Easy Boneless Chicken Thighs Recipe (2024)

It’s a very basic recipe (more of a technique) but olive oil is not well suited to high heat cooking such as this. Better to use canola. Also after you remove the thighs from the pan, throw some broth, butter, and a splash of white wine in the pan, scrape up the leftover bits and let it reduce. Then turn off the heat and squeeze some lemon in there for a perfect sauce for your chicken.

How does an empty skillet smoke? Doesn’t that mean the stove is on fire?

I sauté fresh spinach in the pan after removing the chicken. Add a bit of olive oil and or butter if needed to sauté. The added flavor from the chicken makes the spinach taste better. Season with salt and pepper to taste. I also add some onion powder to the chicken before cooking.

a dry skillet (never use a non stick — the coating is dangerous when heated that high) will emit whisps of smoke when heated thoroughly, very different than your stove being on fire

It should never using olive oil frying chicken. I am an 80 years old cook. Oliver oil is a bad idea with high heat. (It is basic knowledge)

Canola oil is consistently listed as a highly inflammatory food ingredient on every list I have ever seen concerning foods to avoid for healthy eating. And unless it's organic, it's also a GMO crop, meaning it is likely to be contaminated with glyphosate. Avocado oil handles high heat cooking and does not have the health issues of canola.

Follow the instructions. You will be pleasantly surprised with outcome. Be sure to have the fan hood on high. The only misleading part would be the pic showing the thigh curled over. Cook it flat, smooth side down( as Ali says ) then flip. Just follow his steps. Those that say don’t use olive oil due to the smoke point are missing the point, because it’s cooked in a dry pan with the chicken only lightly coated in oil. Follow the instructions and enjoy….no regrets.

The way I read it, you coat the chicken with oil. The skillet isn't even mentioned until Step 2.

I sauté fresh spinach in the pan after removing the chicken. Add a bit of olive oil and or butter if needed to sauté. The added flavor from the chicken makes the spinach taste better. Season with salt and pepper to taste. I also add some onion powder to the chicken before cooking.

The author acknowledges the skin/no skin question in the opening lines, and the absence of skin is the very point of this recipe. I'm guessing you didn't prepare the dish but still felt compelled to address a question no one's asking.

I’m sorry, but there is just no way that this is going to be anything but dry on the exterior where it’s been browned. You can call it bronze if you want to, but I call it dry, tough and leathery. Without its skin to protect it from drying out, a chicken thigh must be braised in a liquid, and forget doing much browning first. There; I said it!

Oy! Cheers to whoever has to scrub that pan. Wouldn't the broiler and my trusty sheet pan work as well? If Ryan ever left a dry pan on the stove too long, he'd know that pans do smoke and scorch. I spent an hour last week with Bar Keepers and a sponge cleaning a scorched stainless steel pan. Coincidentally, Wirecutter published excellent instructions for my situation on that day, so my pan looks great.

Grape seed oil for high temp cooking

It is fine to use olive oil. This is not frying nor is it a very hot pan. It is sauteed

Chicken thighs. Marinate in vinagrette 30 minutes. Airfryer Temp 400. Time 20 minutes.Best deal Aldi frozen chicken thighs. I make several times a week. Need more browning? Add some brown sugar to marinade. Trust me best ever.

I’m going to try this method on the Blackstone Griddle

This is now the only way I'm cooking chicken thighs. OMG this was good. I added a little of my own spice shake. Heavenly. And as crispy as advertised.

One of my favorite, single-person quick "real-meal" recipes. But as other posters have noted, I avoid the high-smoking factor by coating my large skillet with a rubbing of plain vegetable oil, and then when cooking is about halfway through and bubbling from the juices exuding from the cooking thigh pieces, I add some sautéing/marinating-version olive oil and stir it in. Also I marinate the thighs in some of the vegetable oil beforehand and also sometimes add some unsalted butter during cooking.

I sauté fresh spinach in the pan after removing the chicken. Add a bit of olive oil and or butter if needed to sauté. The added flavor from the chicken makes the spinach taste better. Season with salt and pepper to taste. I also add some onion powder to the chicken before cooking.

I'm mystified by those who claim olive oil can't be used for high-heating searing. Sure, if using low-quality unfiltered oil. High-quality EVOO, however, can handle 400 F, not refined or blended with other oils, and is highly stable when heated.You're missing out if you have not tried this.

I use Grape Seed oil for high heat cooking.

How/why would a dry skillet start to "smoke"?!

Follow the instructions. You will be pleasantly surprised with outcome. Be sure to have the fan hood on high. The only misleading part would be the pic showing the thigh curled over. Cook it flat, smooth side down( as Ali says ) then flip. Just follow his steps. Those that say don’t use olive oil due to the smoke point are missing the point, because it’s cooked in a dry pan with the chicken only lightly coated in oil. Follow the instructions and enjoy….no regrets.

To be honest, this works best in a non-stick pan. Start at medium-high. Forgo the oil. The moisture coming out of the chicken will moderate the pan temperature. Then if you work it right, the fond will stick to the chicken (not the pan) for additional flavor.

Canola oil is consistently listed as a highly inflammatory food ingredient on every list I have ever seen concerning foods to avoid for healthy eating. And unless it's organic, it's also a GMO crop, meaning it is likely to be contaminated with glyphosate. Avocado oil handles high heat cooking and does not have the health issues of canola.