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Chicken thighs recipes – Did you know chicken thighs are cheaper, tastier, and much easier to cook than chicken breasts? They’re extremely versatile and are delicious in curries, stews, and sheet pan dinners. Scroll down and find creative new ways to cook chicken thighs. Enjoy!
Chicken Thigh Recipes: 14 Easy Chicken Thigh Recipes for Family Dinners
1. Buttery Garlic Herb Chicken and Lemon Parmesan Cauliflower Rice
Cooking time: 20 minView recipe >> Save to recipe box
2. Lemon Garlic Butter Chicken and Green Beans Skillet
Cooking time: 20 minView recipe >> Save to recipe box
3. Garlic Butter Chicken with Spinach and Bacon
Cooking time: 25 minView recipe >> Save to recipe box
4. Crock Pot Lemon Garlic Butter Chicken Thighs
Cooking time: 240 minView recipe >> Save to recipe box
5. CrockPot Tuscan Garlic Chicken Thighs With Spinach and Sun-Dried Tomatoes
Cooking time: 180 minView recipe >> Save to recipe box
6. Baked Teriyaki Chicken
Cooking time: 40 minView recipe >> Save to recipe box
7. Best Oven-Baked Chicken
Cooking time: 25 minView recipe >> Save to recipe box
8. Garlic Herb Butter Chicken Thighs with Asparagus
Cooking time: 20 minView recipe >> Save to recipe box
9. Baked Chicken Gnocchi with Garlic Asiago Cream Sauce
Cooking time: 25 minView recipe >> Save to recipe box
10. Baked Garlic Chicken and Potatoes
Cooking time: 40 minView recipe >> Save to recipe box
11. One Pan Chicken and Potatoes with Garlic Parmesan Spinach Cream Sauce
12. One-Pot Chicken Fajita With Orzo Pasta
Cooking time: 30 minView recipe >> Save to recipe box
13. Crockpot Salsa Verde Chicken
Cooking time: 240 minView recipe >> Save to recipe box
14. Sheet-Pan Honey Chili Chicken with Veggies
14 Easy Chicken Thigh Recipes for Great Family Dinners: Buttery Garlic Herb Chicken and Lemon Parmesan Cauliflower Rice
by eatwell101
Yield: 6 Servings Prep Time: 10 min Cook time: 20 min
These chicken thighs and cauliflower rice recipe are the best low-carb and gluten-free dish for dinner!
Ingredients you need for the Buttery Garlic Herb Chicken and Lemon Parmesan Cauliflower Rice
Directions
1. In a large bowl, arrange chicken thighs and sprinkle with Italian seasoning, paprika, black pepper, olive oil and lemon juice. Mix well and marinate for 10 – 15 minutes.
2. In the meantime, pulse the cauliflower florets in a food processor for about 25-30 seconds until you obtain a rice-like consistency. Set aside.
3. Melt 2 tablespoons butter in a medium-sized skillet over medium-low heat. Add oregano, rosemary, and thyme. Lay the chicken skin side down, and cook for 4 – 5 minutes on each side or until chicken is no longer pink and reaches 165°F (75°C). Cooking time will depend on the size of your chicken thighs. Remove chicken from the skillet and set aside on a plate. Keep the cooking juices and fat in the pan.
4. In the same pan, fry garlic and onion for 1 minute until fragrant — be careful not to burn. Stir in the hot sauce and mix well. Add the riced cauliflower and mix everything together. Stir in chicken stock, parsley, the lemon juice, and lemon zest (if using). Cook for 2 or 3 minutes to reduce juices then add parmesan cheese.
5. Adjust seasoning as needed. Return chicken thighs over cauliflower rice and reheat quickly. Serve with fresh cracked black pepper, red chili pepper flakes, fresh herbs and more parmesan if you want. Enjoy!
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Tips on how to cook chicken thighs
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Allow chicken thighs to sit at room temperature for at least 15 minutes. If the meat is too cold, it will render lot of moisture and cook unevenly, resulting in dry chicken thighs.
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How to make chicken thighs with crispy skin: Preheat your oven to 400ºF (200ºC). Season the chicken all over with salt and paprika (you can use other spice as well). Rub the salt and spices into the skin with your hands. Preheat your favorite cast iron pan over medium-high heat for 2 minutes with 2 tablespoons of oil. Once the skillet is hot, add the chicken thighs skin side down and allow them to cook for 8 minutes, without touching anything. You might want to use a splatter-guard. Do not move the chicken around, just let the chicken thighs get nice and crusty. Move the cast iron skillet to the oven and let the chicken thighs them continue to cook skin side down for 9 minutes. Flip the chicken and cook another 3 minutes. Remove chicken from the oven, transfer to a clean plate and let rest for 5 minutes before cutting or serving.
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If you cook chicken thighs in the Instant Pot or slow cooker, you might want to remove the skin as it contain fat. These methods of cooking preserve the fat content that drips to the sauce, resulting in a greasy dish, contrary to searing in the pan or baking, where we can easily discard the fat content pf the chicken thighs.
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How long to keep cooked chicken thighs: You can store leftovers in an airtight container in the refrigerator for up to 4 days.
