Introduction

Boneless chicken thighs are an easy way to add flavor to your meals. They’re also a great option if you’re watching your cholesterol: boneless and skinless chicken thigh contains less than half the amount of cholesterol than breast meat does. Full of protein, low in fat and calories, boneless chicken thighs cook up quickly so they’re perfect for weeknight dinners or last-minute meals. Read on for tips on how long it takes to cook boneless chicken thighs, plus recipes using this tasty cut of poultry!

Preheat the oven to 425 degrees F.

Preheat the oven to 425 degrees F. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon of oil, and swirl to coat the pan. Season chicken thighs with salt, then place them in the hot pan skin side down; cook until browned on both sides, about 4 minutes per side for medium rare or 6 minutes per side for well done (the internal temperature should reach 165 degrees F).

Remove chicken from heat, transfer it to a plate and tent loosely with aluminum foil while you make your sauce: add remaining oil if needed and place pan back on burner over medium flame; add garlic cloves and cook until fragrant but not browned (about 30 seconds), then add wine/vermouth mixture along with thyme sprigs (or rosemary) and bay leaves; simmer until reduced by half its volume – about 3 minutes – stirring occasionally so nothing burns at bottom of pot

Season the chicken with salt and pepper.

Season the chicken with salt and pepper. The only seasonings you need are salt and pepper, but how much to use will depend on your taste buds. Start with 1/2 teaspoon of each per pound of boneless chicken thighs, then add more if necessary. Sprinkle both sides of each thigh with this mixture before placing them in a pan or skillet on medium heat for about 10 minutes per side (or until cooked through).

Add a tablespoon of oil to the pan and heat over medium-high heat. Cook the chicken until golden brown, about 4 minutes per side.

Oops! Click Regenerate Content below to try generating this section again.

Transfer chicken to a baking sheet and place in oven for 20 minutes, or until cooked through.

• Transfer chicken to a baking sheet and place in oven for 20 minutes, or until cooked through.
• Cooking time will vary depending on the size of the chicken; use a meat thermometer to check that it’s cooked through (in the thickest part). If you don’t have a meat thermometer, cut into one piece of chicken and see if juices run clear when you cut through it.

You can cook boneless chicken thighs on the stovetop or in the oven to ensure that they’re juicy and tender.

Boneless chicken thighs are best cooked in the oven, as they tend to dry out on the stovetop. The reason is simple: When you cook them on top of something like a saute pan or skillet, all of the moisture that comes out of their skin gets trapped under them and can’t escape into your desired cooking vessel (i.e., sauce). This causes that moisture to be lost during cooking–and it also means that you won’t get any browning on your meat because there isn’t enough room for it to form!

If you’re looking for juicy and tender meat with a crispy exterior, we recommend cooking boneless chicken thighs in a 350F-degree oven until they reach an internal temperature between 165F and 170F; this should take around 20 minutes per pound depending on how thickly cut they are (a good rule of thumb is about 30 seconds per side). Serve these delicious little guys with some sautéed green beans or roasted potatoes for dinner tonight!

Conclusion

Boneless chicken thighs are one of the best cuts of meat you can buy. They’re versatile and easy to prepare, so they’re perfect for any occasion–even a last-minute dinner party! These tasty thighs will satisfy even your pickiest eaters because they’re cooked to perfection every time.