
Super easy, flavorful and quick cooking! I added a bag of steamed drained spinach prior to the chicken. It absorbed the sauce but also added the veggie component I like with my meals. Gotta love a one skillet meal!!
Thanks Matt!
Thank you Jean.
soooo good
Thank you Kim. Glad you like it.
Made this tonight for my husband and myself. He absolutely raved about it so I will be making it again!! Rich, but full of flavor, paired with a crisp garden salad and a nice Sauvignon Blanc. Makes a super delicious meal!!
Hey Bobbie, I’m happy to hear that you and your husband enjoyed it. I make it all of the time. Thank you for the feedback. 🙂
I’m in the process of making this, and my only comment so far is that it would be great if you could add a “cook mode” button on your site.
Recipe looks great though. Will comment after making it!!
Thank You!!
Hello again Bobbie, I’m going to look at that today and see if I can implement it.
Hey Matt, I just noticed you were able to implement the Cook mode button. Thank you so much. It makes it so much easier to cook this fantastic recipe!
Hey Matt, I just noticed you were able to make this happen. Thanks! It makes it so much easier.
Hi Matt – any reason for not using skin-on thigh fillets?
Hi Ian, only that chicken thigh fillets with the skin on aren’t readily available where I’am, all boneless thighs are skinless as well. If they sell them where you are with the skin on by all means use them. Id prefer the skin on. You could debone whole chicken thighs also if you’re super keen.
Cheers, Matt.
Thank you! Just what I’ve been looking for.
I hope you enjoy it Jane.